Less than 15 minutes

A sophisticated punch that's loaded with flavour and not overly sweet, this pomegranate punch is perfect for a lunch or cocktail party.

These tasty, flaky little pastries, seasoned with shards of nori, sesame and parmesan, make a great shared party platter. Use scissors to finely shred the nori.

Herb dip can be made up to a day ahead. Store, covered, in the refrigerator. Note

Serve with asparagus or beef, or as a salad dressing. Note

This healthy sandwich is quick and simple to make for when the midday hunger kicks in.

To mix things up a little, substitute tortilla for the bread, roll it up and toast in the sandwich press. Cut them into smaller sizes for a delicious snack. Note

These noodle and vegetable rice paper rolls are a classic Vietnamese crowd pleaser. The trick when making them is to dunk the rice paper just enough so that it is pliable enough to roll, as it will continue to gradually soften.

Soft, creamy polenta topped with mixed, grilled mushrooms makes a great meat-free dinner with a fresh, green salad on the side.

Tender, spicy hoods of squid, doused in soy and fried with fresh chilli, make a finger-licking starter. Serve with an Asian-style salad for a light dinner.

Shredded brussels sprouts, fragrant basil and toasted pine nuts are topped with soft poached eggs and shaved parmesan in this delicious salad.

Egg yolks should still be runny so they drizzle over the rice. Rice can be made a day ahead; cover, refrigerate until required. Note

Makes enough for four 200g servings of beef strips in a stir-fry. Also goes well with steamed crab; par-boiled green vegetables. Salted black beans, available from all Asian food stores, are soft and chewy fermented soy beans having a pungent aroma and adding a distinct flavour to food. Note

Sponge drops are topped with orange jelly and coated in melted chocolate to make these spectacular jaffa jelly cakes.

Serve these moreish mini croissants at your next party and watch as they quickly disappear.

Deep-fry tempura as close as possible to serving time. Note

A classic ingredient in French cooking, green peppercorns add flavour and bite to plump, juicy chicken thighs.

This recipe is packed full of brilliant flavours and textures for a fun way to get your family to eat more seafood. Serve with tartare sauce that perfectly complements the crunchy coating.

This is one way of getting some good raw vegies into the kids. The sweetness of the honey and the nutty crunch of toasted sesame seeds are delicious combined with the fresh vegies and slippery noodles. This is the salad in its simple form, but chicken or other meat can be added to make it a bigger meal for bigger kids.

This type of bread involves a few more steps than a usual loaf, but is definitely worth the time. The aromas of delicious, warm, fresh baked bread will fill the kitchen, building the anticipation for the final, delectable result.

Baked on lollipop sticks, these raspberry and lemon curd heart biscuits will be a smash hit at kids and grown-up parties alike.

Tender lamb, sweet red capsicum, chilli and lime give this healthy stir-fry plenty of flavour, plus there's chilli for bite.

Enjoy this easy barbecue dish with its punchy flavours of lime, wasabi and chilli.

You will need a frying pan with a 20cm (8-inch) base for this recipe. You can add finely chopped fresh flat-leaf parsley or chives to the egg mixture before cooking, if you like. Note

This moreish pasta dish is ideal for a family lunch or quick mid-week dinner.

Replace the asparagus with frozen peas or coarsely grated zucchini. Note

Roasting tomatoes results in a much more intense flavour. The combination of both fresh and deep-fried basil finishes off this brightly coloured and healthy side dish perfectly.

Before starting the recipe, boil the kettle so you have boiling water ready to prepare the noodles. Dukkah is available from the spice section of most major supermarkets. You can use this instead of making your own, to save even more time. Note

Start the day the right way with this mouth watering smoothie.

A refreshing and delicious non-alcoholic tipple, spiced lemon tea is perfect for serving at a lunch party.

Not only are they incredibly quick and easy to put together, but caramelised oranges with ice-cream are sweet, sharp and boozy.

Sparkling wine and fresh peaches are combined to make this decadent summer dessert.

The combination of fragrant fennel, nutritious spinach and perfectly cooked baked eggs creates a perfectly flavoursome savoury breakfast dish.

This light egg salad would make a lovely side dish at a summer barbecue.

hints Combining fruit and meat in a recipe confirms the adage that opposites attract. What might seem the unlikeliest of relationships can, with an innovate cook serving as matchmaker, become a marriage made in culinary heaven. These two recipes both call for fig as the featured fruit, yet melon, mandarin, peach or even pomegranate could […]

Try this fish with fresh tomato salsa for a quick, easy and healthy mid-week meal. Served with a generous helping of fresh mixed leaves and a drizzle of olive oil it's a complete and satisfying lunch or dinner.

