This recipe was featured on Foodie Tuesday, a weekly segment with Richelle Hunt on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Hana Assafiri. Hana's new book is called "Moroccan Soup Bar: Recipes of a Spoken Menu."

This recipe was featured on 774 ABC Melbourne Drive's Foodie Tuesday segment.

Simple things are often the best, and never more so than in cooking. Although it's tempting to gild the lily, sometimes the best thing you can do with beautiful ingredients is keep things as simple as possible - and this light, refreshing sorbet is a case in point. The flavours are true and clear, and it needs nothing more than a few orange segments and strawberry slices to finish it off.

A good frittata is really simple to make, but it does need a little TLC to make sure that the eggs don't overcook. At its best the eggs are softly set and still really tender and the whole thing is such a pleasure to eat. So do take just a little extra care with this, it's really worth it.

This recipe for Kansas City ribs was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM courtesy of Lance Rosen. Lance's new book is called "Temples of BBQ".

500g chicken mince 1 large zucchini, coarsely grate(200g) 2 shallots, finely sliced 1 free range egg 1 handful of chopped mint leaves 1 handful of chopped fresh coriander 2 garlic cloves, crushed 1 tsp. ground cumin 1 tsp. Himalayan salt 1/2 tsp. ground black pepper A pinch of chilli flakes Sunflower oil for pan frying Soured Cream And Sumac Sauce 100g sour cream 150g Greek yoghurt 1 tsp. finely grated lemon zest 1 tbsp. lemon juice 1 garlic clove, crushed 1 and 1/2 tbsps. olive oil 1 tbsp. sumac Pinch of salt and pepper

This recipe featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Maggie Beer. Maggie's new book is "Autumn Harvest".

Try your hand at this delicious Golden Chicken Stock creation from Maggie Beer.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Alice Zaslavsky aka Alice in Frames. Alice's latest book is "Alice's Food A-Z: Edible Adventures".

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Alice Zaslavsky aka Alice in Frames. Alice's latest book is "Alice's Food A-Z: Edible Adventures".

Figs are such a versatile fruit, they can be eaten raw, cooked, and sweet or savoury. Here I am baking them with goat's curd which is truly delicious. Wrapping them in prosciutto adds texture and saltiness and the mint salad adds a lovely freshness to the dish.

6 chicken thighs 1 egg 1/2 cup polenta 1 tbsp. sumac 1 tsp cumin seeds salt flakes and freshly ground pepper, to season 60 ml (1/4 cup) pomegranate molasses Avocado Tzatziki: 1 cup)Greek-style yoghurt 1 ripe avocado, flesh coarsely mashed with a fork 3 Lebanese cucumbers, grated, squeeze to remove excess liquid 3 garlic cloves, crushed 1/4 cup chopped coriander leaves 1 tbsp. chopped mint leaves juice of 1/2 lime pinch of Himalayan salt

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Phillippa Grogan. Phillippa's latest book is "Phillippa's Home Baking".

Fresh, bright and delicious.

700g minced lamb 30g pine nuts, roughly chopped 1/4 cup flat-leaf parsley, finely chopped 1/2 onion, diced 1 garlic clove, finely chopped 1 tsp cumin 1 tsp ground coriander 1/2 tsp dried chilli flakes (optional) zest of 1/2 lemon pinch of salt and pepper 3 tbsp. oil Lemon Flatbread 1 cup plain flour 1 1/2 tsp baking powder pinch of salt 3/4 cup plain yoghurt zest of 1/2 lemon

Our Indian chef whips these delicious naan breads up for us every day to go with her chicken tikka and vegetarian curries Brushed with garlic butter as they come out of the stone oven, they are quite a treat (thats why she has to make so many everyday.....)Thanks Nancylt;i>f

Easy and delicious, this ice cream recipe is guaranteed to make you lick the plate clean!

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Cassie Duncan from Sustainable Table.

A savoury crumble seems very odd at first but makes a lot of delicious sense when you eat it! Using dried chestnuts, which are available from good Italian grocers reduces the preparation time.

140g unsalted butter 200g dark chocolate 100g light brown sugar 100g caster sugar 2 teaspoons vanilla extract 2 eggs 1 egg yolk 85g plain flour 55g macadamia nuts, lightly toasted, chopped 30g crystallised ginger, chopped Sifted cocoa powder, to dust

As the cold weather sets in, this nourishing winter dish is perfect to warm hands, feet and heart. The addition of buckwheat flour to polenta gives it a delicious smoky earth flavour and adds to the nutrition level of this dish. Rich in fibre and silica, gluten free buckwheat contain rutin, a bioflavonoid that is know to increase blood circulation and reduce high blood pressure. Perfect for winter!

