This spiced walnut cake with a brandy syrup is rich with the fragrance of cloves, cinnamon and orange.

Drizzled in a hot lime syrup, this moist cake makes an excellent dessert served with cream and raspberries.

Keeping time: 2 days. Note

We used snapper for this recipe but you can use any whole white fish you like. Be very careful when pouring hot oil onto fish as it will splatter. Note

A piping bag — available from cookware shops — is a really handy thing to have. They are easy to use, much easier than you’d expect, and make the dividing up of a mixture into trays quick and efficient. Buy a few different sizes and shapes of tubes — you’ll be surprised how often you’ll […]

Tall 850ml (8cm x 17cm) (3-inch x 6¾-inch) fruit juice cans make good nut roll tins. Use a can opener that cuts just below the rims to cut one end from the can. Wash and dry the can thoroughly before greasing well. Use a double-thickness of foil to cover the top of the can and […]

This decadent cheesecake has a chocolate cookie crust, creamy filling with roasted pecans and a sweet butterscotch topping. Delicious with a glass of cold milk.

Nobody was terribly surprised when this pistachio buttercake with orange honey syrup made the Australian Women's Weekly's Top 10 cakes list.

Rich and creamy, this black forest cheesecake is stuffed with juicy cherries and comes with a beautiful chocolate crust. Sinful indulgence at its best.

The classic flavours of chocolate, strawberry and hazelnut come together in this mouth-watering gateau. Just add a steaming cup of coffee and the our day is made.

The Weekly's Top 10 cakes - Number 3

Colourful, chocolatey and utterly moorish, these tasty spotty cookies are perfect for a bake stall or school fete.

Lemon lime polenta self-saucing pudding

Nutty butterscotch and creamy bananas are a match made in heaven. Put them together in a pudding and you've got yourself culinary divinity.

A hearty and spicy green chilli stew from Australian Women's Weekly.

This substantial potato, olive and sun-dried tomato loaf coupled with a pot of homemade pureed soup (think tomato, broccoli or pumpkin) makes the perfect meal for a cold winter's night. It's also a great way to use up leftover mashed potato.

Three year olds love nursery rhymes, and even though the mice are clearly not blind , they're having fun finding the cheese.

Soft, light and garlicky with a crisp, golden crust, these little garlic potato soufflés make an excellent starter.

Quick and delicious cinnamon brandy snaps with orange cream from Australian Women's Weekly.

A crostata is a type of rustic Italian free-form tart, the beauty of which is that it requires no special pan for baking.

If you like your cakes with a little bit of tartness to them, then this surely is the cake for you. The deep red top presents beautifully, too.

Tasty and juicy tarragon roast chicken with crispy potatoes from Australian Women's Weekly.

These zesty, twice-baked biscotti make the perfect tea time treat.

You can toast both sides of bread for a crunchy toast, or only one side for a softer texture. Tapenade is a thick paste made from black or green olives, capers, anchovies, olive oil and lemon juice. Both black and green olive varieties are available from most supermarkets and delicatessens; you can use whichever style […]

Be careful to measure all the ingredients exactly, or too much or too little of some of the ingredients will affect the way the loaf rises. Note

Granny Smith apples are crisp, juicy and tart, which makes them versatile in cooking and perfect for baking in pies, sauces and puddings, such as in this classic dish.

Get the kids busy in the kitchen with these adorable kitty cat cupcakes.

Equipment; 5cm (2-inch) square cutter buckle template; 4 paper piping bags; 16 plain yellow paper cases; 5cm (2-inch) square cutter buckle template; 4 paper piping bags; 16 plain yellow paper cases. The squares of icing and the buckles can be made at least two weeks ahead. Make a few more buckles to allow for breakages. […]

Sweet, tart and rich, this caramelised onion and beetroot tart makes a great starter or lunch dish.

Impress your guests with these scrumptious banana and caramel cakes from Australian Women's Weekly.

Puffed corn is whole grain corn steamed until it puffs up. It’s available from health food stores. Note

Serve these juicy meatballs with pasta and a green salad for a quick and easy family dinner.

This recipe is also wheat-free, yeast-free and nut-free. Note

26cm x 35cm (10¼-inch x 14-inch) baking dish; 6-hole (¾-cup/180ml texas muffin pan; 30cm x 40cm (12-inch x 16-inch) rectangular cake board. 10 white chocolate Melts; 3 rainbow sour straps; ½ cup (135g) blue jellybeans. A cake for budding gardeners. Note

Take this Tuscan salad to work for lunch. Keep the bread at room temperature and salad in the fridge.

These gorgeous miniature berry and rhubarb pies are perfect for a morning or afternoon treat, or a decadent dessert with vanilla ice-cream.

Brought to you by the classic Australian Women's Weekly children's birthday cake cookbook.

You can buy chopped lamb for stewing from the butcher or supermarket to save time. Note

Recipe can be made up to 1 week in advance. White chocolate and white chocolate melts are suitable to microwave. Note

Filled with a crunchy fruit and almond stuffing, these wholesome baked apples are perfect for both dessert and breakfast.

These delicious spiced lamb puffs are the perfect starter course.

These little iced thongs are the cutest thing ever to serve up this Australia Day.

Thrill the kids with these easy hot-pink cupcakes topped with Jaffas.

There is a place for store bought pastry and custard, but sometimes a sweet dish just deserves the homemade versions. This is one of those dishes.

