An exquisite dish of chicken confit with spinach and pan jus from Australian Women's Weekly.

Make this delicious Italian-style broth with chicken & mushroom ravioli to impress dinner guests.

Store rolled up in baking paper in an airtight container in the fridge or freezer. Chia seeds are a gluten-free wholegrain that contain fibre, omega-3 fats and protein, they are very high in antioxidants, vitamins and minerals including potassium, magnesium and calcium. The seeds are available at health food stores and from large supermarkets in […]

This decadent dark chocolate mousse cake is delicately spiced with cinnamon and cardomom and topped with a tangy pomegranate syrup.

As an alternative to the Asian flavours used above, a glaze of orange, ginger and maple syrup also goes beautifully with this ham. Combine 1 cup maple syrup, 1 cup fresh orange juice, ⅓ cup orange marmalade, ¼ cup grated fresh ginger and 2 teaspoons finely grated orange rind in small saucepan; bring to the […]

Colourful and delicious roasted beetroot and red onion dip from Australian Women's Weekly.

Make sure the meatballs are completely submerged in the liquid during cooking. To freeze; complete recipe to end of step 2. 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 saucepan or microwave […]

Lusciously spiced and visually stunning, this dessert deserves a very special occasion on which to shine.

This boiled fruit cake is one of our favourites; it will cut and keep well and can be used for a wedding cake.

Sticky and delicious; make your own American-style pork spareribs with barbecue sauce.

This recipe can be frozen. Just complete the recipe to the end of step 2. Cool to room temperature. Spoon into freezer-proof 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%) […]

A hearty and wholesome Asian-style omelette with stir-fried beef and mushroom.

two deep 23cm (9¼-inch) round cake pans 25cm (10-inch) round cake board or serving plate Ice-cream cake and cookies can be prepared one day ahead. Store cookies in an airtight container. Use regular ice-cream for best results, high or low fat ice-creams are not suitable. Assemble cake just before serving. Use a serrated knife to […]

Add a little bit of bite to your regular chicken pot pies with these delicious curry versions. Best of all, leftover pies freeze beautifully and can be popped straight into the oven after you get home from work.

Relish can be stored in the refrigerator for up to 3 weeks. Relish can be used straight away. This recipe is quite spicy; for a milder version remove the seeds from the chillies or use less chilli. Note

These sausages with a difference make a great dish for a relaxed meal with friends, allowing you to serve something special that isn't formal.

Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze; thicken with cornflour just before serving. Note

Ask the butcher to cut the beef shank into 6 equal pieces for you, or you could use 6 x 300g (10 ounce) pieces beef osso buco. Dry red wine can be used instead of port. serving suggestion Serve shanks with risotto, mashed potato or soft polenta. Note

What a stylish wedding or engagement cake this contemporary tower of golden macarons would make! There is some time and effort involved but it's oh so worth it for this grand and elegant creation.

A hearty stew for cold winter nights.

Tender pumpkin and ribbons of zucchini are delicately flavoured with fresh sage to make this deep, layered vegetable lasagne.

Israeli couscous, also known as pearl couscous, is made of baked wheat rather than semolina (like the couscous from North Africa). Its granules are much larger (its size and shape is similar to a pearl) and it maintains its texture and firmness without sticking. It is available from most major supermarkets. Note

Just a few moments preparation in the morning and into the slow-cooker with this authentic and flavourful Mexican classic. Perfect for cold winter nights when something substantial is called for but you just don't have the time. Enjoy with rice and a glass of red.

Warm up on a cold winter's evening with this melt-in-your-mouth stew.

If you have a coffee machine, use it to make three espresso coffees, rather than using instant coffee; you need ⅓ cup coffee. Note

Undecorated truffle pops can be kept refrigerated for up to one week in an airtight container. If making ahead, melt a little extra chocolate to attach toffee. Truffle pops must be served within 2 hours of being decorated with toffee. Once decorated with toffee shards, the truffle pops cannot be refrigerated. Note

This gorgeous bird will take pride of place at your Christmas table this year. A delicious roasted almond stuffing, spiced cherries, and a smooth, savoury gravy complete this amazing turkey.

Celebrate winter citrus with these stunning, refreshing Bavarian creams. You'll need about 8 limes for this recipe.

A slow cooked beef that will melt in your mouth in a rich and herbaceous coriander curry.

Really, you can use just about any veges you fancy in this Indian vegetable curry, though including some root vegetables, something green and some chickpeas is a good place to start.

This Greek-style roast lamb with potatoes is meltingly tender after 8 hours in the slow-cooker, creating a truly divine Sunday family dinner.

This slow-cooker chicken with leeks and artichokes is succulent and gorgeous served on a bed of mashed potatoes and drizzled with the cooking juices.

Austalian Women's Weekly brings you this delicious veal stroganoff pies with carrot salad.

You can use 300ml carton of cream. Note

Lemon thyme has a delicate perfume that infuses the chicken as it slowly cooks down, creating a tender, aromatic dish.

