These lamb kebabs are perfect for a lazy summer barbecue. The addition of a fresh mediterranean style tomato, olive and fetta salad completes the dish.

Sure it's convenient to buy liquid or cubed beef stock from the supermarket, but nothing quite beats the natural goodness and flavour of the home made version. Freeze in convenient batches to use in sauces and gravies.

This dish is a stand-out recipe, not just because it's quite spectacular, but because the taste of fish baked in a salt crust is incomparable. The perfect centrepiece for a celebratory meal.

For this tea-smoked ocean trout with orange and herb yoghurt dressing we used oolong tea, but your favourite black tea will be fine to use instead. You could also try this cooking method with salmon or mackerel.

Winter comfort food has never been better with this effortless soup and irresistible garlic bread, filled with capsicum, tomatoes and beans.

Any cranberry juice combination is suitable to use. Note

Served on a feta and black olive mash, these tender slices of tuna cooked in tomato and anchovy will melt in your mouth.

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

The fish can be refrigerated for up to 36 hours. You can substitute the gin with vodka or omit the alcohol completely. Micro herbs are small punnets of baby herbs or cress and can be found at good greengrocers, growers markets and some of the larger supermarkets; substitute with small picked leaves from regular bunches […]

Try this sweet, spiced classic drizzled in honey syrup for a decadent but light dessert.

Serve with crusty bread. Note

Tasty, salty prosciutto wrapped around the fish helps seal the juices inside and capers add a vinegary bite to the finished dish.

Fresh, light and tasty, barbecued salmon fillet with yoghurt dressing and fennel salad makes a wonderful lunch for weekend entertaining.

Served with a dollop of yoghurt sprinkled with sumac, these beautiful stuffed vine leaves are a perfect dish to share with friends.

Tarts can be prepared a day ahead and kept, covered, in the refrigerator. Reheat just before serving or serve chilled if preferred. Note

When making the dressing, use the `pulse’ button on the blender to just combine the ingredients and lightly chop the dill cucumbers and capers. Using a salad spinner is the quickest and easiest way to wash and dry the lettuce leaves. Note

When in season, use yellow zucchini for added colour, and sprinkle with black olives or capers. If taking to work for lunch, prepare the pizza, wrap in baking paper and cook in a heated sandwich press until the base is crisp and heated through.

While most of the smoked salmon we buy has been cold-smoked (cured at a low temperature for a fairly long time), hot-smoked salmon (cured at high temperatures for just a few hours) is generally more moist and not as salty; it doesn’t, however, have the same keeping properties as cold-smoked. Note

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

Served with grilled sourdough, this colourful dish makes a stunning, summery appetiser or lunch.

With hints of warm spices, mint and feta, this baked pasta dish is full of flavour and makes a wonderful family meal.

Like a Mediterranean version of spring rolls, these subtly spiced cigars and full of rich, zingy flavours, and make easy finger food for a dinner party.

For a more intense flavour, combine cooked quail and mint dressing in a large bowl; cover, refrigerate 3 hours or overnight. Remove from refrigerator about 30 minutes before serving. Stir in tomato. Note

Steamed whole fish with asian flavours is always a pleasure to look at and to eat. The beauty of steaming fish is that it is very difficult to overcook and is guaranteed to stay moist. Any whole white fish will do . A strip of fresh lime peel may be substituted for each kaffir lime leaf.

This beautiful seafood dish is perfect for entertaining guests. Moist, flaky salmon is beautiful topped with a fragrant olive, capsicum and basil salsa.

We used barramundi fillets in this recipe. Note

These Mediterranean flavours perfectly complement each other in this healthy vegetarian roll. 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.

We used bream in this recipe, but you can use any firm white fish. You can also use fillets instead of a whole fish, if preferred. Note

These cutlets will taste delicious served with a fresh summer salad or with potato mash and steamed vegetables in the cooler months. Note

You can use lime juice instead of lemon juice, if you prefer. Note

Select mint leaves that are evenly coloured and have no brown tinge around the edges. A bunch of mint can be kept, stems in a jar of water and leaves covered with a plastic bag, in the refrigerator, up to five days. There are many varieties of mint, but one of the most common is […]

These stuffed vine leaves are rich in flavour with almonds, raisins, herbs and burghul wheat all bound together and served with a refreshing yoghurt dip.

The gamey flavour of venison, naturally sweet beets and a tangy raspberry vinaigrette make for a spectacular salad.

Marinated in garlic, lemon and Greek oregano, this barbecued octopus dish is lip-smackingly good.

We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory. To segment the orange, use a small sharp knife to cut the top and bottom from the fruit. Cut off the rind including the white pith, following the curve of the fruit. Holding the […]

Enjoy barbecued vegetables and salty slices of haloumi combined with a fresh and zesty dressing in this easy vegetarian dish.

