Strawberry and yuzu ice cream is sandwiched between two layers of crisp, salty pistachio dacquoise. This recipe is great because you don’t waste the egg whites from the ice cream, and the dacquoise keeps in the freezer if well wrapped. Cut a slice and enjoy the taste of summer!
The hummingbird cake is an Australian favourite. This recipe is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting.
New-season peaches herald the arrival of summer. The tartness pairs beautifully with lemon verbena, while the notes of caramel add depth and sweetness.
Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.
Caramelised onion, fennel and ricotta pies re-create the magic of a trip to Athens. The recipe works as a main, but can also be halved and served as canapés, warm or cold.
Inspired by cupboard ingredients, this no-fuss chicken casserole will feed the whole family. Succulent chicken legs, classic Mediterranean spices and Puy lentils merge into a warming, comforting stew.
A tea-time favourite, this roulade opts for a classic combination of chocolate, vanilla and fresh raspberries.
The delicate flavours of dill, wild garlic and fresh chives against the sharp Montgomery cheddar and Cravero parmigiano reggiano make this fluffy egg white omelette a tasty and protein-fuelled start to the day.
Spring means rhubarb. When cooked down, these long blush stalks turn into a delicious sweet and sour compote. Make a batch and have this on hand to dollop onto porridge, yoghurt or vanilla ice cream.
This versatile recipe is a family favourite – use it to ice everything from vanilla cupcakes to denser cakes like hummingbird or carrot cake.
Tangy and tropical passionfruit is such a joyous fruit – especially when paired with vanilla. Enjoy this creamy ice cream on a balmy summer’s day with crushed meringue.
Antioxidant-rich asparagus is best in spring. You can try a mix of green and white asparagus for this tart; both work well with the sweet caramelised onions and orange notes from the olives.
