Snack: Cook with Manali’s Honey Roasted Almonds • Make: Minimalist Baker’s Almond Milk • Sweet treat: David Lebovitz’s Italian Almond Cookies

Breakfast: Sarah Hobbs’ The New Avo Toast • Salad: Maria Elia’s Avocado Salad • Light: Love and Lemon’s Avocado Vegetable Summer Rolls

Dessert: Somewhere over the Kitchen’s Chestnut Mousse Cake with Sour CherriesChestnut Mousse Cake with Sour Cherries • Main: Jane Hornby’s Italian Sausage and Chestnut Pasta • Starter: Wholesome Cook’s Chestnut and Mushroom Soup

Savoury: Custard Apples Australia’s Thai Red Curry of Chicken and custard Apple • Something cold: End of the Fork’s Custard Apple Sorbet • Something warm: Woolworths’ Baked Custard Apple Crumble

Main: Warren Mendes’ Smoked Chicken and Fig Salad • Dessert: Katie Quinn Davies’ Sticky Fig and Pecan Pudding with Toffee Sauce • Baking: Turntable Kitchen’s Fig, Mint and Honey Galette

Breakfast on the Go: Michelle Southan’s Kiwifruit, Lime and Coconut Muffins • Something Different: The Healthy Foodie’s Kiwi Avocado Salsa 0ver Rare Tuna Steak • Frozen Treat: Food with Feeling’s Kiwi Watermelon Fruit Popsicles

Flavour enhancer: Delicious’ Chilli Lime Salt • Side: Martha Stewart’s Chili-Lime Roasted Butternut Salad • Dinner: BBC Good Food’s Lime and Coconut Dhal

Classic: Rainbow Nourishment’s Upside-Down Mandarin Orange Cake • Comfort: O Tama Carey’s Warm Mandarin Pudding • Something Different: Sarah Hobbs’ Dark Choc Whole Mandarin Cake

Savoury: Taste of Home’s Roasted Citrus and Herb Turkey • Sweet: Taste.com.au’s Little Orange Polenta Cakes • Drinks: Barbara Rolek’s Orange Mint Tea

Savoury: Olive’s Griddled Pear, Rocket and Prosciutto Salad • Sweet: Sally’s Baking Addiction’s Maple Vanilla Baked Pears • Classic: Season and Suppers’ Italian Pear Almond Cake

Breakfast: Monica Pinto’s Spiced Persimmon Jam • Baking: Natasha’s Kitchen’s Persimmon Bread • Savoury: Preppy Kitchen’s Persimmon Salad

Drinks: Natalie Oliva’s Pomegranate White Tea Fizz • Dessert: Family Style Food’s Pomegranate Panna Cotta • Dressing: Simply Recipes’ Homemade Pomegranate Molasses

Drinks: Diana Andrews’ Rambutan Mojito • Dinner: Jake Cohen’s Summer Rambutan Curry • Dessert: Delicious’ Mango and Rambutan Crumbles with Cardamom Ice Cream

Drink: Ashlyn Edwards’ Watermelon Lemonade • Salad: Good Food’s Watermelon Prawn and Avocado Salad • Something cold: Food Network’s Watermelon, Chilli and Basil Ice Pops 

Dinner: Sarah Hobbs’ Roast Chicken with Apple Stuffing • Dessert: Emma Lewis’ Sticky Toffee Apple Pudding • Something Extra: Tracy Rutherford’s Golden Syrup Apple Doughnuts

Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread Granola • Decedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)

Canning: Justin North’s Spiced Cumquat Chutney • Dessert: Linda Peek’s Cumquat and Almond Cake • Something different: James Grant and Alex Elliott-Howery’s Pickled Cumquats

To pair with cheese: Food to Love’s Feijoa Paste • Comfort: The Kiwi Country Girl’s Feijoa Crumble Slice • Something different: Amanda Laird’s Feijoa Strudel

