dairy-free egg-free Note

Hipster meets old-school Italian in this chai latte biscotti, and the results are in. They're delicious! Whip them up for an afternoon tea gathering with friends, or wrap them for a thoughtful gift.

The unique and aromatic flavour of makrut lime leaves is more well known in Asian style curries, but used here in these sweet lime syrup cakes, it is really quite amazing.

Colour the icing on these cupcakes to match your favourite footy team.

The addition of the cream cheese gives this luscious cake an especially moist, rich quality.

Brownies are best made close to serving time. Sauce can be made a day ahead. Note

Frozen cranberries can be replaced with other tart or tangy fresh or frozen fruits, such as cherries, raspberries or even pomegranate seeds, for an equally festive look. Note

This Asian spiced salmon dish is absolutely mouthwatering. The delicate, sweetness of the Nashi pears are a perfect accompaniment.

To make the classic quattro stagione(Italian for `four seasons’) pizza, keep theolives, ham, mushrooms and artichokes onseparate quarters of the pizzas. Note

These tasty rice cakes are easy to whip up and perfect to take on a picnic.

Slow cooking the tomatoes draws out both their flavour and their sweetness, leading to a rich, caramelised topping on the crisp base of this tart.

These beautiful cupcakes are delightful for special occasions. The food colour and berry type can also be changed to suit a different colour palate if preferred.

Comforting baked kumara gnocchi in a rich and creamy garlic sauce from Australian Women's Weekly.

Oysters are an amazingly versatile seafood. They are delicious topped with a little squeeze of lemon juice, or with melted cheese, or with Asian style dressing. Here, we've topped them with a robustly flavoured bacon butter.

Depending on size of the food processor, the apricots can be processed in two batches. Place saucepan over a small gas jet or element to prevent burning mixture on edge of pan. Note

You need overripe, almost black, bananas for this recipe because they give the best flavour. If your bananas are not ripe enough, put them in a paper bag in a cool place (not the refrigerator) for a day or two. Note

Cut this rich chocolate velvet cake with chocolate glaze into little finger sized sliced for an elegant afternoon tea plate.

Have a crack at this easy scone recipe then try different flavour variations - from lemon and currant, cumin and oregano to apricot wholemeal.

Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil. Use a zester to shred lemon rind. Note

Vienna almonds are whole almonds coated in toffee; they make a beautiful topping for this cake.

Soft, succulent and saucy, these individual self-saucing pear and caramel puddings are a fabulous winter dessert.

Lightly perfumed with rose water, sprinkling long strips of lime zest over this baked coconut custard tart makes it even more aromatic.

Lift these tasty beef samosas to the next level with this fresh peach and raisin chutney.

A crispy and delicious Indian-style tandoori chicken dish; perfect for sharing with friends and family. Serve with coriander, cucumber and mint salad and mint raita.

These divine little bite-sized chocolate hazelnut cakes are the perfect size for such a rich, indulgent recipe.

These beautifully coloured and delicate pistachio and orange blossom macrons are an absolute feast for the eyes. Arrange them in a large glass bowl or on a cupcake stand for maximum Wow! factor.

This delicious savoury slice is gluten-free, wheat-free, egg-free and nut-free - the perfect snack for kids at school or people with allergies and intolerances.

These light and fluffy cookies are so lifelike they look as though they have fallen straight off the tree. They are exceptionally lovely served with a bowl of vanilla-bean ice-cream. If the dough doesn’t spread to fill inside the cutters, use a skewer to push the dough into the points of the cutters. The leaves […]

Stacks can be prepared several hours ahead. Cover and refrigerate on an oven tray. Uncover and bake as required. Note

These brownies are very fudgy; refrigerate for several hours to make cutting them easier.

You can use either astringent or non-astringent persimmons in this recipe. If you use the astringent variety, it is best to scrape away the flesh from the skin when eating. Use a zester to make the lime rind strips. If you don’t have one, finely grate the rind instead. There are two types of persimmons […]

These fragrant pies are a great savoury lunch snack.

In the English-speaking world, the hard, slightly yellow root vegetable that slightly resembles a large dried turnip is called a swede in England and Australia, a neep in Scotland and rutabaga in the United States. Because this vegetable thrives in the cold, it has always been popular in Scandinavia, especially in Sweden, hence the name. […]

Make double or triple the muesli recipe and store it in an airtight container in the fridge for up to 3 months. Note

Cherry tomatoes can be substituted for grape tomatoes. Note

Use a small amount of buttercream to attach the ears and nose to face. Make sure you buy the large marshmallows that look as if they’ve been piped, with a soft tip at the top. Note

Black sugar is available from health food stores; brown sugar can be used as a substitute. Note

Tender and flavoursome braised borlotti beans with tomato and garlic from Australian Women's Weekly.

