If you’re not sure where to get started when it comes to alcohol-free beverages, try our top picks: Jacob's Creek Unvined Wines Coopers Ultra Light Beer 23rd Street Signature G&T

lemon rind 1 egg, lightly beaten 2 tablespoons finely chopped oregano leaves ½ cup breadcrumbs 100g Greek

Recipe courtesy of Australian Beef Serves 6 | Prep 5 Mins | Cooking 25 Mins Ingredients 6-8 thick beef sausages (preferably with an added flavour, e.g. Morocccan) 400g penne pasta, cooked 750g pasta sauce (preferably with some herbs and garlic included) 200g parmesan cheese, grated 75g pine nuts, toasted 20ml red wine vinegar 20ml olive oil Method We’re going to use the sausages to make meatballs. Remove the skin and use around 1tbsp of sausage meat to roll into each meatball. Heat oil in frypan. Place the meatballs in the frypan, turning them occasionally so they cook evenly. Add the red wine vinegar to deglaze the pan. A deglaze is easy. The idea is to add sauce to the pan to steams off any bits of delicious flavours that are stuck to the bottom. Now add the pine nuts and pasta sauce, stirring to coat the meatballs. Allow some time for the sauce to heat in the pan together with the meatballs. Once the sauce has begun to simmer the cooked pasta can be stirred through. Then, put it all in a baking tray, add the cheese on top and place it in the oven until the cheese is melted and it looks yummy to serve!

Established in 1935 by Jacob and Marie Wiech in Tanunda, the business is now operated by Rockford Wines

cubed 2 baby cucumbers, diced 1 heaped tsp Dijon mustard 100g poached salmon, flaked 60g rocket 1 tbsp Greek

oregano leaves zest from 1 lemon Sea salt & cracked black pepper 1/4 cup olive oil 2 tsp lemon juice 100g Greek

broccoli, chopped Zest 1 lemon 5 cups Vegetable Stock 2 cup frozen peas 200g Baby Spinach 1/2 cup (140g) Greek-style

tbsp Worcestershire sauce ¾ cup salt reduced beef stock 1 ½ tbsp tomato paste 150g light sour cream or Greek

flaked natural almonds 200g snow peas, trimmed and blanched Mint leaves and lemon wedges, to serve ½ cup Greek-style

extra for greasing 2 tbsp demerara sugar 15g (1 tbsp) Nutella per portion, to serve Reduced-fat vanilla Greek

Better Choice Serves 4 | 30 mins Ingredients 1 ¹/² cups self-raising flour, plus extra to dust 1 cup Greek-style

to serve 400g can diced tomatoes 40g baby spinach, roughly chopped 2 free-range eggs 1 cup (250ml) Greek