Dairy-free honey and macadamia tart with figs and blackberries
Make honey the hero.
Brae’s rhubarb and strawberry-gum spider
A grown-up version of the ice-cream spider that's been missing from your life.
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La Casita’s grilled pineapple with mulato chilli and pineapple granita
“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”
Mike McEnearney’s flank steak with rosemary, capers and Sichuan pepper
For a speedy steak dinner, just choose beef flank.
Lauren Eldridge’s apricot, honey, coffee and macadamia trifle
The Berowra Waters Inn pastry chef is known for her original take on desserts, and this trifle is her latest Christmas-ready offering.
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Hugh Wennerbom’s frozen nougat
A no-churn frozen confection that's as easy to make as it is delicious to eat.
A step by step guide to making this cranberry, pistachio and almond nougat
Sweet sticky nougat isn't difficult to make, but timing is essential to its success.
Fleet’s whisky-and-honey-glazed ham
A must for the Christmas table.
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Goat’s cheese and potato salad
A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.
Honey-ginger roasted carrots by Leonardo’s Pizza Palace
Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.