At the moment sweet orange bushfire pumpkins are available, one's that I love as you can eat the skin. However, any pumpkin or creamy squash will be delicious in this.
This dish fits nicely into the season, as main crop potatoes have arrived and home-grown tomatoes are good for cooking.
Raspberries are sun-sweet and juicy and they seem to float in this light and airy sponge cake.
This dish works well throughout the year. Simply change the sweet tomatoes for mushrooms, wilted greens or even alongside a hearty stew.
A simple marriage of summer flavours with cooling ricotta and tangy citrus makes this simple dessert one of my summer favourites.
This refreshing soup works wonderfully hot or chilled and the addition of pungent smashed basil takes the soup to another level.
This pastry is perfect as a dairy-free option. I have added bacon to give a bit more flavour but it's totally up to you.
Roasting asparagus adds a wonderful nutty flavour.
You need only three ingredients - potato, onion and egg - to make this delicious Spanish tortilla (omelette).
Fresh spring greens, with their peppery, crisp taste, go so well with creamy white beans and a pinch of chilli. This is great served simply as an appetiser or alongside a grilled pork chop or juicy fillet of fish.
Broccoli has been fantastic this winter: firm, crunchy and nutritious. This Japanese-inspired dressing adds a simple twist to make this magnificent vegetable even more desirable.
Two ingredients that remind me of Spain are quinces and almonds. This delightful cake fits perfectly with this time of the year and will please all.
I love these quick accompaniments as they are enjoyable to prepare and fantastic to eat. The fresh crunch of fennel works so well with fish, pork and chicken.
These pretty strawberry pink cakes will put a smile on all faces this festive season.
This warm salad is a great way to add a bit of a zing to your meal as the dressing is punchy and the leaves are peppery, with the added twist of creamy new-season potatoes.
This delightfully simple dish may consist of only a few components, but the bread must be of good quality and the greens seasonal and fresh.
This dish happened by chance after I got word that Savoy cabbages were in season.
Pears seem to be extra-sweet and extra-juicy this season.
My mum used to do stuffed baked potatoes and we loved them so now I do them for my children. The options are endless as you can add almost any combination that suits you.
This is inspired by homely Italian soups, but made with local winter ingredients.