Sticky tamarind-glazed riblets with a colourful rice noodle stir-fry from Australian Women's Weekly.

Served with udon noodles and a punchy ginger and hazelnut dressing, this pork salad is deliciously satisfying.

These honeycomb cream cupcakes are a proper indulgence, a moist, spiced cupcake topped with whipped cream and shattered Violet Crumble bars.

These chocolate ginger mud cakes with their gorgeous gum nut decorations are easier to make than you'd think. Perfect when the occasion calls for a bit of stylish Australiana.

Richly spiced, the combination of brown sugar, golden syrup and buttermilk makes this ginger cake moist and delicious.

These crisp brandy snaps make a sophisticated, light dessert for a dinner party.

Do not overwork the dough or it will toughen. Note

One of the classic flavour combinations, sweet mild pear and fiery ginger make for a delicious biscuit.

With a delicious almond, cherry and ginger topping drizzled with ganache, these chocolate cupcakes are fantastic for a special occasion.

This colourful fruit and white chocolate slice makes the perfect Christmas gift.

Faux hash browns made from a winter radish, ginger and onion from Australian Women's Weekly.

Dripping with honey and spice syrup, this rich, dense ginger cake makes an elegant end to a special meal. Serve with a drizzle of double cream.

Aromatic and refreshing, these easy baked mussels are wonderful served with crusty bread.

Iced cake will keep in an airtight container for up to three days. Uniced cake can be frozen for up to three months. SERVING SUGGESTION Serve warm as a dessert with cream or custard. Note

Grilled tandoori chicken with a fragrant tomato and coriander salsa from Australian Women's Weekly.

Put the kettle on and treat yourself to a thick wedge of this gingery lemon and apricot cake, best served with a dollop of yoghurt or whipped cream.

Don't let the cook time dishearten you, this dish is very simple to prepare, and the flavours are well worth the wait!

Koftas are simply minced meat mixed with spices, and often onions, and rolled shape, although in many Arab countries they are shaped into ovals.

Not suitable to freeze or microwave. Note

To remove seeds from pomegranate, cut in half crossways. Hold one half over a bowl, firmly tap on the skin with a wooden spoon or rolling pin, the seeds should fall out into the bowl. Any sashimi quality fish will work well. Note

A refreshing, sensational summer dessert with subtle spicy flavours brought to you by Australian Women's Weekly.

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

Beat butter in a small bowl with an electric mixer until as white as possible. Beat in rind and sifted icing sugar until smooth. Whoopie pies are best eaten the day they are made. Note

Green smoothies have certainly become ubiquitous, and for good reason; they're fresh, healthy and delicious. Try this watercress and pineapple version as an alternative to the usually spinach blend.

A sticky and sweet stir-fry that is both quick and easy.

Loaded with vegies, this speedy stir-fry makes an ideal weeknight meal.

Ginger cleans, stimulates and rejuvenates the digestive system. Note

This elegant Japanese delicacy, like any seafood, is best with the freshest fish.

Speedy and spicy, this tasty dish is great served with steamed basmati rice.

This recipe can be made a day ahead, but hold off on adding the ginger ale until just before serving. Note

This goes well with prawns, chicken, fish, beef, stir-fried greens and pork. Note

Serving up a whole fish for dinner always makes an impact, and this powerfully spicy ginger and chilli baked fish is no exception.

These cassia spiced lamb cutlets cooked on stone, pathar ka gosht, are excellent as a starter or as part of a banquet meal.

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.

Tamari and ginger make a puddle of delicious sauce for this steamed Asian bream. We used whole bream for this recipe, but any fairly small white-fleshed fish can be used.

Bright, crunchy and very tasty, soba salad with seaweed, ginger and vegetables is a highly nutritious meal. The contrast between the snap of the veges and the bite of the soba noodles is fabulous.

Fresh ginger dressing really brings this prawn and avocado salad to life. Perfect for a light lunch on the deck with friends, served with crusty bread and dry white wine.

A rich and intense beef stew from Trinidad that boasts five spices, as well as chilli, hot curry powder, ginger and garlic. Best to have some yoghurt or milk on hand!

Three of the finest fish on the market served up as carpaccio, tuna, kingfish and salmon each come with their own dressing to maximise the taste sensations of this dish.

Spicy pickled onions, packed with chillies, cloves and ginger, make the perfect accompaniment to a classic ploughman's lunch.

There's something about warm cake that can turn even the most anti-sweet toothed reaching for the fork. These warm ginger and date muffins with caramel sauce are worth writing home about.

We used 2 bananas for this recipe. Keeping time: 2 days. Note

This cake is best eaten on the day it is made. It is important not to over beat this cake mixture, or the sour cream will slip to the base of the pan. Note

Squid can be swapped for prawns or chicken. Note

Christmas cutters are available from all good kitchenware shops or cake decorating shops. Note

Use a vegetable peeler to cut the cucumber into ribbons. If taking the salad to work for lunch, keep the dressing separate until ready to serve. Note

Pink and yellow oyster mushrooms are available at selected farmers’ markets, grocery stores and online. Choose mushrooms as described by variety. Avoid slimy looking caps and those that look shrivelled. Store mushrooms as described by variety, otherwise, store in a paper or calico bag in the refrigerator. They generally last for up to 3 days […]

Preserved lemon is available at delicatessens and some supermarkets. Note

Cake will keep in an airtight container in the refrigerator for 5 days. Note

Give the traditional gingerbread people an Aussie spin with these adorable gingerbread biscuits dressed in their togs!

Makes enough for six 210g servings of fried chicken drumettes. Note

If you can’t buy hokkien noodles, use fresh wide egg noodles. Note

Rhubarb can be cooked several hours ahead. Place in pie dish, cover and refrigerate. Top rhubarb with crumble topping and bake as required. Note

Aromatic Asian-style ginger tuna with an exquisite wasabi cream.

Bamboo skewers are good to use as a guide for the knife as you split the cake. If the cake is large, long skewers can be pushed through the cake, from one side to the other. If the cake is small, use toothpicks to mark the layer. Use a sharp serrated knife to split the […]

You can use ½ cup dry sherry with ½ cup water instead of the chinese cooking wine. This dish is suitable to freeze at the end of step 1. Note

Depending on the ripeness of the peaches, peel them using a vegetable peeler or, blanch them by cutting a small cross in the base of each peach; cover with boiling water in a heatproof bowl. Stand 5 minutes, then transfer peaches to a bowl of iced water. Using fingers or a small knife, carefully remove […]

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 […]

Quick, easy and full of flavour - this is a great Asian stir-fry for busy midweek dinners.

You will need about 7 lemons for this recipe. Note

Light and crunchy Asian greens salad with a flavourful sesame and ginger dressing.

A fun and delicious gingerbread man that is great for kid's parties.

A large stainless steel fish poacher (60cm long) is needed for this recipe. Note

It is fine to use just the one 300ml carton of cream for this recipe. Note

Round steak, gravy beef (shin) and skirt steak are all suitable meats for this recipe. Pho is a breakfast favourite throughout Vietnam, but can be eaten it any time of the day. Note

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