Modern Australian

Warmly spiced and studded with ginger and macadamia nuts, these coconut and lime puddings are lovely served warm with a dollop of cream or ice-cream.

There's nothing yummier than wiping up the last juices from garlic and chilli prawn with a slice of fresh, crusty bread.

Fast and easy stir-fried vegetables with chilli and cashew nuts.

We used cannellini beans in this recipe but you could use any white bean you like. The lemon juice and zest add a delightfully fresh note to this moreish dip.

You can add grated lemon rind to the parmesan crumbs to add extra zest to these lamb cutlets if you like.

A fun and fishy cake that is perfect for a three year old's birthday party.

Crunchy lettuce wedges with a sweet and sour lemony dressing from Australian Women's Weekly.

To make a cross pattern on the tarts, dust tarts generously with sifted icing sugar, then carefully heat a metal skewer over a flame (from a gas-stove top or a cook’s blowtorch). Sear a cross pattern into the top of each tart with the heated skewer before serving. Note

Dill yoghurt dressing is the perfect accompaniment to this delicate poached trout.

Fierce and tangy, this chilli lemon marinade works beautifully with chicken, pork and firm white fish such as blue-eye.

You could use peach slices in place of raspberries and peach liqueur rather than strawberry when making this delightful party drink if you like.

A closed 25cm (10-inch) springform pan can be used to make this cake. Once the toffee is processed with the mint leaves, it will become sticky and must be used immediately. Note

Spiced yoghurt adds perfumed creaminess to these peaches caramelised in brown sugar. Caramelising the peaches deepens their natural flavour.

Make the lime and mint granita at the last minute ­ it will melt quickly if left waiting. Cut the top and bottom off each orange and grapefruit, cut down the side following the curve of the fruit, to remove the rind and white pith. Segment the fruit over a plate or bowl, cutting between […]

Top the cake with cachous or chocolate sprinkles instead of the curls, if you prefer. Note

Crab meat is available from fish markets and the seafood section of some major supermarkets. Note

If you can’t find wattleseeds, substitute with ground coffee. Note

Lemon juice gives this cream of chicken soup a citrus lift, cutting through the richness of the soup.

Dukkah is a Middle Eastern spice blend containing toasted nuts and seeds. It is usually based on hazelnuts, spices and sesame seeds, and teamed here with roasted garlic yoghurt it will make your lamb cutlets sing.

This soup makes a fantastic meal for winter nights.

Give your traditional shortbread a twist with this chocolate pistachio shortbread recipe from the Women's Weekly! Delicious as an afternoon tea treat, or wrapped in cellophane for homemade Christmas food gift.

Mint and orange combine to flavour this amazing glazed tropical fruit salad. If you like, serve with a dollop of creamy coconut ice-cream for an indulgent summer treat.

Not suitable to freeze. Not suitable to microwave. Note

Watermelon and mint granita, a semi-frozen dessert originating from Sicily.

You can drizzle each fig with a little vincotto or aged balsamic vinegar before grilling to add a piquancy to the finished dish.

Roast lamb is an all-time family favourite, and for good reason. This delicious version will satisfy the gluten-free, paleo, low-carb, or just plain hungry.

Tangy and fragrant Vietnamese pork steaks with noodle salad from Australian Women's Weekly.

There's nothing like a cocktail to get a party going, and these frozen mango daiquiri are so yummy they could double as dessert.

Mother's Day, Father's Day, Saturday, any day is the right day for pancakes with three toppings for breakfast, brunch or even lunch.

These honeycomb cream cupcakes are a proper indulgence, a moist, spiced cupcake topped with whipped cream and shattered Violet Crumble bars.

These chocolate ginger mud cakes with their gorgeous gum nut decorations are easier to make than you'd think. Perfect when the occasion calls for a bit of stylish Australiana.

Barramundi is perfect for this fish on polenta with dill gremolata, as it's strong enough to handle the gremolata without dominating the overall balance of flavours.

A proper, finger-licking chilli salt prawns recipe brought to you by Australian Women's Weekly

These smoked trout tarts with peas and dill make a great lunch. If you'd like to make finger food sized versions for a party, just quarter the filo sheets at the beginning, use a mini-muffin tin and cut the cooking time to 10-12 minutes.

A bright and colourful dish with lamb cutlets, char-grilled vegetable salad and a chunky pesto.

These heavenly cinnamon and sour cherry macarons are definitely for the grownups. In order to get the pretty 'feet' effect along the bottom of each macaron, make sure you leave them to dry out completely before baking.

These rich and boozy dark chocolate truffles are rudely rich and delicious. They make a perfect after dinner treat, just for when you thought you couldn't eat another bite.

Super simple and seriously zesty, this lemon and lime rice salad makes an excellent side dish for lunch or dinner.

