Smoky Barbequed Aubergine Slices
So simple you hardly need a recipe but prepare as you'll need to soak your cedar plank overnight in cold water.
Kathy Paterson's Cauliflower Pizza
Even if you are a die-hard traditional pizza fan, you will find this variation on a pizza base an interesting and a pleasant change-up.
Silverbeet & Ricotta Freeform Lasagna
A deliciously Italian inspired summer dish that's perfect for lunch or a light supper. Serve with a fresh green salad and plenty of good, crusty bread.
Creamy Goat's Cheese Spread
A good base recipe that you can take in a multitude of directions. Try fresh chopped herbs – such as flat-leaf parsley, chives, basil, coriander, sweet marjoram or mint. Or you could add seeds – toasted sesame, cumin or nigella.
Liz's Coronation Chicken
This is an old catering standby from another life. It was a super useful recipe as people loved it and it could be used as both a salad and to fill sandwiches (especially clubs) and wraps.
Steph's Dairy-Free Muesli Bars
Steph's delicious take on Nadia Lim's apricot, coconut and pumpkin seed muesli bars. Perfect for school lunch boxes.
Milly's Easy-Mix Sultana Cake
A perfect picnic cake - moist but not too sweet and a great keeper, this great to have 'in the tins'.
Milly's Cinnamon Brioche Buns
Steph is our super-star instore pastry chef - here's her take on Kim Evans' Cinnamon & Walnut Brioche.
Instant Pot Mexican Pulled Beef
This is recipe Steph's really proud of. It’s a little bit spicy and a little bit sweet, perfectly balanced. Enjoy with soft tacos and lashings of sour cream!
Liz's Okonomiyaki
Okonomiyaki is like a Japanese version of 'bubble and squeak' and is the perfect vegetable forward recipe that won't weigh you down.
Classic Vanilla Bundt Cake
Everyone loves the perfectly balanced flavour of a classic vanilla bundt. Serve with cream/fruit for dessert, with tea for an afternoon pick-me-up or just as a snack.