Honey

Cuddle up to this silky dessert, courtesy of Canberra's Bar Rochford.

A pretty-in-pink plate that's perfect for summer.

Remember the saccharine "fruit cups" of your childhood? This is Sean Moran's grown-up version.

Time to throw a shrimp on the barbie.

This nutty nougat can be made a few days ahead, leaving you with one less thing to prepare on the day.

Lee Ho Fook chef Victor Liong's ham glaze delivers all the flavours of char siu pork you know and love with a side of Christmas cheer.

A simple mandarin compote adds zest and brightness to this ricotta pudding, as would your favourite jam or marmalade.

Completely unlike any other brownie you've had.

This simple dessert can be eaten warm, cold or at room temperature, and you could do far worse than serve the leftovers for breakfast.

What's better than popcorn? Popcorn with chocolate, of course.