Once you've peeled and cored the quinces there's really little work to do to make this gorgeous dessert. They just bubble away happily for a few hours while the sugar and long slow cooking cast their spell, transforming the quinces' hard, ivory-coloured flesh until it's meltingly soft and an incredible deep-rose colour.

1 tablespoon extra virgin olive oil 1 large brown onion, thinly sliced 2 large cloves garlic, finely chopped 1 tablespoons finely chopped fresh ginger 1 small red chilli, finely chopped, optional 1 heaped teaspoons ground cumin 1 heaped teaspoon ground coriander teaspoon cinnamon 2 teaspoons #harissa 1 tablespoon sun-dried tomato pesto (or regular tomato paste) 1 kg carrots, peeled and fairly finely sliced 150g red lentils, thoroughly washed 1 x 400g can diced tomatoes 2 teaspoons raw sugar 2-3 teaspoons sea salt, to taste Freshly ground black pepper, to taste Approx.1 litres (6 cups) cool water (double-check next time I make it) Juice - 1 lemon (or lime), to taste 1 x 270ml can coconut cream # My favourite harissa is Chris Manfield's which is available in speciality food shops and on-line

1/4 small watermelon vegetable oil, for deep-frying 50 g vine leaves in brine 1/3 cup plain flour 2 tbsp. extra-virgin olive oil, plus extra to garnish 500 g calamari, cleaned, scored and cut into bite-sized pieces, tentacles reserved salt flakes and cracked pepper 200 g green olives 200 g goat's curd, broken into small pieces

Delicious sweet and striking dish.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Justine Schofield. Justine's latest book is "Dinner With Justine".

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Justine Schofield. Justine's latest book is "Dinner With Justine".

4 salmon fillets, skin on (175g per portion) 2 tbs soy sauce 1 tbs rice wine vinegar 1 tbs olive oil 1 clove garlic, minced 1 tbs ginger, mined 1 small red chilli 1 lime, juiced

Three large oranges Six eggs 250g caster sugar 1 tsp baking powder 250g almond meal (ground almonds)

I'm never quite sure what to call this; it's baked in a ceramic pie or gratin dish so it looks a bit like a tart, especially with the glistening pear slices fanned over the top, and yet the moist, satisfyingly crunchy texture is more that of a cake. It doesn't really matter, what does is that it's a breeze to make, has a lovely homely flavour, and is just the sort of thing to whip up when you want a rather fabulous dessert in a hurry.

Chicken pie with tasty extras

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

375g zucchini, grated (approx 2 large zucchini) 5 eggs 150g (1 cup) self-raising flour, sifted 1 large onion, finely diced 200g bacon, chopped 1 cup grated cheddar cheese 60ml (1/4 cup) vegetable oil

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.

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

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

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

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tad Lombardo Director & Head Chocolatier at Cioccolato Lombardo.

Base 1 cup (150g) plain flour 1 cup (150g) plain flour 1/2 cup (40g) desiccated coconut 1/2 cup (90g) brown sugar 125g unsalted butter, melted Filling 1/3 cup (115g) golden syrup 125g unsalted butter 2 x 395g sweetened condensed milk Pinch salt Topping 200g dark chocolate 1 tbs vegetable oil

A short, crunchy crust that breaks open with a burst of flavour and just a touch of heat.

A spicy Thai take on fried chicken, perfect as an entree to get the taste-buds sizzling or part of a main meal with rice and vegetables.

These savoury bites break apart with a gentle crunch, with dough as light as air and a sticky honey sauce that will have you coming back for more.

This simple recipe is bursting with sweetness from the figs, combined with a hearty crunch of hazlenuts.

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!

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

Delicious weekend dish.

Cabbage at its best.

2 tablespoons sesame oil 2 teaspoons garlic, minced 1 cup shredded carrots 1 cup cabbage, thinly sliced 1 red capsicum, thinly sliced 1 green chilli, sliced 3 large zucchini, spiralled into noodles 2 large chicken breasts, cooked & shredded Toppings 1/2 cup cashew nuts, chopped spring onion Satay sauce 1/2 cup peanut butter 1/3 cup honey 1/3 cup soy sauce 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 teaspoons fresh ginger, minced 1 tablespoon sweet chilli sauce

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

Pumpkin soup on it's own can be rather plain but with interesting garnishes, the ordinary becomes delicious. This variation on a classic pesto, which uses pine nuts, incorporates roasted almonds instead, giving this ubiquitous winter soup a greater depth of flavour and crunch.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tez Kemp, La Madre Bakery

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

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Nicky Riemer at Union Dining.

Base 180g butter, at room temperature 80g icing sugar 1 tsp vanilla extract 1 egg 225g plain flour Topping 315g castor sugar 4 eggs 2 egg yolks 1 tbs lemon zest 160ml lemon juice 40g plain flour

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.

Atlantic Salmon is Australia's most popular farmed fish and is a healthy weekly staple for many people. This recipe offers a marinade more commonly thought of for chicken however is simply delicious with salmon. Enjoy with a fresh local limes, which are in season from early April to mid September.

1 1/2 cups fine semolina 1 1/2 cups sugar 1/2 cups Greek yogurt 2 tsps. baking soda 1/2 tsp ground mastic resin, we are substituting ground fennel 3-4 tbsps. butter, melted slivered almonds For the syrup: 2 1/2 cups sugar 1 1/2 cups water 1 lemon, cut in half 1/2 tsp. rose water Dash of vanilla extract 1 cinnamon stick

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

1.2kg butternut pumpkin, peeled, cut into 2cm pieces 2 tablespoons olive oil 1 tablespoon chopped fresh sage, plus 12 whole leaves to serve 1/4 teaspoon freshly grated nutmeg 350g ricotta 1 egg 1 cup grated parmesan, plus extra to serve 8 fresh lasagne sheets 100g unsalted butter 2 tablespoons chopped walnuts

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

150g panko crumbs 1 clove of crushed garlic 1 tsp. ground ginger 2 tsps. curry powder 1 tsp. ground cumin 2 tsps. ground coriander 1 tsp. black mustard seeds 1 tsp. chilli flakes 2 tsps. caster sugar Pinch of salt 3 free range eggs, beaten 100g plain flour with a pinch of salt 1 cauliflower, broken in to small florets Sunflower oil for deep frying Sauce: Handful of chopped parsley Handful of chopped coriander leaves Handful of chopped mint leaves 1 tbsp. tamarind paste 1 tsp. maple syrup 1 tbsp. olive oil 2 tsps. lime juice Pinch of salt 2 tbsps. water

I love a carrot cake . Usually walnuts are used however who doesn't want to take advantage of the local new season pecans at our local markets . Happy baking!

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

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

I seriously love cooking on the Weber more in winter cooler temperature make us feel more cosy and accentuate the taste buds and smell . Replaced the traditional peanuts with our wonderful local macadamias