Introducing the baked white chocolate and raspberry cheesecake. “I have kept this recipe since my days as an apprentice at the Grand Hyatt Melbourne. It was in fact the speciality of the hotel,” says Shannon.

I love to make this dish a day in advance as the flavour only gets better overnight, says Shannon. Yes Chef!

Chicken turns this humble broccoli soup into an extra special midweek meal.

Shannon Bennett's take on the classic paella is ready in minutes - perfect for outdoor dining midweek.

Make a wish as you stir the mixture, says Shannon.

Kids and adults alike will love this sticky honey glaze.

This soup is filling, yet fresh and light at the same time. Plus, who doesn't love a big bowl of comforting seafood?

“I make this all year with different fruit, but love using peaches for summer. It can also be made well in advance, left to macerate, then heated up before serving,” says Shannon Bennett.

Gluten-free and bursting with flavour, these mini carrot cakes are too good to stop at one.

Classic skewers, perfect the next day off the skewer and into bread rolls or tossed into a salad. And they work just as well chilled as they do hot.