Starter: Food Daydreaming’s Prawn-Stuffed Avocados with Finger Limes • Seafood: Delicious’ Oyster, Finger Lime and Ginger • Dessert: Delicious Everyday’s Mojito Cheesecake Parfaits with Finger Lime Caviar

Savoury: Recipe Tin Eats’ Lemon Chicken Salad • Something different: Miranda Payn’s Gnocchi with Burnt Butter, Lemon and Basil • Dessert: Pretty Simple Sweet’s Lemon Tart

Starters: Food Daydreaming’s Prawn-Stuffed Avocados with Finger Limes • Dessert: Danielle Alvarez’s Strawberry and Macadamia Crostata • Something different: Taste of Home’s Aloha Brittle

Traditional: Adam Liaw’s Honey-Poached Nashi Pears with Cinnamon Chantilly • Comfort: Ian Parmenter’s Nashi and Macadamia Crumble • Something different: Sarah Hobbs’ Nashi Chicken Waldorf Bruschetta

Light: Good Food’s Passionfruit Mousse • Decadent: Donna Hay’s Passionfruit Tart • Something different: Lisa Featherby’s Passiona Granita Jellies

Savoury: Taste of Home’s Pecan-Coconut Crusted Tilapia • Sweet: Casey Elsass’ 3-Ingredient Maple-Pecan Fudge • Something different: Chocolate with Grace’s Chocolate Turtle Cookies

Savoury: Sweet and Savoury Pursuit’s Pistachio Crusted Salmon • Sweet: Christine Manfield’s Cardamom Pistachio Cookies • Something different: Shelly Westerhausen’s Leek and Potato Galette with Pistachio Crust

To pair with cheese: Elise Bauer’s Membrillo (Quince Paste) •Traditional: David Lebovitz’s Rosy Poached Quince • Something different: Valli Little’s Quincemisu

Savoury: Mary Cadogan’s Grilled Aubergines with Spicy Chickpeas and Walnut Sauce • Sweet: Taste of Home’s Walnut Toffee Tart • Slice: Anneka Manning’s Classic Walnut Brownies

Main: Rick Stein’s Artichoke Pasta • Side: Jamie Oliver’s Tray-Baked Artichokes with Almonds, Breadcrumbs and Herbs • A twist: Janine Ratcliffe’s Artichoke, Spinach and Cheese Pie

Dip: Minimalist Baker’s Roasted Beet Hummus • Starters: Adam Bush’s Roast Beetroot Soup with Caramelised Onion and Blue Cheese Toasts • Salad: Not Quite Nigella’s Farro, Beetroot & Beet Green Salad

Salad: Cathie Lonnie’s Warm Winter Salad with Honey Balsamic Dressing • Noodles: Warren Mendes’s Brussels Sprouts with Soba Noodles and Fish Sauce Vinaigrette • Side: Molly Baz’s Roasted Brussels Sprouts with Warm Honey Glaze

Salad: Silvia Colloca’s Roast Capsicum Salad • Vegetarian: Kayla Itsines’ Vegetarian Stuffed Capsicums • Chicken: Neil Perry’s Italian Chicken with Capsicum and Summer Tomatoes

Main: Half Baked Harvest’s Better than Takeout Kung Pao Cauliflower • Side: Minimalist Baker’s Quick Crispy Cauliflower • Something different: Neil Perry’s Whole Roasted Cauliflower with Lemon and Mustard

Soup: Feasting at Home’s Simple Celery Soup • Vegetables: Elise Bauer’s Celery Stir Fry • Dinner: Adam Liaw’s Stir-Fried Pork and Celery

Salad: Jill Dupleix’s Fennel, Pear and Parmesan Salad • Comfort: Minimalist Baker’s Curry-Roasted Fennel Salad with Rosemary Tahini Dressing • Side: Sweet Paul Magazine’s Tuscan Braised Fennel

Drinks: Cookie and Kate’s Fresh Ginger Tea • Main: Budget Bytes’ Sticky Ginger Soy Glazed Chicken • Sweets: The Daring Gourmet’s Candied Ginger

