Honey

Think of this as an alternative to porridge – it’s just as satisfying and makes a nice change.

A showstopping dessert from the Quay and Bennelong executive chef.

Ready within 20 minutes, fry these fritters until golden brown for a satisfying and sweet crunch.

This chocolate honeycomb is great dipped in extra chocolate, or crumbled over ice-cream.

Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.

Luke Burgess recipe for summer peas, lemon thyme oil and smoked lardo.

Emma Knowles recipe for roast pork rack with cherry-ginger relish.

Lorraine Godsmark recipe for Christmas cakes.

Lisa Featherby fast recipe for yakiton with shichimi togarashi.

Ryan Squires recipe for tumbled octopus with smoked garlic, honey and green mustard from Esquire, Brisbane for Gourmet Institute.