Modern Australian

These light and fluffy cookies are so lifelike they look as though they have fallen straight off the tree. They are exceptionally lovely served with a bowl of vanilla-bean ice-cream. If the dough doesn’t spread to fill inside the cutters, use a skewer to push the dough into the points of the cutters. The leaves […]

Cook 1 cup (200g) white long-grain rice the night before making this recipe, refrigerate it, spread thinly on a tray, covered, overnight. You need a large barbecued chicken, weighing approximately 900g, for this recipe. Note

Stacks can be prepared several hours ahead. Cover and refrigerate on an oven tray. Uncover and bake as required. Note

Try this healthy and flavoursome warm lentil and chorizo salad with a macadamia oil dressing.

Use a mandoline or V-slicer with a julienne attachment to cut the celeriac into thin strips. Note

You can use feta cheese in place of goat’s cheese. Make pastry cases a week ahead; store in an airtight container. Prepare asparagus and tomatoes 8 hours ahead for asparagus mixture; cover, refrigerate separately. Assemble tarts just before serving. Note

One of those perfect stand-by recipes for a week-night family dinner, you can use a can of flavoured tuna, such as chilli or lemon pepper, to add interest if you like.

Packed full of fruit, nuts and all the good stuff, this is how you take out the stress of the morning rush.

In the English-speaking world, the hard, slightly yellow root vegetable that slightly resembles a large dried turnip is called a swede in England and Australia, a neep in Scotland and rutabaga in the United States. Because this vegetable thrives in the cold, it has always been popular in Scandinavia, especially in Sweden, hence the name. […]

Make double or triple the muesli recipe and store it in an airtight container in the fridge for up to 3 months. Note

You can also use elbow macaroni or shell pasta instead of the penne. Note

Cherry tomatoes can be substituted for grape tomatoes. Note

Use a small amount of buttercream to attach the ears and nose to face. Make sure you buy the large marshmallows that look as if they’ve been piped, with a soft tip at the top. Note

A fresh and tasty dish that's bound to become a firm family favourite, grilled lamb and lebanese chickpea salad works with other meats such as beef and kangaroo as well.

The trick to making a good pavlova is to ensure that the sugar is dissolved, otherwise it will weep. To check, rub a little meringue mixture between your fingers, it should feel smooth, not gritty, otherwise continue whisking. Note

The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving. Note

This will keep, covered, in the refrigerator for up to two days. Note

Quick, easy and ever so slightly boozy, if you're looking for a dessert you can throw together quickly without sacrificing on flavour this caramelised pears on vanilla ice-cream recipe is perfect.

A spectacular dessert to produce at the end of a very special meal, prosecco and raspberry jellies sprinkled with gold leaf are perfectly pretty.

Stencils are available from cake decorating suppliers and craft stores. FLUFFY MOCK CREAM Note

Layers of fluffy spiced tea cake and lashes of indulgent honey frosting create an utterly decadent dessert.

This delicious dish is best made from juicy mangos and fresh king prawns - a real summer delight.

There's no need to ever serve a boring side, these oregano potatoes will spice up any spread.

Serve these honey mustard cutlets with spare sauce from the pan drizzled over them to help season the green beans.

moroccan marinade is a bottled blend of garlic, capsicum, chilli, lemon and various spices, and can be found at your local supermarket. Preserved lemons ­ salted lemons preserved in a mixture of olive oil and lemon juice ­ are a North African specialty, usually added to casseroles and tagines to impart a salty-sour acidic flavour. […]

Salt the skin side of the salmon and cook that side first, turning only once. That will guarantee you a lovely crispy skin. You could use tuna instead of salmon, if you like.

These rich, fruity chocolate cherry meringue desserts are like little trifles with their layers of chocolate cake, custard, cherries and meringue.

An exotic tabbouleh dish with refreshing watermelon and marinated haloumi.

The cutlets can be marinated overnight, then cooked the next day. The tabbouleh is best made on the day. Note

Healthy and filling, this zucchini flower and tomato frittata is an instant classic.

You can use any firm white fish fillets in this recipe. Note

Take your time with these beef ribs, and you'll be rewarded with tender, falling-off-the-bone goodness. Serve topped with our homemade barbecue sauce and easy potato pancakes for a winning meal.

Cardamom provides a unique and interesting flavour to this tropical fruit salad.

Decorations; 3 x 190g packets Allen’s Funfair Thrills jellybeans; 2 green Nestle Smarties; 2 x 30cm thin yellow chenille sticks (pipe cleaners) Equipment; (x2) 18cm heart-shaped cake pans; 12-hole (⅓-cup/80ml) muffin pan; 4 yellow paper muffin cases; 40cm x 55cm covered cake board Note

Sweet, milky bocconcini make a great combination with the caramelised onion topping, but brie works beautifully too if you prefer.

Toast is best “done” on one side only for this kind of topping. Note

A balanced and healthy main of barbecued loin chops with creamy mash and flavoured butter.

A very healthy and succelent warm salmon, risoni and pea salad from Australian Women's Weekly.

To get the decorative effect on the top of the cake, place a paper doily on the cake and sprinkle ground cinnamon over the top. Carefully remove the doily from the top of the cake. Note

Rich and decadent, you'll only need a small square of this lovely fudge to satisfy the sweetest of cravings. Enjoy with your afternoon cuppa.

Sticky baked garlic quail for sharing with family and friends.

This recipe is also dairy-free and egg-free. Note

Fresh, tasty and full of flavour, this barramundi with tomato, caper and walnut dressing is the perfect dish to serve at a weekend lunch party.

Lean and healthy grilled pork with a flavour-packed salsa verde.

serving suggestion Steamed baby peas. It is fine to use just one 300ml carton of cream for this recipe. Fishshouldbe an important part of everyone’s diet. Ocean trout is high in omega-3, essential for a healthy heart. It has a great flavour and texture; it’s available all year and can be used in a wide […]

Un-iced cakes are suitable to freeze for up to 3 months. Note

This spiced walnut cake with a brandy syrup is rich with the fragrance of cloves, cinnamon and orange.

A healthy and filling brown lentil, zucchini and chorizo salad from Australian Women's Weekly.

Pancetta, rather like an Italian bacon, is cured but not smoked and can be found in most delicatessens and some supermarkets. Note

Keeping time: 2 days. Note

Can be made a day ahead. Cover; refrigerate until required. Note

Make your own delicious home-made tomato ketchup from Australian Women's Weekly.

You can use fresh plums in this recipe if you prefer, just replace the plum juice with apple or pomegranate juice and poach the plums until they are very soft but not falling apart.

This pasta salad with crab is as striking as it is delicious.

Burgers have a bit of a bad image, mainly due to fast-food chains using highly processed ingredients and loads of fat. In fact, burgers are a wholesome and well-rounded meal if made with quality ingredients. Lean beef, salad vegetables, the bread of your choice – it’s all good, healthy stuff. Some people swear by beetroot on a burger, while others love pineapple, bacon and egg or a whole range of salads. However you like them, they’re a delicious family favourite.

Nobody was terribly surprised when this pistachio buttercake with orange honey syrup made the Australian Women's Weekly's Top 10 cakes list.

The Weekly's Top 10 cakes - Number 3

Colourful, chocolatey and utterly moorish, these tasty spotty cookies are perfect for a bake stall or school fete.

Lemon lime polenta self-saucing pudding

Nutty butterscotch and creamy bananas are a match made in heaven. Put them together in a pudding and you've got yourself culinary divinity.