More than 1 hour

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

This Thai seafood soup will certainly warm you up, with plenty of herbs, garlic cloves and red chillies.

Temper the sweetness of caramel slice by adding a layer of delicious hazelnuts.

Similar to creme caramel, cinnamon flan has the same delicate custard base topped with a burnt sugar caramel, but with added spice.

The macadamia filling is similar to the more common almond frangipane.

You'll only need one slice of this dense, dark and rich chocolate mud cake to be utterly hooked, but you'll definitely want more. Just to be sure.

Burnt butter adds a gourmet edge to this delicious apple cake. Perfect for an afternoon tea-party, or just because you fancy something special on the weekend.

Make your own delectable fresh samosas filled with spiced potato and kumara, great for parties or an after-school snack.

Savour this flavoursome winter warmer brimming with capsicum, onion and tomatoes. This smooth, thick soup contrasts nicely with crunchy parmesan wafers.

A classic version of a classic dessert, you can leave the sherry out if you're cooking for all ages.

Make this chicken with honey and prunes tagine as sweet and sticky as you like it, the sesame and spices help cut through the sweetness and balance out the whole dish.

The caramel frosting has a cheeky burnt sugar edge that serves as the perfect pairing for this indulgent mud cake. It's an excellent teatime cake, and the perfect post-dinner dessert.

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

Deliciously creamy and packed full of the goodness of yellow split peas, this tasty dip is perfect enjoyed with veggie sticks or cracker as a afternoon snack or starter.

This crisp, biscotti-style chocolate almond bread makes a satisfying snap when you bite into it. Unless, of course, it's thoroughly dunked in your coffee first.

Sea salt, garlic and rosemary bring out the natural flavours of roast pumpkin and potatoes in this perfect, roast dinner side-dish.

We used Granny Smith apples for this pork loin with couscous and apples. To simplify making this recipe, ask your butcher to remove any excess fat and butterfly the pork for you.

Smooth and smoky roasted eggplant dip, also known as melitzanosalata, is delicious served as part of a Greek platter.

Conchiglioni is the ideal pasta for these ricotta and spinach stuffed pasta shells, but you can use cannelloni in its place.

You can add a small fresh chilli to each jar if you like your oven-dried tomatoes spicy. Egg tomatoes are perfect for this recipe as they don't have many seeds, but you can use any variety just make sure you choose ripe unblemished tomatoes.

If you're looking for some finger-licking chicken goodness, these crispy, salty, spiced pieces are the answer.

This elegant berry nougat cheesecake is dreamy, creamy and irresistible. Just the ticket for a fancy afternoon tea.

Studded with whole, poached pears, this vanilla pear and almond cake makes a spectacular centrepiece for any table. Serve while still warm with double or clotted cream for a delicious end to a meal.

A beautiful side dish for a Mediterranean dinner spread, these garlic and herb roasted tomatoes are wonderfully sweet and juicy.

Light, fluffy and moist, this divine mandarin, polenta and macadamia cake is packed full of flavour and is beautiful served sliced as morning or afternoon tea.

This lime and poppy seed syrup cake is topped with fragrant lime zest. Before you grate the lime, make sure it is at room temperature and roll it, pressing down hard with your hand, on the kitchen bench to bring out the oil in the peel.

Delicious crispy pork belly is ideal paired with fresh wombok, this crunchy salad is the perfect complement to the sweetly rich meat.

The perfect treat for those of us who prefer zesty flavours to overpoweringly sweet ones. With delicate meringue cases and a lemon cream cheese cake these delights are sure to impress.

Using your own spice mix for chilli con carne is a revelation if you've only used packet mix previously. Rich, spicy and full of flavour, this Tex-Mex-style chilli is perfect served on rice with sour cream.

A rich and intense beef stew from Trinidad that boasts five spices, as well as chilli, hot curry powder, ginger and garlic. Best to have some yoghurt or milk on hand!

