Almond & Rhubarb Tart

The delicious almond and rhubarb tart served at the Diggers Club and Organic Gardener Magazine Readers Lunch.

Grab and go muesli bars

From the October 2013 issue of ABC delicious. magazine, Jill Dupleix's recipe for lusciously decadent bars of soft fruit and crunchy nuts will give you the energy you need to power through the day...

Nasturtium and macadamia pesto

Gavin Hughes, Executive Chef, Byron at Byron Resort & Spa, has provided this recipe for Organic Gardener. See the article on edible flowers in our September-October issue, page 28.

Coriander pesto

If you love coriander, it’s hard to imagine you could ever have too much in the garden, but when you do, you could turn it into a delicious coriander pesto, writes PHIL DUDMAN.

Lemon and lime curd

Taken from Simply the Best by Valli Little

Perfect for filling tarts, crepes and cakes - or serve with blueberries, fresh ricotta and biscotti for an indulgent dessert.

Roasted pumpkin risotto

Slow-cooked lamb rogan josh

Taken from The Complete Slow Cooker by Sally Wise

Chargrilled ginger pork cutlets with Asian salad and lemon ginger dressing

Chargrilled ginger pork cutlets with Asian salad and lemon ginger dressing.

Pear, fig & ginger upside-down cake with ginger syrup

This is a moist, light cake and the semolina adds a little crumble.

Spaghetti al limone (with lemon zest)

Extract from From Where I Sit by Bruce Esplin and Roz Esplin