casual entertaining

Upside-down roast chicken comes from Corey Costelloe, who turns the concept of the humble roast on its head. "Roasting a chicken breast-down means it won't dry out... just turn it over at the end for crispy skin."

Upside-down roast chicken

Lilydale Free Range Whole Chicken

bay leaf

lemons, halved

garlic

oregano, leaves picked

(80 milliliters) extra virgin olive oil

tsp sumac

tsp cumin

baby (Dutch) carrots, trimmed

red onions,

green chillies

can chickpeas, rinsed, drained

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This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

unsalted butter

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

beef stock

(80 milliliters) brandy

sour cream

tagliatelle

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

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A hint of orange blossom adds a floral touch to the this polenta and almond-based orange cake.

Orange and polenta cake

unsalted butter,

demerara caster sugar

eggs

vanilla essence

(200 grams) almond meal

coarse polenta

oranges

tsp orange blossom water

gluten-free baking powder

Creme fraiche

(250 milliliters) orange juice

milliliters orange blossom water

cardamom pods, crushed

caster sugar

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Life is busy, but that doesn't mean there isn't time for dessert. Silvia Colloca shares her hacks for impressive Italian bakes made at the touch of a (food processor) button.

Coffee and hazelnut amaretti

eggwhites,

caster sugar, plus extra to sprinkle

(300 grams) hazelnut meal

vanilla bean paste

instant coffee powder

dark chocolate coated coffee beans

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Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

The no-knead bread you need: This spelt and pumpkin loaf with tarragon butter

pumpkin, chopped into 2cm pieces

fennel seeds

tbs extra virgin olive oil

tsp (10 grams) dried instant yeast

(750 grams) white spelt flour

(180 grams) semolina

(thin) cream

21/2 tbs kefir (from health food stores) or thick Greek-style yoghurt

tarragon leaves

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A dessert that is dripping with salted caramel is always a winner. We love this variation of the classic Eton mess.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

Salted caramel Eton mess

(225 grams) self-raising flour

tsp baking powder

unsalted butter, chopped, softened

(220 grams) caster sugar

eggs, lightly beaten

Whipped cream, to serve

Salted pretzels, to serve

eggwhites

(165 grams) caster sugar

(150 grams) caster sugar

(125 milliliters) pure (thin) cream

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Greg Malouf's reworked babaganoush pairs perfectly with Turkish bread and, for a lighter option, crunchy baby cucumbers.

Greg Malouf's smoky eggplant puree whipped with Gruyere

eggplants

lemon,

(80 milliliters) thickened cream

Gruyere or cheddar cheese, grated

tsp nutmeg

Turkish red pepper flakes

baby cucumbers

micro parsley

Turkish flatbread

olives

Cheesecake with an apricot twist, the flavours of the food gods

Cantabrian cheesecake

unsalted butter, softened

(330 grams) raw caster sugar

vanilla bean, split, seeds scraped

ricotta cheese

(500 milliliters) milk

(185 grams) plain flour

lemon

apricots, halved, stones removed

(125 milliliters) Pedro Ximenez (Spanish sweet sherry)

(90 grams) honey

rosemary sprigs, leaves picked

This pear and blackberry crumble brings this old classic to new heights with its white chocolate crumble. Just add cream.

Blackberry, pear and white chocolate crumble

beurre bosc pears, peeled, cored, chopped

(300 grams) frozen blackberries

tbs plain flour

(110 grams) caster sugar

brown sugar

(100 grams) plain flour

(45 grams) rolled oats

(90 grams) white chocolate chips

Skordalia is a thick, creamy, garlicky puree that’s definitely not for the faint hearted! The most important thing is to use good, fresh garlic so you get a true flavour. It’s great with all sorts of grilled seafood, dolloped onto steamed veggies, or served as a quick dip. Leftovers will keep in an airtight container in the fridge for up to 4 days.

Almond skordalia

(60 grams) almond meal

garlic cloves, chopped

lemon juice,

Oregano leaves, to garnish

Think you've had your fill of berry cheesecakes? Think again. This quick and easy recipe by Jamie Oliver is perfect served warm or cold - either way, you won't be able to resist going in for seconds.

Baked berry cheesecake recipe by Jamie Oliver

cream cheese,

pure icing sugar

tsp vanilla extract

frozen berries, thawed (such as blackberries, blueberries

unsalted butter, chilled, chopped

(200 grams) plain flour

(80 milliliters) milk

Craving takeaway fried chicken? Well look no further than your own kitchen with this baked-not-fried chicken with garlic Sriracha yoghurt. It's crunchy, delicious and, most importantly, gluten free.

Baked-not-fried chicken with garlic Sriracha yoghurt

(240 grams) millet flakes

tsp mixed dried Italian herbs

tsp smoked paprika (pimenton)

cayenne pepper

chicken drumsticks and thighs (bone in)

Olive oil spray

thick Greek-style yoghurt

tbs Sriracha

small cucumber (qukes), quartered

radishes, trimmed, quartered

tbs brown mustard seeds, toasted

tbs shiro miso (white miso paste)

(500 milliliters) apple cider vinegar

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Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!

Butterflied chicken with chargrilled lemon

chicken

Extra virgin olive oil,

Flat-leaf parsley and oregano leaves,

(165 grams) each sea salt flakes and caster sugar

tsp each coriander seeds, cumin seeds

onion and carrot, chopped

garlic cloves, bruised

bay leaves

thyme

baby spinach leaves

tbs tahini

extra virgin olive oil

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Luke Mangan does not disappoint with healthy, vegetarian recipes. This beetroot and haloumi salad makes a great dinner to start your week.

Beetroot and haloumi salad with honey and oregano

golden beetroots

haloumi, thickly sliced

oregano leaves

(115 grams) honey

lemons

beetroot hummus

(150 grams) walnuts, toasted

Rocket leaves and micro herbs, to serve

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Taking inspiration from the Rio Olympics, try this super healthy brown rice, lentil and lamb dish. It's the right combination for an easy to make, healthy meal.

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