I have always ben a fan of Serge Dansereau, the man and his food. Dining at his iconic Balmoral Beach restaurant, The Bathers' Pavilion, is always a treat to savour, for its stunning location and for the cuisine. But he's also the man behind the culinary style of the luxury expedition cruise line, Orion Expeditions.

Dansereau's latest book is Summer Food, which features more than 100 contemporary Australian recipes which work not only for Christmas parties, but also brunches, lunches, picnics and everything in between. It;'s not only a beautiful book to read and enjoy - the photography is exquisite - but highlights the best of Australian summer produce, with a few unusual twists along the way.

Easy yet tasty breakfast or brunch recipes include Bircher muesli or a delicious baked egg timbale with spinach for a heartier appetite. For lunch, feast upon a simple summer favourite of lobster with a tarragon glaze, or Asian inspired chicken dim sum with bok choy. And for dinner, on a lovely long summer evening, try scallops with mirin and white miso.

Dansereau shares his chef know-how which can help anyone turn a good dish into a great one. The ingredients are readily available, the preparation is kept to a minimum, and the end result is a myriad of dishes which everyone will love. A must have for all budding chefs in Australia!