Some butchers sell minced pork and veal mixture, this is fine to use here; you need to buy 500g (1 pound). You can use cherry jam instead of the redcurrant jelly for the cherry compote. Note

Plain biscuits will keep in an airtight container for up to 1 week. Sandwiched biscuits will keep, refrigerated, in an airtight container for up to 1 week. These bite-size biscuits hail from Piedmont in Italy, a region famed for the combination of chocolate and hazelnuts. Ground nuts lose their flavour quickly so, for a more […]

As delicious as these lemon coconut macarons will be once finished, for a better flavour and a more chewy texture seal them in a container and refrigerate them overnight. It is a most cruel exercise in self restraint, but worth it.

You will need about 2 lemons for this recipe. You can freeze the unused egg whites and use them later in friands, omelettes or a pavlova. VARIATIONS You can make this recipe with other citrus fruit, simply replace the lemon rind and juice with the same amount of rind and juice of whatever citrus fruit […]

The perfect balance of sweet and tart, this sticky dessert is perfect for those who want to delight their guests. The added ingredient of cardamom provides unique flavour and spice that'll have people begging for more.

If you're new to gluten-free baking, make sure that you purchase pure icing sugar and not icing mixture, as the latter has gluten added.

These little morsels only improve with time.Make 1 or 2 days ahead. Use rounded ice-cube trays if possible as the ice-cream blocks will unmould more easily.You can also make this as a log. Place ice-cream mixture in a bar cake pan lined with baking paper.Once frozen, place on a wire rack and drizzle with melted […]

Perfect for school lunches or morning or afternoon tea, these fig jam and raisin rolls will not fail to satisfy. Spread them with a little butter and enjoy with your next cuppa.

If you want to add something extra to this dish, add a shot of orange-flavoured liqueur to the caramelised oranges, just stir through while they're cooling.

Equipment 12-hole (1-tablespoon/20ml) shallow round-based patty pan 12-hole (¹/³-cup/80ml) standard muffin pan 6-hole (¾-cup/180ml) texas muffin pan 4cm-round cutter 2 strong wooden toothpicks 40cm-round or 40cm x 45cm rectangle prepared cake board Little girls love tea parties ­ the whole party could be themed this way. The cakes are not difficult to make, but they […]

Tarts can be made one day ahead; store, in a single layer, in an airtight container. The stars of the day can act all grown-up like their favourite celebrity with a flute of pink fizz in one hand and a canapé in the other. As well, there’s the kids’ all-time favourite jam tarts made into […]

Filled with hazelnut praline cream, this stunning sponge is perfect for a special occasion.

This warming and fragrant French style onion and fennel soup is absolutely amazing topped with melted cheddar cheese souffles. This is gourmet soup at it's finest.

Wondering what to bring to a morning tea? This cake will impress everyone.

Test Kitchen Za’atar is a blend of roasted sesame seeds, sumac and dried herbs such as wild marjoram and thyme, but the ingredients depend on each maker. Note

Basil is one of the easiest and most useful herbs to grow. You don’t need a large kitchen garden, a pot or a window box in a protected, sunny position is sufficient. Basil will grow year-round (depending on the climate) and you can freeze the leaves for later use. Note

Prawns can be shelled several hours ahead. Keep, covered in the refrigerator. Toast rolls and add filling just before serving. Note

This is traditional lasagne redesigned for vegetarians, but the flavours are so rich that meat-eaters will love it too. Note

Dry coleslaw is coleslaw without dressing. Aïoli is a garlic mayonnaise, available in supermarkets and delicatessens; you can use mayonnaise or dijonnaise instead. To keep sandwiches moist, cover them with damp absorbent paper. Note

This delicious olive and roasted tomato tart is equally delicious served hot or cold. Accompany with rocket salad for a light and healthy lunch.

For a delightful afternoon treat, serve this cake with butter for spreading and a pot of tea.

Serve this salad accompanied with fine wines and good company for a perfect starter that your guests will never forget.

Coconut oil is a solidified oil sold in jars and is available from major supermarkets and health food stores. Melt coconut oil as you would butter, either in a small saucepan over low heat or in the microwave. Cherries are rich in vitamins and minerals as well as antioxidants. While fresh is best, if they […]

Crouton comes from the French word croûte, which translates as crust ­hence these crunchy pieces of garlic bread soak up the sauce in this dish. Croûtons can be made a day ahead and stored in an airtight container. Note

Make these decorated cupcakes for that special someone in your life. Or spread some joy on February 14 and bake a batch for the office.

Your reputation as a cake-maker will reach giddy heights when you show off this cake. The stars are incredibly simple to make and look really effective. Note

These delicious savoury biscuits make the perfect canapé or snack.

No antipasto plate is complete without a serving of bruschetta. This tomato version may look simple, but the addition of fresh herbs and mozzarella take this classic dish to new heights.

With a judiciously herbed crumb crust, tender lamb, this dish is sophisticated enough to serve at a dinner party but won't take you hours to make.

Spinach and ricotta filling can be prepared several hours ahead. Keep covered in the refrigerator. Fill bread, roll up and bake as required. Note

Polenta always makes for a rich, dense cake and never more so than when paired with rich, dried figs.

This Alsatian Christmas bundt is fluffy, buttery and completely delicious with its spiced walnut filling.

Try this sticky Italian christmas classic with a chocolate and orange twist.

Use figs that are not too ripe. Overripe figs contain more moisture and will make the pastry soggy. Note

Make this delicious, colourful and fun big rig petrol tanker cake for you child's birthday.

The strong flavour of smoked trout makes an excellent counterpoint to the mild egg and potato base of this gorgeous frittata.