Tiramisu cupcakes
These teeny tiramisu cupcake towers are not only adorable, but a delightful option for dessert!
Cantonese beef patties with gai lan
Loaded with ginger, chilli and herbs, these sticky beef patties with Chinese broccoli make a delicious meal served with steamed rice.
Turkey larb with sour cherries
Drain the morello sour cherries and reserve the syrup for use in the recipe. Note
Cider-roasted pork belly
Few can resist a perfectly roasted pork belly. This recipe is dead easy to follow and there is no reason why the result won't be crispy crunch crackling and succulent, tender meat that falls apart at the merest touch of a fork.
Fish with spiced chickpeas
We used whiting in this recipe. This recipe goes well with low-fat natural yoghurt and lemon wedges. Note
Veal goulash pies
Make these exquisite veal goulash pies to impress your friends and family.
Turkey, cranberry and peanut salad
You can also make this salad with leftover barbecued chicken. Note
Barbecued corn, spinach and avocado salad
This colourful, tasty salad makes a perfect side dish for a summer barbecue.
Vegetarian paella
This colourful vegetarian paella strays slightly from the traditional form, but is well worth the adaptation.
Thai pork curry with pickled snake beans
Rich and fragrant Thai pork curry with pickled snake beans from Australian Women's Weekly.
Black olive tapenade
Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note
Chicken and ham patties
Crispy and delicious chicken and ham patties that are great in burgers or for a snack.
Ricotta & capsicum ravioli with rocket dressing
OK these can be a little fiddly, but we've used ready made wonton wrappers here so that makes things a little easier, and just as delicious. Your guests will be impressed!
Chocolate raspberry tart
Indulge your sweet tooth with this divine chocolate and raspberry tart. Filled with an oozy jam centre, one slice will send you to dessert heaven...
Oven-baked seafood risotto
This spectacular dish is surprisingly simple, it's a great dish to serve up for a night of relaxed entertaining.
Cabbage salad
Use a mandolin or V-slicer if you have one, to finely shred the cabbage and slice the radishes. Note
Apricot and pistachio biscotti
These crunchy Italian treats are perfect with hot espresso coffee.
Chicken tikka
Suitable to freeze. Note
Chickpea and pumpkin curry
In Indian cooking, the word masala loosely translates as ‘paste’; the word tikka refers to a bite-sized piece of meat, poultry, fish or vegetable. A jar labelled tikka masala contains spices and oils, blended into a mild paste. Note
Spicy pasta with lamb, anchovies and rosemary
This delicious recipe uses orecchiette, a traditional pasta from southern Italy's Puglia region, where it is made from semolina, and is served with oil, sausage and leafy greens.
Garlic and herb wedges
Make your own hand-cut garlic and herb wedges from Australian Women's Weekly.
Apple pie slice with passionfruit icing
Drizzled in sweet passionfruit icing, this delectable tart is perfect with a morning or afternoon cup of tea.
Pavlovas with crushed strawberries and cream
These little individual pavlovas are the perfect finishing touch to any meal with friends. You can experiment will all sorts of fruit toppings; berries are always a good choice, as are the more tropical fruits like mango and passionfruit.
Zucchini, pea and corn purée
A smooth, colourful and flavoursome zucchini, pea and corn purée from Australian Women's Weekly.
Crunchy choc-bubble slice
Keeping time: 1 week. Note
Dried fruit compote
Compote is traditionally a dessert, but as shown here it can also be served over warm porridge as a breakfast dish.
Black forest brownies with cherry chocolate ganache
These black forest brownies feature that classic combination of rich dark chocolate and cherries.
Bacon and herb chicken patties
Freeze individual cooled patties in airtight containers for up to 1 month. Thaw overnight in the fridge; reheat in microwave or eat at room temperature. Note
Zucchini, carrot and cheese omelettes
A quick and easy before-school tummy filler. Add a bit of crisp bacon or even a few pan-fried mushrooms to the omelette, if you like.