Soup: Once Upon a Chef’s Potato Leek Soup • Chicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken Breasts • Vegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts

Pasta: Pinch of Yum’s Creamy Garlic Herb Mushroom Spaghetti • Curry: Jamie Oliver’s Mushroom Curry • Side: Café Delites’ Garlic Mushrooms

Topping: Dana Velden’s Italian Gremolata • Side: Samira Saab’s Tabbouleh • Main: Emma Knowles’ Linguine with Walnut-Parsley Pesto

Side: Serious Eats’ The Best Crispy Roast Potatoes Ever • Popular: Food Network Kitchen’s Loaded Baked Potato Casserole • Something different: Molly Stevens’ Mini Herbed Pommes Anna

Healthy: Shannon Harley’s Harissa Chickpeas with Silverbeet • Comfort: Gourmet Traveller’s Potato, Leek and Silverbeet Gratin • Something different: Kim Coverdale’s Creamy Silverbeet Soup

Soup: AWW Food’s Sweet Corn Veloute with Chilli Ciabatta Crisps • Main: Pinch of Yum’s Sweet Corn and Zucchini Pie • Side: Jamie Oliver’s Stir-Fried Corn with Chilli, Ginger, Garlic and Parsley

Soup: Olive Magazine’s Mussel and Tomato Chowder • Pastry: Mandy Biffin’s Open Tomato and Caramelised Onion Pies • To share: Yotam Ottolenghi’s Tomato, Chard and Spinach with Fried Almonds

Stir-Fry: My Recipes’ Bok Choy and Mushroom Stir-Fry • Vegetarian: Feasting at Home’s Black Pepper Tofu with Bok Choy • Traditional: Good Food’s Gai Lan with Oyster Sauce

Soup: Cafe Delites’ Easy Broccoli Cheese Soup • Main: Bon Appetit’s Sheet-Pan Chicken Meatballs and Charred Broccoli • Side: Emma Knowles and Lisa Featherby’s Broccoli and Spring Onion Slaw with Buttermilk Dressing

Main: Kim Coverdale’s Cabbage Rolls with Rice and Mince Filling • Side: Inspired Taste’s Lemon Garlic Sauteed Cabbage • Something Different: The Wholesome Fork’s Indian Cabbage Potato Curry

Soup: Delicious.com.au’s Carrot and Maple Syrup Soup • Salad: Good Food Magazine’s Roasted Carrot, Rocket and Lentil Salad • Side: The Recipe Critic’s Roasted Brown Butter Honey Garlic Carrots

Soup: Naturally Ella’s Celeriac Soup with Thyme • Side: Dawn Perry’s Roasted Celery Root with Walnuts and Thyme • Something different: Rosie Birkett’s Celeriac Ribbons with Chard, Garlic and Pumpkin Seeds

Something different: The Mediterranean Dish’s Greek-Style Braised Eggplant • Classic: Guy Grossi’s Eggplant Parmigiana • Vegetarian: Minimalist Baker’s Moroccan Lentil-Stuffed Eggplant

Comfort: Lena Abraham’s Garlicky Spaghetti • Main: Salt and Lavender’s Creamy Garlic ChickenCreamy Garlic Chicken • Something different: Barney Desmazery’s Wild Garlic and Nettle Soup

Side: Panning the Globe’s Fresh Horseradish Sauce with Beets • Sauce: Alton Brown’s Horseradish Cream Sauce • Tips and tricks: Fred Mackenzie’s Five Ways to Use Horseradish

Salad: Marcus Nilsson’s Green Goddess Cobb Salad • Stew: Stefano Manfredi’s La Vignarola • Something different: Rachel Khoo’s Vietnamese Lettuce Cups with Fish Parma Fingers

