Pasta salad is best made on the morning it will be consumed. Note

Richly spiced and sweetly dressed, this Indochine chicken salad makes a great dish to serve up to friends for a weekend lunch.

Recipe is best prepared as required. Note

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

If fresh coconut is unavailable, use 1 cup finely shredded dried coconut. The chutney is best if made with a firm (just underripe) honeydew melon. To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool, then break the […]

Try this gourmet yet simple Mediterranean style pizza to add a little excitement to the dinner table.

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

We used whiting in this recipe. This recipe goes well with low-fat natural yoghurt and lemon wedges. Note

Papaya salsa makes a piquant dressing for this delicious grilled barramundi.

Salad is best prepared as required. Note

Fresh and fragrant tomato and saffron fish pies from Australian Women's Weekly.

Serve up this delicious Mediterranean style bruschetta at your next gathering. Haloumi is a cheese that just begs to be grilled, and combined with tomatoes, basil and capers it is out of this world.

Rinsing and drying the shells will remove the natural salty oyster juices. You may wish to keep them as this is what gives oysters their distinct taste. Simply scrape between the oyster and the shell with a small knife, which loosens the oyster and makes it easier to eat. Note

You could add a handful of olives to give this delicious Mediterranean-style salad a piquant boost.

Serve with lemon wedges. Note

Frozen edamame, soy beans in the pod, are available from Asian supermarkets. You will need about 300g (9½ ounces) in the pod. You can also use frozen broad (fava) beans; you’ll need to discard the outer skin after the podded beans have been brought to the boil. Note

You could use whole, cleaned whiting for this recipe if you prefer, just extend the cooking time a little to compensate.

This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.

Salting the zucchini draws out excess moisture. Some salt will remain after you squeeze out this moisture, so season the fritters lightly. Chop the basil for the fritters just before using as it will start to blacken. The fritters and pesto can be made a day ahead; refrigerate in separate airtight containers. To reheat fritters, […]

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

A fancy and exquisite tapas-style warm herb and citrus marinated olives.

This is an easy, speedy and mouth-watering way to enjoy fresh fish.

Parcels of herb-rubbed feta cooked over the barbecue and spread on delicious crusty bread is the summer time starter of your dreams.

Crumb mixture can be prepared several hours ahead. Cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini quartered lengthways. Note

Crispy grilled chicken drizzled with oregano dressing and a greek salad with olives and feta.

These tarts are best made immediately before serving to prevent the pastry going soggy. You can pre-roast the tomatoes ahead of time, but don’t assemble the tarts until just before serving. Serve topped with chervil, if you like. Note

Basil and feta stuffed capsicums, capsicum recipe, brought to you by Australian Women's Weekly

The perfect side dish for roast meats and barbecues, this mediterranean smash has tender potatoes, olives, garlic and basil.

Butterflied sardines are boneless with the two fillets attached. To do this yourself, cut off the head just behind the gills. With a small knife, cut along the belly, from head to tail then open out. Holding the spine at head end, pull it down firmly towards the tail end and snip with scissors to […]

Store patties, covered, in the fridge for up to 2 days. Freeze uncooked patties for up to 1 month. Defrost patties in the fridge before cooking. Note

Smoked salmon can be used instead of trout, if preferred. Note

Rich and full of flavour, this recipe for veal cutlets with red pesto sauce is quick and easy but very tasty.

Cooking the dish in this way gives you a tender and moist fish, beautifully infused with the rosemary and lemon. Plus, you won't even need to clean the barbecue!

Use a zesting tool to remove the rind from the lemon. Replace the lemon juice and rind with orange for a sweeter, more subtle citrus flavour. We used red witlof for added colour, but use your favourite salad mix. Use hot-smoked salmon or shredded barbecued chicken breast as an alternative. Freeze any leftover sourdough to […]

We used ling fillets in this recipe. Note

Everybody loves a traditional roast. Ditch the usual carb-heavy vegetables for this wonderfully coloured and flavoured mediterranean ensemble and there'll be no complaints at dinnertime.

Crispy pastry, sweet tomato, salty tapenade; flavour and texture sensation wrapped up into one easy recipe!

Red or white wine vinegar can be substituted for the sherry vinegar Note

Not suitable to freeze. Not suitable to microwave. Use a stiff brush to scrub the mussels under cold water. You can ask your local fishmonger to beard the mussels for you. Discard any mussels that do not open. Note

An easy way to tenderise octopus the night before cooking is to tightly wrap it in plastic wrap and freeze. If time is short, bash it with a meat mallet until it is no longer bouncy. Note

Flavoursome and delectable tapas-style nibbles of bocconcini, olive, cherry tomato with pesto.

