Rizogalo is a traditional Greek-style creamed rice pudding that can also be served cole. Often spiced with cinnamon and lemon peel, it is also delicious served topped with nuts and honey.

This delicious, layered nutty chocolate and coffee ice-cream cake is topped with a layer of tender pistachios and toffee coated almonds. An altogether grown-up take on the classic ice-cream cake.

These cakes supposedly take their name from the powder puffs used by women to dust on face powder. Whatever the provenance, strawberries and cream powder puffs are light, airy and absolutely delicious.

Light, fresh and packed full of goodness, this tasty Thai salmon salad is perfect for those watching their weight or looking for a healthy lunch option.

Couscous makes a perfect, fluffy base for the strong flavours of tomato and rocket. Add the dressing and herbs with as heavy a hand as suits your palate, the grains will soak it all up.

A truly simple dessert that looks stunning and always feels like a treat, summer berry sundaes can be put together in no time at all.

This simple platter of chilled soba noodles with dipping sauce, spring onions, nori and wasabi is a complete taste sensation.

Hot-smoked trout is exactly what it sounds like, trout that has been cured in a hot smoker, a method that is used to preserve fish, meat, cheese and nuts while bestowing a distinctive flavour of wood-smoke.

You can use any firm white fish fillet, such as ling or blue-eye, for this tasty fish with thai-style dressing.

Splash out for a summer party or celebration and serve up these delicious barbecued lobster tails with chilli butter.

This is a cold, fruity and deliciously moreish party punch that, funnily enough, packs a bit of a punch. We used a traminer riesling for this recipe, but you can use any medium-dry white.

Za'atar is a Middle-Eastern blend of roasted dried spices; you can make your own as shown below or you can purchase it ready-made from Middle-Eastern food stores. It adds fabulous spice to this kebabs and hummus recipe.

If you fancy trying something a bit out of the ordinary, this Tahitian fish salad is simple to make and absolutely bursting with flavour. It makes a colourful and delicious lunch.

The sea and land meet in harmony with this fresh and zesty barbecued seafood and green mango salad. Serve on a balmy summer's evening when dining al fresco.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.

Make this stunning side dish in spring to take advantage of delicious in-season artichokes and peas.

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

If you have a juice extractor, you can use it to make the pineapple and mango juice. A mouli is a stainless steel utensil used for grating or pureeing. Note

A beautifully bright and colourful rainbow salad packed full of beetroot, asparagus, orange and avocado.

Exquisite and delicate smoked chicken and peach salad from Australian Women's Weekly.

Dressing can be made 1 day ahead; chill, covered. Recipe can be 3 days ahead up to step 3; store in airtight container. Note

A bright and summery salad packed full of healthy and crunchy raw vegetables.

You can use any combination of berries you like or seasonal fruits such as mango or banana. Note

The caipiroska is a classic cocktail made with vodka, sugar and muddled lime. Great for a hot summers day.

A light and summery dish of char-grilled scallops with a zesty corn salsa.

A perfect summer dish of barbecued sausages with tomato relish.