There’s no need to cover the pudding steamer with foil or a lid because it is covered when the lid is placed on the cooker. Note

This cake needs to be made at least a day ahead. Or, up to 2 days ahead; store, covered, in the refrigerator. Note

Moist and buttery.

To make chocolate curls, run a cheese slicer down the back of a slightly warmed block of chocolate. For smaller curls, run a vegetable peeler down the side of a block of chocolate. Note

Sago and tapioca, while similar, are not the same and can’t be substituted for each other. Sago may be found labelled as `seed tapioca’ on some packets. It is available from most health-food stores and supermarkets. Note

You will need about two bunches of rhubarb for this recipe. To spread the second layer of cake batter over the crumble, without mixing the two, dollop the batter into each corner first, then gently spread the batter toward the centre. Note

Fragrant and delicious spicy coconut lamb curry with potato and eggplant.

A hearty cassoulet with delicate chicken breast and merguez, a spicy North African sausage.

Pears, parsnips and red onion have a natural sweetness that is enhanced on roasting. This sweet flavour balances beautifully with pork’s creamy, fatty texture making it the perfect pairing. It’s the same reason apple works so well as an accompaniment with pork in all its forms. Note

A traditional Sunday dinner dish in the French countryside that literally means, 'chicken in a pot'.

You will need about 3 large overripe bananas for this recipe; mash 2 of them for enough mashed banana. Note

Tender pork loin stuffed with capsicum and ciabatta crumb and served with a rosemary gravy.

Equipment: 35cm (14-inch) square wooden cake board Smoothing tools pasta machine 1.4cm (¾-inch) and 4.5cm (1¾-inch) perspex measures vinyl mat fine artist’s paint brush stitching tool alphabet cutters paper piping bag. Although this cake is a labour of love, it’s worth every bit of effort. The strips of icing can be made by rolling the […]

This deliciously tender slowcooked spiced chicken in coconut sauce from Australian Women's Weekly.

Not suitable to freeze. If you have one, try using a mandoline to cut the potatoes into paper-thin slices, otherwise, use a very sharp knife. We used a merlot-style wine in this recipe. Note

If you don’t like heavy fruit cake, this light fruit cake may just hit the spot. Note

This cake can also be made in a deep 18cm (7¼-inch) square cake pan. Note

This recipe is cooked in a slow cooker on low over 8 &frac12 hours. Note

To tell if a peach is ripe, look around the stem of the peach, the absence of green skin plus a strong peach aroma indicates ripeness. If the skin is slightly green, it is not ripe. If peach stones are difficult to remove, leave them during roasting, they will come out more easily after cooking. […]

Pulled beef, or pork, comes from pulling extremely tender pieces of meat apart­ rather than cutting it into slices usually with two forks, which separates the meat into strands. Low, slow cooking is required to produce meat tender enough to pull apart into pieces. Note

Swiss brown mushrooms, also known as roman or cremini, are light-to darkbrown in colour with a full bodied flavour. Store on a tray in a single layer, covered with damp, absorbent paper and keep where cool air can circulate around them. Note

Equipment Deep 15cm (6-inch) square cake pan 25cm (10-inch) square prepared cake board If the icing is set on the cake, you can attach the roses using a tiny dab of apricot jam. The ribbon is easier to tie around the cake if the icing is set. The cake can be completed about three days […]

Equipment: Deep 30cm-round cake pan 2 x 20cm x 30cm lamington pans 2 bamboo skewers 3cm, 4cm, 6cm and 9cm-round cutters 40cm x 1m prepared cake board Decorations 3 rainbow sour straps, cut yellow strips from strap Note

Use crisp, crunchy fresh water chestnuts for this recipe if they are in season; frozen fresh water chestnuts also can be found in many Asian grocers. About 5-medium sized chesnuts are needed for this soup. Note

A classic hearty chicken stew that originated in southern Louisiana.

Equipment 25cm (10-inch) round cake pans 35cm (14-inch) round wooden cake board Smoothing tools 2cm (¾-inch), 1.5cm (¾-inch) and 1cm (½-inch) round cutters fine artist’s paint brush We used the end of a 1cm piping tube to cut out the smallest dots. What a fun cake this is to have at a party -­ a […]

The cake pops are fiddly to make, but are well worth the effort. We used little sugar roses, bought from the supermarket, to decorate the wedding cakes. Note

A rich, fragrant and warming slow-cooked lamb and eggplant curry that will melt in your mouth.

Suitable to freeze at the end of step 3. Note

Equipment 30cm (12-inch) round wooden cake board 15cm (6-inch) round wooden cake board Smoothing tools 3cm x 3.5cm (1¼-inch x 1½-inch) scalloped cutter 3 wooden skewers 2 paper piping bags Tape measure Fine artist’s paint brush 2.5cm (1-inch) perspex measure Tweezers Pale minty green and soft dusty pink blend together for a sweet old- fashioned […]

Pork neck is a moist, tasty cut which pot-roasts really well. This is an easy way to cook; make sure the pan you use has a heavy base for even cooking and a tight-fitting lid. Note

We used the firm, non-astringent persimmon variety (fuji fruit) in this recipe. Note

Thai basil, also known as horapa, is available from greengrocers and Asian supermarkets. To freeze; pack into freezerproof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. Note

To freeze; complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a large saucepan, then continue from step 4. Note

An exquisite, slowcooked Greek-style dish with dill and lemon lamb shoulder.

