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

Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.

Matt Moran recipe for seared kingfish with radish, avocado and wasabi.

Matcha gives this baked custard a unique colour and flavour, which pairs beautifully with ginger-poached pears, while the crumb mixture adds texture and crunch.

Dessert in a hurry is no tall order with this quick semolina pudding recipe on hand. Sometimes we like to eat this for a warming winter breakfast, too.

Recipe for crème brûlée by Pete Evans.

The creamy yet airy consistency of this soufflé contrasts beautifully with the texture and bright flavour of the apple sorbet.

A cobbler showcases any seasonal fruit beautifully.

Serve it with a dollop or two of crème fraîche, and you'll never look back.