Less than 15 minutes

The glamour set know where the best lattes are, and always get a seat at the best restaurants. This party food is sure to be on their “what’s hot” list, and will have them wanting more. Note

Fresh and crunchy gado gado is an Indonesian speciality. You can add shredded cooked chicken and quartered hardboiled eggs to this salad if you like.

Show your patriotism this Australia day (or, any other day) with these delicious marinated lamb cutlets. Serve them with either vegetables or a salad and enjoy.

If you’re taking this salad to work, hold the lemon juice until you’re ready to eat. Otherwise, eat the salad while the beef is still warm. Note

Heat ungreased gem irons in hot oven for 5 minutes just before use; grease with cooking oil spray. Note

serving per person for each of the five food groups 2 serves fruit; ½ serve grain foods Note

Healthy turkey and sweet cranberry wrap from Australian Women's Weekly.

This refreshing tea will rejuvenate the senses and boost the immune system.

These divine little pots of sweet couscous with oranges and rosewater, yoghurt and pistachio nuts make a fragrant, fruity and light dessert.

Broad beans and mint are a match made in culinary heaven. With the addition of prosciutto and a red wine vinegar dressing, this is the ideal spring side.

Recipe is best prepared as required. Note

Lemon and dill dressing can be made a day ahead. Cover; refrigerate until required. This recipe is best made just before serving. Not suitable to freeze. Not suitable to microwave. Note

Not suitable to microwave. Not suitable to freeze. Note

Whole baked feta in the Greek-style, with oregano, paprika and pepper, makes a fabulous starter or shared platter. Serve with wedges of lemon.

These greek-style omelettes are healthy and full of flavour. For a fluffy omelette, whisk the egg whites until soft peaks form; serve with crispy bacon for a complete breakfast or brunch.

Semi-dried tomatoes are packed with that delicious, punchy flavour. Some greens, pasta and a drizzle of oil is all you need to make them sing. Use frozen peas, if fresh ones aren't available.

These tasty little pizzetta bites with pesto, bocconcini and prosciutto make a great share platter for a cocktail party.

For a non-vegetarian option, substitute tofu with lean chicken mince. You could use butter lettuce leaves, if you prefer. For extra heat, add an extra fresh long red chilli. Note

The perfect balance of sweet, salty and crunchy, these delicious caramel peanut hearts are the perfect weekend snack, or gift for loved ones.

Tia Maria or dark crème de cacao can be substituted for Kahlua. Glass 180ml old-fashioned Note

Ciabatta or sourdough bread are ideal to use for making breadcrumbs. You can make your own breadcrumbs at home using stale bread. Cut the crusts off, tear into small pieces and place in a food processor. Pulse until you get the size crumb you desire. If your bread isn’t stale, it’s important to dry it […]

Sweet and spicy, these stir-fried prawns on a pineapple and chilli salad make a stunning starter or lovely light lunch.

You need 1 medium fresh corn cob, weighing about 125 grams after being trimmed. You can cook more than 1 fritter at a time, but don’t overcrowd the pan. Note

Fast and fresh is what most of us are looking for in a mid-week dinner, this prawn spaghettini recipe is fast, fresh, tasty and healthy. Winner.

This healthy Sichuan beef stir-fry stuffed full of vegetables, is tasty to eat and very quick cook.

The garlic toasts can be made a day ahead; store in an airtight container. Note

serving per person for each of the five food groups 1½ serves vegetables;1 serve grain foods; 1 serve lean meat and bean foods. Note

Serve with seafood or chicken. Note

Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note

A smooth, colourful and flavoursome zucchini, pea and corn purée from Australian Women's Weekly.

Compote is traditionally a dessert, but as shown here it can also be served over warm porridge as a breakfast dish.

This tart, citrus-based sauce is one of the mainstays of Japanese cuisine. It is usually made with a citrus fruit called yuzu, which is not easy to obtain outside Asia. It is a perfect accompaniment to char-grilled sliced beef, steamed fish, tofu and asian greens.

Any leftover mashed vegetables can be used to make the tofu and vegetable patties, just be sure to use a total of ¼ cup (3 tablespoons) of mash along with the 2 teaspoons of rice flour. Note

This is such a useful little recipe, you can serve these crispy spiced fish pieces as a starter, main or as finger food to pass around at a party.

This easy chicken recipe is delicious served with a crisp green salad or beans.

Spice up your olives to make the perfect complement to your tapas evening.

Sticky lemongrass beef served in lettuce wraps.

Healthy and vibrant wok-tossed greens with oyster sauce from Australian Women's Weekly.