Pasta:Samantha Seneviratne’s Caramelised Onion Pasta • Chicken: Lauren Miyashiro’s French Onion Chicken • Side: Tyler Florence’s Roasted Red Onions with Butter, Honey, and Balsamic Vinegar

Baked goods: Me and Mr Jones’ Sweet Parsnip Loaf • Soup: Alasully’s Pureed Parsnip and Cardamom Soup with Caramelized Shallots • Something different: Delicious Everyday’s Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples

Salad: Healthy Home Café’s Roasted Pumpkin Salad • Main: Colin Fassnidge’s Roasted Butternut Pumpkin with Herb Oil and Goat’s Cheese • Side: Not Quite Nigella’s Roast Pumpkin with Feta and Honey

Side: Fuss Free Flavours’ Swede Chips with Sticky Mustard Dressing • Something different: Sophie Godwin’s Swede Gnocchi with Crispy Sage • Snack: Abel and Cole’s Spiced Swede Cakes

Comforting: Minimalist Baker’s Mediterranean Baked Sweet Potatoes • Salad: Delicious Team’s Roasted Sweet Potato Salad with Chilli Mayo, Coriander and Crispy Chorizo • Main: Kyle Boyce’s Sweet Potato Cakes with Poached Eggs

Comfort: Matthew Tomkinson’s Turnip, Bacon and Gruyère Gratin • Noodles: Sarah Cook’s Crispy Salmon with Turnip, Mandarin and Noodle Salad • Classic: Cheryl Slocum’s Braised Turnips with Greens

Classic: Ian Knauer’s Grilled Maple-Butter Apricots with Vanilla Ice Cream • Dessert: Veena Azmanov’s Apricot Crumble Squares • Savoury: Cassie Best’s Golden Couscous with Apricots and Crispy Onions

Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread Granola • Decedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)

Savoury: Alice Storey and Emma Knowles’ Roast Duck with Cherries and Roast Kipfler Potatoes • Classic: Hristina Minic’s Sour Cherry Strudel • Dessert: Kerri Worner’s Cherry Custard Tart

Appetiser: Zach Desart’s Spicy Grape-Ricotta Crostini • Something different: Cara’s Cravings’ Salmon with Red Grape Agrodolce • Snack: Michel Richard’s Chocolate Grapes

Savoury: Recipe Tin Eats’ Lemon Chicken Salad • Something different: Miranda Payn’s Gnocchi with Burnt Butter, Lemon and Basil • Dessert: Pretty Simple Sweet’s Lemon Tart

Salad: Donna Hay’s Coconut Rice Salad with Green Mango and Herbs • Dessert: Lisa Featherby’s Golden Mango and Passionfruit Caramel Tart • Summer treat: Angela Devlin’s Mango and Thai Basil Ice Cream with Fresh Coconut Shavings

Retro: Peter’s Food Adventures’ Pineapple Fried Rice • Easy entertaining: Food Daydreaming’s Blackened Salmon Tacos with Minted Pineapple Salsa • Cocktail: Colleen Graham’s Bahama Mama

Savoury: Shoot the Cook’s Strawberry Salad • Dessert: Gourmet Travellers’ No-Bake Strawberry Crème Fraîche Cheesecake • Something for summer: David Lebovitz’s Roasted Strawberry-Miso Ice Cream

Breakfast: Sarah Hobbs’ The New Avo Toast • Salad: Maria Elia’s Avocado Salad • Light: Love and Lemon’s Avocado Vegetable Summer Rolls

Breakfast: Half Baker Harvest’s Blueberry Lemon Ricotta Pancakes • Fresh: Lemon Tree Dwelling’s Blueberry Feta Salad • Dessert: Tyler Florence’s Lemon Blueberry Cheesecake Bars

Canning: Kylee Newton’s Gooseberry and Camomile Jam • Salad: Gill Meller’s Pickled Cucumber, Fennel, Gooseberry, Tarragon and Lemon Salad • Dessert: April J Harris’ Gooseberry Fool