Delicious weekend dish.

Cabbage at its best.

This indulgent cheesecake is as light as air, with all the ingredients of an afternoon tea rolled into one - coffee, chocolate and caramel biscuits.

I nearly didn't write the word 'anchovies' in the name of this dish as I know that many people will pretty much automatically by-pass any recipe that has anchovies in it. It's such a shame, because (as is the case with many dishes that include them) they add a depth of flavour and intriguing background note that is perfectly delicious without being at all fishy. If you're one of my mob, and love them, then do give this recipe a try...it's such a simple dish yet full of flavour (I sometimes add a chopped red chilli at the end to give it a bit more oomph too.) The beans are terrific with any sort of grilled meat or fish.

Sweet glazed lamb loin with hazelnut dukkah

Fortunately Tuscan black kale (cavolo nero) with its sweet, earthy flavour is readily available now, however as it's gratifyingly hardy and easy to grow, if you have a small patch or pot to put some in I can't encourage you enough to do so; it will pay you back in spades. The crinkly blue/green leaves are quite tough, but with long, slow cooking they become tender and gently sweet, and that's the quality they give to this stick-to-your-ribs soup. I usually make it on the weekend when I have a bit more time to potter around in the kitchen, and love that it makes rather a lot (I've never been one to cook by halves! Although by all means make half the recipe if you'd rather not have leftovers) as having a tub tucked away in the fridge is like gold in the bank in a busy week. There's a fair bit of chopping required to start with, however once that's done the recipe is really straightforward.

Seafood in a different way by the Golden Pig.

A luscious light chocolate banana cake for any occasion. Do you have overripe bananas in the fruit bowl? Pop them into a freezer bag and freeze. Then when you have time to whip up this easy and delicious cake, just thaw bananas a few hours ahead at room temperature then mash them.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tony Twitchett, Taxi Kitchen

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tony Twitchett, Taxi Kitchen

Cold damp weather prompts all manner of mushrooms and fungi to emerge from the forest floor. Having neighbours willing to share their regular harvest of field mushrooms is one of the many great privileges of living in the Southern Forests. However, this hearty winter soup can be equally delicious when made with cultivated mushrooms easily purchased from supermarkets and independent grocers.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Daniel Lucas Tonin, Pasta Classica

WHERE IS WINTER WITHOUT A GUTSY SAUCE TO ACCOMPANY A JUICY STEAK OR EVEN A ROAST CHICKEN? THIS IS MORE OF A RAGOUT TYPE SAUCE

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tony Tan

A different take on veal to warm up a dinner party.

Salmon with a twist.

500g turnip, peeled and cut into bite-sized chunks 500g parsnip, peeled and cut into bite-sized chunks 500g swede, peeled and cut into bite-sized chunks 500g Brussel sprouts, peeled and halved 2 onions, sliced 3 generous tbsp. wholegrain mustard 3 tbsp. honey 4 tbsp. olive oil 1 tbsp. chopped rosemary 1 1/2 cups cream Salt and freshly ground black pepper For the topping: 1 good handful porridge oats 4 thick slices stale bread, whizzed to coarse crumbs in a processor or panko crumbs 1 handful toasted walnuts or hazelnuts, roughly chopped 25g unsalted butter, melted 30g strong Cheddar, grated

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of David Hall of Pure South Dining

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of David Hall of Pure South Dining.

400g pork/beef mince 1 egg 1 onion, grated 1/4 cups fresh breadcrumbs 1/2 tsp. allspice 1/4 tsp. ground cloves Pinch of nutmeg 1 tbsp. olive oil 20g butter 150ml beef stock 2 tbsp. brown sugar Lingonberry sauce, sour cream, dill and parsley potatoes, baby cos leaves and cucumber wedges to serve

Delicious gourmet steak, onion and cheese sandwich

A hot curry, great for a winter's night.

2 granny smith apples, coarsely grated 2 beetroots 1/4 tsp. ground clove 2 star anise 1/2 nutmeg finely grated 200ml balsamic vinegar 150g caster sugar

So quick, easy and delicious for a mid-week dinner.

Four of my favourite ingredients combined into one dish!

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Jad Choucair of Mankoushe.

This recipe featured on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Jad Choucair of Mankoushe.

Always something nice about discovering new dishes by utilising left overs from the night before . Seriously who doesn't love a bowl of pasta with a rich ragout of slow braised meat . Add a fresh twist with sweet seasonal peas from the markets .