Michele Cranston shares this deliciously easy recipe for lemon posset in "A Simple Table". "Part of me loves this dessert for its wonderful old-fashioned name but I mostly love how stupidly simple it is. It sets into a sublimely silky, creamy, lemony pudding that could be served with crisp almond bread, but for this recipe I’ve decided to celebrate the lemon and garnish it with sugared zest. The zest adds just a little bit of sweet texture, which is really all you need, because the posset is pretty darn close to perfection as it is. Just one quick note: make sure you buy thick, or double, cream and not thickened cream or the result will be disappointing."
This gorgeous cocktail recipe is courtesy of Sydney's popular bar, Della Hyde. It combines tequila, ginger and rhubarb to create a wonderfully zesty and fruity beverage to cool you down during a warm Summer evening.
I use the term trifle lightly! Rather than the traditional sponge base, I've used a Pineapple and Coconut Torte inspired by a great friend of mine, chef Philip Johnson. Nothing screams summer more than ripe strawberries and if you can track any down from Scott’s Strawberry Farm in Hawke’s Bay, they’re off the dial! - Al Brown
A common ingredient in Moroccan and some Middle Eastern cuisines, preserved lemons add a wonderfully complex citrus note to both sweet and savoury dishes. They can be expensive to buy, yet they’re so easy to make. Photography by Todd Eyre
These gently cooked beans are one of Fiona Hugue's old recipe favourites, with a little vinaigrette of slightly lemony, nut-brown butter and a sprinkle of crunchy nuts. Photography by Jani Shepherd/Gatherum Collectif.
A classic drink with cooling cucumber and subtle dryness, this Pimms has a few extras including added flavour from aniseedy fennel flowers. Photography by Jani Shepherd/Gatherum Collectif.
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