Vegetarian

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.

Inspired by Melbourne’s City Wine Shop – a bustling Italian bistro (and bottle shop) serving masterful dishes with a balanced selection of European and Australian wines – this pasta will have you feeling like you are dining in an alfresco trattoria in 10 minutes.

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.

Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.

This overnight recipe is great for getting a head start on the week. It will last in the fridge for a couple of days and can easily be scaled up or down depending on how many mouths you are feeding.

This light, crisp salad makes a great side for a family roast. The sweetness from the corn balances the sharpness of the lemon dressing. Halve the quantity and add tuna (or another protein) for a healthy lunch-time salad.

Vegan kimchi fritters are easy to pull together on a weeknight, using cupboard ingredients. They make a satisfying meal with your favourite hot sauce and sliced avocado.

Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.

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.

Greek spinach pie (Spanakopita) is a family favourite, blending a refreshing combination of herbs – dill, mint, parsley – with salty fetta and delicate ricotta, this recipe is perfect all year round. Serve with chilli jam or chutney.