Suitable to freeze at the end of step 2. You may need to order beef cheeks in advance from the butcher. Note

Serve thick wedges of this traditional pudding with custard or cream.

equipment 5cm (2-inch) square cutter 4 paper piping bags small stencils (see tips) small offset metal spatula 16 plain coloured paper cases 30cm (12-inch) square wooden cake board (page 208) Square paper cases are available in specialty food or kitchen shops, but we found round cases happily change shape to accommodate the square cakes. The […]

A rich stew of veal with parsley and capers from Australian Women's Weekly.

So tender, so sweet and so sticky - just try to resist these American-style ribs.

You can replace orzo with risoni if you like. Orzo, like risoni, absorbs cooking liquid. If the sauce is too thick, stir in a little extra water. If you make this dish in advance, you will need to add some water or stock when reheating. 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 saucepan or microwave on medium power (50%) until heated through. Tomato passata is […]

Get some super-tender pork falling apart on your fork.

Break up a few tablespoons of the frozen yoghurt and raspberry swirl with a fork for your toddler. Note

We used Cointreau, but you can use your favourite citrus-flavoured liqueur. Use orange juice instead of the liqueur, if you like. Note

Fragrant with spices and sticky with orange juice, this crisp-skinned roasted whole duck makes a spectacular centrepiece for a special dinner.

store Dip can be made 1 day ahead and refrigerated, covered. Note

To sterilize jars, wash the jars and lids in warm soapy water. Rinse well. Place jars in large saucepan and cover with water. Bring to the boil and boil for 10 minutes. Carefully drain water from jars; transfer jars and lids to a baking tray lined with a clean tea towel. Cover with a sheet […]

Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It is wonderful with pulled pork.

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.

Anchovy and chilli add flavour and spice to these delicious lamb chops, served with cavolo nero and smooth mashed potatoes.

Plump with fruit, this traditional cake is wonderful served with a pot of hot tea.

A chilli coriander jam that is packed to the brim with red-hot chilli spice and aromatic coriander.

Peking duck is Beijing's most famous dish. Traditionally, this dish is served with peking duck pancakes and hoisin sauce.

Hearty and meaty, these flavour-packed lamb and rosemary pies are perfect for a hungry family on a cooler evening or weekend. They'll taste amazing enjoyed straight from the oven.

Buy 200g (6½ ounces) muscatels for these cakes, use one-third in the cake mixture and the rest for decorating. Note

This is a mild curry. For more heat, serve curry with some sliced fresh red chilli to sprinkle as desired. You can serve this curry with naan bread and plain yoghurt, if desired. Suitable to freeze at the end of step 1. Note

For a delicious, warming winter meal, serve this creamy cauliflower and parsnip soup with hot rosemary bread.

Drambuie is a whisky-based liqueur infused with honey, spices and herbs. Soaking the fruit in the liqueur adds depth and richness to these divine cakes.

Chunks of spicy chorizo add flavour, texture and heft to this delicious chickpea soup.

Panettone trifle

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

Recipe is not suitable to freeze. Note

Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.

If you've never cooked a roast turkey before, or are just after a simple fool-proof recipe, then you're in the right place. Follow the instructions, and you'll have a perfectly cooked bird. Check the size of your oven and make sure you choose one that will fit!

Originating in southern Italy, tiella is a traditional Calabrian layered vegetable casserole.

Double digits at last! This ten cake by Australian Women's Weekly is colour galore. When cutting the jubes dip the knife in hot water, then dry before cutting to avoid sticking.

The ginger broth can be made ahead and kept, covered, for several days in the refrigerator, or freeze for up to six months. Note

With lots of chocolate and ice-cream, you won't put a foot wrong with this fun kids' cake! From The Australian Women's Weekly's 'Children's Birthday Cake Book' cookbook, it's sure to bring back fond memories.

Poaching whole pears in champagne allows the flavour of the wine to seep into the flesh of the fruit, so use the best quality champagne that you can afford.

A colourful lamb stew packed full of big flavours.

Split cake horizontally a third of the way from the top. Scoop deep holes out of cake using small spoon or melon baller. Pour white chocolate custard immediately into holes of cake. Note

This lemon-scented lamb casserole is full of the flavours of roasted winter vegetables, and is delicious served with creamy mashed potatoes.

Korma is a mild and creamy curry, and this chicken korma is perfect for those who like plenty of flavour but don't like too much spice or heat.

This decadent cake is packed full of the goodness of cherries, raisins and sultanas, then coated in a rich, dark chocolate frosting to create this divine dessert that's worthy of any celebration.

Honey and cardamom panna cotta with oranges, cream recipe, brought to you by Australian Women's Weekly

We used Grand Marnier in this recipe but you could use any citrus-flavoured liqueur you like. Serve warm with lashings of cream, custard or hard sauce.

Barbecued chicken with a fresh, herby, minted tomato salad is a weekend lunchtime winner.

Place the beef in a pan with chilli, lime, ginger and garlic, cover with water and simmer until tender. Drain the beef on a wire rack for about 15 minutes to allow it to dry completely. Corned silverside is beef that is first pickled in brine then cooked submerged in water with spices, herbs, etc. […]