Fresh, spicy and deeply savoury, beef pho makes a great lunch, especially on those days when you need a bit of a pick-me-up.

If you can’t find piquillo peppers, use roasted or grilled capsicum instead. Note

An easy way to tenderise octopus the night before cooking is to tightly wrap it in plastic wrap and freeze. If time is short, bash it with a meat mallet until it is no longer bouncy. Note

serving suggestion Crusty bread. Note

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead. Note

Pesto can be made up to a week ahead and kept, covered, in the refrigerator. Pesto can also be frozen for up to 3 months. Note

Whip up these mouth-watering beef sandwiches for a hearty packed lunch or light dinner.

This is a great, fun way to introduce more veggies at mealtimes, and they are delicious as well.

low GI You need 12 bamboo skewers for this recipe; soak them in water for at least an hour before using to avoid them splintering or scorching. Do not puree the carrot mixture too far in advance because it could separate if left to stand too long. serving suggestion Steamed green beans and a fresh […]

Harissa is a Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds. Harissa paste, available in a tube. It is very hot and should not be used in large amounts. Bottled harissa sauce, while still hot, is milder. It is available from supermarkets and Middle-Eastern grocery stores. Note

These rice-paper rolls because they have a fresh flavour, use healthy ingredients and can be made ahead of time, a real bonus!

Blood oranges are available in winter, at other times use navel oranges. Note

This recipe can be made a day ahead. You could use 1kg frozen mixed vegetables instead of the fresh vegetables in this recipe, if you like. Serving per person for each of the five food groups with 1 slice of toast 3½ serves vegetables; 1 serve grain foods; 2 serves lean meat and bean foods. […]

French trimmed lamb cutlets are the ones where the meat and fat have been removed from the bone entirely.

Truffles are a cook’s secret pleasure: they look splendidly impressive but are actually quite effortless to make. Basically a round of chilled flavoured ganache rolled in melted milk, dark or white chocolate with, perhaps, cocoa, coconut, chopped nuts or citrus rind, a truffle is refrigerated until it’s set then presented en masse or singly, with […]

This dessert is pure bliss . Creamy orange custard with a quintessential toffee topping. Note

The dark, smoky flavours of tea and the warm spice of star anise bring out the autumnal sweetness of poached pears.

This warm pasta salad is packed with flavour and makes brilliant leftovers.

Recipe not suitable to freeze. Kecap manis is a sweet, thick soy sauce and is available from Asian grocery stores or in the Asian section of large supermarkets. Note

Trio of melon granita; delicious on a hot day when served with a fresh seasonal fruit salad.

The firm, waxy texture of kipflers are gorgeous in this filling and tasty warm potato salad from Australian Women's Weekly.

Rich bolognese sauce, replete with sausage, pork and veal, is perfectly paired with al dente rigatoni tubes.

medium GI Note

The relish is best made a day or two ahead and stored, covered, in the refrigerator to allow the flavours to blend. You can add a finely chopped, fresh red chilli to the mixture if you want it hotter. Note

Straight out of an authentic Japanese restaurant and on your dining table. This fresh, clean and delicious Japanese soup is delicious and oh-so-versatile.

One corn cob will give about 1 cup kernels. You can substitute frozen or drained canned kernels. Note

Rich and tender neck chop and lentil stew with a bright and fluffy kumara and carrot mash.

Keeping time: 3 days. Note

Hearty and warming, this delicious cream of kumara soup makes the ultimate Winter comfort food. Especially when served with this tasty rosemary sourdough.

You can also use bintje or desiree potatoes for this recipe. Note

Accurately named in French as crème brûlée literally meaning 'burnt cream', this fabulous dessert is oozing goodness under that crunchy top.

Fresh broccolini and snow peas with that perfect al dente 'snap' and drizzled with oyster sauce make great sides for fish, chicken and meat cooked with Asian flavours.

These classic little Italian dumplings are delicious in a rich creamy three-cheese sauce.

Fragrant and authentic Malaysian chicken noodle soup from Australian Women's Weekly.

You need 1kg of untrimmed spinach to get the amount of trimmed spinach needed for this recipe. Note

The perfect starter to a dinner party with loved ones, or just an indulgent weekend meal with drinks, these beautiful garlic crumbed mussels are beautiful with a glass of wine.

The mealy of Mediterranean flavours make this an incredibly fresh and satisfying dish.

