Moderate

The trick to making the choux pastry for these milk chocolate eclairs is to allow the steam to create the puff – if you open the oven door mid-bake you’ll be destined for a flop. Literally.

You don't need to miss out on these gorgeous, fluffy sweet Easter treats just because of allergies or intolerances. These gluten free hot cross buns taste just as good as the original recipe (especially with butter)!

This super tasty prawn and rice frittata is so delicious, the family won’t even notice how healthy it is!

Serve up a family feast that’s so delicious, they won’t even notice how healthy it is!

Look for mixed punnets of suitable mushrooms – such as shiitake, enoki and shimeji. If your local grocer doesn’t sell them, use just one variety or replace with chopped mushrooms of choice.

Gyoza are Japanese-style dumplings that are first seared in a pan, before liquid is added to help steam the pastry, creating a beautiful blend of textures and flavours. Try these gyoza dumplings alongside the gyoza dipping sauce

Chinese cuisine at its finest.

This recipe makes 30 dumplings, but you will only need 20 for the soup.

A delicious refined sugar free crêpe where natural fruits is where the sweetness derives.

Strawberry pink flamingo cake! This cake is perfect for a girls pink themed birthday party, plus the strawberry's add a fresh fruit appeal.

This fun construction-site themed birthday cake is great for young children who love getting messy and playing with trucks.

Known as sago gula melaka, these are popular in Malaysia and Indonesia, where they are served cool. I adore them! Even if you’re not a big fan of sago, I urge you to try them.

My version of this famous Italian dessert is slightly lighter than the original and has the addition of raspberries for an added zing of freshness to go with the sharp espresso and cocoa. This definitely lives up to this dessert’s literal translation – “pick-me-up”.

The real hero on this plate is the roasted capsicum sauce that transforms a simple steak dinner into something quite special.

This dish is made special by the rice cooked with tomato pulp and butter – it’s tangy and refreshing, and much more interesting than just plain rice.

Crunchy and crispy with hits of sweet, sour and heat in each mouthful, this is incredible!

This orange and almond cake is perfect for afternoon tea.

Keep warm this winter with this beautiful, filling soup with a nutritious seed topping.

When you’re avoiding gluten, pastry can be one of the things you miss, but the good news is that making shortcrust pastry using gluten free-flour is easy and gives great results. With the tangy lemon filling and meringue topping on these sweet pies, you’ll be in heaven!

Don’t be intimidated by this recipe. Please try it, even if just for the strawberry juice, which is brilliant – especially in a glass of chilled Champagne!

This is a modern take on the Tuscan classic of prosciutto and melon. I’ve made my own duck prosciutto, which is very easy to do but must be made a week in advance as the duck needs to hang in the fridge. You can tea-smoke the duck once it is ready, to add an extra dimension, or simply enjoy it as it is. Muscatels are a type of aromatic dried grape; if you can’t find them, use sultanas instead.

This is one of The Australian Women's Weekly's go-to chocolate cakes. It’s moist and light and very chocolatey, making it a great recipe for a special occasion or afternoon tea.

Individual chunky beef and mushroom pies are encased in golden puff pastry and served with a homemade tomato sauce

Tender lamb shanks with an exquisite red wine sauce.

These warming, comforting beef pies will go down an absolute storm on any night, but especially as the weather gets a bit chillier. The slow-cooked meat is melt-in-the-mouth, and is sure to be a winner. The recipe features in Maggie Beer's cookbook, "Autumn".

Pizza, but not as you know it. These deliciously crisp pockets are filled with a hot bacon, ricotta and pea filling to create a quick and tasty after school or work treat the whole family will love.

The Star's Sydney's Executive Chef, Uday Huja, has shared his signature fried chicken recipe with us, a popular dish featured at The Harvest Buffet. Perfectly golden and crispy, the chicken is soaked in buttermilk to achieve juicy, tender meat every time.

This pudding is traditional British comfort food.

Light and beautifully layered apricot cheesecake slice from New Zealand Woman's Weekly.

Make your own paua sausages with a delicious recipe from The Food Truck.

Berry and nutella shortcakes, pastry recipe, brought to you by Australian Women's Weekly

Combining two of our favourite things, chocolate and hazelnuts, these incredible cookies are filled with an irresistibly creamy centre.

This traditional Spanish rice and seafood dish is packed full of flavour, and is beautiful enjoyed straight from the pan with a side of wine for a delicious weekend dinner.

