Lunch

Use a mandoline or V-slicer to easily cut the kumara into thin slices. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Note

Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Note

A super fast and easy Asian-style prawn and noodle stir-fry that is great for busy evenings.

Pop open a bottle of wine and sit back in the sunshine to enjoy your beautiful seafood platter. We've included two delicious sauces in this recipe that will complement your platter wonderfully.

A quick and easy lamb stir-fry with a rich Asian-style black bean sauce.

These crispy and crunchy chicken strips are unbeatable with pistachio and chilli crumbs.

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

A Moroccan-style chicken stew packed full of almonds, raisins, ginger, cinnamon and white wine.

A simple but delectable roasted capsicum soup with fried provolone polenta.

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.

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

Aïoli is garlic mayonnaise, available from the condiment aisle in most supermarkets. Note

Patties tend to shrink when cooking, so make sure you make them about 12cm (4¾-inch) in diameter. Note

Authentic Japanese red miso sauce, also known as akamiso, from Australian Women's Weekly.

Rich and smoky Spanish-style beans with chorizo from Australian Women's Weekly.

Pizza bases are available from most supermarkets Note

An exotic rocket, pear & ricotta fritter salad that is packed to the brim with delicious flavours and textures.

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

Originally a French dish, this potato is all the better with rich and delicious caramelised onion.

A light and summery dish of char-grilled scallops with a zesty corn salsa.

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

Ask your fishmonger to butterfly the sardines. It is correct that the sardines are not cooked in this recipe. Note

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.

Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm. Note

You will get about eight mussels per serve. Mussels should be bought from a fish market where there is reliably fresh fish. They must be tightly closed when bought, indicating they are alive. Some mussels might not open after cooking. These might need help with a knife or might not have cooked as quickly as […]

Spanish-style spiced meatballs with a romesco sauce; a great tapas dish or sharing platter.

You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like. Note

Delicious and flavour-packed Asian-style dumplings with a spicy dressing.

A healthy and delicious Moroccan lamb dish; Tfaya refers to the sweet and spicy caramelised onions and raisins.

Cook dumplings, in batches, in a large saucepan of boiling water for about 5 minutes or until filling is cooked. Remove dumplings from the water with a slotted spoon. Note

Juicy lamb cutlets with a bright and colourful tomato and parsley salad.

Cover gow gees with a damp tea towel to stop them drying out while making the tortellini. The tortellini can be made a day ahead; store, in a single layer, covered in plastic wrap, in the refrigerator until ready to cook. Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of […]

Recipe is not suitable to freeze. We used snapper in this recipe, but you can use any white firm-fleshed fish you like. Note

Delicious chicken and Greek salad wrapped in an Armenian lavash.

Chipotle chillies in adobo sauce are sold in small cans from delicatessens and specialist food stores; they have a medium-hot smoky taste. Any leftover chillies will keep with their sauce in a small screw-top jar in the fridge for up to 3 months. Substitute with a teaspoon of smoked paprika and a pinch of chilli […]

Sandwiches can be prepared several hours ahead. Keep wrapped in plastic wrap in the refrigerator until required. Bread is an excellent source of energy-giving carbohydrates. Wholemeal and wholegrain breads are also a rich source of dietary fibre and other nutrients because they contain the natural goodness of the entire grain. Note

A bright, colourful and exquisite lamb, spinach and spiced peach salad.

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

You will need about 3 limes for this recipe. Note

Exquisite and delicious Asian-style marinated duck with peppered strawberries from Australian Women's Weekly.

Who said sausage sausages have to be boring? These ones are packed full of strong flavour, and are presented beautifully - perfect for a picnic lunch with loved ones.

A perfect summer dish of barbecued sausages with tomato relish from Australian Women's Weekly.

To make lemon dressing; dry-fry cumin and coriander in small heated frying pan, stirring, until fragrant. Combine spice mixture in small jug with oil and juice. Note

You may use any type of mushrooms for this recipe, we used a combination of oyster, swiss brown, shiitake and button mushrooms. Note

A super fast and easy stir-fried hoisin lamb and vegetables dish from Australian Women's Weekly.

To get ½ cup of pomegranate pulp, use a medium pomegranate. To remove the pulp, cut pomegranate in half, then hit the back of the fruit with a wooden spoon ­ the seeds usually fall out easily; if not, dig them out with a spoon. Discard the shell and white pith. Note

Delicious tender pork belly braised in a spice-packed maple syrup with pecans for a tasty crunch.

Teppanyaki is traditionally cooked on a grill plate on or near the table, and is eaten in batches.

A green and healthy turkey salad with a tangy lemon mustard dressing.

We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of […]

We used thick-cut ling fillets in this recipe. Soak skewers in cold water for at least an hour before using, to prevent scorching during cooking. Note

We used large (25cm diameter) packaged pizza bases for this recipe. It’s important to slice the potatoes as thinly as possible. Note

If you have an electric mixer with a dough hook you can use it to knead the dough for 5 minutes. Rolls are best served slightly warm on the day of baking. They are not suitable to freeze. Note

A beautiful and flavour-packed sardines with preserved lemon salsa from Australian Women's Weekly.

Have a Tex-Mex night with these delicious lamb fajitas, guacamole and salsa cruda.

Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs. Note

Try different types of bread for this steak sandwich, like grain sourdough, turkish bread or even a brioche bun. Note

A bright, colourful and fragrant saffron vegetable tagine with cinnamon and preserved lemon.

Chermoula spice mix (chermoula spice blend) is a North African spice blend that gives a spicy Moroccan flavour to food. It is a blend of cumin, paprika, turmeric, cayenne pepper, garlic, onion, parsley, salt and pepper and is available from specialty spice shops and most major supermarkets. Note

You need one trimmed corn cob to get the amount of corn kernels required for this recipe; canned corn kernels or frozen corn kernels, if you prefer. Note

You can use soft goat’s cheese in place of the feta. Note

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze. Note