A short, crunchy crust that breaks open with a burst of flavour and just a touch of heat.

This simple recipe is bursting with sweetness from the figs, combined with a hearty crunch of hazlenuts.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Mauro Montalto, Floridia Cheese

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tez Kemp, La Madre Bakery

Sweet glazed lamb loin with hazelnut dukkah

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.

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

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

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!

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

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.

A fresh and light dish.

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 .

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 new cookbook 'Neighbourhood'.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by the Dinner Ladies (Katherine Westwood & Sophie Gilliatt)

Spring has definitely in the air well and truly. Loving the produce, country aromas, and appearance as I cycle through the country side. I love asparagus... this local stuff growing by a great friend and awesome farmer. Side dishes are often overlooked but are a very important part to a great meal.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Dan Hunter, chef and owner of Otways' restaurant Brae.

2 duck breast, skin on. 2g five spice 2g dried ground ginger 5g salt flakes 4 scallops, roe on. sweet wasabi dressing potato salad

2 eggs 400g Kipfler potatoes 2 bacon rashers 1/2 bunch of spring onions Salt and pepper mayonnaise

2kg leg of lamb 1/4 cup olive oil Good pinch of sea salt flakes and black pepper 3 cloves of garlic, sliced 2 red chillies, sliced 1 cup mint jelly Potato bake: 1.5kg sabago potatoes 3 cups chicken stock 100g butter, melted Handful mint leaves, picked

125g butter, softened 1 cup caster sugar 1 egg 1 tsp vanilla essence 1 and 1/2 cups plain flour, sifted 1 tsp baking powder 1/4 tsp. pepper leaf spice, ground 1 cup white chocolate chips 1/3 cup raw macadamia nuts, chopped

Love this time of year where our makers are abundant with the sweet aroma of fresh basil . Here is my take on a fancy potato salad of macadamia pesto , crispy prosciutto, sweet cherry tomatoes

honeycomb 40 g (11/2 oz) honey 70 g (21/2 oz) glucose syrup 200 g (7 oz) caster (superfine) sugar 1 teaspoon bicarbonate of soda (baking soda), sifted mousse 200 g (7 oz/11/3 cups) chopped good-quality dark chocolate, such as couverture (see note, page 235) 40 g (11/2 oz) unsalted butter, chopped 4 eggs, separated 150 g (51/2 oz/2/3 heaped cup) sugar espresso sauce 250 ml (9 fl oz/1 cup) espresso coffee 100 g (31/2 oz/1/2 cup) sugar 2 tablespoons kahlua

200 gm flaked salt 200 gm brown sugar 1 side ocean trout, skin on, pinboned 1/2 cup smoking shavings/sawdust Salad 1 butter lettuce 1 baby endive lettuce 2 Lebanese cucumbers 200 ml creme fraiche 100 ml vinaigrette (25 ml sherry vinegar, 25 ml olive oil, 50 ml grape seed oil) Salt and pepper 2 Granny Smith apples 1 stick celery Bunch chives

Fresh and easy for summer!

Fresh, summer BBQ staple.

This recipe featured on 774 Drive with Raf Epstein, weekdays at 3.30PM, shared by Darren Purchese, Pastry Chef/Director of Burch & Purchese Sweet Studio. This is an edited extract from his book Lamingtons & Lemon Tart, published by Hardie Grant Books, and available nationally.

Green king prawns in a delish summer dish.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive at 3.30PM. It was shared by Monique Bowley, director of Podcasts at Mamamia Womens Network, and one-time Great Australian Bake Off contestant.

This is the biscuit base to sprinkle in top of the cake Make enough to accomodate 22 cm round tin 50 g Unsalted Butter 50 g Raw Sugar 50 g Almond Meal 8 g of Coco Powder Pinch of Salt 40 g plain Flour Beat all ingredients together in machine with k beater Roll into oblong wrap in glad and freeze Cake mix 250 g eggs or 5 x large eggs 75 g of local honey 125 g castor sugar beat all ingredients together 75 g Almond Meal 120 g plain Flour 25 g coco powder 8 g Baking powder sieve ingredients Add to egg mix then add 120 ml of double Cream Melt together 70 g 70% best quality chocolate 75 g unsalted butter

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.

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!

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

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.

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

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.

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.

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!

Felipe Muñoz, Advisor to the President of Colombia for the Colombian-Venezuelan Border, discusses how Colombia is coping with the influx of Venezuelan migrants, plans for future policy decisions surrounding this migration, and developments in regional and international cooperation.

Growing numbers of African and Asian migrants are moving through Latin America, many hoping to reach the United States or Canada after expensive, arduous, and often dangerous journeys that can take months or even years. As more extracontinental migrants transit through South and Central America, Colombia, Panama, and Costa Rica have developed the most comprehensive policies to manage these flows, sometimes working in coordination with the U.S. government.

Leading policymakers and key stakeholders from Latin America, as well as representatives of major international institutions, offer their views on the challenges ahead as Latin American governments seek to chart strategies for responding to large-scale forced migration flows, such as those from Venezuela and Nicaragua.

Responsables de políticos principales y partes interesadas de América Latina, así como representantes de instituciones internacionales claves, ofrecen sus puntos de vista sobre los desafíos futuros mientras gobiernos latinoamericanos buscan establecer las estrategias para responder a flujos migratorios forzados a gran escala, como los de Venezuela y Nicaragua.

From Argentina to New Zealand and points beyond, a growing number of countries have begun exploring refugee sponsorship as a way to expand protection capacity at a time of rising need, involving individuals and communities more directly in resettlement. This brief takes stock of what both new and well-established programs need to succeed, and outlines opportunities for private philanthropic actors to support them.

Though Colombians displaced by a decades-long civil war found a welcome refuge in Ecuador, life has become more difficult for them in recent years, in part as a result of the influx of Venezuelans seeking safety. This article draws on surveys of migrants in Quito, comparing and contrasting the experiences of Colombians and Venezuelans, and assessing their perceptions of discrimination, victimization, trust in institutions, and hopes for the future.