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.

Nothing says decadence quite like a platter of fresh oysters. Drizzle them with these three fresh, fragrant and delicious Asian inspired dressings and watch them disappear.

Crispy wonton wrappers make a great base for all kinds of toppings, here we've used smoked trout and horseradish.

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.

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

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.

This creamy and lemony dip is delicious and dead easy to make. You can adjust the lemon juice and garlic to taste.

Tasty little pork filled lettuce cups make a great starter; or serve them up as part of a banquet meal.

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

These healthy Middle Eastern spiced vegetable kebabs combine sweet, dense kumara with juicy beetroot to create a flavour sensation that will keep you coming back for more!

Paired with crisp apple slaw, these juicy sliders will have your guests drooling.

Soft and savoury, the light allium flavour of leek makes for a particularly toothsome quiche.

An exquisite and nourishing dish of salmon tartare on lentil salad served with fresh bread and lemon wedges.

You could use whole, cleaned whiting for this recipe if you prefer, just extend the cooking time a little to compensate.

This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.

There are few platters more impressive than those piled high with fresh, local seafood. Finish off the jewels of the sea with delicious dipping sauces; serve with chilled white wine, or go all the way with a bottle of bubbles.

This salad could hardly be simpler, but the combination of shredded chicken, fresh figs and bitter leaves makes for a quietly spectacular dish.

Do not overwork the dough or it will toughen. Note

Tempura batter is so light and crisp; this Japanese cuisine is perfect for getting that delectable crunch to your veggies.

You can use white balsamic vinegar instead of the champagne vinegar. Chervil is a delicately flavoured herb with anise overtones and a soft feathery texture. You can use coarsely chopped flat-leaf parsley instead. Note

This gorgeous five star starter will impress even the most fussy guests.

Sashimi-grade fish must be impeccably fresh and prepared using extremely strict standards of hygiene as the fish is to be eaten raw.

You can use 1½ cups (240g) of fresh or thawed frozen corn kernels instead of canned if you prefer. Note

For a sophisticated Japanese entrée, try this sashimi dish served with fiery daikon, toasted nori and black sesame.

The perfect French sharing platter: croûtes with beef and horseradish cream.

You can warm the tortillas in the microwave oven; follow the instructions on the packet. Note

Reserve some of the fronds from the fennel before slicing and sprinkle over the pizzas to serve. You can use sour cream instead of crème fraîche.

Spice up a platter of plump oysters with cucumber and piquant mirin dressing.

Soup can be frozen at the end of step 2. Large canned butter beans are also known as lima beans, any white beans can be used. Note

Leave out the anchovies, if desired. Instead of a poached egg, add sliced cooked grilled chicken breast to create a chicken ceasar salad. Note

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if you can’t find orecchiette pasta, replace it with penne. Note

There's no need to resort to fast food on a busy night when there are healthy recipes that are as fast and simple as this pea and pesto soup.

This spicy beef and mushroom soup will warm you up on a cold winters night.

There are fewer things more delicious than char-grilled seafood with herby garlic butter.

Oysters always make a wonderful starter or shared platter for parties, try serving up half natural and half dressed with our pickled lemon dressing.

It is easier to place all ingredients on a platter, so guests can assemble their own pancakes. The duck and pancakes (found in asian food stores) are best heated just before serving. Note

Plump scallops turn this creamy fennel and potato soup into something really special, the perfect starter for a winter dinner party.

You can dot these delectable little tarts with torn brie before baking if you like.

Silky smooth leek and potato soup becomes something special when finished with plump scallops and caramelised leek.

Save any leftover garlic oil to drizzle over scrambled eggs or to use in a salad dressing. Any remaining kaffir lime leaves can be frozen for another use. The soup will thicken on standing because of the rice. To prepare this soup ahead, follow the recipe up to the end of step 3, continue with […]

Draining the tofu is an important step to ensure there isn't too much moisture while deep frying. The result is delicious, golden, crispy tofu bites.

This delicious grilled scampi dish makes a great starter for a dinner party, or other special occasion or celebration.

Funnily enough, the artichoke is actually a variety of thistle. The silky smooth heart of this plant works wonderfully when marinated and served as part of an anti pasta platter.

The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese. Note

This salad is at its best served straight after cooking the prawns. Note

Basil and feta stuffed capsicums, capsicum recipe, brought to you by Australian Women's Weekly

Crispy snow pea, prawn & avocado salad is perfect for a summer entertaining lunch.

Serve these spicy, Asian-inspired sticky prawns on betel leaves for an elegant, mouth-watering canapé.

Baked brie and asparagus tartines make a dish for a celebratory lunch. If you're looking for some variety, you can replace the asparagus with honey and thyme.

The classic combination of ricotta, spinach and tomato works beautifully in this light dish.

Mozzarella can be substituted for the bocconcini; stand 30 minutes before serving. Note

Fermenting soybeans with salt and a particular fungus knows as kōji results in this traditional Japanese soup known as miso. It provides a base with an incredible depth of flavour for soups such as this one.

Use bought small (15cm) pizza bases if you like. Note

To remove seeds from pomegranate, cut in half crossways. Hold one half over a bowl, firmly tap on the skin with a wooden spoon or rolling pin, the seeds should fall out into the bowl. Any sashimi quality fish will work well. Note

Hot and sour (tom yum) soup is a classic Thai soup that is, as the name suggests, spicy and sour. Made well, it is a bracing and nourishing dish with strong yet perfectly balanced flavours.

A healthy and delicious Japanese starter or side dish of teriyaki snow peas and snap peas.

Create a Chinese sensation.

Delicious chicken tenderloins with a tangy coconut and peanut sauce.

Trim the edges of the lettuce leaves with kitchen scissors to make them look neater. Hold lettuce, cored end up, under cold running water. The water will get between the leaves, making them slip off easily and intact. Note

Smoked salmon can be used instead of trout, if preferred. Note

Soak 12 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Note

These delicious seafood fritters channel the flavours of an Asian street food market. Packed full of juicy prawns and fragrant coconut, they go brilliantly with a sweet and spicy dipping sauce and fresh salad.

Chimichurri is a spicy marinade and dipping sauce often served with grilled meat; it is popular in many Latin and South American countries, especially Argentina.

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated lamb skewers. With a Greek salad and smokey baba ganoush on the side, it's a light, satisfying meal bursting with flavour.

A fresh, bright and light salad with delicate crab meat, tender avocado, bitter leaves and fresh red chilli, great as a starter or light lunch.

Carrot raita

Smoked salmon, creamy mascarpone and dill make a fabulous filling for these crepe-wrapped roulade slices.

Served with pomegranate yoghurt, these Moroccan pastries make elegant finger food.

We used a goat’s milk feta cheese. It is fine to use just one 300ml carton of cream for this recipe. Note

We used anchovy-stuffed olives, but any variety of large green stuffed olives can be substituted. Note

Mirin is sweet rice wine used in Japanese cooking, it is not sake. Available from Asian grocery stores. Note

These tasty Greek style feta and spinach stuffed potato balls make a delicious starter, finger food or light snack.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

Regular extra virgin olive oil and ½ teaspoon finely grated lemon rind can be substituted for lemon-infused olive oil. Note

Recipe is not suitable to freeze. You can use rinsed, drained canned lentils instead of dried; reduce the cooking time in step 2 to 10 minutes. Note