A Kashmiri speciality using only the most tender young lamb available from this mountainous province in north India. “This is winter comfort food for me. I like to make it on a weekend to eat through the week.” Sophia Young was a New York-trained chef before she began in the Test Kitchen in 1993. She […]

You will need about 3 punnets of raspberries for this recipe. Note

We used a low-calorie packet of jelly crystals because we wanted the cranberry and raspberry flavour but you can use any jelly crystals you like, as long as it makes 2 cups (500ml) jelly; raspberry, port wine and cherry-flavoured jelly would all work well. Note

We used Kinder Surprise chocolate eggs available in most supermarkets. Note

There are many classic Chinese dishes that marry duck and sichuan pepper. In this recipe, the fresh-flavoured salad sets off the spicy union to perfection.

Refreshing raspberry, yoghurt and strawberry terrine with a sweet berry and fresh mint salad - a show-stopping dessert for your next dinner party!

If you can’t buy shelled pistachios, soak shelled nuts in boiling water for about 5 minutes, drain, then pat dry with absorbent paper. Rub skins with a cloth to peel. Note

This recipe is not suitable to freeze. Note

Tender and flavoursome rabbit and hazelnut terrine - the perfect addition to your next dinner party or afternoon tea!

We used black tea leaves, but you could also use a smoky tea such as lapsang souchong. It’s a good idea to do the smoking on the barbecue. Note

Recipe can be made two days ahead, store, covered, in the refrigerator. Don’t worry if the mixture separates, giving you two layers, one creamy and one clear. The mixture separates into two layers when the gelatine mixture is of a different temperature to that of the cream mixture, when the two mixtures are combined, they […]

Gelato flavours used for this recipe: lemon, green apple, strawberry and mango although any flavours can be used. A very firm ice-cream may be used in place of the gelato, scoop it directly onto the ice-cream cones just before serving. Make sure the oven trays and cake board fit in your freezer before starting. Note

This indulgence chocolate cheesecake recipe is made even more sweet with the addition of rich ricotta cheese. We've also swirled through juicy grapes and runny honey for a burst of natural sweetness.

Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine how hot it makes the final dish and to suit your spice level tolerance. In Indonesia, particularly on Java, food is often wrapped in banana leaves before steaming or grilling ­a process called “pepesan”, which gives […]

The rolls are suitable to freeze at the end of step 2 for up to 2 weeks. Thaw in the refrigerator then cut into slices. Note

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible. Note

You will need 1kg rockmelon and about 2 passionfruit for this recipe. Note

The crunchy sesame seed crust on the tuna gives a nutty aroma while leaving the tuna rare. Note

A cheesecake pan is similar to a texas muffin pan, only the base is removable. Note

This recipe can be made 3 days ahead and stored. Note

You can also freeze the ice-cream mixture in an ice-cream machine; follow your machine’s manufacturer’s instructions. Note

Rich, creamy and fruity, this classic dessert has it all.

Chocolate wheatens are wheatmeal-based biscuits topped with milk or dark chocolate. Instead of the raspberries use other frozen berries like blackberries or strawberries or try using a combination of all three. Note

Mizuna, a mild-tasting, crinkled salad leaf, is usually one of the greens found in mesclun, which can also be used in this recipe. Note

The piñata is quick and easy to make, but make sure the top edge of the shell doesn’t have any weak spots. If the piñata does break, re-melt the chocolate and start again. The piñata can be made several days ahead of the party. Note

A cracking kids' party wouldn't be complete without a cake to match. Combining everyone's favourite Coco Pops and Mars Bars, this cake from The Australian Women's Weekly's Best-Ever Kids Cakes cookbook will be snapped up in no time!

Showcase those gorgeous summer berries with this fresh and creamy cheesecake.

This recipe can be made a day ahead store covered, in refrigerator freeze not suitable Note

To blind bake, line pastry case with a sheet of baking paper, two-thirds fill with raw rice, bake at 200°C (180°C fan forced) for 10 minutes, then remove paper and rice and return pastry case to oven for a further 10 minutes or until lightly browned. Note

You will need 2 large pink grapefruit for this recipe. You can also freeze the granita mixture in an ice-cream machine following the manufacturer’s instructions. Note

You need 12 medium passionfruit for this recipe. Note

Featured in The Australian Women's Weekly's Best-Ever Kids Cakes cookbook, these cute cake pops have put a fun twist on a classic strawberry cheesecake. Sweet and easy to eat, kids will love this adorable addition to their birthday party snacks!

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy half the amount in pork mince (500g) and half the amount (500g) as veal mince. Note

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.

Sweet and crispy French-style mango soufflés with chocolate collars from Australian Women's Weekly.

This traditional frozen Venetian drink made with gelato is hard to categorise – part drink, part dessert ­with a texture more akin to a slushie. We’ve used sorbet instead of gelato but, either way, it’s delicious; just be sure to serve it with long spoons or straws, if served in tall glasses. Note

Use regular golden syrup for this recipe, not the squeezable bottles, as this has a lighter texture. Note

Midori, a honeydew melon-flavoured liqueur can be used in this recipe. Note

We used a 35cm x 45cm oval plastic serving platter for the pond; a shallow cake pan, baking dish or shallow casserole dish would also work, depending on the number of frogs you need for the party. You will have about 1 cup of cake mixture left over ­enough for another five frogs. Note

Labne can be left to drain and thicken, still weighted, in the fridge for up to three days. Note

Pecans are a native American nut; they were introduced to the world through this famous pie. Note

Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead. Note

You can also make this pastry using a food processor. Process flour, icing sugar, ginger and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Knead gently on floured surface until smooth. You need 1 small papaya (650g) for this recipe. Note

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

Do ahead The tart and dressing can be made a day ahead. Refrigerate in separate airtight containers. Don’t be concerned if the cooked tart has small cracks in the top these will be covered by the salad. Note

Possums without eyes can be made up to two days ahead. Pipe eyes on the day of serving. Note

This recipe makes a lot of little one-bite shortbreads. If you like, make 50 shortbreads and freeze the remaining log, wrapped in baking paper then plastic wrap, for up to 3 months. Thaw in the fridge overnight before slicing and baking. You will need to halve the butter cream frosting if only baking 50 shortbreads. […]

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

Freeze beef for about an hour­ this will make it easier to slice. To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 10cm in length will yield 2 tablespoons of grated ginger; this amount of grated ginger should in turn yield the 2 […]

You need an 80cm length of 50mm diameter PVC pipe, cut into 10cm lengths; ask the hardware store to do this for you, or use a hacksaw. This recipe will also fit into six 10cm round springform tins or a 24cm springform tin. Note

You can use low-fat cream cheese in this recipe if you prefer. Note

You will need about four grapefruit for the amount of juice required in this recipe. Note

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