Modern Australian

The same weight of prawns can be used instead of lobster. You will need about six witlof for this recipe. Note

Barbecued corn, broad beans and capsicum from Australian Women's Weekly.

A simple and yet splendid meal to serve up to guests at a dinner party. A bowl of aioli on the table will help finish the meal beautifully.

Not suitable to freeze. Not suitable to microwave. Note

It's a good thing these choc-caramel brownie ice-cream bars are so striking and delicious, it makes the fiddly bits worth it!

These indulgent cupcakes with choc mint crush are a delightful treat for any time of day.

Coffee slice filled with delicious coffee-infused custard topped with a glossy dark chocolate glaze.

Equipment – 1 x deep 20cm-square cake pan, 1 x deep 22cm-round cake pan, 1 x 30cm x 60cm covered cake board. Decorations 2 x 25g packets WONKA NERDS Rope 2 NESTLE Melts White Cooking Compound 2 blue NESTLE SMARTIES 2 ALLEN’S CHICOS, sliced thinly 1 ALLEN’S JAFFAS 1 ALLEN’S FRECKLES 2 ALLEN’S Ripe Raspberries […]

This decadent chocolate semifreddo dessert is easy to make for a quick rich treat to satisfy your sweet tooth.

Sweet and tangy pork cutlets - a great barbecued dish for the summer season.

This recipe makes 24 patty cakes. glacé icing Sift the icing sugar into a small heatproof bowl. Stir in the melted butter and enough of the water to make a firm paste (start with a little and add more if you need to). Meanwhile, half-fill a small saucepan with water. Turn the stove on and […]

If you don't have aioli to hand when you're making this prosciutto-wrapped prawns with bean salad recipe, you can add a teaspoon of crushed garlic to good quality mayonnaise to make your own.

We used a triple-cream brie cheese here, you can replace it with the more easily found blue-vein variety, if you prefer, but choose one that’s mild and very creamy. Note

We used blue-eye trevalla in this recipe, but you can use any white fish fillets. Note

Zucchini have a lot of water in them; squeezing the water out of the grated zucchini, prevents the sandwiches from getting soggy. For information about how to grate a carrot see page 121. Put the grated zucchini in a fine sieve over a small bowl. Use your hands to squeeze the liquid out. Use a […]

A delicious, quick and easy barbecue-flavoured roast.

Use yellow Candy Melts in place of tinted chocolate Melts if you like. Note

We might be cheating slightly here, but you can get very good quality canned soups these days and with the addition of bacon and crispy blue cheese toasts you have a dish that could pass for homemade.

An egg-based Italian dish with bacon, leek and potato from Australian Women's Weekly.

This delicious roast vegetable salad is scattered with tender risoni pasta and sweet currants to create a flavour-packed, filling vegetarian meal.

Store breadsticks in an airtight container for up to one week, re-crisp in the oven for a few minutes. Store the dip, covered, in the refrigerator for up to one week. Substitute poppy or cumin seeds for the caraway seeds. Note

Use a vegetable peeler to thinly slice the cucumber lengthways. Note

You will need about 1 bunch of rhubarb (use only the reddest stems) and 3 large pomegranates for this recipe. Note

A tasty side dish of beans with ginger, chilli and coconut milk from Australian Women's Weekly.

Risoni is a small rice-shaped pasta that can be served similarly to orzo or rice in salads and soups. This recipe is best made just before serving. Note

An exquisite tapas dish of warm orange and fennel olives from Australian Women's Weekly.

You will need to buy half a medium cauliflower and about 450g broccoli for this recipe. Note

The perfect baked potato should be salty on the outside and snow white and fluffy on the inside. You can also use russet burbank or spunta potatoes for this recipe. Pierce the skin of each potato to prevent it from splitting while in the oven. Wrapping the potatoes completely in foil results in a soft […]

Making the tapenade using a mortar and pestle will give it a lovely thick, yet smooth, texture. Try stirring a spoonful of tapenade into a pasta sauce or vegetable soup, spreading it on a slice of bruschetta or canapé base, or thinning it with mayonnaise for a dip or lemon and olive oil to flavour […]

Check with the butcher to make sure the tripe has been cleaned and blanched. We suggest you blanch the tripe again ­(see first step) ­before cutting it into pieces. You might have to order the tripe from the butcher in advance. Note

You can substitute scotch whiskey for the rye whiskey. Note

We all know that everybody likes parfait but with chunks of chocolate, nougat and a caramel sauce this is one parfait you'll be sure to love.

Preserved lemons, a dominant ingredient in North African cooking, are salted lemons bottled for several months; the flavour is distinctively perfumed. To use, rinse well and discard flesh, using rind only. You need to purchase a large barbecued chicken for this recipe. Note

Hearty and healthy vegetable soup with added risen for extra bulk will fill hungry bellies. Serve with warmed crusty bread rolls to mop up the very last drop.

A flavour packed crusted lamb rack roast dinner that will satisfy the entire family. We've served it here with creamy mash and steamed broccoli.

Change the fruit to suit your child’s taste. We’ve allowed ¼ cup of the snack per serving. Note

If kefalotyri cheese is unavailable, use parmesan cheese. Note

Strawberries can also be served with yoghurt or light sour cream in place of creme fraiche. Note

This passionfruit mousse makes a light and tropical change from the usual chocolate version. Tofu is the perfect ingredient here because it provides the amazing texture, and absorbs all of that delicious passionfruit flavour.

Turkey is so delicious that it's a shame to save it just for special occasions. Get smaller cuts of meat rather than the entire bird and enjoy the rich flavour all year round.

The beauty of the macaron lies in its versatility; they can be enhanced with all manner of exotic flavours and be equally delicious. Try these lemon and basil beauties for a grown up version of this most delicious sweet treat.

BUTTER CREAM Note

Try these sautéed mushrooms on toast instead of your usual full English this weekend. Not only are mushrooms full of B vitamins, selenium and iron, they bust out the free radicals, too. Plus, they taste great.

To some, these tasty morsels may simply be melted cheese on little toasties, but we know better. The robust and distinctive flavour of gruyère makes all the difference. Serve with piping hot bowls of soup.

Keeping time: 3 days. Note

Simple, healthy and packed with colour and flavour, this cauliflower and green olive salad is a tasty side dish, but also makes a great, light meal all by itself.

Healthy and delicious warm beetroot and lentil salad with pork sausages from Australian Women's Weekly.

Adjust the spice in this dish to suit your taste; we think the spicier the better! Team with a steaming bowl of rice and some bok choy for a complete meal that everyone will love.

This super cake turtle birthday cake is perfect for a kid's party at home or school.

There's something very satisfying about making your own jam, and this delectable spiced fig and apple jam will definitely satisfy your taste buds!

You need only small quantities of pineapple and rockmelon, so buy the smallest fruit you can find. Two passionfruit will supply the right amount of pulp. Honey yoghurt can be made a day ahead; store, covered, in the refrigerator. Note

Tangy dijon chicken, baby spinach and tomato wrap from Australian Women's Weekly.

A healthy and flavourful vegetarian brown rice salad with chickpea, pepita and kumara-potato salad.

Savoury, earthy mushroom cream sauce is gorgeous paired with these tender lamb steaks.

Store bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

Roasting mushrooms intensifies their flavour beautifully. For a burst of colour, add some truss tomatoes.

Icing stars can be purchased at cake decorating suppliers. Note

Traditional turkey stuffed with forcebeat and served with corn bread and candied sweet potato pie.