Mushroom and leek pasties
Take a bite of the flaky pastry crust and be rewarded with the taste of a classic filling combination.
Lamb shank and barley soup
This classic winter warmer will fill your home with delicious aromas while it slowly cooks to perfection. Serve on its own, or with crusty bread.
Chicken korma rice
Replace pistachio kernels with peanuts. Use curry powder instead of curry paste. You’ll need 1 1/2 teaspoons. Note
Lemon, lime and bitters sorbet
Choose thick-skinned lemons because they are sturdier. Serve sorbet in glasses or gelato cups. Before freezing, cut base off lemon shells so they sit flat for serving. Note
Caramel banana boats
To make chocolate banana boats, chop 100g dark eating chocolate. Cut banana, not all the way through, in half lengthwise. Fill slit with chocolate pieces; wrap banana in foil to enclose. Cook as recipe directs. Note
Mediterranean risoni
Make ahead: Prepare almost to end of Step 3, adding fetta, parsley and zest just before serving. Risoni is rice-shaped pasta. No need to thaw onion before using. Don’t overcook beans; they only need to be warmed. Note
Salmon and avocado chickpea salad
Use pink salmon instead of red salmon. If making ahead, add a little lemon juice to avocado to prevent discolouring Serve as an entree in hollowed avocado halves. Note
Chocolate panna cotta with strawberry salsa
It is important to combine gelatine and yoghurt mixtures at similar temperatures to avoid lumps forming. Note
Lime fruit salad
Use seasonal fruit of choice and to suit your budget. Note
Mushroom, leek and prosciutto terrine
If preferred, char-grill your own capsicum by roasting until skin chars. Simply remove skin, seeds and membrane, and then use as directed. Note
Vegetable and barley soup
If liked, use 1/2 cup soup mix, rice or pasta instead of barley. Cook rice or pasta for 10-12 minutes until tender. You could also add some chopped potato to soup for the last 20 minutes of cooking. Note
Avocado pate with parsely and pistachios
Light, creamy and packed full of flavour, this gorgeous avocado pate is beautiful spread on crackers and served as part of a tasting plate for afternoon tea or nibbles to accompany a glass of wine.
Mixed Asian greens in oyster sauce
Add vegetables according to density. Denser vegetables, such as carrots and broccoli, require more cooking time than leafy vegetables. If your recipe uses meat and vegetables, cook the meat first and set it aside. Return meat to wok when the vegetables are almost cooked. Note
Nachos bites
Add some Mexican flair to your appetisers with these bite-sized morsels of nacho goodness.
Indonesian chicken soup
When preparing cabbage, make sure you remove all the hard core and thick veins. Sambal oelek is a Malaysian/Indonesian chilli sauce and kecap manis is an Indonesian sweet soy sauce. You’ll find both in the Asian section of the supermarket or at Asian food stores. Note
Mixed vegetables with aioli
Aigroissade is a French term for cooked mixed vegetables served with aioli (garlic mayonnaise). It can be served warm or temperature. Note
Spring rain noodles
For a milder version, halve the amount of chilli bean sauce used. Note
Low-fat vanilla ice-cream
In Step 3, cover top of mixture with cling wrap while cooling to help stop skin forming. No time to make ice-cream? Slightly soften a ready-made tub, add our flavourings and re-freeze. Note
Tropical sorbet sundaes
Prepare the mint mixture just before serving to achieve a fresh zing. Note
Brown rice, roasted vegetable and goat’s cheese salad
Brown rice takes longer than other rice to cook. Note
Escabeche of turkey
Escabeche is traditionally fried fish covered with a hot vinegar marinade. Vinegar is a preservative, so the food can be stored to serve later. Note
Jam pinwheel biscuits
You can freeze the dough for up to 3 months. Thaw at room temperature and continue recipe from step 5. Xanthan gum is available in the health food section of some supermarkets and at health food stores. Note
Mushrooms in oil
This is an excellent way to use pearly white button mushrooms when you can find them. Note
Poached salmon with asaparagus, rocket and risoni salad
Substitute verjuice with 1 tablespoon white wine and 1 tablespoon water, if unable to buy. Note
Snapper ceviche
Wines with great purity are best paired with this delicate dish. Note
Steamed salmon in silverbeet with lemon and olive sauce
Use 8 large English spinach leaves in place of silverbeet. Note
Thai prawn and eggplant angel hair pasta
toss a little of the cooking liquid through cooked pasta to help prevent it from sticking together. Note
Grilled plums with meringues and orange cream
Adding water to the oven tray before grilling the plums acts as a base for the plum syrup – the colour from the plum skin combined with the excess sugar makes a syrup that can be drizzled over the plums. Note
Grilled spicy squid
Cook squid on high to help prevent from releasing its moisture. Note
Pineapple carpaccio with lemon and mint sorbet
WINE MATCH: Try the new 2010 Jacob’s Creek Moscato ($15) – the low alcohol content and perfumed nose make it a winner with this summery dessert. If you’re looking for something a little more exotic, try the 2009 Dopff au Moulin Gewurztraminer ($18), which is floral and gently spiced. Note
Tray bake for school birthdays
Makes 20 squares. Note
Savoury mince on toast
Save time by making the mince the night before. Note
Chicken and leek soup
Comfort in a bowl.
Combination short and long soup
The traditional Asian soup is packed full of fresh ingredients that will warm your insides and nourish your soul. Perfect for a chilly winter evening.
