The summer crops keep on giving, and the late season zucchinis come alive with the sweet aniseed flavour of fresh basil.

Spinach tart with tangy gorgonzola. Serves 6.

There’s nothing as relaxing as having these dumplings on hand for easy steaming. Serve with your own soy sauce.

Slow roasted lamb shanks with a melange of vegetables, black olives and rosemary. 2 or 4 serves.

The flavours of ancient Persia have travelled far and wide and this rich chicken dish incorporates paprika, cinammon, pomegranate molassas with fresh pomegranate seeds, coriander, almonds and walnuts.

.Gremolata snapper fillet nestled on a classic sauce of parsley and capers. Serves 1.

Slices of soft pink salmon with green tea noodles, ginger dressing and crunchy radish slices. Oishī. Serves 1.

Layers of soft pasta sheets sandwiched with fennel flavoured pork and smooth white bechamel sauce. Fantastico! Available in servings for 2 or 8.

Tender chunks of beef simmered in a rich red wine gravy with carrots, shallots, garlic, mushrooms and pancetta in a flaky pastry casing. Serves 6

This lemony Middle Eastern salad celebrates bulgur wheat gain paired with beetroot and fragrant herbs. Serves 2.

Greek green beans (fasolakia). Velvety, tender green beans braised in a tomato and extra virgin olive oil sauce, garnished with fresh dill. Serves 2.

Finely sliced winter vegetables with Wasabi dressing. Serves 2.

A traditional moist pound cake with almond and lemon. Perfect for a morning or afternoon tea, or after dinner treat. Serves 6.

We can’t think of any reason not to have a batch of these on hand, great for morning tea, afternoon coffee or after dinner.

Classic eclair of choux pastry with chantilly cream, topped with chocolate ganache and roasted hazelnuts. Minimum 4.