Raw vegetable summer salad
A bright and summery salad packed full of healthy and crunchy raw vegetables.
Raspberry cranberry chiffon cake
It’s important to not grease the tube pan, the cake mixture needs to cling to the pan as it rises during the baking process. Tube pans are large smooth-sided ring pans with small “feet” to support the inverted pan while the cake cools. If the cake doesn’t drop from the pan when it becomes cold, […]
Lemon and earl grey chiffon syrup cake
Variation; for an orange blossom and mint tea syrup cake, omit the french earl grey tea in the cake and instead add 1 tablespoon orange blossom water with the lemon juice in step 3. Omit the earl grey syrup and instead make ‘orange blossom and mint tea syrup’. Serve the cake drizzled with syrup. Note
Pizzetta caprese
For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note
Spiced coriander, lentil and barley soup
This spiced coriander, lentil and barley soup is creamy, delicious and filling.
Moroccan fish kebabs with couscous salad
Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets. Note
Soya bean casserole
A healthy and filling vegetarian casserole packed full of flavour.
Skewered lemon prawns
Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note
Smoked trout ribbon sandwich
Use a good quality whole-egg mayonnaise. Note
Steak sandwich with beetroot salsa
Aïoli can be made easily at home: Combine ½ cup whole-egg mayonnaise and 1 crushed garlic clove in a small bowl. Season to taste. Note
Present cake
Equipment Deep 15cm (6-inch) round cake pan Deep 23cm (9¼-inch) square cake pan 15cm (6-inch) round prepared cake board 30cm (12-inch) square prepared cake board 2 medium piping bags fitted with medium plain tubes Tracing wheel 3 bamboo skewers Use any leftover butter cake mix to make cupcakes. The decorated cake can be completed two […]
Circus ellie-phant
If you don’t have an 11cm round cutter, simply use a saucer or bowl instead. Add an icing bow to the ear for a girly elephant or use a pretty ribbon. If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream. You need 1 sponge cake round and […]
Pork chops with cranberry sauce and kumara craisin salad
The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note
Roast garlic and potato pizza
A quick and easy Italian-style pizza with roast garlic and crispy potato.
Chilli barbecued beef ribs
Treacle can be used in place of molasses. Note
Peppered beef and blue cheese canapés
Use a soft creamy blue cheese for the blue cheese mousse. The mousse can be made a day ahead and kept, covered, in the fridge. It’s best to cook the beef as close to serving time as possible. Note
Lollypop flower cake
This cake is good for a younger child’s birthday. Use any colours you like. Equipment 32cm (13-inch) square wooden cake board 18cm (7-inch) square wooden cake board Smoothing tools 4 wooden skewers Paper piping bag Tape measure Plastic ruler Pizza cutter Fine artist’s paint brush 5cm (2-inch) round cutter 4cm (1½-inch) round cutter 2cm (¾-inch) […]
Mediterranean potato pancakes
With a rich, tomato-based vegetarian filling and a bubbly, golden cheese topping , these buttermilk potato pancake rolls are our delicious take on Italian cannelloni.
Grapefruit sorbetto
A sweet, tangy and refreshing sorbetto that is perfect for a summer's evening.
Lemon and basil fish with chickpea salad
We used blue-eye fillets in this recipe. Note
Pork with ratatouille and potatoes
Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note
Red wine marinated sausages & herb salad rolls
Delicious summer rolls with red wine marinated sausages and a parsley and chervil salad.
Sweet ginger barbecued beef
The beef can be cooked in the oven, if you prefer. Preheat oven to 180°C (160°C fan-forced) and cook, uncovered, for about 1 hour. Note
Pesto and cheese mini muffins
Sun-dried tomato pesto can also be used. Note
Macaroon munch
Macaroons are available from specialty bakery shops and select supermarkets. We used ganache to cover the cake as it will set and hold the macaroons in place. We bought 15 packets of macaroons to get the 30 pink, 6 brown, 19 vanilla and 18 light brown colours used in this cake. To save money, use […]
Sausages with pear and witlof salad
Grilled sausages with a colourful and delicious pear and witlof salad.
