In Season

Quince's slightly tart and floral perfume goes perfectly with these petite and airy cakes.

The first of the season's sweet, plump yams are now available.

Parsnips add a delightful subtle twist to this wonderfully moist and nutty cake.

Glorious, velvety pumpkin with a sprinkle of spice and creamy maple icing makes for a sensational cupcake!

Garlic is still in abundance and still pungent

This is such a fantastically simple yet utterly delicious tart.

Silverbeet pairs nicely with earthy Jerusalem artichokes in this tasty tart.

One of the easiest puddings to make and one of the most memorable to eat. Try using a variety of apples to give a subtle twist to this dish.

You may never look at or eat silverbeet the same way after trying this wickedly spiced and aromatically sweet combination. It is worth the effort.

These moreish, light and crispy fritters are a fantastic way to use the humble cauliflower. I have simply sprinkled over some homemade cumin salt and they are ready to enjoy. They are a great pre-dinner snack (ideal for the Rugby World Cup).

It seems we have abandoned this great dish in favour of its Italian counterpart the risotto. Unlike risotto you don't have to stir it continuously, which is a great time-saver, and it will absorb any flavours you throw at it. I say bring back the pilaff: it is a wonderful and versatile dish.

This can be whipped up in minutes, showcasing seasonal produce in a sublime little pudding.

Potatoes are a favourite in all seasons but a touch of garlic and rosemary makes them something special.

This pie works brilliantly with frozen berries or fresh when in season. The tiny ruby-coloured fruit combined with fluffy meringue will explode in your mouth and fill you with warm memories of summers gone by.

Time to celebrate! The first locally grown asparagus has hit the market. It needs little introduction so I'm simply adding a mayonnaise to do the talking.

Frittata is quite simply an Italian omelette, quick to prepare and great for lunch or as a light dinner. The secret of a good frittata is to make it thinner rather than thicker, and to slightly undercook it.

I have so many memories of my time in Greece and in particular the many food stores selling these cheesy pies encased in wonderfully oily pastry. This is one of many I make time and time again.

I love these hot little balls of pink with their snowy white flesh.

Toasted garlicky bread smothered with flavours of summer is a perfect way to enjoy the season's magnificent produce.

Once you get confident with aubergines, you will realise how versatile and delicious they are. When stewed with tomatoes, the combination works as a base for many dishes. They can be partnered with grilled lamb chops, piled on bruschetta or baked with mozzarella on top.