Moderate

These spicy little nuggets on sticks are great for handing around at a party. Fried chorizo with garlic is a classic tapas dish.

A quick and tasty weeknight dinner, this hearty steak is perfect served with char-grilled vegetables and fresh basil.

Chocolate cake, while simple, can be the most satisfying desserts. And with a smothering of this rich fudge frosting you'll taste the decadence with every bite.

The perfect combination of sweet and zesty, this shimmering marmalade is beautiful spread on toast for breakfast or given as gifts to loved ones.

Basic cup cakes make a great project when you're looking to bake with the kids on a wet afternoon.

Quick, tasty and filling, this cauliflower chilli spaghetti is perfect for a mid-week family dinner.

Sweet, rich and fudgey, these chocolate and macadamia squares are beautiful enjoyed with a mug of coffee for an indulgent afternoon tea or dessert.

The perfect balance between sweet and tart, this divine lemon coconut slice is beautiful served with a hot cuppa for an indulgent morning or afternoon treat.

An Italian filled and baked bread - perfect for children's snacks, lunches or any time!

This famous Viennese cake was originally made in 1832 by the grandfather of Eduard Sacher, founder of the Hotel Sacher, for the court of the Empire's Prince Metternich. The secret recipe was handed down to Eduard, who is responsible for popularising it on the hotel's menu.

This Asian style duck and rice noodle salad is served warm to keep the duck meat at its succulent best. The spicy and astringent flavours of the dressing cut through the richness of the meat.

The sea and land meet in harmony with this fresh and zesty barbecued seafood and green mango salad. Serve on a balmy summer's evening when dining al fresco.

Made from a combination of ricotta cheese and whipped cream studded with chocolate and candied peel and topped with chocolate curls, this Sicilian cheesecake recipe is a delight.

Gyoza are Japanese dumplings, usually pork but sometimes vegetable, that are steamed and then fried, before being dunked in sauce, in this case our delicious soy vinegar sauce.

The thing about rock cakes is that they should look like little rocks, not taste or bite like one. Our simple rock cake recipe makes for little golden nuggets with a scone-like interior studded with sultanas.

This frittata, loaded with bacon and potato, makes a great weekend lunch dish, or a light dinner with a green salad and some crusty bread on the side.

Capsicum, carrot and peanuts add crunch and snap to these tasty herbed chicken rice paper rolls with a ginger soy dipping sauce.

Borlotti beans are also known as cannellini beans, but they're actually a paler, plumper variety of the humble kidney bean. This tomato and borlotti bean soup makes a nourishing lunch or dinner.

Simple, quick and savoury, this zucchini cream soup makes a great lunch or starter. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.

Fragrant with lemongrass and lime leaves, this chicken and galangal soup is traditionally known as tom ka gai.

There's nothing like a bowl of proper, hearty soup on a cold day and this tomato and chorizo soup has all the warming power you're looking for.

Spicy, fragrant and wonderfully creamy, this beautiful red duck and lychee curry is perfect for a warming family dinner on a cooler evening.

There's something seductive about the melting cheese in this Veal Cordon Bleu that makes it timeless and one of our all-time favourites.

Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.

Giant shells stuffed with ricotta, spinach and parmesan then drenched in tomato passata and baked, this baked stuffed conchiglioni recipe is perfect winter comfort food.

Freshly grated zest and fresh thyme perfume this light and tasty turkey and lemon risotto. If you prefer, you can use chicken breasts in place of the turkey.

Just five ingredients make this salami and rocket pizza, making it perfect when you need dinner in a hurry. If you like your pizza spicy, use a salami with chilli in it for extra bite.

Rich, fudgey and utterly decadent, the combination of chocolate and coffee flavours makes this mocha fudge irresistible. Serve with a shot of liqueur for a sophisticated dessert.

These fragrant sugar and spice shortbreads, infused with all the fragrances of the festive season, make fabulous end of year and edible Christmas gifts. Package in a pretty tin or box, and finish with a fancy label and pretty ribbon.

This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.

This very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.

There's something about warm cake that can turn even the most anti-sweet toothed reaching for the fork. These warm ginger and date muffins with caramel sauce are worth writing home about.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

Sometimes the old favourites are the only thing that will do, chicken chow mein not only fits the bill but is quick, easy and good for you. Winning all round.

Recipe best made on day of serving. Note

A traditional, German rye bread, pumpernickel has a strong flavour and unique texture. Most often served here in tiny squares as a canape base, freshly made pumpernickel is softer and can be used for open sandwiches or served with soup.

Start your day on a zingy note with this marmalade that uses ginger to liven up your breakfast table.

Sweet and tart all at the same time.

Recipe unsuitable to freeze. Note

An enduring classic, these little French-style strawberry tarts are given a boozy lift with the addition of Grand Marnier.

