In Season

Roast chicken for summer.

MEDIUM

Roast chicken with summer vegetables

This one-tray roast couldn't be easier to prepare and the escaping juices from the tomatoes and zucchini make for a light brothy sauce.

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Adam Liaw's grape and honey creme flan.

EASY

Grape and honey creme flan

Filling a flan case with something delicious is one of the simplest pathways to an impressive dessert.

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Burrata with charred zucchini and spring onions

EASY

Burrata cheese with charred zucchini

Smoky, oily sardines cooked on the barbecue are a lovely match to creamy, fresh burrata and charred zucchini.

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Because everything looks better in a jar.

MEDIUM

Peach and passionfruit pavlova pots

Hey, New Zealand, we'll concede that you guys invented pavlova if you'll concede that we made it famous, okay? You know, just like Russell Crowe.

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Neil Perry's delicious no-bake, tangy summer berry pudding.

EASY

Tangy berry summer pudding

There is no simpler or more delicious dessert than a tangy summer pudding. And with all the wonderful berries in season, there is no better time to be making – and eating – it.

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Peach cocktail (peach blini).

EASY

White peach bellini cocktails

Here' s a simple, seasonal and refreshing idea to get your romantic night or summer party started.

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Adam Liaw's peach and plum barbecue sauce.

EASY

Peach and plum barbecue sauce recipe

With Christmas smack-bang in the middle of barbie season, there are few more perfect gifts than a home-made barbecue sauce made from summer stonefruit.

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Neil Perry's chicken, avocado and witlof salad with walnut vinaigrette.

EASY

Chicken, avocado salad with walnut vinaigrette

This super-tasty salad is perfect for a summer afternoon – just add a crisp white wine and crusty bread. If you want to make it really simple, replace the poached chicken with a bought roast chook or cooked king prawns.

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Porteno's Christmas fruit salad (serve with champagne granita).

MEDIUM

Fruit salad with champagne granita

Start this recipe the day before serving. If you're time-poor, use tinned peaches. And if you're flush, use fancy champers.

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Neil Perry's pan-fried snapper with warm Sicilian salsa.

Sweet and sour crispy-skinned snapper

The best way to get fish skin nice and crispy is to scrape the skin with a sharp knife and pat dry with paper towel to help remove moisture. Placing a weight on it while frying helps to keep the skin in contact with the pan.

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Mahi mahi ceviche with paw paw and coriander, and chilli dressing.

EASY

Mahi mahi ceviche with paw paw

This fresh and zingy dish is a cracker. The dressing is fantastic in salads and goes well with chicken and prawns.

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Neil Perry's grilled pork skewers.

MEDIUM

Asian-style grilled pork skewers

Straightforward to prepare, these Asian-style pork skewers with dipping sauce are full of flavour and a great way to feed guests. Marinate the meat overnight for best results.

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Adam Liaw's garlic and anchovy beef skewers.

EASY

Garlic and anchovy beef barbecue skewers

Adam Liaw: Slicing the steak thinly is the best way to ensure your skewers are tender and full of flavour. Intersperse the meat with little slices of the fat, which will render and keep the meat moist while it cooks.

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