Workday lunches

Corn mixture can be made a day ahead, make the corn cakes on the morning of the party. Prepare the avocado smash as close to serving as possible; cover the surface with plastic wrap. Note

Select mint leaves that are evenly coloured and have no brown tinge around the edges. A bunch of mint can be kept, stems in a jar of water and leaves covered with a plastic bag, in the refrigerator, up to five days. There are many varieties of mint, but one of the most common is […]

Veal and tomato dolmades, a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia.

Barbecued pork neck with five-spiced star-anise glaze from Australian Women's Weekly.

An easy and delicious chicken, mixed vegetable and almond stir-fry for a quick mid-week dinner.

These cheesy zucchini cakes make a lovely light brunch served with a crisp green salad.

When you want to pull out a dish that's set to impress, whole fish always does the job. This baked baby barramundi with pumpkin seed pesto makes a spectacular centre-piece.

With crisp sugar snap peas and a punchy mint dressing, this lamb salad makes a delightful lunch or light dinner.

You can use canned pink or red salmon instead of the tuna. Note

Soba noodles are a low-GI japanese-style noodle made from a mixture of buckwheat and wheat, making them high in dietary fibre and protein. The sodium content is high, however, this is reduced significantly after cooking. Asparagus spears vary in thickness; if the ends are really thick, peel them from the bottom up to within 5cm […]

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 recipe is best made close to serving. White balsamic vinegar is slightly sweet, and is available in the vinegar section in selected supermarkets and grocery stores. Note

Farfalle pasta, also called bow-ties or butterflies, have frilled edges and soft pleats to help contain the sauce; use orecchiette or fusilli, if preferred. Note

Salt and pepper squid is always a winner. Long red chillies are generally milder than the smaller ones; if you like extra heat, then go ahead and include the big guns.

Damper is a crusty Australian flat bread, originally cooked by the early settlers. Note

Whip out the pressure cooker and make this exquisite curry in no time at all.

Create the ultimate summer BBQ dish with grilled lamb chops and sun-dried tomato pesto.

A fragrant Tandoori chicken salad topped with refreshing yoghurt from Australian Women's Weekly.

Warm steak seasoned with smoked paprika makes for a filling and delicious salad packed with protein and flavour.

You need to cook about 2 cups of jasmine rice the day before you want to make this recipe. Rice must be cold and quite dry, in order to prevent it sticking together in clumps when added to the wok. Note

Tagliatelle are long, flat strips of wheat pasta, slightly narrower and thinner than fettuccine.

Marinated in garlic, lemon and Greek oregano, this barbecued octopus dish is lip-smackingly good.

The acids in the citrus marinade slightly cook the very thinly sliced raw seafood. Use the freshest, sashimi quality fish you can find. We've used salmon here, snapper also makes a lovely ceviche.

Delicious grilled vegetable & couscous salad from Australian Women's Weekly.

We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory. To segment the orange, use a small sharp knife to cut the top and bottom from the fruit. Cut off the rind including the white pith, following the curve of the fruit. Holding the […]

Crispy on the outside and melt-in-your-mouth on the inside, these croquettes can be more than just a starter when they're served with vegies or salad.

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

Celebrate the warmer weather with this light, herby salad topped with goat's cheese and spiced almonds.

If you’re serving this sauce with fish, replace the chicken stock with fish stock; for a vegetarian version, use vegetable stock. Velouté should be served as soon as it is made. Note

Spicy and fragrant chicken and vegetable curry with coconut and coriander from Australian Women's Weekly.

To make a simple pesto, pound 2 garlic cloves with a good pinch of salt in a mortar. Add 2 tablespoons pine nuts and a bunch picked basil leaves, pounding until a creamy paste forms. Blend in ⅓ cup olive oil and 2 tablespoons grated parmesan. Season with black pepper to taste. Note

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

A Caesar salad with crunchy croutons, prosciutto and poached eggs.

Enjoy barbecued vegetables and salty slices of haloumi combined with a fresh and zesty dressing in this easy vegetarian dish.

A warming and zesty classic Mexican soup, called sopa de lima, from the Yucatan region.

Tangy garlic and lemon yoghurt makes a fabulous dipping sauce for these plump fried prawns.

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

Mildly spiced tandoori chicken salad with pappadums and hot mango chutney.

For a speedy, nutritious and filling meal, a simple omelette is the way to go.

Fried haloumi needs to be eaten as soon as possible after cooking as it becomes tough and rubbery as it cools. It only takes a few minutes to fry, cook this dish just before serving. Note

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.

We used snapper fillets for this recipe but you can use any white fish fillet you prefer. Note

A healthy and hearty warm pasta and lamb salad from Australian Women's Weekly.

