Fry

Cider braised onions turn these hot dogs into a gourmet experience. You can use any leftover onions (if there are any!) as a side for any meat dish.

Not suitable to freeze or microwave. Note

A fresh, light and tasty dinner that's full of goodness, salmon with teriyaki chilli sauce will become a go-to dinner.

This omelette wrap is not only gluten-free, it's also wheat-free, yeast-free and nut-free. A great stand-by to have on hand, the omelette and mayonnaise mixture can be made the night before and stored, covered, in the refrigerator until ready to assemble the next day.

Super simple and seriously tasty, this spaghetti with anchovies, olives and rocket is the ideal mid-week dinner.

Chorizo is a sausage made of coarsely ground pork and highly seasoned with garlic and chilli.

Rich and full of flavour, this recipe for veal cutlets with red pesto sauce is quick and easy but very tasty.

Break your fast with this classic breakfast fry-up, complete with fried eggs, roasted tomatoes, crispy ham and herby mushrooms.

Rich and flavoursome duck red curry from Australian Women's Weekly.

A traditional veal scaloppine makes for an elegant dish to serve up to guests.

Toss the pasta through the sauce just before serving, as it will soak up all the sauce if tossed too early. Either swiss brown, flat or oyster mushrooms can be used instead of the button mushrooms.

Seasoned with oregano and fresh grated parmesan, these veal meatballs with gazpacho salsa make a great shared party platter.

Smoked salmon, creamy mascarpone and dill make a fabulous filling for these crepe-wrapped roulade slices.

Mash potato as soon as it is cooked, otherwise it will not be as soft and creamy. Note

“I love the whole process of making this recipe – and it tastes great.”

Store-bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

We used blue-eye fillets in this recipe. Note

We used a goat’s milk feta cheese. It is fine to use just one 300ml carton of cream for this recipe. Note

You need to buy a large barbecued chicken weighing about 900g for this recipe; discard skin and bones, then chop the meat coarsely. You can also use pontiac or sebago potatoes for this recipe. Note

David's favourite meat is lamb and his favourite cut of lamb is the shank. This slow-cooked stew is best cooked the day before and reheated gently. He's a smart man, that Dave.

Delicious and authentic Asian-style teriyaki chicken and udon noodle broth.

Originally, ballotine was a boned leg of poultry that was stuffed with other ingredients; these days, it can mean any type of meat, fish or poultry that is boned, stuffed, rolled and tied into a bundle.

Swiss brown mushrooms, also known as cremini or roman mushrooms, are similar in appearance to button mushrooms, but are slightly dark brown in colour. The large variety are often called portobello mushrooms. Note

Burger patties can be prepared several hours ahead. Keep covered in the refrigerator and cook as required. Note

You can guarantee everyone will jump out of bed for a stack of these delicious hotcakes.

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

You can use vegetable stock instead of the chicken consommé. Stir a little chopped preserved lemon rind and fresh tarragon into the rice, if you like. Note

Using a mixture of butter and oil stops the butter from burning. Don’t overbeat the eggs or the omelette will be tough. Note

This is the perfect meal if you're after something vegetarian, healthy and filling. The noodles and tofu provide bulk and protein, and the vegetables provide plenty of vitamins and fibre.

These delicious salty bundles are also fantastic with a squeeze of lemon and a sprinkle of chopped parsley. Note

Pomegranate pulp consists of the seeds and the edible pulp surrounding them; it has a tangy sweet-sour flavour Note

Sweet mustard dressing gives an extra kick to this warm duck and walnut salad with caramelised apples.

A rich and creamy herb and garlic chicken with gnocchi from Australian Women's Weekly.

We used ling fillets in this recipe. Note

This is a great pasta dish to cook for friends; it's quick and easy to make and always tastes delicious.

We think salsa verde is just as good as pesto, and deserving of far more attention. It's not a spicy Mexican type salsa, but Italian, with a zesty, herbaceous, lemony flavour that goes well with fish and simple meat dishes. It compliments the kingfish beautifully.

Wild blend rice is a combination of white long grain rice and wild rice. Rice can be prepared several hours ahead; cook fish just before serving. Note

In this flavour-packed dish, the richness of the salmon and creamy sauce, is complemented by a zesty squeeze of lime and fresh herbs.