Roasted broccoli with barley and haloumi
This recipe would also be delicious using cauliflower instead of broccoli, or a mixture of both. Note
Microphone ice-creams
Edible glitter is available from specialist cake decorating shops Note
Spaghetti bolognese baskets
The pasta cases can be made, cooled and removed from the pans one day before the party. Store in an airtight container at room temperature. The bolognese sauce can be made two days ahead; keep it covered in the fridge. Assemble the baskets up to 3 hours before the party. Note
Pumpkin with pickled plum dressing
Use a combination of basil and mint leaves if you cannot find any japanese mint (shiso). You will need half a small jap pumpkin for this recipe. Note
Sour cream and chive potato pancakes
Kick start you day with these satisfying, flavour-packed pancakes, or serve them up as a late-afternoon snack for the family. They'll be a hit with kids and adults alike.
Pistachio almond cake with poached persimmons
The cake and persimmons can be made a day ahead. Store cake in an airtight container at room temperature; store persimmons in an airtight container in the fridge. Note
Roasted vegetable and haloumi salad
A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.
Portuguese potatoes
Peri-peri (piri-piri) is a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs, and is available from supermarkets. You can also use pontiac potatoes for this recipe. Note
Peach friands with orange mascarpone frosting
storage Friands will keep in an airtight container in the refrigerator for 2 days, or in the freezer (without frosting) for 2 months. Note
Portuguese-style pork skewers
Soak bamboo skewers in cold water for at least 30 minutes before using to prevent them scorching during cooking. Note
Nutty choc-chip boiled fruit cakes
Use a serrated knife to cut the cakes. These cakes will keep in an airtight container at room temperature for four weeks; the toffee will soften after a few days, depending on the weather. Note
Grapefruit and orange cocktail
To segment the grapefruit, cut the top and bottom off each fruit; cut down the side following the curve of the fruit to remove the rind and white pith. Cut between the membranes to release the segments. Note
Salt and pepper crisp-skinned chicken
If you’ve ever brunched on yum cha, you’ve probably eaten gai lan and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce. This deliciously crunchy vegetable is the perfect accompaniment to our crisp-skinned chicken. Note
Pork bahn mi
These pork buns are the perfect fusion of French and Vietnamese cooking.
Polenta-coated chicken
Did you know? Zucchini, also known as courgette, is a summer squash. Its colour ranges from dark green/black to pale green, green/grey and yellow. It’s an excellent source of vitamin C, fibre and folate. Note
Rum and raisin chocolate cake
This moist cake can be eaten warm or cold. Note
Roasted cherry tomatoes, broccolini and pepitas salad
A bright and colourful roasted cherry tomatoes, broccolini and pepitas salad from Australian Women's Weekly.
Grandma’s trifle
Store-bought sponge cakes can also be used in this recipe. Note
Prosciutto and semi-dried tomato pizza
We used large (25cm diameter) packaged pizza bases for this recipe. Note
Rhubarb chia muesli loaf
You will need about 1 ½ bunches of rhubarb for this recipe. While the cake is baking, turn it every 20 minutes for even browning. Subsitutes; chia seeds are one of the highest occurring plant sources for omega-3 and are available from supermarkets. If you prefer, you can omit them from the recipe or use […]
Sweet violet cakes
Delicate and beautiful sweet violet cakes for sharing with family and friends.
Moist apple walnut slice with maple syrup icing
To ground walnuts, blend or process until fine. Note
Sausage, kale and fried eggs
Substitutes You can use other flavoured sausages such as pork and apple. This dish is a great way to use up your leftover vegetables. Try using carrot, swede, fennel, pumpkin and kohlrabi instead of the kumara. Note
Salmon baked in paper with preserved lemon and herbs
Salmon can be wrapped in baking paper several hours ahead; bake close to serving. Note
Middle Eastern sausage rolls
Sausage rolls can be made and frozen in advance. Allow an extra 10 minutes when baking from frozen. Middle-Eastern spice blend is available from supermarkets. Substitute with 1 tablespoon each ground cumin and coriander mixed with 1/2 teaspoon each ground turmeric and cardamom. Note
Spirals with crisp salami and tomato sauce
Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish. Note
Glace fruit slice with limoncello cream
An Italian lemon-flavoured liqueur, limoncello was originally made from the juice and peel of lemons grown along the coast of Amalfi. You can substitute it in this recipe, if you wish, with any lemon-flavoured liqueur or with an orange-flavoured one such as Cointreau. You need approximately five lemons for this recipe. Note
Pappardelle carbonara
Using wide, tender pappardelle means more surface area to carry that delicious, cheesy, prosciutto-packed carbonara sauce right to your watering mouth.
