queensland

Chef Ben Devlin from boutique hotel Halcyon House has created an afternoon tea to remember, bringing a touch of relaxed elegance to your next summer spread.

Baked custards with jam drop biscuits and apple tea

eggs, lightly beaten

300 milliliters pure (thin) cream

sweetened condensed milk

tbs wattleseed (optional – from Herbie’s Spices), crushed

(500 milliliters) cloudy apple juice

tsp black tea leaves

Micro lemon balm leaves and freeze-dried fruit

unsalted butter, softened

caster sugar

plain flour

tsp baking powder

tbs strawberry jam

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This is a perfect dish to make on the barbecue, because it doesn't require too much preparation. The flavours are a clever balance between sweet vinegar, bitter lemon rind and endive, contrasted with salty squid and olives.

Grilled squid with endive, olive and lemon

lemon quarter, very finely chopped

(125 milliliters) extra virgin olive oil

tbs chardonnay vinegar vinegar

baby fennel,

witlof (Belgian endive), quartered lengthways

squid, tentacles attached, cleaned,

pitted kalamata olives, finely chopped

roasted hazelnuts, chopped

Valli Little adds a tropical twist to the classic lemon tart with the addition of a tasty nut pastry.

The new lemon and lime tart that screams summer

(80 milliliters) lime juice

(80 milliliters) lemon juice

(165 grams) caster sugar

(125 milliliters) thickened cream,

eggs

finger limes, split, pearls removed

Micro coriander, to serve

(75 grams) macadamias,

(225 grams) plain flour

(40 grams) pure icing sugar

unsalted butter, chilled, chopped

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Valli Little turns banana cake on its head and drizzles it with a rich rum sauce using Queensland's very own Bundaberg rum.

Banana upside-down cake with Bundy rum sauce

(80 milliliters) maple syrup

bananas

brown sugar

tsp vanilla extract

(200 grams) self-raising flour, sifted

pecans, toasted, finely ground

tsp bicarbonate of soda

cinnamon

thick Greek-style yoghurt

tbs Bundaberg rum or other dark rum

Ice cream, to serve

unsalted butter

(125 milliliters) thickened cream

(80 grams) brown sugar

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Baked custards with jam drop biscui...

Grilled squid with endive, olive an...

The new lemon and lime tart that sc...

Banana upside-down cake with Bundy ...