Eggplant, tomato & leek lasagne

Spaghetti and meatballs might be considered the classic of the genre, but fettuccine does the job just as well. In fact, given that there's more pasta for the sauce to stick to, some would say even better.

You can substitute gravy beef (or better yet, a ham bone and chicken stock) for the lamb. Black beans, also known as turtle beans, are a common ingredient in Latin American soups, salads and salsa. They have a black skin, creamy texture and sweet flavour, and are a breed apart from Chinese black beans which […]

Veal saltimbocca is an elegant dish to serve at your next dinner party.

Chorizo, a highly seasoned Spanish pork sausage, can be smoked or air-dried, and is as good grilled and eaten on its own as it is used as an ingredient, traditionally in an authentic paella. Note

Give your afternoon tea a Parisian twist and serve these delicate crêpes with beautiful fresh strawberries and cream.

Perfect for a lazy breakfast or brunch, these pancakes are pretty as a picture with their colourful berry toppings. Any leftover pancakes can be taken to school for a morning-tea treat.

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

Red or white wine vinegar can be substituted for the sherry vinegar Note

Crisp rösti, meltingly soft veal tenderloin and piquant salsa verde together make for a fine dinner indeed.

Thrill the family this weekend with a giant stack of these delicious autumnal pancakes.

Microwave fried rice is a commercially prepared mixture of egg, ham, vegetables and rice. It is available from supermarkets. You can make your own fried rice if you prefer. Serve with chilli sauce and lime wedges. Note

Pan-fried in a fragrant spice mix, this jerk salmon tender, flaky and utterly delicious. Serve with a fresh homemade corn and black bean salad for a real flavour kick!

You can buy prepared tabbouleh, if you like. Burghul is also known as bulghur wheat; you can use couscous instead of the burghul in this recipe. Note

serving suggestion Crusty bread. Note

Tender veals chops slathered with zesty gremolata from Australian Women's Weekly.

A classic Italian dish popularised in New York by Italian immigrants.

This simple broad bean and feta salad makes a great bed for these lemon pepper pork cutlets.

Spicy sliced lamb with radish, tomato, tabbouleh in a harissa yogurt wrap.

Eating gluten-free? These are the pancakes for you. Quick, easy and topped with syrupy caramelised bananas, they make a beautiful brunch idea or delicious after-dinner treat.

A classic Italian recipe, veal scallopini, the tender thinly sliced veal is served here with a creamy mushroom sauce.

An exquisite Asian crisp duck breast with orange and daikon salad from Australian Women's Weekly.

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

This colourful pork and seafood salad is bursting with exciting flavours and textures.

The portobello mushroom is virtually a larger version of the swiss brown or cremini mushroom. Dense and hearty, it is a great variety to choose when making stuffed mushrooms. You can use swiss browns here but purchase the largest ones you can find.

Steamed beans, peas or broccoli would be a great addition to this delicious red curry. Note

A minimalist Italian-style tomato, mozzarella and prosciutto salad from Australian Women's Weekly.

A mix of green and yellow beans and baby potatoes make the perfect side for these juicy peppered swordfish fillets.

You could use any firm-fleshed white fish fillets for this recipe ­ we used blue-eye. Make the breadcrumbs from bread that is at least a day old, grate or process stale bread to make crumbs. Fish can be crumbed several hours ahead, store, covered, in the refrigerator. Note

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 […]

Navarin is a classic French ragoût of lamb or mutton.

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

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

Store in an airtight container, in the refrigerator, for up to 3 days. Return to room temperature before serving Note

Topped with fresh spinach and dollops of horseradish cream, this easy salmon frittata is perfect for a busy, hungry cook.

Quick and easy snack of turkey, avocado and cranberry wraps from Australian Women's Weekly.

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

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

Stay away from the pie shop with your own home-made chicken and fennel pies.

The crumb mixture can be made several hours ahead; cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini, quartered lengthways. Note

Coriander root adds great depth of flavour to these delicious seared salmon fillets served with nam jim and cucumber salad.

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

We've used spelt flour to create a light pancake which is beautiful topped with roasted rhubarb and a sweet rose syrup. This makes a brilliant weekend breakfast.

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