Ah, Anzac Crack, one of the best desserts ever! This extravagant dressing up of a classic Aussie favourite starts with a biscuit base, tops it with a caramel filling, then a passionfruit jelly and - just for good measure - chocolate mousse

Eggnog is a classic Christmas drink made with a custard base. Naturally, chocolate queen Kirsten Tibballs’ recipe has a chocolate element to make it even more delicious. Kirsten uses white chocolate to flavour and thicken the base, plus milk chocolate to line the rim of the glass. I love eggnog with hazelnutty Frangelico but you don’t have to add the booze at all. See the Tips for brunch ideas with leftover eggnog.

Kirsten Tibballs' spectacular and delicious Christmas shortbread stack is filled with cinnamon ganache and decorated with nuts and dried fruit - Yule love it! I'm also sharing Kirsten's tips for a fabulous Christmas.

You know about being cool as a cucumber. How about being cool with a cucumber? Here are three simple recipes that make cucumber the star and you the winner.

Have it because its gut healthy or just because it's tasty. This relish is great on sandwiches, with cheese platters and crackers, or use it more as a salsa, piled over barbecued chops, sausages and steak.

This Heleh Goh recipe is from her book, Sweet, co-authored with Yotam Ottolenghi. The addition of banana brings moisture and subtle flavour - it's a winner! As Helen says, “The secret is to slightly under-bake the cookies, which keeps them soft and fudgy.” These are eat-them-up cookies, not put them in the biscuit tin cookies. You definitely have Helen’s permission to eat them all on the day they’re baked!

Christy Tania's fluffy, floaty cherry semifreddo is an easy no churn iced confection. It's part one of an amazing two-part dessert that finishes up with her wickedly wonderful Choc Top.

Clafoutis (say 'clah-foo-tee') is a classic French dessert that is more or less a baked custard with fruit. It's so easy! Saffron farmer Gamila MacRury shows us a version with saffron. It takes this simple dessert to the next level, but you can leave the saffron out if you don't have it.

I'm always looking for new spins on classic cocktails and this one is super fun! The idea comes from saffron farmer Gamila MacRury, who starts with saffron-infused dulce de leche, then takes it on an espresso martini adventure.