Starter

Let the smell of baking bread and fragrant rosemary infuse your home as you whip up this delicious quickbread.

Warm, fragrant and delicious, this potato, prawn and scallop salad makes a great starter or lunch.

These crispy pastry cigars with plum dipping sauce make fantastic finger food.

If green is good for you, then this soup is like a bowl tonic for the body and the soul. Spice it up with a spoonful of curry paste if you like.

Soak 18 bamboo skewers in water for at least 30 minutes to prevent scorching during cooking, or cover the ends with foil. Note

Fresh, tasty and very moreish, chicken rice paper rolls make a great starter or share plate for a party.

Not suitable to microwave. Note

Pasta salad is best made on the morning it will be consumed. Note

To freeze. Complete the 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 on medium power (50%) until heated through Note

These cheesy polenta cakes go beautifully with a zesty, refreshing avocado salsa.

"Country-style terrine" is the literal meaning of this classic dish as it is chunky and rustic. Juniper berries, the dried fruit from the evergreen tree of the same name, can be found in specialty spice stores and better delicatessens.

Carpaccio, usually served in Italy as a “primi piatti” (literally, the first plate), a first-course salad, can be made with finely sliced fish as well as the traditional beef fillet. Be certain that the meat you buy is as fresh as possible and from a reliable source. Note

A simple, savoury classic with pots of flavour, pasta al quattro formaggio can be made using penne, or other short cut pasta, in place of the gnocchi.

Broad beans and mint are a match made in culinary heaven. With the addition of prosciutto and a red wine vinegar dressing, this is the ideal spring side.

Recipe is best prepared as required. Note

You will need about 6 fresh cobs of corn for this recipe. Note

Simplicity is best when it comes to fresh seafood, and fresh is best to match with the sharp, fragrant flavours in this Asian inspired dish.

Thick, nourishing and deeply satisfying, this lentil, burghul and spinach soup makes a great weekend lunch dish.

Whole baked feta in the Greek-style, with oregano, paprika and pepper, makes a fabulous starter or shared platter. Serve with wedges of lemon.

A classic British dish in canapé form.

Serve these spicy, crunchy fritters with a dollop of yoghurt for the perfect savoury snack.

Turn your regular fish-n-chips a little Japanese with this crispy tempura version. We used perch fillets for this recipe, but any firm white fish fillet, such as bream, blue-eye or ling, can be used. Make sure your soda is nice and cold, this will guarantee a crispy tempura.

If you want to reduce the intensity of the chillies, remove their seeds and membranes before roasting. You can use chopped prawns or diced scallops instead of the crab meat if you like. You will need 3 limes for this recipe. Avocados are grown year round in Australia with varieties peaking at different times. One […]

This delicious Middle Eastern dip is made with chickpeas, yoghurt and garlic. Serve it up with fresh Lebanese bread to create a delicious starter or healthy snack.

Bruise the lemon grass by hitting the lower white bulb with the flat side of a heavy knife or cleaver­ this helps to release its flavour and aroma. Note

Wild rice has a hearty 'nutty' flavour and is well worth paying a little extra for. Teamed here with flavoured with orange and herbs, it makes a delicious and filling vegetarian meal.

These bite-sized morsels of trout and pomelo salad are mouth-watering with hits of flavour from roasted peanut nam jim, fresh ginger, coconut and lime.

Japanese-style chicken and egg on rice is a savoury and satisfying dinner.

Place apples in acidulated water (cold water mixed with either vinegar or lemon juice) to prevent them from browning. Not suitable to freeze. Not suitable to microwave. Note

Recipe is best made just before serving. Note

Fennel adds a fresh astringency to a savoury prawn risotto.

For variations on the filling, use a combination of smoked salmon (or crab meat or prawns) with cucumber, avocado and pickled vegetables. Sushi seasoning is a mixture of rice vinegar, sugar and salt; it is available in bottles from Asian food stores and the Asian food section of supermarkets.

Serve up this winter warming mixed mushroom risotto for dinner tonight. It's full of flavour and perfect if you're after a vegetarian meal that will be more than substantial.

Recipe is suitable to freeze. You can use dried cannellini, haricot, navy or butter beans for this recipe. Note

You can also make this salad with leftover barbecued chicken. Note

Some mussels may not open during cooking. You do not have to discard these; just cook a little longer, or carefully prise the shell open with a knife. Note

The frittata can be made a day ahead, and kept, covered, in the refrigerator. Note

These crispy, tasty little tarts make wonderful finger food.

A light broth with slices of tender chicken, fresh peas and asparagus spears, this soup makes an excellent starter for a dinner party.

