Meat dish

Turkey is so delicious that it's a shame to save it just for special occasions. Get smaller cuts of meat rather than the entire bird and enjoy the rich flavour all year round.

Za'atar-crumbed lamb backstrap; a Middle Eastern-style meat dish served on a bed of couscous.

A sweet and sticky Japanese teriyaki pork stir-fry from Australian Women's Weekly.

Barbecued butterflied chicken with a sweet, sour and spicy Thai dipping sauce.

Depending on how many you share it with it's a snack, it's a meal or it's a starter. Whatever you call it, just one bite of that fragrant mexican spiced meat and bean combo on a crispy, hot, cheesy corn chip and you'll surely be calling it delicious.

Fennel is popular in French, Italian and Greek cooking and has a sweet licorice flavour. The entire fennel plant (bulb, stalks and leaves) is edible. The stalks can be used in soups and stews and the leaves (also known as fronds) can be used as a herb, providing great flavour to baked fish and poultry. […]

Chermoula can be made a day ahead; cover, refrigerate. Note

These lip-smacking chicken wings are addictive and go beautifully with creamy capsicum and feta dip.

Savoury, earthy mushroom cream sauce is gorgeous paired with these tender lamb steaks.

Store bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

Traditional turkey stuffed with forcebeat and served with corn bread and candied sweet potato pie.

Iceberg lettuce cups and crispy fried noodles add delicious crunch to this quick and easy crispy beef san choy bow recipe.

Tender and juicy grilled beef steak on a bed of zesty salsa from Australian Women's Weekly.

Boned turkey buffé with couscous stuffing from Australian Women's Weekly.

Fresh curry leaves and fenugreek seeds add extraordinary flavours to this spicy tamarind pork curry, while coconut cream adds depth and creaminess.

Other types of pasta, such as penne, also work well with this recipe. Dried rigani is dried Greek oregano available from delicatessens. To freeze: complete recipe to the end of step 4. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze up to 3 months. Thaw […]

Indian-style tandoori chicken drumsticks served on a bed of coconut rice with a wedge of lemon.

This crumbed pork dish is ultimate comfort food. And you can have it on the table in 30 minutes for a quick weeknight dinner.

Heady with Moroccan seasoning, this lamb with chickpea and almond rice makes a great lunch or light dinner.

Tender grilled teriyaki lamb skewers with a refreshing and crunchy carrot salad make a great lunch or light dinner. Serve with steamed rice or noodles if you need something slightly more substantial.

Crispy grilled chicken with a delicious flavour-packed Thai-style nam jim.

This deeply and appetisingly coloured Asian-style pork belly has a unique sweet and spicy flavour and melts in the mouth. The crunchy noodle salad is the perfect accompaniment.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. The steak and kidney filling is suitable to freeze. Note

Not suitable to microwave. Note

Chinese-style poached chicken with spring onion and coriander from Australian Women's Weekly.

A simple and delicious roast chicken with rosemary and garlic from Australian Women's Weekly.

You can use apples or firm pears instead of the nashi, if preferred. Refrigerate the pork for 3 hours or overnight for a more intense flavour. Note

Veal schnitzels, or escalopes, are large but very thin slices of lean veal. They are tender and quick-cooking, and are often coated with breadcrumbs and pan-fried in butter to give wiener schnitzel. Note

Tender lamb shanks with sun-dried tomato for special occasions.

If you have time, marinate the ribs, covered, for several hours or overnight in the refrigerator. Note

"Country-style terrine" is the literal meaning of this classic dish as it is chunky and rustic. Juniper berries, the dried fruit from the evergreen tree of the same name, can be found in specialty spice stores and better delicatessens.

Carpaccio, usually served in Italy as a “primi piatti” (literally, the first plate), a first-course salad, can be made with finely sliced fish as well as the traditional beef fillet. Be certain that the meat you buy is as fresh as possible and from a reliable source. Note

Serve this classic family dish with steamed carrots and homemade gravy.

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 have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check the manufacturer’s instructions before using. This is a large serving of meat. Cooking time is for medium to well-done beef. Cook more or less depending on how you like your […]

These tasty chicken pockets are filled with melting cheese, chopped sage and pancetta.

Three-cabbage coleslaw with shredded chicken from Australian Women's Weekly.

Deliciously pungent and flavour-packed ginger-shallot chicken dish.

A rich and delicious veal campagnola, topped with melted cheese and served on a tomato base, the perfect dish to bring the taste of Italy to your table.

Shake things up with this upside-down beef dish from Australian Women's Weekly.

A little bit sticky and a little bit spicy, these pork chops won't disappoint, especially not with side of crunchy coleslaw. If you prefer, you could substitute the blue cheese for feta.

Fragrant and sticky Thai-style pork on broccolini from Australian Women's Weekly.

