Herbs

Stories vary on the true origin of the margherita pizza - but at least we can all agree that when it comes to pizza, nothing beats a classic.

Juniper berries are the dried fruit of the juniper shrub, an evergreen from the Northern Hemisphere, and are found in specialty herb or health food shops. Note

Risotto cakes came about as a way of using up left-over risotto. It is far easier to shape the cakes when the mixture is cold. It is worth lining oven trays with baking paper to stop the cakes sticking. Note

It’s easy to make pesto from different herbs or green leaves and with other nuts. A great combination is baby rocket and pistachio (it goes beautifully with chicken). A few other enticing blends include fresh coriander leaves with chilli instead of nuts, or sun-dried tomatoes processed with olives and walnuts. Note

Choose freestone peaches as it will be easier to remove the seeds. Note

Snow pea sprouts and pea tendrils can be hard to get sometimes, use bean sprouts or any other type of sprouts instead. Note

A modern take on the traditional French method of cooking “en papillote” (in sealed paper packets), this recipe uses aluminium foil rather than parchment to enclose the ingredients. Cooking this way intensifies the contained flavours. Note

To save time, buy shelled and deveined prawns and calamari rings from your local fish supplier. Some major supermarkets also have a fresh seafood section. Note

A classic Italian pasta dish with spaghetti alla napoletana sauce from Australian Women's Weekly.

Charming little savoury pies filled with a delicious chicken, celery and thyme mix.

An exquisite and wholesome smoked chicken, radicchio and basil salad from Australian Women's Weekly.

Crispy, crunchy and golden minted tuna triangles that are perfect for sharing with friends at the bach.

Cripsy, crunchy and delicious schnitzels crumbed in garlic, sage and lemon.

Tender lamb backstraps with a crunchy sesame, chilli and parsley crumb.

Make your own marinated artichoke hearts to add to salads, your next share platter, or even give as a thoughtful gift.

Wear disposable gloves when peeling the beetroot. Note

Vietnamese mint is not actually mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Also known as laksa leaf and cambodian mint, it is available from Asian greengrocers. Any white fish cutlets are suitable for this recipe. Note

Crispy and delicious spiced spatchcock with a cooling herb yogurt from Australian Women's Weekly.

If salmon slices are less than 6cm wide, you can use two pieces side by side. Overlap edges of salmon then press them together gently before cutting out rounds. Note

A traditional Sunday dinner dish in the French countryside that literally means, 'chicken in a pot'.

Tender pork loin stuffed with capsicum and ciabatta crumb and served with a rosemary gravy.

Make sure to always use the freshest eggs when poaching, as the thick egg white clings tightly to the yolk. Old eggs don’t hold their shape because the whites are thin and runny, so they tend to spread out in the water. Note

Rich and warm, with a nice kick from the chilli.

Make your own delicious cheesy crisps for snacking or sharing with family and friends.

This recipe is cooked in a slow cooker on low over 8 &frac12 hours. Note

Soak skewers in cold water for at least an hour before using to prevent them from scorching during cooking. Note

Soak 8 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching during cooking. Note

When peeling parsnips, make sure you remove all the bitter outer layer. Persillade is a mixture of chopped garlic and parsley traditionally used either as a garnish or to flavour a sauce, as we have done here. The secret to tender calves liver is to make sure you slice it into paper-thin scallops and then […]

Rollmops are herring fillets wrapped around a slice of gherkin, red capsium and/or onion preserved in a spiced vinegar brine. Note

Crispy and delicious pork rack with a sweet apple sage sauce from Australian Women's Weekly.

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. Note

A light and healthy Indian-style breakfast dish that packs a real flavour punch.

An exquisite, slowcooked Greek-style dish with dill and lemon lamb shoulder.

Late morning is a good time to serve this country breakfast, skipping lunch and going for a long afternoon walk before dinner.

This spiced coriander, lentil and barley soup is creamy, delicious and filling.

Delicious summer rolls with red wine marinated sausages and a parsley and chervil salad.

These pork buns are the perfect fusion of French and Vietnamese cooking.

Salmon can be wrapped in baking paper several hours ahead; bake close to serving. Note

Crispy and flavour-packed roasted garlic, lemon and oregano chicken and potato wedges.

Spaghettini is a very thin spaghetti. It is available from Italian grocery stores and most large supermarkets. Note

A fish burger makes a delicious alternative to a beef burger. You can use white-fleshed fish, or even prawns, instead of the salmon for something different. Note

Coq au vin is a traditional French dish of chicken braised in red wine, mushrooms, garlic and shallots.

Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method. Note

Teppanyaki is the name given to a traditional Japanese cooking style where the food is cooked rapidly on a searingly hot grill plate on or near the table. Pink pickled ginger, also known as gari, can be found in most Asian grocery stores. Note

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

Spice up your breakfast omelette with this popular Indian recipe.

Pop open a bottle of wine and sit back in the sunshine to enjoy your beautiful seafood platter. We've included two delicious sauces in this recipe that will complement your platter wonderfully.

Mini lamb and mint skewers are a delicious and pretty addition to any platter.

Juicy lamb cutlets with a bright and colourful tomato and parsley salad.

This recipe is also gluten-free. Note

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

Patties tend to shrink when cooking, so make sure you make them about 12cm (4¾-inch) in diameter. Note

Stand the beef at room temperature for 1 hour before cooking. Salsa can be prepared a day ahead, keep, covered, in the refrigerator. Note

We used blue-eye trevalla cutlets in this recipe, but you can use any white fish cutlets. Vietnamese mint is not a mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Also known as laksa leaf and cambodian mint. It is available from Asian greengrocers. Note

Ask your fishmonger to butterfly the sardines. It is correct that the sardines are not cooked in this recipe. Note

Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs. Note