I love cooking with lemons, so much I have at several points in my life tried to grow lemon trees to accommodate my lemon habit. (They have never taken, I am a terrible gardener). So I am delighted to read this week our contributing chef Lennox Hastie's advice that lemons are a kitchen essential that we should reach for when cooking most dishes. " Lemons are the Sun’s love affair with the Earth, a heady Mediterranean romance captured in waxy yellow skin," writes Lennox in his poetic fashion. But what to do with the lemons in your kitchen? This week Lennox offers two recipes, one a salad, the other an old-fashioned easy dessert that you will love.

Lebanese food is delicious, fresh and healthy, the sort of cuisine we all should eat more. Our guest chef recipes come this week from the lovely new book Sofra, a book all about sharing soulful feasts. Take your pick from three charming recipes, Lebanese chicken wings, a shredded cabbage salad and hummus. You won't be able to resist.

Cellar director John Lehmann selects three interesting red wines for a saving of $92 in a super six deal. Click the link to see the deal. Details here.

Restaurants come and restaurants go and after a while they start to blend into one another. Then, occasionally, a venue stands out from the pack due its authenticity or originality. For me that restaurant is Saint Peter, a fish restaurant that has moved into an historic Sydney pub in the inner-city suburb of Paddington. This beautiful place opened last month, the realisation of chef Josh Niland's long-held dream to open an establish of international renown in his home. Read our review here.