Modern Australian

Recipe is suitable to freeze. You can use dried cannellini, haricot, navy or butter beans for this recipe. Note

You can buy artichoke quarters from most delicatessens. You could use steamed broccolini if artichokes are not available. If fresh broad beans are not available, buy them frozen. Note

We used a thick, caramel-flavoured ice-cream topping in this recipe. Note

Few can resist a perfectly roasted pork belly. This recipe is dead easy to follow and there is no reason why the result won't be crispy crunch crackling and succulent, tender meat that falls apart at the merest touch of a fork.

You can also make this salad with leftover barbecued chicken. Note

Crispy and delicious chicken and ham patties that are great in burgers or for a snack.

OK these can be a little fiddly, but we've used ready made wonton wrappers here so that makes things a little easier, and just as delicious. Your guests will be impressed!

Indulge your sweet tooth with this divine chocolate and raspberry tart. Filled with an oozy jam centre, one slice will send you to dessert heaven...

Use a mandolin or V-slicer if you have one, to finely shred the cabbage and slice the radishes. Note

Make your own hand-cut garlic and herb wedges from Australian Women's Weekly.

These little individual pavlovas are the perfect finishing touch to any meal with friends. You can experiment will all sorts of fruit toppings; berries are always a good choice, as are the more tropical fruits like mango and passionfruit.

A smooth, colourful and flavoursome zucchini, pea and corn purée from Australian Women's Weekly.

Freeze individual cooled patties in airtight containers for up to 1 month. Thaw overnight in the fridge; reheat in microwave or eat at room temperature. Note

A quick and easy before-school tummy filler. Add a bit of crisp bacon or even a few pan-fried mushrooms to the omelette, if you like.

Crispy and crunchy oven-baked parmesan chicken with a curly endive and olive salad.

Some mussels may not open during cooking. You do not have to discard these; just cook a little longer, or carefully prise the shell open with a knife. Note

Any leftover mashed vegetables can be used to make the tofu and vegetable patties, just be sure to use a total of ¼ cup (3 tablespoons) of mash along with the 2 teaspoons of rice flour. Note

The popular combination of chocolate and peppermint makes this an extremely more-ish cake. This cake can also be baked in a deep 20cm-round cake pan that has its base lined with baking paper. Bake in moderate oven for about 1 hour. These icings are known as glacé icings, and are sometimes also called warm icings. […]

Make this home-made zucchini relish to impress your guests; from Australian Women's Weekly.

This is such a useful little recipe, you can serve these crispy spiced fish pieces as a starter, main or as finger food to pass around at a party.

A rich oxtail stew with red wine and port; the perfect winter dish.

It is fine to use just 1 x 300ml carton (tub) of cream for this recipe. Make sure egg whites are only beaten until soft peaks form. If too firm, the cake is more likely to crack when rolling. Note

The frittata can be made a day ahead, and kept, covered, in the refrigerator. Note

Spice up your olives to make the perfect complement to your tapas evening.

Use a non-reactive stainless steel, enamel or glass saucepan for this recipe. Note

You need about 6 passionfruit for this recipe. Note

Anchovy and chilli lamb neck chops with creamy polenta from Australian Women's Weekly.

EQUIPMENT 30cm x 40cm (12-inch x 16-inch) rectangular cake board You can use butter cream instead of the vanilla frosting. We used a variety of different jubes to get different shapes. Note

Mediterranean-style baked lima beans from Australian Women's Weekly.

PASTRY For information on how to wash leeks, see page 112. Note

You can use canned cherries if fresh are not in season. Note

This rich mocha cake with coffee syrup is pudding-like, darkly sweet and entirely satisfying.

The piece of blade steak is also known as a “bolar of blade”, or just “bolar blade”; it is a shoulder cut. Beef silverside or rolled brisket are also suitable to use. Serve with spinach mash and steamed green beans. Not suitable to freeze. Note

We found the brown-skinned beurre bosc pears worked best for this recipe. Note

Unbaked pinwheels can be frozen for up to a month. Bake them straight from the freezer, adding about 10 minutes to the baking time. Note

Turkey drumsticks are available from poultry shops and most major supermarkets. Turn this recipe into a tossed salad by mixing the sliced turkey through the ingredients, rather than serving it alongside the salad. Note

This cute snail cake is perfect for a kids' birthday party at home or school - your children will love the cute little bugs.

Give your usual potato frittata a gutsy flavour kick by adding capsicum and olive. Serve it warm from the oven with a green salad or take it on a romantic picnic.

You can use bought lemon curd or lemon butter in this recipe or make your own. To make lemon curd, whisk 2 egg yolks and ¼ cup caster (superfine) sugar in small heatproof bowl until pale and thickened. Whisk in 1 teaspoon finely grated lemon rind and 2 tablespoons lemon juice, stir over small saucepan […]

This recipe is from the well-known Four Seas Restaurant in Elizabeth Street, Redfern. Billy kee chicken is one of the most popular items on the menu. Note

Let your creative juices run wild; use any lollies you like in the ice-cream, if they are large, roughly chop them. Make this a rocky road ice-cream sandwich by adding chopped turkish delight, dark choc chips, peanuts and coconut.

Rich chocolate tart topped with luscious fresh strawberries makes a fabulous dessert or afternoon tea treat.

Slathered with chocolate cream frosting, these divine little coconut chocolate cakes make an excellent afternoon tea treat.

This is a clever way to make sure your kids get their vegies. You could also use other vegetables in here too ­ try grated carrot, zucchini or capsicum. Note

Combining two of our favourite things, chocolate and hazelnuts, these incredible cookies are filled with an irresistibly creamy centre.

Use canned or packaged consommé for a good flavour, but if you prefer, use chicken stock instead. Note

The rich, earthy flavour of field mushrooms and the light, green taste of grilled asparagus are very different, but both pair beautifully with this anchovy dressing.

Perfect for packing, easy to share and full of flavour, this picnic cottage loaf is just crying out to be eaten on a blanket spread out on the grass.

Red capsicum dip is nutritious, tastes great and is very easy to make. Here, we've given you a spiced up Moroccan version. Serve dip with crusty bread; we used toasted pitta bread.

You can use a small game bird, such as guinea fowl, in place of the spatchcock in this recipe if you like.

Lemon balm tea is available from health food shops. Note

Deliciously lemony and topped with meringue, these divine cupcakes are best served still warm.

You can substitute ½ teaspoon ground turmeric for the saffron to achieve the right colour. Note

8cm x 25cm x 7cm (3¼-inch x 10-inch x 2¾-inch) bar cake pan deep 25cm (10-inch) round cake pan 45cm (18-inch) square cake board. Be careful when cutting the jubes as they tend to stick to the knife. To avoid this, dip the knife in hot water and dry it before cutting. Note

The flavour of fresh coriander and its seeds dominate this dish. You need to soak eight bamboo skewers in water for at least an hour before using to prevent them splintering and scorching. Note

A bright and colourful zucchini, eggplant and bean salad to lighten up your lunches and dinners.