Herbs

Basil and feta stuffed capsicums, capsicum recipe, brought to you by Australian Women's Weekly

This Greek-style marinade is great for flavouring all meats.

Serve these spicy, Asian-inspired sticky prawns on betel leaves for an elegant, mouth-watering canapé.

Rich and fragrant Thai coconut and coriander pork from Australian Women's Weekly.

Nothing goes better with lamb than rosemary and balsamic - try these delicious chops.

The subtle flavour of this rich, savoury rice from the south of Thailand makes a good accompaniment to more highly spiced dishes. Serundeng is usually sprinkled over a hot dish just as it's served, much like a gremolata, to awaken the tastebuds.

Deglazing: This is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining meat juices in the pan, then over heat, the pan is scraped to loosen the browned caramelised […]

This yummy chicken mixture is great for party nibbles. The roasted almonds add a lovely crunch to these picture-perfect rolls.

Not suitable to freeze or microwave. Note

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated lamb skewers. With a Greek salad and smokey baba ganoush on the side, it's a light, satisfying meal bursting with flavour.

Use the yellow and lighter green leaves from the heart of the celery. Note

An exquisite main dish for special occasions; Thai coconut-poached chicken & herb salad.

This Za'atar spiced chickpea salad with feta and mint is a great summer salad option.

The rosemary spiked into the lamb infuses the meat with the most wonderful flavour, while the lemony marinade flavours both the lamb and the vegetables.

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

Served with pomegranate yoghurt, these Moroccan pastries make elegant finger food.

We've cooked this beef fillet with herb and mustard crust to a medium level of doneness. This cut of meat is delicious either rare or well done, the secret is to let it rest well before serving to preserve the tenderness.

You can make the syrup up to two days ahead and refrigerate, covered, until ready to use. Reheat before pouring over the fruit. You can use this syrup with any fruit, for instance, a selection of tropical varieties such as carambola, rambutan, pineapple, mango or mangosteen. Note

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

Gremolata is a condiment made with a garlic, herb and lemon zest base. It adds real zing to a meat dish like osso buco and cuts through the richness. Gremolata can be made a day or two ahead and kept in the fridge.

Shoulder is a great cut for a recipe like this Italian braised pork as it stays tender and moist without being fatty. Ask your butcher to bone, roll and tie the cut for you.

Gnocchi with caramelised pumpkin & sage sauce

You can add mushroom for an earthier flavour to this rich and fragrant veal and rosemary casserole if you like.

Try something different with this delicious Middle Eastern specialty.

This refreshing salad is perfect for the lunchbox.

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

Also known as risi, risoni is a very small, rice-shaped pasta similar to orzo that is often used by Italian cooks when making soup. It can also be baked in a casserole or served as a side dish to a rich meaty main course.

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin. They're absolutely delicious.

Delicious and fresh Italian-style crostino of tomato and basil from Australian Women's Weekly.

Crunch through a slice of crusty bread and enjoy the filling flavours of baked beans, fresh tomato and avocado. This vegetarian meal is the perfect way to break up your day.

This marinade is absolutely delicious served with beef, lamb or pork. Hot potatoes can also be tossed through as a dressing.

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

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

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

If using bamboo skewers, soak in water for at least 30 minutes to prevent them scorching during cooking, or cover the ends with foil. For a simple tzatziki sauce, combine ¾ cup low-fat yoghurt, 1 clove crushed garlic and 1 tablespoon finely chopped fresh flat-leaf parsley in a small bowl. For a simple chilli tomato […]

Tender chicken breasts stuffed with smoked salmon and goat's cheese make for a fabulous dinner party main. You could also make this recipe with double lamb cutlets or butterflied quail instead of the chicken.

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

Prepare the bacon, lettuce and dressing on the morning of the picnic. Assemble the salad at the picnic. The ice cubes will “hold”the colour in the dressing. Note

This tart will keep well, removed from the tin and covered, in the refrigerator for several days. Serve tart at room temperature This pastry is very easy and good for any savoury tart, but you can also use thawed ready-rolled pastry sheets, joined with a little egg yolk. Note

Roasted pumpkin with bacon and fetta from AWW May 2008

Light, healthy and fragrant, this Thai lamb, eggplant and coriander curry is succulent and spicy. Eggplant is brilliant in curry, its tender flesh absorbs all the flavours of the sauce.

These flavour filled little tarts make a great shared platter for a cocktail party, or a starter for a special meal.

Serve slices of this moreish pizza at your next party and watch as they quickly disappear.

Loaded with peas, mushrooms, zucchini and herbs, this creamy noodle dish is delicious and filling.

These crispy parcels make a delicious vegetarian snack.

To jazz up this recipe, cook 375g fresh papardelle pasta and toss with sliced cooked chicken and its juices, 50g fresh baby rocket, 100g torn fresh bocconcini and a light drizzle of olive oil.

Tomato salsa and guacamole add a burst of flavour to these delicious fish fajitas with guacamole.

