Passionfruit wine
This award-winning wine from organic vintners, Nadia and Francis O'Connell, is a great way to use excess fruit.
Hazelnut chocolate fondue
No-one is going to argue with Annemarie Bolduc about chocolate fondue being a delicious dessert (or afternoon treat!), especially when served with fresh apples (or any other favourite fruit).
Local flavours
In her new book Mabu Mabu, First Nations chef Nornie Bero explores a wonderful array of native foods and flavours.
Wild greens galette
Summer or winter, this recipe from Kirsten Bradley and Nick Ritar makes use of wild greens such as dandelion, chickweed and mallow - or pick greens from your garden!
Make the most of your tomato harvest
With a tomato harvest, you'll find you have one of the easiest and most flavoursome crops that you can eat fresh, or preserve for later, writes Helen McKerral.
Spring chicken soup
It may be called 'Spring Chicken Soup' but this recipe from Grown & Gathered by Lentil and Matt Purbrick is too scrumptious to not use year-round. Enjoy!
Kale & Borlotti Bean Soup
Sophie Hansen's winters are long and cold, which means she likes to cook plenty of warm, nourishing food like this hearty soup.
Bake your own spelt flatbread
Sophie Hansen introduces some nutritious and flavoursome flours in our latest issue: spelt is one of them. Try it in this delicious recipe.
Horseradish power
Autumn is the time when the wonderfully pungent horseradish is in its element -- you can plant and harvest now and once harvested it's time to start cooking!
Plum harvest and pruning
Japanese plums, harvesting, pruning and a plum sponge from Penny Woodward
Make your own olives in brine
Penny Woodward's recipe for olives in brine is oh-so easy -- now you just need to grow the olives!
Tamarind & Thyme Crème Brûlée
This delicious version of rhubarb and custard uses boonjie tamarind, a bright-red, tangy fruit that’s a refreshing treat eaten raw or used as a paste, chutney or sauce.
Kibbeh Lakteen (pumpkin kibbeh)
This pumpkin kibbeh is an ode to autumn, with its crunchy shell and tasty stuffing of mixed greens and spices.
Harissa Chicken with Roasted Carrot, Lentil & Feta Salad
The humble carrot adds an earthy sweetness to this delicious autumn dish.