Honey

Green mango adds refreshing tartness to this summer salad, adding a nice counterpoint to the smoky grilled calamari.

The flavour of ripe raspberries dominates this refreshing sorbet, but the rose-scented geranium adds a haunting after-note that's not at all cloying.

Darlinghurst restaurant Bar Brosé share their gnocchi with lap cheong recipe with us - the secret is a touch of umami by cooking the gnocchi in a kombu butter made with dried wakame.

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

Here's your chance to taste South on Albany's confit duck salad with a sweet citrus dressing.

These sticky lamb ribs are perfect for a party crowd, with a sharp chilli-vinegar on the side.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

These cookies are all about melt-and-mix, served warm as a fast wintry dessert.

Pair juicy pork fillet with zesty jalapeno and lime salsa and the result will be a recipe that sticks in your mind and mouth.

"Quince, autumn's hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait," says Stone. "Little chunks of marzipan through the crumble add unexpected sweetness and fragrance."