Someone I know intimately will not eat anchovies. However, they are a must in certain recipes, adding balance and saltiness like no other ingredient, so I’ve put extraordinary effort into concealing them in the past. On this particular occasion, though, I decided they were too important to hide and so laid them out in their little salted glory for all to see. Well, lo and behold, the person in question got home famished, stuffed in a piece of tart left over from this photoshoot and exclaimed it was one of the most delicious versions he’d tried in a long time. What? I’ve baked this tart a squillion times before, but apparently the proud little anchovies make all the difference.

Also known as flammekueche, this is kind of a pizza and sort of a tart and originates from the Alsace region of France. Confusion aside, what’s certain is that one piece is never enough – there’s something about this creamy, bacony creation that inspires gluttony. This is my version of a dish that’s perfect for feeding a crowd. I add a little autumnal twist with thyme, onions and extra cheese, and sometimes even sliced mushrooms. Serve it in slices like a pizza or enjoy it as a light meal with a green leafy salad on the side. Photography by Jani Shepherd; Gatherum Collectif.

Impress your friends and family!

This modern take on the classic niçoise salad features a perfectly poached egg and lightly seared tuna crusted with a zesty blend of chia seeds, lime, chilli and garlic. This delicious recipe is courtesy of McCormick's.

These indulgent bars star popped amaranth, an ancient grain, paired with dark chocolate, crunchy cashews, toasted oats and tart cranberries. A drizzle of dulce de leche brings a kick of sweetness. Recipe courtesy of McCormick's.

This popular Filipino street combines barbecued pork skewers marinated in banana ketchup and spices and a sweet, sour and slightly spicy slaw made with unripe mangoes. Recipe courtesy of McCormick's.

Also known as 'Pollo a la Brasa', this iconic South American dish delivers flavourful, tender and juicy chicken every time. The two accompanying sauces offer hot and tangy counterpoints. Recipe courtesy of McCormick's.

This gorgeous recipe is from AEG Ambassador and one of Australia's top chefs, Mark Best. It's wonderfully moist, sweet and moreish. Enjoy a big slice with a dollop of your homemade honeycomb butter.

Packed full of flavour and spice, this delicious chicken dish by top Australian chef, Mark Best, is steamed to tender perfection using a sous vide: an innovative style of cooking using a sealed bag.

Although banh mi is traditionally served with pâté, it might not be to some people’s taste for breakfast. Here, I’ve replaced the pâté with avocado so the sandwich still has a creamy, rich element. If you can find Vietnamese mint it will make the world of difference to your slaw, otherwise coriander is fine.

A poké bowl is a Hawaiian dish consisting of raw fish on rice, a bit like a sushi salad. The fresh flavours of poké bowls are the perfect accompaniment to summer sun and cold beer. Here, the rice is replaced with soft white bread to carry all the flavours of this Hawaiian classic.

Late-night kebabs often get a bad rap, but when you think of the sum of their parts – yoghurt sauce, chicken, hummus, fresh salad and herbs – it’s all good stuff. Recipe by Leisha Jones.

Indulge in the mac daddy of cheese burgers, which comes with all the trimmings. This juicy beef burger recipe is sure to satisfy

This delicate seafood dish created by one of Australia's top chefs, Mark Best, is made using a sous vide; an innovative style of cooking that uses a sealed bag for maximum flavour and texture. It's wonderful enjoyed as a main or a starter.

Protein-packed black beluga lentils are tossed with herbs then spooned on crispy toasts topped with crème fraîche and pickled peaches to create this eye-appealing starter course. This tasty starter is courtesy of McCormick's.

These stuffed pizzas are full of creamy pumpkin, spiced Moroccan lamb and salty feta to create maximum flavour with every mouthful. They're grilled instead of baked to speed up the cooking time, making it perfect for an after work treat.

One of Australia's top chefs, Mark Best, has shared his recipe for his decadent chocolate tart. The pastry and filling is all made from scratch, creating the perfect balance of crispy, creamy and sweet in this wonderful dessert.

Peter Gordon presents a simple summer Spanish tapa - the potato tortilla, ideal alongside a glass of sangria

Smothered in smashed herbs, garlic and oil, these slender breads pack a huge flavour punch. Top with thick slices of tomato and chunks of fresh mozzarella to take this snack to the next level.

Peter Gordon's recipe for a traditional Spanish dish that’s easy and tasty.

