This recipe features on Foodie Tuesday, a weekly segment on 774 Drive at 3.30PM. It was shared by Phillippa Grogan, adapted from Phillippa's Home Baking written with Richard Cornish.

It's Christmas, the middle of summer, and the outdoors beckons. For me, on a hot day, the traditional Christmas fare of roast turkey, baked potatoes and gravy, with plum pudding and custard for dessert, is about as tempting as a dental appointment. With a little planning and preparation you can impress your family and friends with a beautiful and healthy menu perfectly suited to our climate - and which allows maximum time for the more important tasks of socialising, opening presents and enjoying the spirit of Christmas. King prawns, fresh fish, salads and seasonal fruit are ideal for Christmas lunch. Cooking time is minimal, the aromas of the char-grill enticing, everything is light and fresh. Combine this with some pre-prepared zesty dressings and sauces and perhaps a platter of leg ham and Christmas 2001 will take on a whole new flavour. For dessert, look to cherries served on ice or perhaps plums, paw-paw, apricots, pineapple, strawberries or blueberries. Goat's cheese, cheddar or blue cheese would be an ideal finale, especially when teamed with a sticky dessert wine. Lash out on handmade chocolates to go with coffee. A summer juice of melon, lime and mint is health-giving and goes well with seafood. However, I will start with a sparkling shiraz or Champagne and enjoy a fruity riesling or pinot with the barbecued fish. Merry Christmas.

Nothing like a Pavlova and fresh seasonal fruit. The coconut ice cream provides a refreshing finish.

Always a winner taking advantage of the local summer tomatoes . Who doesn't like flaky puff pastry?

Kathy Tsaples, author of Sweet Greek Life, shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.

Kathy Tsaple, author of Sweet Greek Life, shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.

Shannon Martinez & Mo Wyse, authors of 'Smith & Daughters A Cookbook (that happens to be vegan)', shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.

The local lady finger bananas are so sweet and moorish!

Monique Bowley, shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.

Alice Zaslavsky, shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.

Love this tasty slice with the combo of coconut and the passion fruit what's there not to like?

Alejandro Saravia from Pastuso, shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.

Summer entertaining; breakfast/lunch

400g ripe roma (plum) or pomodorino (baby plum) tomatoes 1 1/2 tablespoons chopped mint 1 teaspoon dried oregano 90g plain flour 1 teaspoon baking powder 1 teaspoon salt Light olive oil, or sunflower oil for pan-frying 250g Greek-style yogurt 1 tablespoon finely chopped dill Lemon wedges, to serve

Pana Barbounis, author of 'Pana Chocolate, The Recipes', shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.

This salad is inspired by a good chef friend of mine who cooked with me last weekend. Such a healthy way to enjoy broccoli which is so delicious at the moment. It's wonderful to utilize the whole vegetable and the added fibre in the stalk which we use in the salad.Feel free to explore with certain quantities in this recipe therefore I encourage you to taste and adjust to your own personal taste. You can also add chopped green olives which add an extra dimension.

Turmeric is a wonderful spice, it's loud in colour (and stains big-time) but it's mild in flavour; exquisite complex and peppery. Make sure you use fresh turmeric - powdered turmeric is the equivalent of canned asparagus!

4 x 150 x g of pork loin steaks as your butcher to cut 3 x cup (210 g) Panko Breadcrumbs (Japanese bread crumb) 1/2 cup (80g) Plain flour Chopped flat leaf parsley, thyme, rosemary 2 Eggs, lightly beaten 1/2cup (80g) finely grated Parmesan CABBAGE SLAW 500 grams of Cabbage finely shredded Squeezed of Lemon juice 1/4 cup (60 ml) quality cider vinegar add to taste. May need less. 2 Tablespoon of Macadamia Oil 1 Tablespoon chop parsley Aioli just a little bit to bind Sea salt and cracked pepper 100 ml Macadamia oil for cooking 4 juicy lemon wedges to squeeze over Pork

Nothing beats beautifully roasted vegetables caramelized in their own sugar content to accompany a simple roast dinner or even on their own with a nice salad. The addition of perfumed lemon thyme and macadamia gives a nice touch.

Mango kulfi: 1 cup condensed milk 60g butter 1 tsp. vanilla extract 250 ml (1 cup) mango puree, frozen mangos are fine Oat-ginger crumb: 1/2 cup coconut oil 20g butter 125 ml 1/2 cup maple syrup 90 g (1 cup) rolled oats 1 tbsp. ground ginger 1/4 cup desiccated coconut

There is nothing more indulgent than a piece of chocolate cake, beautiful with fresh raspberries and a dollop of cream on the side. My partner in crime made this cake last week, its fudgy texture is both delicious and surprisingly not too rich in flavour like chocolate cakes can be.