These individual chicken, thyme and brandy pâtés make a great starter for a special dinner. You can use another dessert wine in place of the botrytis semillon if you prefer.

Delicious chicken wings in a sweet honey soy marinade; great for sharing with family and family.

Wombok is also known as chinese cabbage. Note

Fire up the barbecue and enjoy the summer weather with this tasty platter.

Filled with chopped bacon, onion and parmesan cheese, these moreish mushrooms make for a tasty brunch, lunch or light dinner with salad.

Tuna is best cooked rare as it tends to dry out when overcooked. You could also use salmon or swordfish for this recipe. Note

This mezze is very simple. Success lies in the quality of the ingredients: choose ripe tomatoes, good bread and quality oil.

These delicious risotto-filled zucchini flowers are a real treat for guests, though you could simply use lemon and chilli ricotta if you want a simpler recipe.

Red capsicum dip is nutritious, tastes great and is very easy to make. Here, we've given you a spiced up Moroccan version. Serve dip with crusty bread; we used toasted pitta bread.

Originally from the Spanish region of Andalusia, gazpacho is a soup made from raw blended vegetables. We've grilled the tomato and capsicum here for a more intense flavour. Serve chilled, with parmesan croutons.

You can substitute ½ teaspoon ground turmeric for the saffron to achieve the right colour. Note

The flavour of fresh coriander and its seeds dominate this dish. You need to soak eight bamboo skewers in water for at least an hour before using to prevent them splintering and scorching. Note

This baked ricotta is perfect for picnics, just cover with chilli and parmesan and bake it that morning.

This beautiful looking terrine is a feast for both the eyes and the taste buds. The spinach and walnut pesto finishes off the dish perfectly; serve as a starter, or accompanied with a salad for a light lunch.

Serve up this delicious Mediterranean style bruschetta at your next gathering. Haloumi is a cheese that just begs to be grilled, and combined with tomatoes, basil and capers it is out of this world.

Ocean trout is a tender and tasty addition to a salad - especially if you're over salmon. Together with sweet pear, crunchy seared vegetables and cashews, this salad has it all.

The lobster meat in the tail is the sweetest and most delicately flavoured. Enjoy this decadent salad.

Antipasto means "before the meal" and is the traditional first course of a formal Italian meal.

Spicy American-style crab and prawn cakes, served with ribbon salad and a spicy tomato remoulade, make a great cocktail food platter.

Soak 8 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching. Note

This decadent, creamy salmon mousse served with crisp toasts is so easy to make and perfect for a cocktail party.

Plump prawn dumplings are delicious served with either soy, sesame or chilli dipping sauce.

Silky smooth and deeply nourishing, this cream of celeriac soup is lifted by lemon and chervil and finished with a drizzle of olive oil.

An exquisite Asian starter dish of hoisin pork with salted crackling from Australian Women's Weekly.

Chicken stock can be substituted for dashi. You can add 100g tofu or 150g minced pork or chicken for a more substantial soup. Note

Rinsing and drying the shells will remove the natural salty oyster juices. You may wish to keep them as this is what gives oysters their distinct taste. Simply scrape between the oyster and the shell with a small knife, which loosens the oyster and makes it easier to eat. Note

Served on a bed of sea salt and fresh sprigs of chervil, these soft-boiled quail eggs are perfect for a cocktail party.

Soak skewers in water for 30 minutes prior to using to prevent them from scorching during cooking. Note

Served with a plum dipping sauce, these pork and cabbage rice paper rolls are great for a share platter and require no cooking.

We used ling fillets in this recipe, but you can use your favourite white fish fillet. You need to soak eight bamboo skewers in cold water for at least an hour to prevent them from scorching during cooking. Serve the skewers with lime wedges, if you like. Note

This delicious sushi salad not only looks beautiful, it also allows you to enjoy the freshness and taste of sushi without the bother involved in assembling this traditional Japanese delicacy.

Singapore chilli crab is this island nation's unofficial national dish and, like Singapore itself, is an amalgam of the best of its Malaysian, Indian and Chinese past.

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

Tossed in a zingy red wine vinaigrette, this salad is full of flavours due to a variety of punchy herbs and greens.

There are many versions of hot and sour soup throughout Asia. The common factor, of course, is that they all have ingredients to make them both spicy, and sour. This one also has seafood and noodles and is a complete and delicious meal.

Use the best fish stock you can get for this recipe as the flavour relies on a good stock. Note

Balmain bugs, otherwise known as butterfly fan lobster, was used in this recipe, but you could also use the same weight of scampi or uncooked large king prawns.