Loaded with fresh mint and spices, these lamb koftas make a delicious family meal served with yoghurt and roasted carrots.

A truly Mediterranean mix that is a perfect addition to any platter.

This delicious and impressive looking mandarin upside-down cake is a little tricky to make but is oh so worth it. Better still it is gluten-free so everyone can enjoy it. Use a microplane to zest the fruit for best results.

Now here is a brunch with some power behind it. Packed full of protein, carbs, vitamins and fibre, it will set you up for the entire day. Enjoy with a steaming latte.

We used swordfish in this recipe; tuna steaks and firm white fish cutlets would also be fine. The dressing can be made a day ahead, cover, store in the refrigerator. SEAFOOD It’s an Australian custom to eat seafood in summer, and we’d be mad not to, especially if we’re close to the sea. Prawns, scallops, […]

If using a grill (broiler), place sardines skin-side up on oiled oven tray. Note

Don't be put off by the amount of garlic in this recipe. It infuses the chicken with a wonderful, yet not overpowering flavour. You can always discard it after cooking, if you don't want the full garlic experience!

Soak 8 bamboo skewers in cold water for at least an hour before using to prevent splintering and scorching. Note

Packed full of goodness, this hearty butterflied chilli chicken dish is perfect for a hungry family dinner. Served with crispy sweet potatoes, it is a sure-fire hit!

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

Cut vegetables the same size for even cooking. If you have time, the shallot mixture will develop more flavour if it’s covered and refrigerated overnight. Serve with yoghurt. Note

Braising is a cooking technique that is usually used for tougher, less expensive cuts of meat. The meat is seared, or browned, and then simmered in liquid on a low heat in a covered pot. The resulting meat is beautifully tender and flavourful. Slow cooker: suitable to the end of step 6. Pressure cooker: suitable […]

Meatballs can be baked a day ahead. Keep, covered, in the refrigerator. Reheat in a slow oven just before serving. Note

These delicious fish parcels make an easy, healthy midweek dinner.

The tamarind is best described as both sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins and, strangely enough, calcium. It compliments snapper beautifully.

We've detailed how to clean and prepare the calamari below; it's easier than you think! Remember that calamari cooks incredibly quickly; it's important not to overcook it because it will become tough and chewy, ruining the delicate nature of this tasty dish.

Tender braised octopus with spicy chilli rice is an excellent dish for a casual lunch with friends.

A fragrant and herbaceous vegetable tagine with olive & parsley couscous from Australian Women's Weekly.

Many varieties of already cooked white beans are available canned, among them cannellini, butter and haricot beans; any of these is suitable for this salad. Note

This quick and easy Mediterranean inspired dinner is perfect for a mid-week meal. Serve your tender grilled steak with veggies and tasty baba ganoush for a flavour-packed dish your family will love.

We used dutch cream potatoes and yellow-fin tuna in this recipe. Note

A member of the lily family, asparagus is a delicious vegetable with a delicate, nutty flavour that can be eaten raw or cooked. The woody stems of the spears should be removed before cooking or eating, and any especially hard, tough stems should be peeled. Note

We used iceberg lettuce in this recipe as it is important to use a crisp variety of lettuce; you could also use cos (romaine) lettuce.> Note

We used snapper for this recipe but you can use any whole white fish you like. Be very careful when pouring hot oil onto fish as it will splatter. Note

Preserved grape leaves are available from some delicatessens and Middle Eastern food shops; they must be rinsed well and dried before using.

Use well-drained canned corn kernels or thawed frozen corn instead of fresh corn, if you like. Note

Use figs that are not too ripe. Overripe figs contain more moisture and will make the pastry soggy. Note

Lemon garlic mayonnaise can be prepared and prawns can be peeled several hours ahead. Keep, covered separately, in the refrigerator. Cook prawns as required. Note

To sterilise, place jar and lid in the dishwasher on the hottest rinse cycle. Don’t use detergent. Alternatively, lay the jar and lid in a large pan, cover completely with cold water and gradually bring to the boil; boil for 20 minutes. Once sterilised, place jar and lid on a clean tea towel to dry. […]

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

The evidence is in; tuna is excellent for your heart and brain function. Luckily it also tastes great, especially when accompanied by this wonderful basil pesto and smashed potatoes.

Figs with sheep milk yogurt and honey

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. […]

An exquisite tapas or sharing dish for impressing your dinner guests.

Recipe is best prepared as required. Note

Serve as an aromatic side dish, or alongside other delicious nibbles as part of an antipasto platter.

Warm, fragrant and delicious, this potato, prawn and scallop salad makes a great starter or lunch.

The robust flavour of kingfish compliments the fennel beautifully. Swordfish will work equally as well. Either way, served with a green salad and grilled cherry tomatoes.you have a healthy, delicious and low-carb meal.

Bright and colourful hummus with big flavours.