Breakfast on the Go: Michelle Southan’s Kiwifruit, Lime and Coconut Muffins • Something Different: The Healthy Foodie’s Kiwi Avocado Salsa 0ver Rare Tuna Steak • Frozen Treat: Food with Feeling’s Kiwi Watermelon Fruit Popsicles

Flavour enhancer: Delicious’ Chilli Lime Salt • Side: Martha Stewart’s Chili-Lime Roasted Butternut Salad • Dinner: BBC Good Food’s Lime and Coconut Dhal

Green: Molly Wizenberg’s Thai Green Papaya Salad • Ripe: Jennifer Joyce’s Seared Beef and Papaya Salad with Tamarind Soy Dressing • Warm: Marcia Kiesel’s Chicken and Papaya Stir Fry

Savoury: Olia Hercules’ Pan-Fried Mackerel Sandwich with Rhubarb Coleslaw • Sweet: The Seaside Baker’s Quick Rhubarb Cake • Treat: Maggie Beer’s Rhubarb Crumble

Starter: Bill Granger’s Artichoke and Pecorino Bruschetta • Classic: Gimme Some Oven’s Roasted Artichokes • Something different: Half Baked Harvest’s Spinach and Artichoke Stuffed Soft Pretzels

Appetiser: Cafe Delites’ Cheesy Garlic Roasted Asparagus • Salad: John Torode’s Super Spring Salad • Savoury: Taste Magazine’s Roast Chicken, Brie and Asparagus Tart

Soup: Cafe Delites’ Easy Broccoli Cheese Soup • Main: Bon Appetit’s Sheet-Pan Chicken Meatballs and Charred Broccoli • Side: Emma Knowles and Lisa Featherby’s Broccoli and Spring Onion Slaw with Buttermilk Dressing

Main: Half Baked Harvest’s Better than Takeout Kung Pao Cauliflower • Side: Minimalist Baker’s Quick Crispy Cauliflower • Something different: Neil Perry’s Whole Roasted Cauliflower with Lemon and Mustard

Spread: Elizabeth Yetter’s Garlic Chive Butter • Side: Melissa Hamilton and Christopher Hirsheimer’s Creamy Chive Potatoes • Something different: Red House Spice’s Chinese Chive Pockets

Side: Andrea Bemis’ Potato Salad with Lemon Tahini and Dill Dressing • Main: Feasting at Home’s Spring Orzo with Asparagus, Lemon and Dill • Salad: Kim Coverdale’s Crunchy Cos and Dill Salad

Side: Taste of Home’s Lemony Almond-Feta Green Beans • Comfort: BBC Food’s Green Bean Mac ’n’ Cheese • Something different: Chris Morocco’s Blistered Green Beans with Garlic

Soup: Once Upon a Chef’s Potato Leek Soup • Chicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken Breasts • Vegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts

Pasta: Food Daydreaming’s Spaghetti Alfredo with Mushrooms, Peas and Chilli • Curry: Jamie Oliver’s Mushroom Curry • Side: Café Delites’ Garlic Mushrooms

Salad: Gill Meller’s Hot-Smoked Trout, New Potato and Beetroot Salad • Main: deliciousmagazine.co.uk’s New Potatoes, King Prawns and Chorizo with Tomato and Chilli • Side: Jamie Oliver’s Baked New Potatoes with Sea Salt and Rosemary

Pasta: Food Daydreaming’s Spaghetti Alfredo with Mushrooms, Peas and Chilli • Main: Kathy Knudsen’s Baked Fish with Pea Puree
• Side: Tiffani Thiessen’s Parmesan Peas

Snack: Crumbs and Caramel’s Lemon Sage White Bean Dip • Salad: Better Homes and Gardens’ Farm Salad with Sweet Peppers and Sage Croutons • Meat: The Bon Appétit Test Kitchen’s Turkey with Lemon-Sage Butter

Snack: Lena Abraham’s Ultimate Spinach Artichoke Dip • Curry: Budget Byte’s Indian Style Creamed Spinach • Side: Catalyst’s Garlic Mushrooms and Spinach

