Herbs

The meatballs would also be delicious using minced turkey, lamb or beef ­ just be sure to allow a little extra cooking time. Note

The lamb and vegetables can be prepared, ready for roasting, a day ahead of time. serving suggestion Note

Lap cheong are a form of dried sausage that don’t require refrigeration and can be found with fried shallots in the Asian section of larger supermarkets. Note

Some butchers sell a pork and veal mince mixture. If it is not available as a mixture, buy 500g pork mince and 500g veal or beef mince. This recipe can be prepared 8 hours ahead to the end of step 6. It is best to cook the meatloaf just before serving so it retains its […]

Marinated bocconcini makes a great addition to antipasto platters or fresh green salads, use baby bocconcini, if available. Recipe can be refrigerated for 2 weeks. Note

Keep the rolls moist by covering them with a slightly damp piece of kitchen paper, then store them in an airtight container in the fridge. Rolls can be made a day ahead. Swap the tofu for cooked shredded chicken breast for a non-vegetarian option. Note

Pepato is an Italian sheep’s milk cheese, most often pecorino, studded with peppercorns. It is available from some delicatessens and specialty cheese shops. If you can’t find it, use pecorino or parmesan cheese with a good grinding of black pepper. Note

Tender and flavoursome rabbit and hazelnut terrine - the perfect addition to your next dinner party or afternoon tea!

This delicious cranberry and pistachio stuffed pork is tender on the inside, crispy on the outside, creating the perfect balance of flavours and textures for a roast dinner or Christmas lunch.

These pork rolls are a tasty starter before a main course of fried rice or a bowl of chicken broth with rice noodles.

To test if turkey is cooked, insert a skewer sideways into the thickest part of the thigh then remove and press flesh to release the juices. If the juice runs clear, the turkey is cooked. Alternatively, insert a meat thermometer into the thickest part of the thigh, without touching bone; it should reach 90°C. This […]

These crispy Moroccan-style sweet potato fries are the perfect side dish.

Quick, easy, and full of flavour Italian-style garlic and mushroom pizza.

Tying various herbs and spices in a piece of muslin, securing with kitchen string, makes them easier to remove when the chutney is ready to be spooned into jars. Note

Also goes well with potato salad; pan-fried beef eye-fillet steaks (omit water so the pesto has a thicker consistency); grilled lamb kebabs. Note

Lasoda or sebago potatoes can be used for this recipe. Potato flour can be used in place of wheat flour for a gluten-free version; make sure to use a gluten- free chicken stock as well. Note

Basil can be substituted for parsley. Not suitable to freeze. Not suitable to microwave. Note

You can buy butterflied sardines from most good fish markets, or get your fishmonger to butterfly the fish for you. To butterfly your own fish, buy an already gutted fish, slice down the length of the belly until just before the tail, place fish, belly-down, on a chopping board and roll gently with a rolling […]

Calzones are folded pizzas or pizza turnovers filled with good things – one of the best foods ever invented for a picnic, a party or eating on the go. Note

Remaining garlic-infused oil can be used in salad dressings. Note

Kalonji, also known as nigella, are tiny, angular seeds, black on the outside and creamy within, having a sharp nutty flavour that can be enhanced by a brief toasting in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

Pho, the well-known vietnamese noodle soup, is usually eaten for breakfast, but is great to eat at any time of the day. Note

The fish can be marinated and threaded onto skewers a day ahead, store, covered, in the refrigerator. You can use any large fish fillets or steaks, such as ling, gemfish, snapper, kingfish or silver warehou, for this recipe. Soak 12 bamboo skewers in water for at least 30 minutes before using to avoid scorching or […]

To save time purchase 500g shelled prawns for this recipe. Note

Delicious little pork kofta on skewers served with mint yoghurt from Australian Women's Weekly.

To remove skin from tomatoes, cut a small cross into the base of each tomato, then plunge in batches, into a saucepan of boiling water for 15 seconds. Remove with a slotted spoon and plunge into a bowl of iced water to cool. Drain, then peel away the skins. Note

Make your own Italian-style gourmet roasted beetroot pizza from scratch in no time at all!

Cute little mini quiches that pack a huge blue cheese punch.

Saganaki, is the traditional Greek name for a snack or entrée of floured, herbed then fried cheese which is sprinkled with lemon juice and eaten with bread. Note

Serve mini baked ricottas warm or cold. Recipe can be made a day ahead, store, covered, in the refrigerator. Note

Sweet potato fries loaded with delicious pulled beef short ribs, candied jalapenos, chimichurri and mozzarella.

A quick and easy authentic Italian ravioli with tomato, pea and basil sauce from Australian Women's Weekly.

An authentic Italian spaghetti with homemade basil pesto sauce.

We used green, black and vine-ripened tomatoes. For an extra indulgence, use the larger buffalo-milk mozzarella instead of bocconcini. Note

A bright, colourful and fresh Vietnamese salad with pan-fried tofu.

Any whole white fish would be fine to use in this recipe. Ask the fishmonger to clean and scale the fish for you. Use herbs such as tarragon, chervil, lemon thyme, dill and chives. Note

Roast lamb with tomato and potatoes

Bring the flavours of Italy to your home with this sweet and delicious ravioli pasta with burnt butter sauce.

This exquisite ruby grapefruit, orange and basil salad brings colour and zest to any dinner table.

We used flathead for this recipe, but you can use any firm white-fleshed fish fillets. Note

A staple in French cooking, fines herbes is a blend of fresh, never dried, herbs (usually parsley, chives, tarragon and chervil), used to impart an immediately recognisable flavour to many classic egg, fish and chicken dishes. Note

A quick and easy ricotta ravioli with pumpkin and sage sauce for a busy midweek Italian dinner.

Soak the skewers in cold water for at least an hour before using to prevent them from scorching during cooking. For optimum flavour, marinate the chicken overnight. Note

Romesco is a traditional northern Spanish sauce, much like pesto in texture, made from a mixture of nuts and fire-roasted capsicum that often accompanies seafood or a local roasted Catalonian spring onion. Note

These are just as good served at room temperature as they are served hot, and they make perfect finger-food for a cocktail party or for inclusion on a large selection of mezze dishes. Note

Confit, from the French verb ‘confire’ meaning to preserve, means both a food item that has been slow-cooked in fat to cover, and also the cooking technique. Confit foods are exquisitely soft and delicately flavoured, so the technique is sometimes used, as in this recipe, simply to achieve this luxurious effect. Note

A popular Moroccan spicy tomato stew - the addition of eggs make this a great breakfast dish to share.

Crab meat can be bought already cooked from some fishmongers. Alternatively buy cooked crabs (about 600g) and remove the flesh from the shells and claws – enough to weigh 200g. Well-drained canned crab meat could be used in this recipe. Note

This is a bright and colourful summery dish with lots of big flavours and great textures.

An exquisite peppered pork dish that can be whipped up for dinner parties in no time.

These delicious and crunchy little garlic and chive croûtons will spruce up any leafy salad.

This pork and rosemary meatball dish is packed full of Italian flavours, even down to the angel hair pasta.

A rich, slowcooked French casserole with lamb, white beans, streaky bacon and crushed tomatoes.

These pork, fennel and fig sausage rolls will be the most gourmet snack at the party.

The secret to this recipe is the amount of olive oil used. Perfect as a second course or as the main course for a light summer lunch, served with salad and crusty bread or with chips (frites). The moules in France are small and sweet. This recipe is not suitable for those large green New […]

With the help of a pressure cooker, make these exquisitely spiced and flavoured Greek lamb shanks in no time.