Fire up the barbecue with this fantastic salmon dish served with dollops of punchy South American salsa.

These are fast and tasty – perfect as a quick starter.

Serve thick slices of this herby crumbed chicken with a big green salad for a delicious, speedy dinner.

Traditional Thai chicken broth with flavoursome coriander wontons from Australian Women's Weekly.

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

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.

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

Tender slices of pork are drizzled in a buttery lemon caper sauce in this easy, crowd-pleasing dish.

With fragrant herbs, lemongrass and ginger, this wonderful Vietnamese soup is healthy and utterly delicious.

The combination of prawn, lychee and fragrant herbs in this zingy salad will wow your tastebuds.

The bright, zingy flavours in this salad are irresistible.

This fragrant, nutritious meal is a beautiful way to enjoy fresh fish.

Make your own healthy warm chicken and coriander salad from Australian Women's Weekly.

Mozzarella and tomato salad, tomato recipe, brought to you by Australian Women's Weekly

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

This easy vegetarian pasta dish is perfect for the whole family.

Mint and orange combine to flavour this amazing glazed tropical fruit salad. If you like, serve with a dollop of creamy coconut ice-cream for an indulgent summer treat.

For a well-balanced meal, serve this beautiful poached salmon with dollops of zesty salsa verde and steamed potatoes.

This speedy pasta dish is full of flavour and texture and is perfect for a busy, hungry family.

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

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

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.

As well as looking as pretty as a picture, this is unbelievably delicious. You can buy edible flowers from specialist food shops, or use flowers from your own garden.

This soup makes a fantastic meal for winter nights.

Suitable to freeze at the end of step 3. Note

Try this very fresh and zesty polenta side to cut through hearty meat dishes.

This herb sauce is divine served with grilled meats or as a sandwich spread.

A ricer or mouli, available from kitchenware stores, will give the best result for smooth potato puree and therefore a lighter gnocchi. Burnt butter and sage sauce is an easy and delicious accompaniment.

This fresh and fragrant Thai beef salad with chilli and lime gets a powerful kick from its fish sauce based dressing. One of the classic dishes of Thai cuisine and a favourite on restaurant menus the world over.

A fragrant and fresh Vietnamese coleslaw with a sweet and sour lime dressing.

In southern Italy and Sicily this dish is called braciole and in the northern regions it is called involtini; our version of this classic veal dish also has a burst of sage.

This simple and delicious baked bean recipe is sure to become a firm family favourite. After trying these baked beans, the canned variety will pale in comparison. Note

Chiffonade is a way of cutting leafy herbs into thin strips. Lay leaves flat on top of each other, then roll up tightly and cut into thin strips. Note

Salting the zucchini draws out excess moisture. Some salt will remain after you squeeze out this moisture, so season the fritters lightly. Chop the basil for the fritters just before using as it will start to blacken. The fritters and pesto can be made a day ahead; refrigerate in separate airtight containers. To reheat fritters, […]

A fancy and exquisite tapas-style warm herb and citrus marinated olives.

Roast lamb is always a crowd pleaser. Team it with mint sauce and you'll be rewarded with rapturous applause and cheering. Well, almost.

Everybody loves bolognese, especially kids.

Best made just before serving, this bright and fragrant soup with juicy beef dumplings is perfect for cold winter nights. Add some extra chilli if you like more heat.

These delicate, exotic Middle Eastern flavours make this luxurious baked salmon dish simply irresistible.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain uncrumbed schnitzel, sometimes called escalopes, in our recipes. Because veal schnitzels (escalopes) are a very lean cut of meat, they dry out quickly if overcooked. Fry them over a high heat for a short time. Note

It's important not to overcrowd the turkey, fennel and lemon in the baking dish so they cook evenly and caramelise.

For a fabulous breakfast, brunch or lunch, serve these divine baked ricottas with thick slices of sourdough toast.

These delicious herb-crusted lamb racks are brilliant served with kipfler potatoes and a green salad to create a gourmet dinner the whole family will love. Leaving the racks to rest for 10 minutes will guarantee a tender result.

