The perfect finger food for a classy dinner party or a light and healthy snack, these crisps topped with goat’s cheese, tomato and basil are bursting full of flavour and texture.

Sweet, soft and rich, this caramel meringue pie is the perfect comfort food dessert.

For a variation, combine potato flesh with one finely chopped green onion and 2 tablespoons each of sour cream and sweet chilli sauce. Divide filling among potato shells and serve topped with extra green onion, sour cream and sweet chilli sauce. Note

Fun, colourful and utterly delicious, this cute jellyfish birthday cake is perfect for an under-the-sea style kids party or animal lovers.

Give nana's plain bread and butter pudding a European flavour with this Italian version. Panettone is a yeasted cake that is the speciality of Milan and is traditionally served at Christmas. It is however available most of the year round.

We used cranberry sauce not whole berry sauce. Use chicken mince if you prefer. Note

This simple slice is a sweet tooth's heaven - rich, chocolatey and laced with swirls of cream-cheese.

These juicy char-grilled prawns with lemongrass and lime butter make a great weekend lunch served with crusty bread and a green salad.

If mangoes are unavailable, use pineapple. You need two passionfruit for this recipe. Note

Dried fruit chutney of apple, date, apricot, pineapple and raisins with a pinch of cinnamon.

Rich coffee custard, glossy dark chocolate and a buttery biscuit base make these coffee custard tarts something a little bit special.

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

This refreshing smoothie is wonderfully fruity, naturally sweet and packed full of nutrients to fuel you for the day. Enjoy as a drink, as a quick breakfast, or a light snack on a warm Summer's day.

800g canned, rinsed, drained brown lentils can be used instead of the green lentils. Add them to the salad in step 5. Note

We used flathead for the firm white fish fillets. Pie can be made to the end of step 4 up to 6 hours ahead. Note

Serve up these delightful glazed doughnuts at your next kids' party. They are easier to make than you might think.

Do-ahead Florets can be cut 3 hours ahead. Note

Flaky, golden filo pastry wrapped around a creamy chicken and leek filling makes for a delicious savoury strudel.

To make these caramelised bananas even more delicious, you can soften the ice-cream slightly, layer it in cups with the fruit and top with crushed nuts to make a parfait.

A delicious thick-cut dark whisky marmalade from Australian Women's Weekly.

Two is never terrible when it comes to this delightful birthday cake by the Australian Women's Weekly. Buttercream hides a multitude of sins, so don't worry about any little mistakes!

equipment deep 26cm x 36cm baking dish 30cm x 46cm covered cake board (page 110) decorations 3 red ALLEN’S SNAKES ALIVE 1 each orange, yellow and green ALLEN’S SNAKES ALIVE 2cm silver disco ball silver edible glitter 52 ALLEN’S MARELLA Jubes 1.3 metres silver sequined ribbon Edible glitter is available from specialist cake decorating shops. […]

You will know that the caramel is ready to be removed from the heat when the mixture starts to come away from the base and side of the saucepan. Note

You can use any short pasta you like instead of teh farfalle, especiallly short tubular types, such as penne or rigatoni. Cook the pasta until it’s firm to the tooth or, as the italian say ‘al dente’. Note

Greet the day with this delicious dish of fresh, ripe stone fruit dressed with a berry yoghurt swirl.

For a vegetarian breakfast that is every bit as hearty as any bacon dominated start to the day, try these delicious baked eggs with feta, leek and spinach. You won't be disappointed.

This delicious cake is topped with confectionery carrots, cauliflowers and tomatoes.

Just 4 ingredients and a few minutes and you have a quick, easy and hearty soup. Serve with toast or buttered bread for a complete supper.

A healthy and refreshing blue-eye trevalla with fennel salad from Australian Women's Weekly.

Granny Smith apples are best for this recipe. Refrigerate relish after opening. Use a wide vegetable peeler or mandoline to cut celeriac and zucchini into long thin ribbons. Note

Double digits at last! This ten cake by Australian Women's Weekly is colour galore. When cutting the jubes dip the knife in hot water, then dry before cutting to avoid sticking.

