Citrus

The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.

A no-churn frozen confection that's as easy to make as it is delicious to eat.

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.

A refreshing combo of bubbles. yuzushu and Aperol, courtesy of the Adelaide eatery.

It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.

How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.

Part sorbet, part gelato, part meringue. This slice has it all.

Guaranteed to fill your kitchen with dreamy baking aromas and the irresistible fragrance of grapefruit zest.

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

Throw an ... oyster on the barbie? Don't knock it 'til you try it.