Mango puree helps turn this classic coconut tea cake, and the coconut frosting, into a moist, fruity delight. Lovely served with a cup of tea or coffee.

Filled with raspberry jam and whipped cream, these lamington-style cakes make the perfect morning or afternoon treat.

Duck and lychee Thai curry with sweet coconut and and water chestnuts from Australian Women's Weekly.

Get the kids busy in the kitchen with these delicious coconut, lime and pineapple cookies.

This goes well with fish, prawns, pork and chicken. Note

You can substitute the same weight of mandarins for the oranges. storage Cake will keep for up to 2 days in an airtight container in the refrigerator. Note

Silky smooth and well spiced, this curried pumpkin and coconut soup make a lovely lunch or an excellent starter.

To prevent icing from becoming too thick, keep it over a bowl of warm water. Prepared sponge cake can be used instead of the Madeira cake. Alternatively, you can use your favourite buttercake recipe ­ it is best made the day before making the lamingtons. Note

These pretty little morsels combine the flavours of strawberry and coconut for a wonderful teatime treat that can be devoured in two bites.

Put the kettle on and enjoy a slice of this fluffy banana and pineapple cake with orange icing.

Coconut-poached chicken on thai vermicelli salad sounds exotic, and tastes delicious, but mostly makes use of pantry staples. A great mid-week dinner.

Coconut crumbed fish with chunky hand-cut chips and lemon-coriander mayonnaise is a great way to update a firm family favourite.

Now an established classic in the honour roll of great cookie recipes, these white chocolate and macadamia cookies are crisp on the edges and deliciously chewy inside. The perfect mid-afternoon indulgence.

Sweet, fruity and zesty, this pineapple, passionfruit and coconut dish is beautiful enjoyed on it's own or with a dollop of cream or ice-cream.

This recipe really couldn't be easier, it's a simple mix and cook tart that is seriously delicious.

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

Red curry paste, coconut milk and coriander give this Thai-style pumpkin soup its unique flavour, while tender pieces of chicken thigh turn a bowl into a meal.

You can decorate these party patty cakes just like we have, or you can use your favourite lollies to make up your own designs. For a fun, if messy, party game place all the bits and pieces out on a long table, and let the kids decorate their own cupcake.

Fluffy, fragrant and full of spices, this beautiful yellow coconut rice goes beautifully alongside traditional Indian curries.

This recipe can be made a day ahead.

The perfect balance between sweet and tart, this divine lemon coconut slice is beautiful served with a hot cuppa for an indulgent morning or afternoon treat.

Fragrant with lemongrass and lime leaves, this chicken and galangal soup is traditionally known as tom ka gai.

A simple yet rich and delicious Thai-style red chicken curry from Australian Women's Weekly.

50cm-square prepared cake board. Most children love lamingtons. We’ve used a lot of them to make this spectacular pyramid ­ just watch it be devoured. Don’t forget a desert-sand coloured background. For an Egyptian-themed party have the guests come in fancy dress. Note

You need four passionfruit to get the required amount of pulp. Note

This slice can keep for 3 days. Note

This recipe is best made just before serving, and not suitable to freeze. Note

A creamy beef and coconut cream soup that packs a big spicy punch.

Store in an airtight container for up to a week. Note

Tie a small pink ribbon in a bow around each cake, if you like. Note

While this is easy to make, it may take a bit of experimentation with your oven to determine the best temperature and to perfect the timing ­ two elements that are critical for the success of this sponge cake. Every oven is slightly different to another, be guided by your oven manufacturer’s instructions. As a […]

We used a 250ml carton of pineapple juice for this recipe. Note

Use light coconut cream, if you prefer. Note

We used pineapple Allen’s Sour Rush Jelly Beans for the feet, but you don’t have to use all the same,­ just use four same-coloured Jelly Beans on each cake. Note

Cute little green Thai chicken curry bowls that pack an aromatic and flavourful punch.

This keeps for 4 days. Note

Lamingtons are perfect for gifts and fetes. They can be made ahead and frozen. Serve straight from the freezer or stand at room temperature until thawed. Note

Get the kids ready for the next world cup qualifier.This cake will surely encourage them to go outside and practise their ball skills. You can make it easier on yourself by using a Styrofoam ball instead of a cake for the shape of the soccer ball. Position the soccer ball on the cake about an […]

This colourful cake is perfect for little kids who love building sand castles and exploring the beach.

You will need about six passionfruit for this recipe. Remaining passionfruit curd is delicious spread on scones or used as a filling for pavlovas. These tarts are best made on the day of serving. Note

A hit with every coconut lover, this slice just improves with age. It can also be made as tartlets. Note

You can use 8 x 6cm-square (3.5cm-deep) ready-made lamingtons, if preferred. Note

Celebrate Chinese New Year with a special message for your friends and family. Cut 12 paper strips measuring 1.5cm x 8cm (¾-inch x 3¼-inch); write a message on each strip. Do this before starting to make the cookies. If the cookie cools and hardens too quickly before you have time to shape it, return it, […]

Cut the marshmallows using an oiled knife, otherwise it will be difficult. Note

Use white Candy Melts in place of chocolate Melts for an extra-white finish. Note

Delicious and fragrant lamb fillet in chilli and coconut milk from Australian Women's Weekly.

Macaroons are available from specialty bakery shops and select supermarkets. If you can’t find them, any small round filled biscuit will do. Try mini Oreos or mini Wagon Wheels, or Monte Carlos. Note

Sugar flowers of many shapes, sizes and colours can be bought from most supermarkets and cake decorating shops. Note

Fragrant and delicious spicy coconut lamb curry with potato and eggplant.

If using frozen berries, use them unthawed, this will minimise “bleeding” of the colour into the mixture. Muffins can be frozen either individually wrapped in foil or together in a sealed container for up to 3 months. To thaw frozen muffins, either place muffins on an oven tray covered with foil, or wrap individual muffins […]

You can find both pepitas and craisins in most supermarkets. Rolled rice is available from health food stores or the health food section of your local supermarket. Note

This deliciously tender slowcooked spiced chicken in coconut sauce from Australian Women's Weekly.

You can use any flavoured jelly you wish. Note

Use white Candy Melts in place of chocolate Melts for an extra-white finish. Note

40cm (16-inch) round wooden cake board 30cm (12-inch) round wooden cake board 25cm (10-inch) round wooden cake board 20cm (8-inch) round wooden cake board 15cm (6-inch) round wooden cake board 12 wooden cake skewers Medium offset metal spatula We used flaked coconut labelled `coconut chipped’ found in health food stores. Instead of making the ganache […]

To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months. Note

This bright and colourful lime curd, coconut and mango cake is the perfect summertime treat.

We’ve used shredded coconut in our picture, but feel free to mix and match using shredded, desiccated or flaked. If you use flaked coconut, be sure to blend or process it until it’s chopped coarsely; this helps it to stick to the icing. Note

A cute little wintery ice-cream cake that the children will love.

Take a tropical holiday with this pina colada-inspired cake. Made with refreshing fruity pineapple and coconut and topped with a zesty lime glacé frosting, it's a true taste adventure.

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used. Note

Flaked coconut can be bought from a store which stocks Indian and Fijian food. Note

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Note