If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

Dark Melts and butter can be melted together over hot water or in a microwave oven on HIGH (100%) for about 1 minute. This recipe makes 17 chocolate spider bodies, however, the decorations are for the seven spiders on the cake. Serve the extras as an accompaniment or, if you have extra Melts and Nestlé […]

Cake pops will keep for up to a week. Note

A 30cm glass stand was used for this cake, but a prepared 30cm round board can be used instead. Fruit can be varied, depending on season and availability. Note

Rhubarb comes in bunches and needs all leaves trimmed away and stalks washed before cooking. Any leftover rhubarb puree is delicious served with muesli or cereal for breakfast, or topped with a favourite crumble mixture. Note

Some butchers sell a pork and veal mince mixture; you could buy 500g of this, if it’s available. Note

We used corn kernels from 2 large fresh corn cobs in this recipe, but you can use frozen (then thawed) kernels or well-drained canned kernels. Roast your own capsicum under the griller, or in the oven until the skin blisters and blackens, cover, cool, then remove skin before using. Or, buy roasted capsicum from a […]

You will need a star cutter 3.5cm, and a 36cm x 48cm prepared cake board. Freeze the star-shaped cakes for about an hour, this will minimise the cake crumbs mixing with the butter cream. A circle of magic wands on a round board is a great center piece for a party table. Don’t be too […]

Also goes well with grilled pork sausages; barbecued veal steaks; pan-fried chicken breasts. Note

We used moscato, a low alcohol, lightly sparkling Italian wine. To line the pan smoothly with plastic wrap, dampen it first. This recipe needs to be prepared a day ahead. Decorate close to serving. Note

A sweet puff pustry pie that hails from France, where desserts simply taste better.

EQUIPMENT 12 plain white paper cases Large piping bag 1cm (.-inch) plain piping tube Cupcakes stale quickly, so it’s best to use a fruit or mud cake for the best keeping qualities. The cakes can be made and frozen for about 3 months. Choose the cake you like, then a type of jam, or a […]

Baskets can be deep-fried up to 4 hours ahead. Cover and keep airtight when cool, then reheat by immersing briefly in hot oil until heated through. Note

Bread can be toasted 2 hours ahead; store in an airtight container. Pumpkin can be cooked 1 hour ahead. Note

You need a 6cm (2-inch) flower-shaped cookie cutter. Don’t use boiled lollies for the centres as they will melt during cooking. You can vary the lollies used, but gelatine-based ones (jelly babies and the like) are probably best. Note

You could also use coliban or sebago potatoes for this recipe. Note

Spelt is an ancient form of wheat that has a higher level of protein and wider range of nutrients than ordinary wheat. It still contains gluten, making it unsuitable for coeliacs. You can use any form of long pasta instead of the spelt fettuccine. Note

For the pickled ginger syrup in the dressing, use the syrup drained from the pickled ginger in the salad. The salmon skin gets wonderfully crunchy when cooked twice on the grill, as we do in this recipe, this provides added texture and flavour. Note

Instant mash is a dried mashed potato mix reconstituted with boiling liquid to give a light buttery flavour. It is available from most supermarkets. Note

A healthy spinach and haloumi salad with packed full of scrumptious flavours and textures.

A cute little wintery ice-cream cake that the children will love.

Rose, violet, nasturtium and pansy petals are all edible and make beautiful additions to recipes. Note

Mocha vanilla twists are a cute and fun biscuit to both make and eat!

You can substitute 100g crumbled blue cheese for the gruyère, or add 310g can drained corn kernels for a delicious corn-flavoured potato puff. You can also use nicola or pink-eye potatoes for this recipe. Note

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

No one will want to pick this guitar up and smash it...it’s much too tasty for that and it's just another of our old-school favourites from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook.

These delicious little Asian-style morsels are perfect tapas or cocktail food.

sicilian creams are best assembled close to serving. Any liqueur can be used to flavour these biscuits, e.g. Galliano, Grand Marnier, Cointreau or Amaretto. Note

A spicy sausage that originated in Tunisia, merguez has become traditional fare throughout North Africa and Spain.

This recipe makes 18 cake pops. A quick way to make cake crumbs is to break up a ready-made cake bought from the supermarket. The cake pops become quite firm, and can be placed in a bowl or basket with little or no damage to the pops. Note

The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep. Note

Pastizzi are a traditional Maltese food. These flakey pastry pockets are traditionally filled with either fresh ricotta or mushy peas, but nowadays, the variety of fillings are endless and can be sweet or savoury. Fillings are usually distinguished by the unique shape, ricotta-filled pastizzi are diamond shaped, pea-filled pastizzi are a rounded semi-circle. It is […]

Take a tropical holiday with this pina colada-inspired cake. Made with refreshing fruity pineapple and coconut and topped with a zesty lime glacé frosting, it's a true taste adventure.