Classic corned beef cooked slowly over the stove and served with a sweet white onion sauce and tender vegetables is a hearty dinner that will transport you back in time.

Combine remaining ingredients in small bowl, pour over slaw mixture; toss gently, season to taste. Note

Wow your guests with this BBQ perfect balsamic butterfly lamb. Don't forget to rest your lamb. Resting time allows the meat juices to redistribute and meat fibres to relax ensuring tender, moist and flavoursome meat.

The astringent perfume of quince is the perfect counterbalance to the sweet honey in this fragrant lamb and couscous dish.

For a really rich flavour, marinate the lamb shanks overnight. Serve shanks with flour tortillas, a green salad and lime wedges.

A wonderful spiced chicken with all the flavours of Portugal. Basted with a chilli, garlic, paprika and oregano paste then stuffed with lemon and thyme, this chicken is fragrant, moist, tender and spicy.

Most cooks put roasted duck into the “leave it to the chefs” basket, but it’s really not that different from roasting a chicken. Once you give it a go, crispy, tender roast duck will become a new favourite.

A fresh herb crust for lamb takes an already-succulent meat to the next level. This coating leaves out the breadcrumbs, so when you tuck in, the coating won’t crumble off, and you can savour every mouthful. All it needs is a simple side of smashed potatoes.

Delicious and tender beef kebabs threaded with red onion and lathered in teriyaki sauce.

The rich juices of the crusty meat and cheesy potatoes are all the sauce that the asparagus needs. You might like to put a fresh green salad on the table too, to eat with the last of those glorious juices. Note

Autumn figs and blue cheese combine beautifully with hot steak, asparagus and brandy gravy.

Dukkah-crusted lamb with smoked eggplant dip from Australian Women's Weekly.

French-trimmed lamb shanks are redolent with the spices of the Middle East in this Moroccan inspired dish.

Thick-cut T-bone tagliata, Italian sliced steak, served with zesty rocket and parmesan salad.

The traditional aussie christmas would not be complete without the traditional aussie ham! This delicious recipe will feed ten lucky guests.

You can substitute rib-eye (scotch fillet) or sirloin (new-york cut) steak for the eye fillet in this recipe. Note

A roast joint should be rested before serving to allow the meat to relax. The heat of the oven causes the meat fibres to tighten, so as meat rests the fibres will relax, allowing the meat juices to redistribute themselves throughout the joint. Try to carve the joint across the grain so that each slice has short fibres which feel tender to eat.

A quick and easy dish that is full of big flavours.

You'll win lots of friends with this luscious layered nachos recipe topped with fresh guacamole and sour cream.

Tender meat and tasty vegetables make this hearty rabbit stew a winter evening winner.

Beef ribs with a subtle and sweet maple and sherry glaze from Australian Women's Weekly.

Tender and delicious veal that is slow-cooked in Asian aromatic spices and wine.

Moroccan spice mix and preserved lemon have the ability to transform the humble chicken thigh from a tasty cut of meat, to a sensation dish. Don't be tempted to substitute chicken breast, the thigh is much more tender, succulent and flavourful.

Grilled lamb cutlets with a bright and colourful pea mash.

Place apples in acidulated water (cold water mixed with either vinegar or lemon juice) to prevent them from browning. Not suitable to freeze. Not suitable to microwave. Note

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

Few can resist a perfectly roasted pork belly. This recipe is dead easy to follow and there is no reason why the result won't be crispy crunch crackling and succulent, tender meat that falls apart at the merest touch of a fork.

Freeze individual cooled patties in airtight containers for up to 1 month. Thaw overnight in the fridge; reheat in microwave or eat at room temperature. Note

Crispy and crunchy oven-baked parmesan chicken with a curly endive and olive salad.

Spicy and well spiced, these chilli, lime and coriander chicken skewers make a great starter or share plate for a party.

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

A delicious and fragrant tandoori lamb with cucumber raita from Australian Women's Weekly.

Anchovy and chilli lamb neck chops with creamy polenta from Australian Women's Weekly.

Although it’s called pork neck, this marbled cut comes from the shoulder, suits high temperature cooking, such as barbecuing and roasting and is far nicer than many leaner cuts. If using wooden skewers, soak them in cold water for 30 minutes first. Pork can be marinated and threaded onto skewers a day ahead. Note

Onion jam can be made a day ahead; keep, covered, in the refrigerator. To serve warm, place in microwave-safe bowl, reheat in microwave on MEDIUM (50%) until warm. Note

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.

These tender beef steaks with creamy mushroom sauce go perfectly with homemade fries.

These individual chicken, thyme and brandy pâtés make a great starter for a special dinner. You can use another dessert wine in place of the botrytis semillon if you prefer.

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

Served in the most basic of bistros to the poshest of gastro pubs, the ubiquitous sausage and mash never fails to please. We've teamed it with a hearty onion gravy here, you're going to love it.