Use a whole-egg mayonnaise instead of the aïoli, if you prefer. Note

The trick to making a good pavlova is to ensure that the sugar is dissolved, otherwise it will weep. To check, rub a little meringue mixture between your fingers, it should feel smooth, not gritty, otherwise continue whisking. Note

Cut a 2.5cm piece from one half of the square cake and trim a 3.5cm piece from the jam roll. Assemble the cakes on the board to form the train; discard any remaining cake and jam roll. When it comes to eating this cake, remember that a small segment of stick is still embedded in […]

Dipped in melted chocolate, these crunchy biscuits taste excellent with a cup of hot coffee.

The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving. Note

Baked until crisp in a bubbling cheese sauce, these moreish witlof make an excellent starter or light lunch.

These moreish cookies go perfectly with a cold glass of milk.

Stencils are available from cake decorating suppliers and craft stores. FLUFFY MOCK CREAM Note

Lemony sponge pudding with a light, sweet meringue topping makes for a nostalgic, nursery-style pudding.

Layers of fluffy spiced tea cake and lashes of indulgent honey frosting create an utterly decadent dessert.

Hot cross buns

These rich, fruity chocolate cherry meringue desserts are like little trifles with their layers of chocolate cake, custard, cherries and meringue.

Dusted with icing sugar and cinnamon, these wholesome muffins make a delightful treat with tea or coffee. You'll need about two overripe bananas.

These sweet butterfly cookies are easier to make than they look and the kids will love them.

Healthy and filling, this zucchini flower and tomato frittata is an instant classic.

Buy fresh filo from the refrigerated section of the supermarket as it is easier to work with than frozen filo pastry, which has a tendency to be brittle and crack. Note

With a crunchy gingernut base, this creamy slice will satisfy your sweet tooth.

Nothing beats freshly baked scones with sweet cherry jam and cream.

Radicchio originated in Italy and is a member of the chicory family. The leaves are dark burgundy in colour and have a strong bitter flavour which makes radicchio a worthy partner to the blue cheese in this dish.

Decorations; 3 x 190g packets Allen’s Funfair Thrills jellybeans; 2 green Nestle Smarties; 2 x 30cm thin yellow chenille sticks (pipe cleaners) Equipment; (x2) 18cm heart-shaped cake pans; 12-hole (⅓-cup/80ml) muffin pan; 4 yellow paper muffin cases; 40cm x 55cm covered cake board Note

Serve with vegetables of your choice. Recipe is best prepared as required. Note

Sweet, milky bocconcini make a great combination with the caramelised onion topping, but brie works beautifully too if you prefer.

Toast is best “done” on one side only for this kind of topping. Note

You’ll need to buy 2 x 270g packets of wonton wrappers. They are available from the refrigerated section of Asian grocery stores and most supermarkets. The rolls can be made a day before they’re needed, keep covered with damp absorbent paper, then plastic wrap, in the fridge. Bake the rolls up to an hour before […]

A healthier alternative to the classic apple pie.

They say when it comes to food, looks do matter. So try this nifty new look when next baking a loaf.

Pop the kettle on and enjoy a thick slice of this zesty buttermilk cake drizzled in lime syrup.

It’s worth taking the time to caramelise the apples to a deep caramel colour. It’s important to measure the closed springform pan; the measurement appearing on the base of the springform pan sometimes refers to the measurement of the pan when it is open. Note

To get the decorative effect on the top of the cake, place a paper doily on the cake and sprinkle ground cinnamon over the top. Carefully remove the doily from the top of the cake. Note

Thrill your child on their birthday with this adorable (and delicious) red fire engine cake.

Sticky baked garlic quail for sharing with family and friends.

To pipe the swan’s body, place the tube close to the tray and press down to finish the choux with a small point. To pipe the neck, start at the base of the neck and finish at the head. As you finish the head, press down on the tube to make a point, which will […]

Try this tropical version of the French classic with melting vanilla ice-cream.

Flourless cake is a brilliant alternative for those of us who are sensitive or intolerant to gluten. This orange version tastes amazing and is cooked with almond meal, polenta and real oranges.

Passionfruit and raspberry make a heavenly pair in these light-as-air soufflés.

The versatile, delicately flavoured almond is the star of the show with these Amaretti biscuits.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets you like. Note

Un-iced cakes are suitable to freeze for up to 3 months. Note