You will need to buy a 200g jelly beans packet and a 35g tumini M&M’s for the decorations. Colin should beeaten before he under goes a metamorphosis and changes into a giant butterfly. This cake is just the right size for small hands and its bright colours will keep little ones amused. Note

Daikon are large, long, white radishes that have a sweet, fresh flavour without the bite of the common red radish. Used extensively in Japanese cooking, daikon are also great eaten raw in salads, shredded for a garnish, or cooked in stir-fries. Note

Keep salad refrigerated; bring to room temperature before serving. Note

Starchy potatoes, such as sebago, are best to use. Reheat before topping with dip and almonds. Note

There's nothing more rewarding than making your own pizza dough like a true Italian.

You need 10 ice-block sticks. If the choc orange balls don’t stick to the cookies, secure them with a little melted chocolate. Note

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]

While this frilly little cake is ideal for a baby shower or christening, it would also delight any budding prima ballerina in the family. Use shades of pink to resemble a tutu, and top with a pair of ballet slippers. The frilled strips of icing should still be slightly soft when positioned on the cake. […]

This recipe can be made up to 2 days ahead; store, covered, in refrigerator. Note

Arrrr you looking for the best kids' birthday cake ever? Pirate Pete is the the way to go! From The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook, this easy cake is sure to impress.

Ground lemon myrtle is available from specialist spice shops and some gourmet food stores. Lemon myrtle is a small tree that grows in sub-tropical and tropical rainforest areas of Queensland. Ground lemon myrtle is a ground mixture of the dried leaf and flower; it has a strong lemon flavour. If you can’t find it, use […]

To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

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

This Asian-style dish creates the perfect lunch box for busy days.

You will need to buy four 22g packets of Life Savers for this cake. Be sure to remove toothpicks, cotton wool and skewer from cake before cutting and serving. Note

We don’t recommend that you freeze cooked vegetables as they tend to have a spongy texture and “leftover” look about them once they’ve been thawed. Mushrooms, eggplant and members of the squash family are especially freezer unfriendly. Note

Use a mandoline or V-slicer to cut the potatoes into paper-thin slices. Note

Use any firm white fish fillets, such as perch, ling or blue-eye trevalla, for this recipe. Note

Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.

You can use blueberries or cranberries instead of goji, if you like. Store bars in an air-tight container for up to 1 week. Note

Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Note

Canned whole baby beets can be substituted for fresh beetroot, if preferred. Potatoes, beetroot and peas can be cooked in advance and refrigerated, covered. Combine salad just before serving or beetroot will “bleed” into egg and potato Note

Grand Marnier or Cointreau can be used for the orange-flavoured liqueur. Store truffles in an airtight container in the refrigerator for up to 3 weeks. Truffles, without cocoa coating, can be frozen for up to 3 months. Remove from freezer 1 hour before serving and dusting with cocoa. Note

“I love making pizza at home… and this versatile and easy dough can also be used for loaves, rolls, foccacia… anything.” Cynthia Black came to the Test Kitchen in the early 1990s, and left in 1993, continuing her food career at Darling Mills, her family’s restaurant in Sydney. She has now gone into business for […]

Checkerboard cookies look and taste wonderful. These biscuits make a perfect gift. Stack the cookies, then wrap securely in cellophane to keep airtight. They will keep fresh for a week or two. Note

This cake is perfect for the little girl who dreams of having her very own pony. Note

Creative kids will love helping with this easy sewing machine birthday cake from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook.

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use. Note

These cookies can be topped with nuts before baking or, once cooked, iced then dipped into various sprinkles, or simply dusted lightly with sifted icing sugar. To flavour the dough, beat your choice of essence or extract with the butter and sugar mixture, or beat in a teaspoon or two of finely grated citrus rind. […]

The number one cake for your baby's first birthday!

You can use any small, whole, white-fleshed fish for this recipe. Note

This gorgeous French dessert is worthy of any dinner party or family event. The combination of cream-filled puffs, crisp, spun toffee and a buttery pastry base creates the ultimate sweet recipe.

Cook dumplings, in batches, in a large saucepan of boiling water for about 5 minutes or until filling is cooked. Remove dumplings from the water with a slotted spoon. Note