As a general rule, we do not recommend freezing cooked seafood of any kind because it tends to undergo both textural and flavour changes. Note

You can substitute the same weight of mandarins for the oranges. storage Cake will keep for up to 2 days in an airtight container in the refrigerator. Note

Dip your fingers in cold water when shaping the prawn balls to prevent the mixture from sticking to them. Placing prawn balls on a plastic-wrap-lined tray and refrigerating them for at least half an hour before frying will firm them and help ensure they don’t fall apart during cooking. Prawn balls can be shaped a […]

Get your iron Popeye-style with this cream of spinach soup with lemon fetta toasts.

To jazz up this recipe, cook 375g fresh papardelle pasta and toss with sliced cooked chicken and its juices, 50g fresh baby rocket, 100g torn fresh bocconcini and a light drizzle of olive oil.

Steak and egg is a classic in the repertoire of traditional Portuguese cooking. Sherry and a good slug of red wine add depth and complexity to the sauce, with chilli adding a good slug of heat.

Healthy, nutritious and more likely to be eaten than chucked in the bin - the holy grail of lunchbox packing. This mediterranean tuna baguette ticks all the right boxes and is easily adjusted to suit individual likes and dislikes.

Roasting really intensifies the flavour of tomatoes, so one of the delights of this roasted tomato salad is actually being able to taste the subtle differences between different varieties of tomato.

Piquant tomato vinaigrette makes a wonderful dressing for tender steamed asparagus spears. Serve as a starter, or as a side dish for a meat, chicken or fish main.

These bite-sized Portuguese custard tarts are sweet, eggy and utterly moreish. Best served with really good coffee, they make a delicious afternoon tea-time treat.

Crisp, aniseedy fennel and earthy brown lentils are fabulous combined with sweet beetroot and peppery rocket.

A filling salad perfect for a healthy lunch or dinner.

A side of salmon topped with a herb and walnut crust makes a spectacular centrepiece for a celebratory meal. Ask the fishmonger to pin-bone the salmon. Or, you can remove the bones from the centre of the fillet with tweezers. Rub your finger firmly over the flesh and you will be able to feel the bones.

This capsicum, fennel and red onion salad is delicious served warm as a side dish with a roast joint of meat. If you prefer capsicum skinned prior to cooking, just hold over a gas flame, using tongs, until the skin blackens, allow to cool and slide off.

A true pea lover, and yes they do exist, might assert that peas straight from the pod cannot be bettered, but this fresh and herby mixed pea salad with mint dressing certainly does its best.

The pine nuts are chopped so they will cling to the beans rather than fall to the base of the dish. Note

A classic family favourite, this beautiful roast chicken dish is full of flavour from the baked fennel and garlic, and best of all you can cook almost the whole meal in one pan.

White bean puree makes a delicious low-carb alternative to traditional mashed potatoes and a delicious side for tender pork cutlets with grilled cherry tomatoes.

The perfect Mediterranean salad for light dinners or lunches.

Chicken topped with salsa verde and served on a bed of creamy polenta makes for a deeply satisfying dinner.

Tender chilli and garlic octopus with coriander, lemon and rocket is a great barbecue dish or perfect for a light lunch.

Lamb cutlets with olive salsa, polenta and fennel; a great dish for special occasions.

Tender and fragrant, these lamb racks with garlic, sage and red onion make a fabulous main dish for a dinner party. The rule of thumb is one rack per adult guest.

Couscous makes a perfect, fluffy base for the strong flavours of tomato and rocket. Add the dressing and herbs with as heavy a hand as suits your palate, the grains will soak it all up.

This lime and poppy seed syrup cake is topped with fragrant lime zest. Before you grate the lime, make sure it is at room temperature and roll it, pressing down hard with your hand, on the kitchen bench to bring out the oil in the peel.

Enjoy all your favourite Mediterranean flavours in one dish with this protein-packed grilled chicken dish, complete with potato and green olive butter.

Crisp and flaky French pastries, palmiers are so-named because they are folded and shaped to resemble the leafy arc formed by palm tree branches. Honey, pistachio and rosewater add a touch of the Middle East to these quintessentially French pastries.

An exotic spice-rub makes this beef fillet extra tender and mouthwateringly delicious. Served on a bed of chickpea and preserved lemon salad, the whole meal is just a taste sensation.

An exquisite Mediterranean variation of a classic beef steak stuffed with artichokes, sun-dried tomatoes and bocconcini.

Packed full of flavour and zesty Moroccan spices, this creamy tuna and tomato wrap is perfect for a tasty work lunch that'll leave you totally satisfied.

Savoury pancakes are just as delicious as sweet and it's these ricotta and basil pancakes that will wow. Served with a tomato and rocket salad, this healthy, tasty meal is perfect for any time of day.

These stuffed ricotta flowers bring together the creaminess of ricotta with the fresh tang of mint and heat of chilli for a truly flavourful summer barbecue treat.

Tender spiced lamb with a fruity couscous packed full of oranges, dates and walnuts.