Reserve some of the fennel fronds to sprinkle over the pilaf and fish. Note

This simple salad makes a great lunch dish for a light meal, or as part of a spread with which to welcome guests.

If chocolate is not quite melted, return to saucepan and stir over low heat until melted. Note

Soups can be a clever way to impress a crowd or soothe yourself on a cold day. For many of us though, it has become a trusty back-up in the freezer when we need some quick sustenance. What you serve with it can make or break it. Note

Haloumi is a firm, cream coloured sheep's-milk cheese matured in brine; it is somewhat like a minty, salty feta in flavour, and can be grilled or fried, briefly, without breaking down.

It is thought the Crusaders introduced these to England when they returned from the Holy Land in the 13th century. Recipe can be made two days ahead. Suitable for freezing. Note

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain schnitzel, sometimes called escalopes. Note

We used large (25cm/10-inch diameter) packaged pizza bases for this recipe. You will need to purchase half a large barbecued chicken weighing about 450g to get the amount of shredded meat required for this recipe. Note

Dip can be made 1 day ahead and refrigerated, covered. Note

Salt and pepper squid is always a winner. Long red chillies are generally milder than the smaller ones; if you like extra heat, then go ahead and include the big guns.

For bold icing colours, we used powdered food colourings, available from cake decorating shops and some health food stores. Mixing the powder with a small amount of hot water, before stirring into the icing, gives a better result; liquid colourings can be used for pale colours. Note

The following butters and creams make enough to serve with a dozen freshly baked muffins or scones. Note

Celebrate the warmer weather with this light, herby salad topped with goat's cheese and spiced almonds.

You need to start the recipe the day before. Note

To make a simple pesto, pound 2 garlic cloves with a good pinch of salt in a mortar. Add 2 tablespoons pine nuts and a bunch picked basil leaves, pounding until a creamy paste forms. Blend in ⅓ cup olive oil and 2 tablespoons grated parmesan. Season with black pepper to taste. Note

Tangy garlic and lemon yoghurt makes a fabulous dipping sauce for these plump fried prawns.

Dressed goat's cheese, sprinkled with herbs and served with croûtes makes a chic starter, or plate to hand around as nibbles.

Tossed in cinnamon sugar and drizzled with maple syrup, these dreamy ricotta fritters are a casual yet sophisticated dessert.

For a speedy, nutritious and filling meal, a simple omelette is the way to go.

Fried haloumi needs to be eaten as soon as possible after cooking as it becomes tough and rubbery as it cools. It only takes a few minutes to fry, cook this dish just before serving. Note

A huge hit at parties, fresh rice paper rolls also make an excellent lunch, or after-school snack.

These noodles with lamb and spinach can be thrown together in minutes and be on the table soon after you arrive home from work. Quick, healthy and delicious.

The classic French flavours of salade niçoise work wonderfully as a topping for this speedy bruschetta.

For crisp-skinned salmon, salt the skin before pan-frying or barbecuing, and cook skin-side down first. The salt helps draw any moisture out of the skin to make it crisp. Turn only once to complete cooking.

Exciting Asian-style nibbles, these pork balls with a soy and lime dipping sauce are perfect for cocktail parties.

The incredible fragrance and flavour of fresh ginger permeates this lovely stir-fry of tender pork strips and cabbage.

Try these delicious mushroom spread toasties at your next gathering. The intense flavour and creamy texture of the mushrooms contrasts beautifully with the perfectly crispy toast base.

Super-ripe tomatoes are the key to making the best bruschetta.

Microwave Suitable Note

A light and sweet salad of endive, lychee and papaya with passionfruit dressing; perfect for cutting through rich meat dishes.

Just a few extra ingredients and about half an hour in the kitchen and you can turn regular chocolate ice-cream into a delicious and very sophisticated dessert.

A quick and easy zucchini and corn pasta from Australian Women's Weekly.

Spiced, grilled chicken on delicately herbed couscous makes a lovely lunch or light dinner.

Keep, covered, in the refrigerator for up to one week. Serve the dips with raw or lightly steamed vegetables, bread sticks or crackers. Note

Make the sugar syrup ahead; keep in a sealed container in the fridge for up to one month. Prepare the fruit the night before then assemble in the morning in a small airtight container, and don’t forget to take a spoon. Note

This delicious smoothie will get you going in the morning. The milo and coffee will you give you instant energy while the banana will keep your engines running right through to lunchtime.