Dinner ideas

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note

Bean thread vermicelli is called win sen in Thailand and fun si in China. While it resembles rice vermicelli in appearance, it is tougher and can be quite hard. Soak the vermicelli only long enough to soften otherwise it will become stodgy or start to fragment. This is also a good vermicelli to deep-fry to […]

A bright and summery salad packed full of healthy and crunchy raw vegetables.

This spiced coriander, lentil and barley soup is creamy, delicious and filling.

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

A healthy and filling vegetarian casserole packed full of flavour.

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

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

A quick and easy Italian-style pizza with roast garlic and crispy potato.

Treacle can be used in place of molasses. Note

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.

We used blue-eye fillets in this recipe. Note

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

Delicious summer rolls with red wine marinated sausages and a parsley and chervil salad.

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

Grilled sausages with a colourful and delicious pear and witlof salad.

This recipe would also be delicious using cauliflower instead of broccoli, or a mixture of both. Note

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

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

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

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

These pork buns are the perfect fusion of French and Vietnamese cooking.

A bright and colourful roasted cherry tomatoes, broccolini and pepitas salad from Australian Women's Weekly.

We used large (25cm diameter) packaged pizza bases for this recipe. Note

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 can be wrapped in baking paper several hours ahead; bake close to serving. Note

Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish. Note

Using wide, tender pappardelle means more surface area to carry that delicious, cheesy, prosciutto-packed carbonara sauce right to your watering mouth.

You can use either red or green apples in this recipe. Note

Crispy and flavour-packed roasted garlic, lemon and oregano chicken and potato wedges.

These spicy roasted chickens are great for sharing with friends and family.

You can substitute any pasta for the penne in this recipe. The Italian name of this pasta (penne) means ‘pen’, a reference to the nib-like, pointy ends. Penne comes in both smooth (lisce) or ridged (rigate) versions, and a variety of sizes. Note

Bacon option; place a halved cooked bacon rasher on top of heated beans and continue layering as above. Note

Tender lamb forequarter stuffed full of exquisite Mediterranean flavours.

We used chicken breast mince in this recipe. Note

It is important to steam, not boil, the pumpkin and kumara, to prevent vegetables becoming watery. Chop vegetables the same size so they cook evenly. Note

If japanese curry powder is unavailable, any mild flavoured curry powder can be used. Note

This tomato chilli jam is deliciously versatile ­use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers. Note

A quick, healthy and simple Asian-style stir-fry of chicken and spinach noodles.

Spiced chicken breasts with a flavourful blend of onions, tomatoes, capers, white wine and broad beans.

Some butchers sell a pork and veal mince mixture; you could buy 500g of this, if it’s available. Note

A delicious and warming pepper beef stir-fry with brussels sprouts from Australian Women's Weekly.

Also goes well with grilled pork sausages; barbecued veal steaks; pan-fried chicken breasts. Note

A fish burger makes a delicious alternative to a beef burger. You can use white-fleshed fish, or even prawns, instead of the salmon for something different. Note

Calves liver should be cut into paper-thin slices then quickly seared because too much cooking will destroy its soft, delicate texture. Your butcher will slice the liver thinly for you. Note

Baskets can be deep-fried up to 4 hours ahead. Cover and keep airtight when cool, then reheat by immersing briefly in hot oil until heated through. Note

Any kind of dried beans can be substituted for canned beans, if preferred. Soak beans overnight. Boil until tender; drain. Use patience when spreading polenta into prepared pan; it tends to move and slip but can eventually be worked into corners of pan. Polenta can be made 1 day ahead to the refrigeration stage. Note

Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat. Note

Plain (un-crumbed) chicken breast schnitzels are available from most supermarkets and some butchers and chicken shops. Chicken rolls can be prepared several hours ahead. Serve chicken rolls with salad or vegetables of your choice. Keep covered in the refrigerator and cook as required. Note

Use a fish such as snapper or perch. Note

Delicious sweet and spicy Asian-style ribs are great for summer barbecues and dinner parties.

Sprinkle with nuts, season to taste. Note

A healthy spinach and haloumi salad with packed full of scrumptious flavours and textures.

If you have time, the pork mixture at the end of step 1 can be marinated for a few hours or overnight in the fridge. Note

Suitable from 6 months Store, covered, in the fridge for up to 2 days. Purée is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice, to make carving easier. Note

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

These delicious little Asian-style morsels are perfect tapas or cocktail food.

Green lentils can be substituted for red lentils. Note

Slow cooker: suitable to the end of step 2. Pressure cooker: suitable to the end of step 2. Not suitable to freeze. Note

Delicious rich and hearty European goat and capsicum stew from Australian Women's Weekly.

Coq au vin is a traditional French dish of chicken braised in red wine, mushrooms, garlic and shallots.

A spicy sausage that originated in Tunisia, merguez has become traditional fare throughout North Africa and Spain.