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.

A vegetarian dish with a tasty side salad

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.

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

A luscious light chocolate banana cake for any occasion. Do you have overripe bananas in the fruit bowl? Pop them into a freezer bag and freeze. Then when you have time to whip up this easy and delicious cake, just thaw bananas a few hours ahead at room temperature then mash them.

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

A spicey version of a winter favourite

I have clear memories of being about four year's old standing on a little stool next to my mum while she made batches of these golden scones. I always loved being in the kitchen with her and she was endlessly patient, letting me help mix, stir, roll and shape all manner of things (in this case turning a blind eye when I smuggled little nuggets raw dough and dates into my mouth.) We would chat away as we went and she would explain to me what she was doing. I remember to this day her telling me the secret to making good scones was to use the lightest touch possible when you're mixing the dough together...we had no food processor then so everything was mixed by hand and I loved rubbing the flour and butter together, lifting my hands high as she had taught me to help keep the scones light. Although I whiz these up in a processor now, every so often I make a batch by hand, and am immediately whisked back into that childhood kitchen and can almost feel and see Cooee, my mum, beside me in her wonderful cinch-waisted 60's polka dot dress...it's a wonderful image.

250g Greek feta cheese 2 eggs 1 tsp. of smoked paprika 1 tsp. of freshly ground pepper 1/2 cup plain flour, enough to coat the feta 60g sesame seeds Sunflower oil for frying 4 tbsps. of local honey

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

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

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

75g butter 75g (1/2 cup) plain flour 500ml (2 cups) milk 75g finely grated parmesan 1 small red onion, finely diced 200g prosciutto, finely chopped 2 tablespoons chopped fresh parsley 3 eggs, lightly whisked 1 cup plain flour 270g (3 cups) dried breadcrumbs Vegetable oil, to deep-fry

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

1.25 kg free-range chicken pieces eg thighs and legs 1/4 cup seasoned plain flour 1 1/2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, crushed or chopped 150g raw chorizo, thickly sliced 1 cup chopped celery 2 medium carrots, peeled and diced 3/4 cup dry white wine eg Riesling, pinot grigio or vermentino 3/4 cup chicken stock 400g can diced tomatoes with juice 1 tablespoon finely chopped fresh thyme or oregano 2 wide strips lemon zest salt and freshly ground black pepper, to taste 400g can chick peas, drained and rinsed* *When in season, use whole peeled and blanched fresh or frozen chestnuts in place of chick peas.

Salmon with a twist.

This recipe was featured on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Alice Zaslavsky.

The Portuguese have a double gene for flavours. They keep it simple, they rely on extremely good produce. This dish has such a unique flavour. It's ideal with all wines. A good Lisbon paste is the trick!

500g turnip, peeled and cut into bite-sized chunks 500g parsnip, peeled and cut into bite-sized chunks 500g swede, peeled and cut into bite-sized chunks 500g Brussel sprouts, peeled and halved 2 onions, sliced 3 generous tbsp. wholegrain mustard 3 tbsp. honey 4 tbsp. olive oil 1 tbsp. chopped rosemary 1 1/2 cups cream Salt and freshly ground black pepper For the topping: 1 good handful porridge oats 4 thick slices stale bread, whizzed to coarse crumbs in a processor or panko crumbs 1 handful toasted walnuts or hazelnuts, roughly chopped 25g unsalted butter, melted 30g strong Cheddar, grated

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of David Hall of Pure South Dining

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of David Hall of Pure South Dining.

400g pork/beef mince 1 egg 1 onion, grated 1/4 cups fresh breadcrumbs 1/2 tsp. allspice 1/4 tsp. ground cloves Pinch of nutmeg 1 tbsp. olive oil 20g butter 150ml beef stock 2 tbsp. brown sugar Lingonberry sauce, sour cream, dill and parsley potatoes, baby cos leaves and cucumber wedges to serve

Delicious gourmet steak, onion and cheese sandwich

A hot curry, great for a winter's night.

2 granny smith apples, coarsely grated 2 beetroots 1/4 tsp. ground clove 2 star anise 1/2 nutmeg finely grated 200ml balsamic vinegar 150g caster sugar

A fresh and light dish.

So quick, easy and delicious for a mid-week dinner.

Sometimes these old desserts are just the ticket on a winter's night. We have used a little lemon myrtle powder to add that native home growing touch to this gorgeous pudding.

Four of my favourite ingredients combined into one dish!

When you see a Korma-style dish on an Indian menu it generally means it's a rich, fragrant, creamy and very mild curry that includes cardamom, is thickened with nuts and enriched with yoghurt. An absolute crowd-pleaser, wonderful way to introduce curry to children and perfect for cold wet nights.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Jad Choucair of Mankoushe.

This recipe featured on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Jad Choucair of Mankoushe.

So simple and so sensational. Lots of cultures have a version of this but I love Fijian food.. Fijians are so full of happiness and it crosses over to their cuisine.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Alla Wolf-Tasker AM, Culinary Director/Proprietor of Lake House Daylesford.

Always something nice about discovering new dishes by utilising left overs from the night before . Seriously who doesn't love a bowl of pasta with a rich ragout of slow braised meat . Add a fresh twist with sweet seasonal peas from the markets .

170g/6oz self-raising wholemeal flour 170g/6oz plain flour 1/2 tsp salt 1/2 tsp bicarbonate of soda 290ml/1/2 pint buttermilk

Lovely sweet and easy to bake cookies.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Hetty McKinnon, founder of Surry Hills community kitchen Arthur Street Kitchen and author of 'Neighbourhood'.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Hetty McKinnon, founder of Surry Hills community kitchen Arthur Street Kitchen and author of new cookbook 'Neighbourhood'.