26cm x 35cm (10½-inch x 14-inch) baking dish; 30cm x 40cm (12-inch x 16-inch) rectangular cake board; small paper piping bag; wooden skewer. This cute cake is a bit fiddly to make, but it looks so good and you’ll get plenty of wow’s that it’s well worth the effort. Note

Moist date muffins with orange syrup from Australian Women's Weekly.

'Tis the night before Christmas and all through the house, not a creature is stirring ... because you haven't made the pudding yet! Don't despair, help is at hand with this delicious dessert.

Easy and tasty vegetable curry pies from Australian Women's Weekly.

Fresh and healthy zucchini, carrot & corn fritters from Australian Women's Weekly.

Not suitable to freeze. Not suitable to microwave. Note

An exquisite barbecued quail dish with a fig and walnut salad for special occasions.

The base of so many traditional family meals, savoury mince can be dished up with pasta, on baked potatoes or with noodles on the side.

Not suitable to freeze. Not suitable to microwave. Note

Poaching whole pears in champagne allows the flavour of the wine to seep into the flesh of the fruit, so use the best quality champagne that you can afford.

Give your usual roast lamb dinner an extra protein kick with a side of broad bean mash. Finish off with a generous helping of mint sauce, and a glass of your favourite red.

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!

Combine smooth, creamy natural yoghurt with some seasoning and dill to create this lovely sauce. It is delicious with lamb.

We like to use an underproof rum, but, if you like, use the stronger overproof variety. Note

Serve this delicious smoked salmon bruschetta to your guests at your next gathering. Topped with a sprig of fresh dill, and served with a glass of bubbles, they will be sure to please.

Zucchini and beef sfougato, a Greek-style omelette, from Australian Women's Weekly.

Butter cream frosting Beat butter in small bowl with electric mixer until light and fluffy; beat in sifted icing sugar and milk, in two batches. Divide mixture among four small bowls. Add chopped chocolate to one and sifted cocoa to another. Using colouring, tint one pink and leave one plain. Note

Tapenade, a paste of pureed olives, is available from supermarkets and delicatessens. Note

Split cake horizontally a third of the way from the top. Scoop deep holes out of cake using small spoon or melon baller. Pour white chocolate custard immediately into holes of cake. Note

Healthy and filling tuna and white bean salad with a zingy French dressing.

This delicious toast-topper combination is brilliant when you're craving something a little more savoury for breakfast. The protein rich mushrooms are complimented wonderfully by the creamy labne to create this tasty vegetarian dish.

Almond mustard pork with nashi & orange slaw from Australian Women's Weekly.

Home made chutneys and relishes offer the kind of flavour and custom spicing that the mass producers can only dream of.

We used plain oval biscuits, spread with royal icing. Prepare decorations before spreading with icing, as the icing begins to set as soon as it is spread onto the biscuits. These biscuits are best eaten on the day they are iced. Note

Crispy, flaky whiting is served here with a fresh and flavour-packed tomato and olive salsa to create a quick and tasty dinner which is both healthy and delicious.

This lemon-scented lamb casserole is full of the flavours of roasted winter vegetables, and is delicious served with creamy mashed potatoes.

This decadent cake is packed full of the goodness of cherries, raisins and sultanas, then coated in a rich, dark chocolate frosting to create this divine dessert that's worthy of any celebration.

Honey and cardamom panna cotta with oranges, cream recipe, brought to you by Australian Women's Weekly

These mushrooms are wonderful eaten as they are or placed on a buttered slice of grilled sourdough. You can either let everyone eat them as you cook them or add them to an antipasto platter – I usually put them alone on a plate because the juices run so much.

Char-grilled lamb with tomato chickpeas

Fresh salmon is delightful and best served simply. Here we've paired it with a buttery lemon sauce with dill and capers for a tart combination of flavours,

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.

This marshmallow-textured pavlova is cooked directly on the platter it's served on, which eliminates the risk of breaking the fragile meringue when transferring it. Simply make sure the platter is plain, sturdy and ovenproof.

Delicious as a dip, or served as a side alongside chargrilled meat or chicken, this white bean puree is lovely and garlicky. For a bit of colour, top with some thinly sliced green onions just before serving.

A deliciously creamy sweet potato, pumpkin and potato soup from Australian Women's Weekly.

You can also use desiree or pontiac potatoes for this recipe. Note