Donna Hay

The secret to these ribs is the stunning glaze—these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

I do love a good Bundt cake—they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai and pumpkin pie spice.

This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs—it's great for mopping up all the delicious sauce.

Editor's note: Ask your butcher to cut your whole duck into breast and leg parts for you. If you can't find amaranth, swap in another leafy green, like baby arugula or spinach.

You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!

You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake—so clever! I can never turn down an excellent cream cheese frosting either, and this is one of the best.

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe—just great-quality meat paired with a garlicky herb butter. Perfect!

Editor's note: The recipe below is from Donna Hay's book,Instant Entertaining.