Outstanding food editor, Kathy Paterson created this glass of delicious as an excuse to enjoy Charlies Lemon Gelato. We reckon it tastes even better if you match it with a glass of Leefield Station Ridgeline Riesling. It’s a set-cream dessert - where the richer the cream you use, the silkier the posset will be. Using lemon curd, lemon confit and Charlies Lemon Gelato allows us to wallow in the charm of lemons. We like to serve a little crisp biscuit with each posset to add some texture.

A taste of the Outstanding Food Producer Awards 2024 Champions Party; Glasshouse executive chef James Wilkinson created these with gold medal winning The Kutai Guy, Green Lipped Mussels. It’s a riff on a fritter the stewards whipped up during the OFPA judging at Homeland. Emerson’s Dear Dublin Irish Stout adds a hint of much-desired bitterness to the batter.

Outstanding Food Producer Awards recipe guru Kathy Paterson has shared one of her favourite autumn recipes. She promises that shortbread keeps well if not iced, saying she usually makes enough icing to ice half of the biscuits at a time. Passionfruit icing elevates the biscuits, making the shortbread a little special.