Richly spiced, the combination of brown sugar, golden syrup and buttermilk makes this ginger cake moist and delicious.

You can use just one 300ml carton of thickened cream for this recipe. Whoopie pies are best eaten the day they are made. Note

These spicy chilli marinated prawns served with and aïoli dressing make a great lunch or starter for a special dinner.

You can serve this delectable cherry and white chocolate ice-cream already sliced and in bowls, or bring to the table still whole and studded with sparklers.

Pre-order a boned duck from your local poultry shop or from the poultry section in your supermarket. A 2kg duck, once boned, will weigh approximately 900g and is the correct size for this recipe. You need eight 10cm bamboo skewers for this recipe. Note

Roasted blueberries with brie makes a great starter, or buffet dish. You can bake a whole brie for 30 minutes in a medium hot oven if you prefer a warm dish for sharing.

a carnival of cakes to delight your guests ­ you could also personalise each cake with the name of the birthday child Tint each portion of butter cream with each of the colourings. Using a fork as a handle, spread top and side of each cake with a different coloured butter cream. Arrange balloon cakes […]

These adorable wedding cake cookies make great party favours for guests, or as a sweet treat for a wedding shower.

To make the ground walnuts, place nuts in a mini food processor or blender, process until fine. Note

If there is not enough oil in the mixed vegetable antipasto to make ⅓ cup, add olive oil to make up the required amount. Note

Patties can be prepared several hours ahead. Keep covered in the refrigerator. Cook as required. Note

You can use any type of sliced bread. Note

Tender, juicy peppered steak with a ripe tomato and rocket salad makes a fabulous, relaxed meal for dinner with friends.

Hot, oozy and deliciously spiced, these cheese fritters with fresh mint salsa are perfect for handing round at a party. Just make sure you have napkins on hand for your guests.

If you love a bit of confectionary nostalgia, you'll adore our choc-mallow wheels recipe.

The polenta and dressing can be made a day ahead; refrigerate, covered. Vegetables can be cooked a few hours ahead; keep wrapped in a damp cloth in the fridge. Note

A healthy and warming winter vegetable sauté with prosciutto and hazelnuts.

Frozen yoghurt can be made up to 3 days ahead; keep tightly covered with foil in the freezer. Note

A healthy warm bean and lentil salad drizzled with vinaigrette from Australian Women's Weekly.

A sophisticated and elegant dish that can be served as a starter or as a very light lunch or main.

To keep the glossy finish to the frosting, the cake needs to be frosted no longer than 1 hour before serving. The frosting soon dries out, resembling cooked meringue. Note

Picnic noodle cake can be prepared a day ahead. Keep covered in the refrigerator. Note

Honeycup mustard is available from some supermarkets, delicatessens and butchers. If you prefer, you can simply combine dijon mustard with honey in the proportion of 1 tablespoon dijon to 2 tablespoons honey. Note

The mixed spice gives a unique aromatic element to this cake, which is kept deliciously moist with the addition of yoghurt.

There is nothing quite like taking a freshly baked loaf out of the oven. We've gone with the fancy plait here, but all you need is a basic recipe and you can explore all sorts of variations like the ones we've detailed below.

Chermoulla is a marinade of fresh and ground herbs and spices often used in the cooking of North Africa. This tender chermoulla lamb is gorgeous served with chickpea salad and pitta bread.

deep 20cm (8-inch) square cake pan 20cm (8-inch) square cake board (page 334) 30cm (12-inch) square cake board (page 334) You’ll need to buy an 80g (2½-ounce) packet of ice-cream wafers, as there will be some breakages when you line and make compartments in the jewellery box. The cake can be completed at least two […]

Ask your butcher to dice the veal shoulder. Veal is suitable to freeze. Note

Equipment 26cm x 35cm baking dish ruler 30cm x 40cm covered cake board (page 110) Board shorts can be completed a day before the party. Note

EQUIPMENT 30cm (12-inch) round cake board, plastic sandwich bag, oven trays test kitchen tips If using butter cream instead of the chocolate frosting, you will need two quantities of chocolate butter cream . Use a variety of chocolate bars – such as Flakes, Violet Crumbles or Tim Tam biscuits – for the campfire logs. The […]

Any tart fruit makes an excellent base for a meringue pie, including pineapple and passionfruit, both of which would make delicious substitutes for the citrus we've used here.

While your perfectly cooked steak is resting to its tender conclusion, quickly throw together this fried tomato and chilli sauce to go with. A side order of greens and you have a complete, healthy and low carb meal.

Teaming sweet flavours with salt is not a new discovery, but in recent years the combination of salt and caramel has worked its way from the culinary elite to mainstream tastes. And a good thing, too.

This apple pie can be made two days ahead and refrigerated, covered, but pastry will tend to soften a little under the apple. Note