This fresh grape jelly is so good you'll be tempted to eat it straight from the jar. For a slightly tarter flavour, you can add 1/3 cup of lemon juice to the pan when you boil up the grapes.

A rich beef lasagne with the added flavour of garlic, mushrooms and wilted spinach, this classic family dish is sure to be a hit. Serve with garlic bread and a green salad for the full retro experience.

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

This recipe is also dairy-free. Note

The eggplant can be brushed with 1 tablespoon olive oil and cooked under the grill, if you prefer. Beef mince can be used in place of the lamb mince. Note

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

Prepare for your kids' party to takeoff with this aeroplane runway cake! From The Australian Women's Weekly's iconic 'Children's Birthday Cake Book' cookbook, it's perfect for a six-year-old's birthday.

It’s a good idea to slash the skin in a few places to allow the marinade to penetrate the meat. Add ½ cup mixed citrus juice to marinade if liked. Note

You will need to grate about 2 large carrots for this recipe. Note

Equipment: two 12-hole (1-tablespoon/20ml) mini muffin tins two 8cm x 26cm (3¼-inch x 10½-inch) bar cake pans 30cm x 47cm (12-inch x 18¾-inch) rectangular prepared cake board piping bag fitted with 2mm (⅛-inch) plain nozzle Leave one bar cake whole, cut the other into two pieces, as shown. Note

Mignardises date back to 18th century France, when pastry chefs baked small treats at the end of the day in the low residual heat of their ovens. The name comes from an old French word meaning cute', pretty’ `graceful’. They are served at the end of the meal to extend the pleasure of the evening. […]

This deliciously tender roast goose recipe is stuffed with a pisatchio and fig stuffing, perfectly balancing sweet and nutty. It's the perfect meal for a special occasion like Christmas.

Labne is a soft cheese originating from the Middle-East. It’s made from strained yogurt, and is available from major supermarkets and Middle-Eastern food shops. Note

Wash the leek thoroughly under cold running water to remove any grit between the layers. Note

A twist on a French classic, l'oeufs à la neige, our soft meringues are topped with blackberry fool.

This delightful gnome cake by the Australian Women's Weekly is easier than it looks! All you need is some packet mix, a variety of sweets, some food colouring, and a little creativity! Have fun!

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Keep the icing that’s not being handled, wrapped tightly in plastic. If logs don’t stick together during rolling, brush sides of logs with a little water. The tent […]

Lap cheong are a form of dried sausage that don’t require refrigeration and can be found with fried shallots in the Asian section of larger supermarkets. Note

Be sure to remove skewers before cutting and serving cake. This cake is not difficult ­it is, however, time consuming. Note

Use ground hazelnuts instead of almonds, if preferred. Cover with foil if cake starts getting too dark. Note

Make-ahead tips 1 month Make meatballs and relish, freeze. 24 hours Thaw meatballs and relish in refrigerator overnight. Last Reheat meatballs in 180°C (160°C fan-forced) oven and relish in saucepan, or both can be reheated separately in microwave oven. Note

If using butter cream instead of vanilla frosting, you will need half a quantity of butter cream. We used a selection of small jelly beans, rainbow choc chips and M&M’s for the treasure. You will need 3 x 4-pack (460g) double chocolate chip muffins for this cake. Note

It’s important that the base of the bowl containing the lemon curd does not touch the simmering water. Plain un-iced sweet biscuits produce the perfect texture for a cheesecake crust, having an almost nut-like crunch. Note

Peppered beef

Soup can be made two days ahead. Note

A super fast and easy recipe for classic hot cross scones with the distinctive chocolate cross on top.

Orange blossom water, also known as orange flower water, is available from specialty food stores, delicatessens and some health food stores. Note

We used plain un-iced Golliwog buscuits and an Aero peppermint chocolate bar in this recipe. Creme de Menthe is a mint- flavoured liqueur. Note

It is fine to use just one 300ml carton of cream for this recipe. You can make the pastry using a food processor. Process flour, ground macadamias, sugar, salt and butter until coarse breadcrumbs, with motor running, add water. Process until dough comes together. As the pastry is very short, it’s important to refrigerate it […]

If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream. Note

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

Fondant carrots are available from specialty kitchenware shops or cake decorating shops. Alternatively, make your own using flower-moulding paste. Colour with liquid colour and shape into mini carrots ­ use a small amount of paste, coloured green, to make the curly tops. Note

You can also make this pastry using a food processor: Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. To segment the orange, use a small sharp knife to cut the […]

Corn or vegetable oil can be used instead of the peanut oil. Note

It's a chicken casserole like no other; big flavours from mustard, thyme, and white wine define this dish.

Cake can be made up to three months ahead. Note