Ponzu sauce
This tart, citrus-based sauce is one of the mainstays of Japanese cuisine. It is usually made with a citrus fruit called yuzu, which is not easy to obtain outside Asia. It is a perfect accompaniment to char-grilled sliced beef, steamed fish, tofu and asian greens.
Oven-baked parmesan chicken
Crispy and crunchy oven-baked parmesan chicken with a curly endive and olive salad.
Tropical bombe alaska
The mix of textures, flavours and temperatures combine in the classic king of desserts, the bombe alaska, to create a sensationally sweet dish.
Chilli, lime and coriander chicken skewers
Spicy and well spiced, these chilli, lime and coriander chicken skewers make a great starter or share plate for a party.
Tarragon mussels
Some mussels may not open during cooking. You do not have to discard these; just cook a little longer, or carefully prise the shell open with a knife. Note
Lamb pilaf with cashew and coriander yoghurt
To roast cashews, place nuts in a dry small frying pan; stir over low heat until fragrant and just changed in colour. Remove nuts from pan immediately to avoid them burning. Note
Tofu and vegetable patties
Any leftover mashed vegetables can be used to make the tofu and vegetable patties, just be sure to use a total of ¼ cup (3 tablespoons) of mash along with the 2 teaspoons of rice flour. Note
Thai-style green vegetable curry
Aromatic Thai-style green vegetable curry from Australian Women's Weekly.
Pear and marzipan tartlets
These pear and marzipan tartlets would not look out of place in the display cabinet of the most upmarket French pâtisserie. Don't let their delicate appearance fool you, they're surprisingly simple to make.
Chocolate peppermint cake
The popular combination of chocolate and peppermint makes this an extremely more-ish cake. This cake can also be baked in a deep 20cm-round cake pan that has its base lined with baking paper. Bake in moderate oven for about 1 hour. These icings are known as glacé icings, and are sometimes also called warm icings. […]
Zucchini relish
Make this home-made zucchini relish to impress your guests; from Australian Women's Weekly.
Crispy spiced fish
This is such a useful little recipe, you can serve these crispy spiced fish pieces as a starter, main or as finger food to pass around at a party.
Oxtail stew with red wine and port
A rich oxtail stew with red wine and port; the perfect winter dish.
Flourless chocolate roulade with espresso cream
It is fine to use just 1 x 300ml carton (tub) of cream for this recipe. Make sure egg whites are only beaten until soft peaks form. If too firm, the cake is more likely to crack when rolling. Note
Asparagus and prosciutto frittata
The frittata can be made a day ahead, and kept, covered, in the refrigerator. Note
Garlicky lemon chicken
This easy chicken recipe is delicious served with a crisp green salad or beans.
Bacon and mushroom tarts
These crispy, tasty little tarts make wonderful finger food.
Chilli spiced olives
Spice up your olives to make the perfect complement to your tapas evening.
Lemongrass beef lettuce wraps
Sticky lemongrass beef served in lettuce wraps.
Wok-tossed greens with oyster sauce
Healthy and vibrant wok-tossed greens with oyster sauce from Australian Women's Weekly.
Broad bean dip
This creamy vegan dip combines healthy broad beans with the flavours of mint, lemon, cumin and paprika. It's the perfect addition to your next party menu
Ginger beer
Use a non-reactive stainless steel, enamel or glass saucepan for this recipe. Note
Chicken, pea and asparagus soup
A light broth with slices of tender chicken, fresh peas and asparagus spears, this soup makes an excellent starter for a dinner party.
Whole snapper wrapped in banana leaf
Thai chilli jam is a good condiment dolloped onto grilled meat, chicken or fish, and is also just as great when used as a curry paste or stir-fry sauce. A combination of garlic, shallots, chilli, tomato paste, fish sauce, galangal, spices and shrimp paste, it is sold under various names and can be found in […]
Tandoori lamb with cucumber raita
A delicious and fragrant tandoori lamb with cucumber raita from Australian Women's Weekly.
