Citrus

To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until finely ground. For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving.

This would also be delicious sprinkled over roast meat, poultry and seafood.

This recipe is from chef Peter Doyle from Cicada in Sydney. "This dish is a play on Maltaise sauce, but in a lighter, fresher version more conducive to our climate."

Dundee has been synonymous with marmalade for hundreds of years. The story goes that around 1700, an enterprising Dundee housewife crafted marmalade as we know it from a boatload of bitter Seville oranges purchased by her husband from a Spanish ship stranded in the harbor. In this recipe, marmalade is gently heated with orange juice and whisky until it liquefies, then the sauce is poured over the cake.

Vanilla ice cream surrounds a soft lemon-cream and raspberry-sorbet center.

Active time: 20 min Start to finish: 25 min

If you aren't counting calories, add some crushed baked corn tortillas to this soup just before serving.

The foundation of this recipe is a lemon curd that can be served on its own with, say, scones or toasted brioche, or partnered with fruit. In this layered treat, some of the curd is combined with whipped cream to make the mousse, and some is used on its own. When covering the curd, make sure that the plastic wrap touches the surface to prevent a "skin" from forming on top.

Can be prepared in 45 minutes or less.

Espresso, chocolate and orange star in a very rich, very elegant cheesecake.

Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d'oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.