In Switzerland, this dish is known as raclette and is a staple winter meal traditionally made with Swiss melting cheese.

A chunky, smoky and delicious Mexican bean and shredded pork soup from Australian Women's Weekly. The ultimate warming dinner dish for cooler evenings.

Plump, sweet blackberries are a gorgeous match with understated pear in this luscious jam.

Serve accompanied by fresh raspberries. Note

Some nights you just feel like something simple, satisfying and full of clear, bright flavours. This pasta with capers and anchovies fits the bill.

Granny Smith apples are best for this recipe. Note

Quick and tasty, peppercorn beef stir-fry is the perfect mid-week dinner for those days when you need a bit of a boost.

If you're in the mood for something deeply indulgent, you can't go past this moist flourless chocolate and hazelnut cake. As a bonus, it is gluten-free, wheat-free and yeast-free.

Boscaiola sauce is a creamy mushroom and bacon sauce that is perfect for a pasta dish designed to tempt even the fussiest of palates. It's great served on orecchiette as the sauce clings to the big pasta ears, making every mouthful delicious.

Get your iron Popeye-style with this cream of spinach soup with lemon fetta toasts.

Spinach, lemon and parmesan give a huge flavour boost to this tuna mornay pie with a creamy mashed potato topping. Warming, filling and utterly delicious.

Ask the fishmonger to clean the cuttlefish for you. Note

You will need 450g of fresh peas in the pod or 2 cups (240g) frozen peas for this recipe. Note

Fresh spinach and ricotta agnolotti is found in most supermarkets’ refrigerated sections. You can substitute ravioli or tortellini for the agnolotti, but none should contain meat or poultry in their filling. Note

Mozzarella or fontina cheese can be substituted for feta cheese, if preferred. Note

To segment oranges, cut top and bottom from oranges with a small sharp knife. Cut remaining rind and white pith from oranges, following the curve of the fruit. Holding the oranges over a bowl, cut down both sides of the white membrane to release each segment. Squeeze membrane to release any juices into the bowl. […]

It is important to slice the limes as thinly as possible because the rind tends to be tougher than any other citrus fruit. Note

This spectacular layered chocolate cake with candied oranges is the perfect way to mark a special occasion.

Sticky, tasty honey and soy marinated chicken wings are a perennial favourite with young and old alike. Great for parties, after school and at the dinner table.

Spiced with cinnamon, star anise and red chilli, this homemade plum sauce is a revelation in terms of complexity and depth of flavours. Use as a dipping sauce to spice up braised Asian greens or serve alongside beautifully roasted meats.

This green pea soup couldn't be easier to make, and is livened up immeasurably with the addition of mint pistou. A great light supper on a warm summer evening.

Succulent lamb shank pieces combine with chunks of vegetables to make this spice infused soup.

There are lots of methods out there for peeling hard-boiled eggs without removing half of the egg with the shell. Our top tip is to crack the egg all over and peel under cold water to help separate the shell membrane from the white.

You'll definitely be wanting plenty of toast soldiers to dip in this freshly cooked soft-boiled egg.

This fragrant stock is the perfect base for your homemade soups, casseroles and curries.

This olive oil and garlic mashed potato is smooth, buttery and deliciously garlicky. If you prefer a milder, sweeter garlic flavour, you can add the cloves, uncrushed, to the water while the potatoes boil and then mash it all together.

This recipe is designed to work in a camp oven, but you can use a conventional oven instead, if desired. Place the roasting/baking dish with oven juices on a stove to make sauce.

This Italian tart with sour cream pastry and a sweet quince jam filling is wonderfully simple to make and delicious to eat.

This appetising soup is jam-packed with as many spices as it is vegetables. From chorizo chunks to paprika, cumin and saffron you'll be wowed with the amount of flavour packed into every mouthful.

Flaky white fish spiced with fiery green chilli is delicious served with green vegetables on steamed rice with lemon on the side.

Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.

This classic Japanese miso soup combines silken tofu with prawns for a light, soothing meal that can be enjoyed all year long.

Healthy, nutritious and more likely to be eaten than chucked in the bin - the holy grail of lunchbox packing. This mediterranean tuna baguette ticks all the right boxes and is easily adjusted to suit individual likes and dislikes.

Spiced with a made from scratch paste, this vegetable laksa soup is fragrant, spicy and incredibly satisfying. The crisp sprouts, added at the last moment, offer a crunchy contrast to the tender vegetables.