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

Salt cod is a Mediterranean delicacy and can be bought from speciality stores.

The contrast between soft, silken tofu and crispy fried noodles is just one of the things that makes mee krob so utterly moreish. Good thing it's good for you too!

Nutty parmesan is the perfect accompaniment to fresh, crisp sliced fennel.

Keep everyone happy with hearty veal and tasty vegies that the whole family will love. There's no need to tell them it only took 30 minutes to make.

Elegant and delicate without sacrificing flavour, this angel hair pasta with salmon roe and chervil is a great dinner party or lunch party recipe.

Three fabulous greens in one dish, this buttery, herby dish of leeks, zucchini and asparagus is an ideal side dish for almost any meat-based main.

This capsicum, fennel and red onion salad is delicious served warm as a side dish with a roast joint of meat. If you prefer capsicum skinned prior to cooking, just hold over a gas flame, using tongs, until the skin blackens, allow to cool and slide off.

A light and flavoursome Middle Eastern couscous dish with olives and herbs that can be served as a side or as a light meal.

A classic family favourite, this beautiful roast chicken dish is full of flavour from the baked fennel and garlic, and best of all you can cook almost the whole meal in one pan.

Chicken topped with salsa verde and served on a bed of creamy polenta makes for a deeply satisfying dinner.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

These little cherry tomato and marinated bocconcini skewers pack a whole lot of flavour into each tiny bite-sized piece. They're the perfect vegetarian inclusion on a cocktail party menu.

The delicate flavour of tarragon is beautiful paired with the bitter leaves of a mixed mesclun salad.

We used Granny Smith apples for this pork loin with couscous and apples. To simplify making this recipe, ask your butcher to remove any excess fat and butterfly the pork for you.

Quick, tasty and packed full of goodness, this tasty dish made with sardines and a fragrant caper dressing makes a perfect mid-week dinner dish.

Couscous makes a perfect, fluffy base for the strong flavours of tomato and rocket. Add the dressing and herbs with as heavy a hand as suits your palate, the grains will soak it all up.

The perfect simple supper full of fragrance and flavour from South-East Asia. This recipe is actually very easy, but with its fresh yet complex flavours you'll feel you're eating at a Thai restaurant.

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.

Hot-smoked trout is exactly what it sounds like, trout that has been cured in a hot smoker, a method that is used to preserve fish, meat, cheese and nuts while bestowing a distinctive flavour of wood-smoke.

Totally falling under the category of comfort food, this gnocchi with creamy sauce is a rib-sticker.

Shredded makrut lime leaves and fresh lime juice add a real zing to this chicken, chilli and kaffir lime stir-fry.

Deliciously fragrant and spicy, this Thai-style red curry paste is the perfect base for many savoury Asian dishes.

A quick version of the popular starter in many Indian restaurants, we use ready-made tikka paste.

You can use any firm white fish fillet, such as ling or blue-eye, for this tasty fish with thai-style dressing.

Just as yummy as a pumpkin scone, and more useful for breakfast on the go or lunch-boxes. A delicious variation to this rosemary pumpkin bread is to add 100g crumbled soft goat cheese or crumbled soft blue cheese to the pumpkin mixture.

A kind of variation on sang choy bow, these little parcels of spicy chicken salad in witlof leaves make a great starter or platter of finger food for a party.

Za'atar is a Middle-Eastern blend of roasted dried spices; you can make your own as shown below or you can purchase it ready-made from Middle-Eastern food stores. It adds fabulous spice to this kebabs and hummus recipe.

Steaming this Thai-style chicken draws the flavour of the seasoning right into the flesh of the fillet. If the silver beet leaves are small, use two per chicken breast. If kaffir lime leaves are unavailable, use 2 teaspoons of finely grated lime rind.

When the occasion calls for a light, tasty dinner you can't go past a plate of salmon steaks with a crisp fennel and apple salad. If you need something slightly more substantial, serve with good bread or a baked potato.

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

Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.

This simple swordfish with Thai dressing should be cooked on a barbecue or griddle pan just before serving to help keep the fish at it's tender, juicy best.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

Is your family sick of meat and veg? Try this easy, delicious new recipe for Thai beef with noodles. Fresh, fragrant and full of crunch and flavour.

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

It’s important to buy sashimi-quality fish for this recipe. We used kingfish as well as the tuna and salmon in this recipe. Ask your fishmonger for the best sashimi-quality white fish available that day. Note

An exquisite Mediterranean variation of a classic beef steak stuffed with artichokes, sun-dried tomatoes and bocconcini.

Some butchers sell a pork and veal mince mixture. If it is not available as a mixture, buy 500g pork mince and 500g veal or beef mince. This recipe can be prepared 8 hours ahead to the end of step 6. It is best to cook the meatloaf just before serving so it retains its […]

Jalapeño chillies are found in jars, sliced and pickled in brine, in the condiment or Mexican food aisle in most supermarkets. They are quite hot. Note