Eggy: Fork, Knife, Swoon’s Baked Eggs with Spinach and Swiss Chard • Classic: The Kitchn’s Swiss Chard with Garbanzo Beans • Something different: Maydan’s Swiss Chard Tahini Dip

Soup: Jamie Oliver’s Watercress Soup • Salad: Lucy Netherton’s Shredded Duck, Watercress and Orange Salad • Main: Delicious’ Lamb Cutlets with Lentil Salad and Mint and Watercress Pesto

Accompaniment: Gjusta’s Green Harissa • Salad: Cooking Light’s Lemony White Bean-and-Arugula Salad • Pasta: Charlyne Mattox’s Gemelli With Shrimp, Arugula, and Feta

Dip: Minimalist Baker’s Roasted Beet Hummus • Starters: Adam Bush’s Roast Beetroot Soup with Caramelised Onion and Blue Cheese Toasts • Salad: Not Quite Nigella’s Farro, Beetroot & Beet Green Salad

Soup: Delicious.com.au’s Carrot and Maple Syrup Soup • Salad: Good Food Magazine’s Roasted Carrot, Rocket and Lentil Salad • Side: The Recipe Critic’s Roasted Brown Butter Honey Garlic Carrots

Soup: Feasting at Home’s Simple Celery Soup • Vegetables: Elise Bauer’s Celery Stir Fry • Dinner: Adam Liaw’s Stir-Fried Pork and Celery

Drinks: Cooking Light’s Cucumber-Lime-Lavender Spritzer • Salad: Cookie and Kate’s Gaby’s Cucumber Salad • Something different: Hannah Klinger’s Chopped Israeli Salad

Salad: Jill Dupleix’s Fennel, Pear and Parmesan Salad • Comfort: Minimalist Baker’s Curry-Roasted Fennel Salad with Rosemary Tahini Dressing • Side: Sweet Paul Magazine’s Tuscan Braised Fennel

Condiment: Sarah Cook’s Kale Pesto • Fritters: Real Smart Mom’s Kale and Bacon Cakes • Side: Sheela Prakash’s Easy Skillet Kale with Lemon And Garlic

Salad: Marcus Nilsson’s Green Goddess Cobb Salad • Stew: Stefano Manfredi’s La Vignarola • Something different: Rachel Khoo’s Vietnamese Lettuce Cups with Fish Parma Fingers

Classic: Elise Bauer’s Mustard Greens • Side: Fat Free Vegan Kitchen’s Balsamic-Glazed Chickpeas and Mustard Greens • Main: Healthy Seasonal Recipes’ Lemon Turmeric Chicken Quinoa Soup with Mustard Greens

Mediterranean: Maria Benardis’ Baked Chicken with Okra • Indian: My Heart Beets’ Crispy Indian Okra • Southern: Diana Rattray’s Southern-Style Okra with Tomatoes and Rice

Salad: Cook’s Hideout’s Radish and Peanut Salad (Indian Style) • Grains: Jar of Lemon’s Radish and Tangerine Quinoa Detox Salad • Something different: A Zesty Bite’s Baked Radish Chips

Soup: Lavender and Lovage’s English Cream of Sorrel Soup with Peas • Side: Kmartinelli’s Creamed Sorrel • Main: Maggie Beer’s Herb Pasta with Sorrel Butter and Lemon Thyme

Soup: Yotam Ottolenghi’s Spring Onion Soup • Seafood: Nigel Slater’s Prawns with Sichuan Peppercorns and Spring Onions • Main: Olive Magazine’s Poached Chicken with Spring Onion and Ginger Sauce

Baking: Nigel Slater’s Green Olive and Thyme Focaccia • Veggies: Rhubarbarians’ Roasted Butternut Squash Halves with Thyme Honey Butter • Meat: Spend with Pennies’ Creamy Lemon Chicken with Thyme