We are mid-winter, the solstice has passed, and the winter crops are in abundance. For our contributing cook Elizabeth Hewson, that means it's time to cook pumpkin. Pumpkin is often an underrated veg. Chuck it in the oven and it transforms from something dull and difficult to an ingredient that is sweet and savoury at once. Try Elizabeth's take on pumpkin soup with harissa and honey, and her simply pumpkin tart with feta. They will have you in the pumpkin aisle for sure.

Sydney baker Christopher The is best known for his famous watermelon cake brought to life at his former bakery chain Black Star. In his newest book Christopher takes on a new challenge: incorporating Australian ingredients into his baking. His lamb turnovers have been given an Aussie, well, turnover.

Happy (winter) cooking.

Cellar director John Lehmann offers three rich Aussie reds for a super six saving of $108. Details here.

Neil Perry has finally stemmed the bleeding on his ill-fated Double Bay, Sydney, Chinese restaurant Song Bird, announcing this week he was closing the venue. The chef who has a runaway success on his hands with Margaret, located in the same complex as Song Bird, announced on Wednesday that Song Bird would be replaced by an Italian restaurant called Gran Torino. The change ends months of speculation on the fate of the venue, which seemed to struggle even before the doors opened last August. Some restaurants are just not meant to be and Song Bird, it seems, was one of them. Read more about the rollercoaster ride that was Song Bird here.