3 tbsps. coconut oil oil 2 tbsps. panch phoran spice mix 1 large onion, finely chopped 2 long green chillies, sliced lengthways 6 curry leaves 2 garlic cloves, crushed 1 tbsps. grated ginger 1 tsp. ground turmeric 4 large potatoes, peeled and diced Panch phoran spice mix: 3 tbsp. brown mustard seeds 3 tbsp. fennel seeds 3 tbsp. Nigella seeds 3 tbsp. cumin seeds salt, to taste chopped coriander leaves, to serve

Cauliflower rice: 1 head cauliflower, cut into florets 2 tbsps. ghee Coriander pesto: 1 large bunch coriander 1 garlic clove 1/4 cup cashews 2 tbsps. parmesan, finely grated 1 lime, zested and juiced 3 tbsps. coconut oil

Plenty of pears around at the moment. This sauce is a nice alternative to the traditional apple sauce with pork.

An indulgent French chocolate and salted caramel tart. Decorate with fresh raspberries and pistachio nuts for great colour and a sweet zing.

Wholesome and hearty.. perfect with tangy, bitey chilli sauce

Preserved lemons are exotic, easily prepared at home and impart a flavour and perfume like no other - they are the next best thing to a holiday in Morocco, transforming any dish from the ho-hum to the sublime. When using them cooking, only use the yellow zest, discarding any white pith, pulp and juice. It is best to preserve lemons during autumn and spring when they are in season and have maximum aroma and juice. Any lemon worth its salt can be preserved, although having preserved a number of different varieties I can report most success with the thin-skinned Meyer lemon. I also think organic lemons give the best results. When choosing lemons for preserving, ensure you choose fully ripe, very yellow fragrant fruit with unblemished skin. In the case of store-bought lemons, wash well to remove the wax that is used to make them shiny.

This salad is our go-to staple. Everyone loves it. It's healthy, colourful and so, so easy. It can also be made entirely with local ingredients.

1 bunch of spring onions, finely chopped 250 g minced beef 250 g minced pork 20 g grated ginger 1 egg 2 tsps. roasted sesame oil 1 tbsp. cornflour, plus extra for dusting sunflower oil, for shallow frying 1 tbsp. white sesame seeds salt and ground white pepper For the sweet ginger sauce: 30 g grated ginger 3 tbsps. soy sauce 125 ml dashi stock or 1 tsp instant dashi powder mixed with water 2 tbsps. sugar 3 tbsps. mirin 3 tbsps. rice vinegar 1 tsp cornflour

This deliciously warming Ayurvedic gluten-free breakfast idea came from my good friend Brenda when she owned Mondo Organics in Brisbane. I've tweaked it a little to suit what was in my pantry today. The perfect brekky after Sunday morning yoga and a great way to start your surfing day. Rolled rice is available at most good food stores and organic outlets. Best to use fresh turmeric for its antioxidant properties and up to you whether you want yoghurt too. I prefer mine with a squeeze of lime. Om Shanti.

Exotic, different, really cool flavours, pared-back dessert and it's not too sweet. Enjoy!

I know, I had you at pizza, and you'll never leave once you've tasted this healthy take on an ol' school favourite. My love for pizza started early, in 1971 to be precise. 'What was this round flying salty saucer like bread thing?' my five year old self wondered as I spat out an anchovy. While my taste for whole anchovies never evolved, my love for the original flatlay has never died. On Lygon street in Melbourne around 1977 pizza burst into my childhood and that shredded ham was the shag pile of my youth. This continued to thrive late into my teens at Pinocchio's Pizza on Toorak Road until the ham shag endured cut backs and resizing. Next thing we knew rectangular gourmet pizza had landed - think walnuts, blue cheese and sun-dried tomatoes - and the market was cornered. Here in Byron Bay pizza just ain't the same, however the locals just love the wood fired goodness and there's a bounty of local produce just waiting for an idea. So here's one with no dough that I prepared earlier - let's call it Sammy's breakfast pizza.

Here's a healthy, rich and super tasty teff pudding for a stylish breakfast, brunch or anytime snack.

Cassava leaves and Ugali - a traditional Congolese dish ... and much, much more. Gigi Mapatano

This is a perfect breakfast on-the-go! Rich in omega-3 and omega-6, the chia balls absorb water and become jelly-like. You can make this a few days head and store it in the fridge.

This method is moist and magic! Throw out every notion you might have had about leatherjackets being anything other than juicy and flavoursome. This little trick cooks the fish from within. Usually salt draws but in this case its responsible for keeping every bit of moisture in the fish. Leatherjacket is an inexpensive fish, the presentation is great, and you'll bowl over your dinner guests every time. What's not to love?

Easy weekend entertaining featuring another great recipe from Geoff Jansz

Beets have strong detoxifying properties, as they are high in chlorine, which assists in the cleansing of the liver, kidneys and bloodstream. They are also rich in potassium, which balances the metabolism. The mighty beets nourish the blood, tonify the heart, calm the spirit and nervousness, and they lubricate the intestines and cleanse the liver! Oh my giddy Aunt!

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