A delicious tomato, zucchini & oregano slice from Australian Women's Weekly.

This whole barbecued veal fillet with salsa verde stuffing works just as well with a whole beef sirloin fillet.

Rich and fragrant Thai coconut and coriander pork from Australian Women's Weekly.

Nothing goes better with lamb than rosemary and balsamic - try these delicious chops.

You will need 24 small bamboo skewers for this recipe; soak in cold water for 30 minutes before using to stop them from burning during cooking. Chicken thigh fillets are better to use than chicken breast meat as their higher fat content ensures the meat stays moist during barbecuing. Chicken can be marinated a day […]

This yummy chicken mixture is great for party nibbles. The roasted almonds add a lovely crunch to these picture-perfect rolls.

The subtle flavour of this rich, savoury rice from the south of Thailand makes a good accompaniment to more highly spiced dishes. Serundeng is usually sprinkled over a hot dish just as it's served, much like a gremolata, to awaken the tastebuds.

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

This Greek-style marinade is great for flavouring all meats.

Deglazing: This is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining meat juices in the pan, then over heat, the pan is scraped to loosen the browned caramelised […]

Not suitable to freeze or microwave. Note

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

Use the yellow and lighter green leaves from the heart of the celery. Note

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

You can make the syrup up to two days ahead and refrigerate, covered, until ready to use. Reheat before pouring over the fruit. You can use this syrup with any fruit, for instance, a selection of tropical varieties such as carambola, rambutan, pineapple, mango or mangosteen. Note

A rich and creamy herb and garlic chicken with gnocchi from Australian Women's Weekly.

The rosemary spiked into the lamb infuses the meat with the most wonderful flavour, while the lemony marinade flavours both the lamb and the vegetables.

We've cooked this beef fillet with herb and mustard crust to a medium level of doneness. This cut of meat is delicious either rare or well done, the secret is to let it rest well before serving to preserve the tenderness.

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

This Za'atar spiced chickpea salad with feta and mint is a great summer salad option.

An exquisite main dish for special occasions; Thai coconut-poached chicken & herb salad.

Osso buco can be made a day or two ahead; keep, covered, in the refrigerator.

Gnocchi with caramelised pumpkin & sage sauce

Shoulder is a great cut for a recipe like this Italian braised pork as it stays tender and moist without being fatty. Ask your butcher to bone, roll and tie the cut for you.

You can add mushroom for an earthier flavour to this rich and fragrant veal and rosemary casserole if you like.

My sister-in-law Marcella makes fabulous vegetable dishes such as this one. Pick the rosemary stalks a day before using so they can dry and harden.

Crispy fried noodles are sold packaged (usually in a 100g packet), already deep-fried and ready to eat. They are sometimes labelled crunchy noodles, and are available in two widths ­ thin and spaghetti-like, or wide and flat, like fettuccine. We used the thin variety in this recipe. Note

Try something different with this delicious Middle Eastern specialty.

This refreshing salad is perfect for the lunchbox.

Tender veals chops slathered with zesty gremolata from Australian Women's Weekly.

Also known as risi, risoni is a very small, rice-shaped pasta similar to orzo that is often used by Italian cooks when making soup. It can also be baked in a casserole or served as a side dish to a rich meaty main course.

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin from Everyday Food. They are absolutely delicious.

While quinoa looks like a grain, it is, in fact, a seed. As well as being gluten-free, it is rich in protein and has a low GI. Quinoa is a tasty substitute for bulgur, the usual ingredient in this Middle Eastern dish.

Delicious and fresh Italian-style crostino of tomato and basil from Australian Women's Weekly.

Crunch through a slice of crusty bread and enjoy the filling flavours of baked beans, fresh tomato and avocado. This vegetarian meal is the perfect way to break up your day.

This marinade is absolutely delicious served with beef, lamb or pork. Hot potatoes can also be tossed through as a dressing.