A truly Mediterranean mix that is a perfect addition to any platter.

Celebrate summer with this beautiful, light asparagus tempura drizzled in a herby vinaigrette.

Like a deconstructed version of the classic Greek dish, these moussaka stacks with lemon-yoghurt dressing are lighter than the original, and just as tasty.

Not suitable to freeze. Not suitable to microwave. Use a mandoline or V-slicer to slice the zucchini quickly and evenly. Note

Whip up something healthy and filling for lunch with this spiced chicken sandwich with apricot and kumara.

Spice up your barbecue with this side of sirloin and sweet ginger rub. Remember to stand the meat for at least 15 minutes before slicing and you'll be rewarded with a moist and tender meat.

Crunchy, fruity and spicy, this black bean and mango salsa is gorgeous paired with fish.

Crispy and crunchy butterflied chicken from Australian Women's Weekly.

The classic French flavours of salade niçoise work wonderfully as a topping for this speedy bruschetta.

Whip up these tasty fish fingers with fresh, whole ingredients and pop them on a little pile of crisp colourful coleslaw and dig in. The kids will love you for it and you'll tick off a good portion of your five-a-day and fish intake.

For crisp-skinned salmon, salt the skin before pan-frying or barbecuing, and cook skin-side down first. The salt helps draw any moisture out of the skin to make it crisp. Turn only once to complete cooking.

Tender whole baby snapper roasted with lemon and fennel makes a great centrepiece for a relaxed meal with friends.

Healthy and lean veal steaks with Italian white bean salad from Australian Women's Weekly.

Satay sauce is a delicious creamy, sweet and salty peanut-based sauce that typically also contains soy sauce, coconut milk, ginger and garlic. It is used widely in Thai, Indonesian, Malaysian, Singaporean and Vietnamese cuisines.

Put the baking dish as close to the preheated grill as possible. This dish can be served as is, or accompany it with a salad, or soft polenta, and fresh crusty bread to soak up the juices. Note

Served with homemade baba ghanoush and zingy tabbouleh, these warm falafel wraps will be a popular dinner dish.

Tossed with omelette strips and hot chilli, this gingery fried rice makes a speedy, delicious weeknight dinner.

Frittata tastes great hot, cold or at room temperature; it’s perfect at breakfast time or for lunch and is a hit with kids and adults alike. For a splash of colour and extra flavour, cut up some fresh parsley, basil or chives (or a combination of all three) to sprinkle on top. Note

A rich and flavourful breakfast, lunch or dinner salad of bacon, egg and endive with shallot mayonnaise

Marinate the lamb in a zip-top plastic bag to save washing up the bowl. Note

Carrot soup is always a family favourite. We've modernised this this version and packed it with spices and served it with smoked almonds, coriander and sliced red onion.

This easy, fragrant dish is perfect for a weeknight dinner. The Chinese barbecued pork adds a distinctive colour and taste and can be found at Asian grocery stores.

Microwave Suitable Note

A light and sweet salad of endive, lychee and papaya with passionfruit dressing; perfect for cutting through rich meat dishes.

The perfect recipe to share Turkish lamb fillo cigars from Australian Women's Weekly.

Fresh grapevine leaves can be found in most specialist greengrocers. Alternatively, you can purchase pre-packed leaves in brine from Middle-Eastern food stores; rinse and dry well before using. Note

A quick and easy zucchini and corn pasta from Australian Women's Weekly.

Spiced, grilled chicken on delicately herbed couscous makes a lovely lunch or light dinner.

A fresh and vibrant zesty lemon and rocket pesto spaghetti from Australian Women's Weekly.

Butterflied chicken with a Thai dipping sauce, brought to you by Australian Women's Weekly.

Thin slices of rare beef, lime and fragrant herbs and spices are combined to make this mouth-watering, light soup.

Almond and apricot stuffed pork leg; great for sharing with friends and family.

Warm pasta provençale salad, a dish cooked in a sauce made with tomatoes, artichoke and olives.

You'll be looking forward to lunch all day with this appetising wrap. Filled with tender beef strips, yummy capsicum and piquant horseradish, it's easy to make and satisfying to eat.

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

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

We used swordfish in this recipe; tuna steaks and firm white fish cutlets would also be fine. The dressing can be made a day ahead, cover, store in the refrigerator. SEAFOOD It’s an Australian custom to eat seafood in summer, and we’d be mad not to, especially if we’re close to the sea. Prawns, scallops, […]

To reheat, place frittata pieces close together on a baking-paper-lined oven tray in a preheated 160°C (140°C fan forced) oven for 25 minutes or until heated through. Note