There's no denying that figs are the sexiest fruit. Squishy and jammy, they reach their best at the end of summer just when the stonefruit finish and before the autumn and winter fruit begin. If you don't love figs, that's just because you've never cooked them properly. This week, our contributing chef Lennox Hastie offers two very simple fig recipes perfect for these hot days. The first is a perfect fig salad, with goat's curd, jamon and watercress. The second is a simple fig frangipane that requires no pastry. Easy does it. Also, did you know that figs arrived in Australia on the First Fleet? Read Lennox's excellent piece for more interesting facts.

Guy Mirabella is a Melbourne food identity. In his new book, Pranzo, he combines his love of art and food in some very beautiful recipes. Try his tomato tart, his lamb salad and his chicken traybake, three beautiful dishes that are tasty and achievable.

Happy eating.

Cellar director John Lehmann selects three stunning red wines for a super-six saving of $66. Details here.

British food gets a bad wrap, and for a reason. Try to eat affordably in London and your best option is a curry, second place, well, there is no second place. But according to Tansy Harcourt, there is some great eating in the finer restaurants of the UK, if you are prepared to travel. Look for her recommendations in this piece, including one dinner she describes as one of the best meals of her life.