This creamy vegan dip combines healthy broad beans with the flavours of mint, lemon, cumin and paprika. It's the perfect addition to your next party menu

Peanuts add extra crunch to this fresh and delicious beef and rice noodles dish. Perfect for those nights when you just want something light and tasty.

Serve thick slices of this herby crumbed chicken with a big green salad for a delicious, speedy dinner.

Wombok is also known as chinese cabbage. Note

Tender chunks of spiced, marinated chicken and yoghurt dipping sauce make these lemony chicken kebabs perfect for a weekend lunch with rice or bread and salad.

Fire up the barbecue and enjoy the summer weather with this tasty platter.

For this recipe, we deboned a whole chinese barbecued duck, available from Asian barbecue takeaway stores. Choy sum, also known as chinese flowering cabbage, and tat soi, chinese flat cabbage, can be found at most greengrocers as well as Asian supermarkets

Tuna is best cooked rare as it tends to dry out when overcooked. You could also use salmon or swordfish for this recipe. Note

Let your creative juices run wild; use any lollies you like in the ice-cream, if they are large, roughly chop them. Make this a rocky road ice-cream sandwich by adding chopped turkish delight, dark choc chips, peanuts and coconut.

The rich, earthy flavour of field mushrooms and the light, green taste of grilled asparagus are very different, but both pair beautifully with this anchovy dressing.

Lemon balm tea is available from health food shops. Note

Once filled, the choux will soften, so assemble 1-2 hours before eating. Note

Cream mixture must be cooled 5 minutes before adding chocolate to avoid the chocolate “seizing”, that is, becoming grainy and firm and having the appearance of a dull paste. Note

Lend a bit of colour to your plate, and a spring to your step, with this healthy and delicious recipe for tamari, lime and sesame vegetables.

Prepare the couscous and cook the beans and peas the day before the picnic. Plunging the barely cooked beans and peas into a bowl of iced water will instantly stop the cooking and will hold the colour better than rinsing them under cold water. Drain them well then wrap in paper towel and store in the fridge. Assemble the salad on the morning of the picnic.

These preserved citrus fruits are great to use as a base for a whole range of desserts dishes such as pies, puddings, cakes and crumbles.

This is a great activity to do with the kids, as well as a gorgeous treat to make for them. Delight family and friends with these DIY Easter eggs.

This is a simple Japanese dipping sauce recipe that is versatile and delicious.

Serve boiled eggs sprinkled with chive or lemon salt as an alternative to dukkah. Dukkah is an Egyptian spice blend made of roasted nuts and aromatic spices. It is available from Middle- Eastern food stores, specialty spice stores and most major supermarkets. Note

The bright, sharp colours and flavours of this chickpea, tomato and capsicum salad are complemented by the red wine and lemon juice dressing.

Salad is best prepared as required. Note

Completed cookies can be made up to 4 weeks ahead; store at room temperature in an airtight container. Note

Chlorophyll is the chemo-protein that gives plants their green color. Humans get it from leafy green vegetables, such as broccoli, lettuce, cabbage, and spinach. We have used celery stalks and flat leaf parsley. Note

The perfect alternative to the ever-predictable round of brie cheese. Baked chilli and oregano fetta is melt in the mouth and bursting with flavor.

Crunchy fresh pita crisps make a great shared party platter when paired with a freshly made dip, like this butter bean concoction.

This leek and saffron sauce goes beautifully with fish and also as an accompaniment to grilled chicken breasts; pan-fried pork cutlets and steamed greens, such as asparagus and broccoli.

Smoky with sumac and tahini, this spiced chickpea and yogurt dip is surprisingly easy to make, and entirely delicious.

Antipasto means "before the meal" and is the traditional first course of a formal Italian meal.

Spicy American-style crab and prawn cakes, served with ribbon salad and a spicy tomato remoulade, make a great cocktail food platter.

For the easiest brunch, lunch or light dinner, try this tasty omelette topped with grilled pancetta, zucchini and tomato.

Homemade syrups and cordials are a great addition to your fridge or pantry, they can be used to make refreshing drinks, served neat over ice-cream or as the base for other fruit-based sauces.

Patties can be made a day ahead; cover, refrigerate. If you can’t find mizuna (Japanese mustard lettuce), use wild rocket or rocket instead. Note

This decadent, creamy salmon mousse served with crisp toasts is so easy to make and perfect for a cocktail party.

Ready within 5 minutes, these easy grilled mini pizzas are delicious and make a perfect mid-week dinner.

Plump prawn dumplings are delicious served with either soy, sesame or chilli dipping sauce.

Use any type or combination of berries you like. We used a combination of boysenberries, raspberries and cherries. Note