Yoghurt

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.

This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.

The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.

The secret? Brine the wings first for extra-juicy flesh.

Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.

Labne with salt-roasted beetroot, pickled onions and peas recipe - For labne, place yoghurt in a fine sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain.