Less than 30 minutes

Store in an airtight container in the refrigerator for up to 3 months. Note

Rigatoni, a ridged, tube-shaped pasta, is ideal for baked dishes because it is wide and the hearty fillings cling to the indentations around the edges. Note

Filleted portions of smoked trout, in a variety of sizes, are now available at most supermarkets; we used three 150g portions for this recipe. Crispy fried noodles are crisp wheat noodles already deep-fried. They are available from Asian grocery stores and most major supermarkets. If you like, replace the coleslaw mix with 3½ cups of […]

Sugar flowers of many shapes, sizes and colours can be bought from most supermarkets and cake decorating shops. Note

Scrambled eggs need to be cooked and stirred gently until they are creamy and barely cooked. Over-cooking will toughen them. Eat them straight away or they’ll become watery. Note

Use a whole-egg mayonnaise for the best flavour. Manchego cheese is Spanish; it is available from specialist cheese stores and Spanish delicatessens. If you can’t find it, use parmesan cheese instead. Use a vegetable peeler to shave the cheese. Note

If fresh mango is not available, you can use 800g canned mango cheeks instead; drain them well, then slice thinly. Note

Use only the lower white part of the lemon grass stem. Garlic, lemon grass and sweet chilli sauce lend a Thai accent to this recipe Note

suitable from 6 months Reheat frozen portions in a microwave oven on MEDIUM (50%) power until just warmed. You could make the combination while cooking the purées; freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

When you think the toffee syrup has almost reached the colour we suggest, quickly remove the pan from the heat, remembering that the syrup will continue to cook and darken during this time. Let the bubbles subside, then drop a teaspoon of the syrup into a cup of cold water. The toffee should set the […]

Sumac is a spice that adds a tart, lemony flavour and can be found in Middle Eastern food stores. Note

Use the freshest, sashimi-quality fish you can find. Raw fish sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. We suggest you seek advice from local authorities before eating raw seafood. Recipe not suitable to freeze. This is the perfect dish if you love sushi but haven’t […]

You can find both pepitas and craisins in most supermarkets. Rolled rice is available from health food stores or the health food section of your local supermarket. Note

We used hard (stir-frying) tofu; you can substitute firm tofu, if you prefer. Note

Dry sherry can be used instead of mirin. Note

recipe best made just before serving microwave not suitable Note

Leftover roast chicken can be used in place of the lamb in this recipe. Tarragon marries beautifully with chicken, so instead of using ground cumin, add 2 teaspoons finely chopped fresh tarragon to the batter. Note

Pork cutlets like you've never seen before with the sweet and smokey flavours of maple, bourbon and pear.

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

Refried beans are sold, canned, in most supermarkets, as are packaged flour tortillas. Made of pinto beans that are just parboiled then fried with various seasonings, refried beans are also known by their Mexican name of frijoles refritos. You will need to purchase one small iceberg lettuce for this recipe. Note

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

A simple yet gourmet salad with an exquisitely sweet raspberry macadamia dressing,

The trifle can also be served in a large glass bowl. Pavlova nests are commercially made small meringue shells sold in packages of 10 at most supermarkets. Note

A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.

If baby zucchini are unavailable, cut small zucchini into quarters. Note

If you prefer, you can make a mustard sauce for the chicken, replace marsala with dry white wine and stir in 2 teaspoons of whole grain mustard into the finished sauce. Note

Soak bamboo skewers in water for at least an hour to prevent scorching during cooking. Yoghurt, cream or milk can be used instead of the buttermilk. Note

We used Grand Marnier liqueur in this recipe; you can use any orange flavoured liqueur you like. Note

If taking this meal to work, roast tomato and prosciutto the night before; store in the fridge. Reheat in a microwave oven, on HIGH (100%), about 1 minute or until heated through. Toast the bread and assemble just before serving. Note

Micro cress and herbs are available from gourmet green grocers and some growers’ markets. If unavailable, use small coriander leaves or chopped chives. Note

Asian-style noodles and chicken with kecap manis, also known as ketjap manis, a dark, thick, sweet soy sauce.

You will need to cook about 350g pumpkin for this recipe. Note

The inspiration for this tasty salad is that famous New York deli sandwich, the Reuben, a universal favourite ever since its creation in the early 1900s.

We used flathead fillets for this recipe. You need to soak 24 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Note

Replace orange with apple or pear slices, if preferred. Pork does not need to be overdone. Cook until just pink in the middle to retain juices. Note

A sweet, sour, fresh and fragrant Asian-style rice noodle salad with wasabi dressing.

Exquisite and delicate smoked chicken and peach salad from Australian Women's Weekly.

Best made just before serving; prawns can be prepared 6 hours ahead. Note

You can use a lamb backstrap instead of cutlets. Cook for 3-4 minutes each side and then slice thickly. If fresh broad beans are in season, you can use them instead of frozen ones. Note

We used a greek feta, which crumbles well and has a sharp taste. Note

The basil mixture, without the lemon rind and juice, can be made several days ahead; keep tightly covered in the refrigerator or freeze for up to 3 months. Add the lemon just before serving. Make sure you cook the haloumi just before serving, as it becomes tough and rubbery on cooling. Note

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

We used cannellini beans but you can use any variety of canned white beans you like. Note

We used flathead fillets but use any firm white fish fillets you like; blue eye, bream, ling, whiting or snapper are all fine. Remove the fish when it is almost cooked; it will continue to cook off the heat. Recipe not suitable to freeze. Note

Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch Note

A bright, colourful and healthy modern Asian dish.

You can substitute white wine, Grand Marnier or brandy for the red wine. Note

You can use any firm white-fleshed fish fillets. Note

Fried noodles, also known as crispy noodles, are used in sang choy bow and chow mein. They can be found in supermarkets, usually in 50g or 100g packets, already deep-fried. Note

Dressing can be made 1 day ahead; chill, covered. Recipe can be 3 days ahead up to step 3; store in airtight container. Note

Asian-style stir-fried beef with thin hokkien noodles from Australian Women's Weekly.

Soufflés must be made just before serving. Note

You need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

Delicious and warming garlic chicken stir-fry with buk choy from Australian Women's Weekly.

Warm sabayon must be served immediately. Note

Sweet chilli relish is available in most supermarkets and delicatessens, or other any chutney or relish would be suitable. Note