This is a beautiful cake, the combination of tart quince, sweet blackberries, delicate sponge and crumble is unusual and exquisite. Quince and blackberry crumble cake is the perfect tea-time indulgence.

Soaked in orange syrup, this flourless orange polenta cake is delicious with a dollop of whipped cream or yoghurt. If you want to kick it up a gear, stir one tablespoon of brandy into the syrup just before you pour it on the cake.

This traditional Cornish lunch dish is the ultimate comfort food with a crisp, golden crust surrounding a hot potato and meat filling.

Rich and smooth kumara and coriander soup is a great way to warm up at lunchtime. The freshness of the herb balances the natural sweetness of kumara.

Sweet, dense and oozing with sticky golden syrup, this gorgeous steamed pudding is perfect served warm with a dollop of cream or ice-cream for an indulgent weekend treat.

A true American classic, pumpkin pie is traditionally served at Thanksgiving and Christmas. Sweet and spiced with cloves, cinnamon, ginger and all-spice, this pie is at it's best served with a dollop of cream or a scoop of ice-cream.

The filling for these delicious little chicken and mushroom pot pies can be made a day ahead, meaning you just have to pop the pastry lid on and bake them when you're ready to eat.

Make your own tomato chutney to go with bread and cheese platters. Truly, the greatest cheese sandwich you'll ever eat is one slathered in homemade chutney.

The raspberry and almond cake can be made a day ahead, then split and fill the cake with mascarpone cream on the day of serving.

Rich, crunchy, dense and caramelly, this upside-down chocolate caramel nut cake is a slice of pure indulgence. Perfect with coffee as a special afternoon tea, or served up to celebrate a birthday.

Just as yummy as a pumpkin scone, and more useful for breakfast on the go or lunch-boxes. A delicious variation to this rosemary pumpkin bread is to add 100g crumbled soft goat cheese or crumbled soft blue cheese to the pumpkin mixture.

There's nothing better than the smell of freshly baked bread, except for the taste. Bring the restaurant to your home with freshly baked dinner rolls.

There's something therapeutic about making your own puff pastry. The process of rolling, buttering and folding is important to create light flaky layers in the pastry and at the end you get to eat delicious Danish pastries.

The perfect hot and spicy chicken for the barbecue, peri peri chicken is tender, juicy and bursting with flavour. Once you've tried chicken the Portuguese way, you'll never go back.

The perfect balance of sweet and tart, this delicious candied orange peel recipe can be included in desserts, cakes and savoury dishes like tagines.

If there's a single dish that sums up childhood for many of us, it's spaghetti and meatballs. It's so ingrained in our culture there are even songs written about this dish. Reconnect with an earlier you, sit down with a big bowl of spaghetti and meatballs.

The perfect combination of sweet and zesty, this shimmering marmalade is beautiful spread on toast for breakfast or given as gifts to loved ones.

This curry is a good introduction to the taste of Thailand; not too hot and full of flavour.

Warm your body and soul with this beautiful chicken and vegetable soup - perfect for family dinners on those cooler evenings.

This famous Viennese cake was originally made in 1832 by the grandfather of Eduard Sacher, founder of the Hotel Sacher, for the court of the Empire's Prince Metternich. The secret recipe was handed down to Eduard, who is responsible for popularising it on the hotel's menu.

Sweeter than green but more robust in flavour that yellow or orange, red capsicum makes a wonderful soup. The simplicity of this red capsicum soup recipe lets the main ingredient shine.

This very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

Packed with even more flavour than a lemon tart, this baked passionfruit tart is perfect for a mid-afternoon pick me up.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

This dish is sophisticated enough to serve at a dinner party.

A traditional, German rye bread, pumpernickel has a strong flavour and unique texture. Most often served here in tiny squares as a canape base, freshly made pumpernickel is softer and can be used for open sandwiches or served with soup.

Start your day on a zingy note with this marmalade that uses ginger to liven up your breakfast table.

This chutney-style fig and apple relish is wonderful served with cold meats, cheese, salad or as part of a ploughman's lunch.