Equipment Deep 15cm (6-inch) round cake pan Deep 23cm (9¼-inch) square cake pan 15cm (6-inch) round prepared cake board 30cm (12-inch) square prepared cake board 2 medium piping bags fitted with medium plain tubes Tracing wheel 3 bamboo skewers Use any leftover butter cake mix to make cupcakes. The decorated cake can be completed two […]

This cake is good for a younger child’s birthday. Use any colours you like. Equipment 32cm (13-inch) square wooden cake board 18cm (7-inch) square wooden cake board Smoothing tools 4 wooden skewers Paper piping bag Tape measure Plastic ruler Pizza cutter Fine artist’s paint brush 5cm (2-inch) round cutter 4cm (1½-inch) round cutter 2cm (¾-inch) […]

The beef can be cooked in the oven, if you prefer. Preheat oven to 180°C (160°C fan-forced) and cook, uncovered, for about 1 hour. Note

Use a serrated knife to cut the cakes. These cakes will keep in an airtight container at room temperature for four weeks; the toffee will soften after a few days, depending on the weather. Note

Tender lamb forequarter stuffed full of exquisite Mediterranean flavours.

If japanese curry powder is unavailable, any mild flavoured curry powder can be used. Note

This tomato chilli jam is deliciously versatile ­use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers. Note

The baking paper strips are used to help remove the cheesecake from the steamer once it’s been refrigerated overnight. Place the steamer upside down on a serving plate, gently pull on the paper strips and the cheesecake will ease away from the side of the steamer. Note

Fresh coconut can be shaved into long flakes using a vegetable peeler. Note

Delicious sweet and spicy Asian-style ribs are great for summer barbecues and dinner parties.

Cook a double or triple batch of these quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. Note

Slow cooker: suitable to the end of step 2. Pressure cooker: suitable to the end of step 2. Not suitable to freeze. Note

Delicious rich and hearty European goat and capsicum stew from Australian Women's Weekly.

Coq au vin is a traditional French dish of chicken braised in red wine, mushrooms, garlic and shallots.

Ask the butcher to cut the rib racks into pieces that will fit your slow cooker. Note

Equipment: 30cm (12-inch) round wooden cake board pastry brush 1 quantity sugar syrup smoothing tools stencil medium offset metal spatula 6 wooden skewers 2 x 18cm (7-inch) round wooden cake boards fine pearl-headed pins straight-sided metal scraper paper piping bag small shallow bowls 3 lengths 18-gauge floral wire wire cutters Black and white may be […]

Italian sausages are coarse pork sausages generally sold in plump links. They are usually flavoured with garlic and fennel seed or anise seed and come in two styles, hot (flavoured with thai red chilli) and sweet (without the added heat). They are available from speciality butchers and delicatessens. Note

The king of curries, the fiery Indian vindaloo, is from the former Portuguese colony of Goa. The name is derived from the Portuguese words for vinegar and garlic, the dish’s primary ingredients. Jars of vindaloo paste are available in supermarkets, however, some commercially prepared curry pastes can vary in heat and flavour. Add less than […]

You can peel the potatoes in advance and leave them in a bowl of cold water so they don’t go brown. Once they are sliced, assemble the dish immediately. Don’t stand the sliced potatoes in cold water or you will wash away their natural starch, which thickens the sauce. Note

When they’re in season, this pudding also works well with quince. Prepare 4 small quince (800g) as for the pears in step 1, cooking them for 30 minutes until softened. Note

We used a chardonnay-style wine in this recipe. This recipe is not suitable to freeze. Note

Persian lamb and rhubarb stew

You will need to cook 350g pumpkin for the amount of mashed pumpkin required in this recipe. Note

This pudding recipe is suitable to freeze. Note

An uncomplicated Asian-style sweet and sour chicken soup packed to the brim with delicious flavours.

Stand the beef at room temperature for 1 hour before cooking. Salsa can be prepared a day ahead, keep, covered, in the refrigerator. Note

Equipment 18 x 30cm cake pop sticks; large square styrofoam block; 2 paper piping bags. Use any firm-textured cake to make cake pops ­ mud, fruit, coconut or butter cakes all work well. Leftover Christmas cake or pudding are real winners as they’re usually moist. Cake pop sticks (also sold as `lollypop candy sticks’) are […]

Tender roast lamb with a fragrant herb rub and burghul salad.

Reserve some of the feathery fennel fronds to sprinkle over the soup at serving time. Note

Clarissa the cow is out in the paddock, eating the flowers and generally getting into all kinds of mischief. Note

Ginger wine, a beverage that is 14% alcohol by volume, has the piquant taste of fresh ginger.You can substitute it with dry (white) vermouth, if you prefer. Any type or combination of glace fruit can be used in this recipe. Note

You can turn this into an ‘eggless processor fruit cake’, if you like. Omit the eggs, and increase the golden syrup by 1 tablespoon to ⅓ cup (155g). The cake doesn’t keep quite as well without eggs, about 5 days, but will freeze for 3 months. Note