Papaya, star fruit, lychee, kiwi or mango? Turn your favourite tropical fruits into icy refreshment with this recipe from the food dept. Mix the fruity bounty with sugar, water and lemon juice, pop in the freezer and huzzah!, lemonade fruit icy poles all round.
Homemade lemonade and tropical fruit ice pops Source: Petrina Tinslay
Nothing wrong with prawns au naturel, but if you want to get a bit fancy, give O Tama Carey's king prawns with spiced honey, butter and crispy capers a red hot go. The charred shells will protect your meat and give extra oomph in the flavour department.
3. They'll be going like hotcakes
Start Oz Day with a breakfast of champions – blueberry pancakes. Poh Ling Yeow serves her stack with spiced orange syrup and crème fraîche Anglaise. Howzat!
Source: Poh & Co.
Give your melon a makeover by chargrilling on the barbie. It changes the texture and gives your fruit a nice, caramelised finish. Adam Liaw serves his with fresh mint, creamy feta and a drizzle of olive oil.
Serve it on a cake instead. For an attention-grabbing Aussie dessert, you can’t go past Ben Milgate and Elvis Abrahanowicz’s pineapple and passionfruit cheesecake. With an Anzac biscuit-crumb base and fresh, fruity tang, this playful pineapple recipe will give guests something to talk about.
It wouldn't be 'Straya Day without a cheeky lamington finger. Don't fall for those flimsy supermarket phoneys, prove your patriotism and make your own. Anneka Manning's lamingtons are too easy, based on a super quick, one-bowl butter cake recipe. Best of all, her choc and coconut ratio is crazy high.
Pies have a long, satiating history in our fair country. As early as the mid-1800s pie-selling push-cart vendors strode Sydney and Melbourne streets. Today, Australians consume, on average, 12 meat pies each per year. Load up on Feast's lamb party pies and smash the national mean.
Source: Feast magazine
Don't let dessert get your knickers in a knot. Take the easy route instead. Smash up store-bought meringue, combine with cream and passionfruit curd, then freeze the mixture overnight. It's frozen fruit pavlova that won't leave you flat chat. Via the food dept. For more creative ways to get your pav on, head here.
Source: Petrina Tinslay
Inspired by Adam Liaw’s capers in Destination Flavour Down Under, we’re swapping John for George this Australia Day. Adam pairs beer battered King George whiting with crispy chips, tartare sauce and a fresh, undressed salad.
Ward off grumbles from guests with stomach rumbles with a tray of ham and chive breakfast scrolls. Assemble these babies the night before and refrigerate for convenience. If hair of the dingo's cousin is also in order, mix up a batch of rum iced coffee.
Ham and garlic chive breakfast scrolls Source: Benito Martin
Chop a couple of Violet Crumble bars and toss them in vanilla ice-cream. The combo is good on its own and great when sandwiched between macadamia Anzac bikkies. Thanks for the sweet sambo inspiration, Anneka Manning.
Source: Alan Benson
If you feel like going old school (as in early-Australian-settler-old-school), you can’t go past barrier ‘goose’ with roasted potatoes and carrots. Poultry was scarce back in those bushranger days, so stuffed legs of mutton were turned up at the shank to resemble the neck of a bird. 
Find more Australia Day recipes here. Or headstraight to the source with 250+ barbecue ideas, classic Aussie sweets (lamingtons galore and pavlova creations), and pies and sausage rolls.
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