Sweet and tart all at the same time.

An enduring classic, these little French-style strawberry tarts are given a boozy lift with the addition of Grand Marnier.

This recipe is also dairy-free. Note

Equipment: deep 22cm (9-inch) round cake pan deep 15cm (6-inch) round cake pan 30cm (12-inch) round wooden cake board 15cm (6-inch) round wooden cake board medium offset metal spatula 3 wooden skewers. Note

Prepare for your kids' party to takeoff with this aeroplane runway cake! From The Australian Women's Weekly's iconic 'Children's Birthday Cake Book' cookbook, it's perfect for a six-year-old's birthday.

Bring a bit of Italy into your home with this gorgeous take on a traditional cake.

You will need to grate about 2 large carrots for this recipe. Note

Equipment: two 12-hole (1-tablespoon/20ml) mini muffin tins two 8cm x 26cm (3¼-inch x 10½-inch) bar cake pans 30cm x 47cm (12-inch x 18¾-inch) rectangular prepared cake board piping bag fitted with 2mm (⅛-inch) plain nozzle Leave one bar cake whole, cut the other into two pieces, as shown. Note

Loaf can be stored in an airtight container for up to 3 days. Note

A twist on a French classic, l'oeufs à la neige, our soft meringues are topped with blackberry fool.

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Keep the icing that’s not being handled, wrapped tightly in plastic. If logs don’t stick together during rolling, brush sides of logs with a little water. The tent […]

Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a slight berry taste; even the skin is not as bitter as other citrus. Note

Be sure to remove skewers before cutting and serving cake. This cake is not difficult ­it is, however, time consuming. Note

It’s important that the base of the bowl containing the lemon curd does not touch the simmering water. Plain un-iced sweet biscuits produce the perfect texture for a cheesecake crust, having an almost nut-like crunch. Note

It is fine to use just one 300ml carton of cream for this recipe. You can make the pastry using a food processor. Process flour, ground macadamias, sugar, salt and butter until coarse breadcrumbs, with motor running, add water. Process until dough comes together. As the pastry is very short, it’s important to refrigerate it […]

It's a chicken casserole like no other; big flavours from mustard, thyme, and white wine define this dish.

Yummy Mexican wraps with tender spiced beef strips, chilli beans, shredded lettuce and coriander.

A perfect grilled porterhouse steak atop a pile of creamy blue cheese mash served with delicious caramelised red onions.

Cook vegetables slowly to prevent them blackening before they have softened. Before adding lamb to the grill, increase heat to medium-high. Note

Delicious roast chicken, just like your grandmother used to make it.

It is important to slice pears as thinly as possible; if the slices are too thick, the cake will sink in the centre. Note

Merguez sausages, from North Africa, are traditionally made with lamb and seasoned with garlic and hot spices. They can be found at most delicatessens and sausage specialists. Golden beetroots have a slightly sweeter flavour than the purple-red variety and can be found at most greengrocers. When trimming the beetroots, leave a little of the stalk […]

equipment two deep 18cm-round cake pans 20cm-round covered cake board (page 110) decorations 24 ALLEN’S Strawberries & Cream 6 caramel ALLEN’S Milk Bottle Mania 12 ALLEN’S JAFFAS pink edible glitter dust 1.6 metres ribbon, approximately paper scrapbooking flowers Note

This recipe is not suitable to freeze. Note

This recipe is not suitable to freeze. Note

You need two large (460g) overripe bananas to get the amount of mashed banana. If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

This cake will keep in an airtight container at room temperature for 2 days, in the fridge for 1 week, or in the freezer for 2 months. Note

Vindaloo curry paste can be made up to a week ahead and kept, covered tightly, in the refrigerator. Making this dish a day ahead helps intensify the flavours. Note

This cake does not actually contain the sweet wine called Madeira. Its name is derived from the fact that it used to be served with a small glass of Madeira for afternoon or high­ tea in Victorian England. Note