Wholemeal date loaf
This date loaf comes out tremendously moist and is great served fresh with melted butter, but also keeps nicely for a rainy day.
Lychees with passionfruit
You need about 6 passionfruit for this recipe. Note
Anchovy and chilli lamb neck chops with creamy polenta
Anchovy and chilli lamb neck chops with creamy polenta from Australian Women's Weekly.
Linguine and chorizo in creamy mushroom sauce
Spicy chorizo adds bite to the creamy mushroom sauce, to finish you can sprinkle finely grated parmesan cheese and coarsely ground black pepper over individual servings, if you like.
Wildfire flower cake
EQUIPMENT 30cm x 40cm (12-inch x 16-inch) rectangular cake board You can use butter cream instead of the vanilla frosting. We used a variety of different jubes to get different shapes. Note
Vietnamese coffee crème caramel
Sweet and delicious Vietnamese coffee crème caramel tart from Australian Women's Weekly.
Baked lima beans
Mediterranean-style baked lima beans from Australian Women's Weekly.
Grilled pork skewers with dipping sauce
Although it’s called pork neck, this marbled cut comes from the shoulder, suits high temperature cooking, such as barbecuing and roasting and is far nicer than many leaner cuts. If using wooden skewers, soak them in cold water for 30 minutes first. Pork can be marinated and threaded onto skewers a day ahead. Note
Eggs with asparagus, grilled ham and onion jam
Onion jam can be made a day ahead; keep, covered, in the refrigerator. To serve warm, place in microwave-safe bowl, reheat in microwave on MEDIUM (50%) until warm. Note
Blue-eye with caper and herb crust
This zesty crumbed fish is packed with flavor and crunch. Perfect for a simple dinner with family or friends.
Minted beef & rice noodles
Peanuts add extra crunch to this fresh and delicious beef and rice noodles dish. Perfect for those nights when you just want something light and tasty.
Beef steaks with mushroom sauce
These tender beef steaks with creamy mushroom sauce go perfectly with homemade fries.
Wasabi and sake cured kingfish
Any type of sashimi-quality white fish can be used for this recipe; we used kingfish. Note
Boiled christmas pudding with homemade citrus peel
This is a recipe for the seasoned Christmas pudding maker, filled with all of the classic flavours and then some. It makes a great addition to the holiday festivities.
Chocolate almond tart
This chocolate almond tart has a rich, unctuous filling between layers of light, flakey pastry. Serve with a cup of coffee for an afternoon treat, or with a dollop of cream as dessert.
Chocolate and almond meringues
These scrumptious little chocolate and almond meringues manage to be both rich and light, crisp and chewy, all at the same time.
Chocolate orange polenta cake
Moist, dense and dripping with syrup, this chocolate orange polenta cake is a very grown-up way to recapture a childhood love for jaffa cakes.
White chocolate cake
A soft and elegant white chocolate cake from the Australian Women's Weekly's famous test kitchen.
White chocolate coconut citrus cake
Topped with creamy coconut ganache, this white chocolate coconut citrus cake is a ripper of a recipe. Moist, dense and utterly delicious, the combination of coconut, lemon, lime and white chocolate is a winner.
Korma prawn curry
Purchase frozen fresh prawn cutlets, not crumbed prawn cutlets; they come in 1kg (2-pound) `ready-to-cook’ packets. If you can’t find them, use frozen uncooked prawns, instead. Note
Chicken and tarragon pie
PASTRY For information on how to wash leeks, see page 112. Note
Saffron panna cotta with honeyed figs
This is a rich and sophisticated dessert that makes an elegant end to a special dinner.
Dhal-stuffed paratha with raita
A delicious dhal-stuffed flatbread, paratha, that originated in the Indian subcontinent.
