What makes it so special? It’s creamy without being heavy, delicately spiced without being spicy, and hearty without being too rich. Since then, it’s become one of the most popular pumpkin soup recipes in Australia, with more than 350 rave reviews to date. The author, Valli Little, originally created this recipe way back in 2004 and it was passed on to us here at taste as one of the first pumpkin soup recipes we ever published online. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up. The beauty of pumpkin soup - and this classic pumpkin soup recipe in particular - is that it’s so versatile and forgiving.

With some eggs, zucchini, bacon, cheese and a few other staples, this zucchini slice recipe proves it’s totally possible to make a meal from almost nothing. Originally submitted by Artarmon Public School in Sydney, it not only has the endorsements of more than 1,000 reviewers, but it’s also been tasted by school kids and the taste team’s tough food critics alike. This particular zucchini slice recipe is without doubt the best we’ve tasted (and we’ve tried a lot over the years). There’s a reason zucchini slice is ’s most popular recipe of all time - it’s simpler than a quiche, tastier than an omelette, and it just works. It just moseys its way into lunch boxes, dinners and even canapes. While your lamb, barra and curry may turn up on the menu of a restaurant, our favourite savoury slice never will. While the argument as to what is Australia’s national dish will always rage (is it roast lamb, green chicken curry or a barramundi burger)? One thing is for sure, zucchini slice is hands-down the national food of the home cook.

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