This Italian-American classic is the ultimate feel-good sandwich. Crispy chicken, spicy sauce and melted cheese – what more could you ask for? Recipe by Leisha Jones.

This is one instance when an under-ripe avocado will come in handy. If it’s too ripe the avocado will go mushy during the frying process. These fat avocado ‘chips’ would also be great served alone as a snack with the jalapeño ranch as a dipping sauce. Recipe by Leisha Jones.

Punnets of deep red strawberries stacked high and deep outside fruit shops and dairies epitomise the Kiwi summer. But by the tail end of the strawberry season, as the fruit quality wanes, I’m left looking for ways to keep this less flavoursome berry exciting. Here’s my new trick: a short session in a hot oven and strawberries morph into fragrant domes bursting with flavour. These roasted berries are sublime over ice cream but even better topping a flaky pastry base smeared with zesty cannoli cream. End-of-berry-season blues sorted. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

This simple Chocolate Martini recipe is an easy cocktail to make.

Start your next romantic dinner with a flourish and serve these luscious toblerone cocktails. The best part is the preparation time; in mere moments these chocolatey, boozy glass of creamy decadence can be on the table.

An Italian menu is perfectly rounded off by a traditional espresso, make it special with The Perfect Espresso Martini.

The ultimate refreshing Mexican cocktail

These crispy cigars from Deborah Hutton's book, Entertaining Made Easy, make a great party starter. They can even be made in advance, set aside and just popped into the oven when people start arriving.

Puff pastry provides a bed for delicious beetroot and broccoli in this classic tart

Can you imagine devouring a slice of rich, creamy cheesecake and feeling nothing but pleased with yourself? When it’s made solely with raw ingredients and contains no wheat, refined sugar or dairy, you can afford to be the smuggest hedonist in town

If you love praline-filled chocolates, this bread and butter-style pud is the thing for you. Shards of bitter chocolate and bitter chocolate sorbet keep it from being cloyingly sweet. You will need an ice cream machine for this recipe.

Spiced carrot, apple & raisin salad with lamb brought to you by Taste.

With an abundance of in-season vegetables at our disposal, this is the perfect dish to showcase some of it. I was lucky to find baby kale at my local supermarket, but you can also use baby spinach if you prefer. The blue-cheese dressing lifts the tart to create a tasty, slightly rustic starter.

The mincemeat should be prepared at least three weeks – and up to three months – in advance. The longer it soaks, the better, but don’t let it dry out. Top up with more brandy if needed. Recipe by Kim Evans.

This spectacular dessert makes an enchanting addition to the Christmas table. Make a day in advance for a stress free Christmas.

The Christmas cake of the moment! Why not try this red velvet bundt cake, so easy to make and yet so delicious!

This deliciously crunchy snack is packed full of healthy, whole seeds to give you sustainable energy to stay fueled for the day ahead. They're also nut-free, so they make a great homemade treat for the kids' lunchbox.

These shards are a brilliant cheat’s cookie, utilising bought savoury crackers, dark chocolate and a sprinkling of hundreds and thousands.

Danielle Cubis of Spongedrop Cakery presents this boozey trifle layered with plums, chocolate and meringue.

This little light patisserie concept originates from northern France – translated into English, ‘merveilleux’ means ‘wonderful’ and what wonderful mouthfuls these little treats are. They are usually a combination of meringue, cream and dark chocolate but I’ve given them a Kiwi summertime makeover with lots of sharp and tangy fruit flavour. Crunchy puffs of sweet meringue, chock-full of lemony cream and wearing tangy caps of strawberry powder are the perfect light finish to a holiday celebration. Recipe by Fiona Hugues. Photo by Jani Shepherd/Gatherum Collectif.

Like any recipe (this one is from "A Simple Table" by Michele Cranston) for pork belly, this is incredibly rich, so it's been teamed with a green papaya salad that is fresh-flavoured with a little chilli bite. If you’re not excited by green papaya or find it difficult to source, serve the pork belly with roast pumpkin wedges (also available in "A Simple Table") and a simple cos lettuce and cucumber salad.

It does take a bit of time to make this, so it’s definitely one for a long weekend or a celebratory holiday, but it is so much fun to do and it’s such a spectacular dish to serve that it’s well worth that little bit of time spent forward planning. The fennel salad cuts the richness of the salmon and the mustard–dill dressing adds a lovely herby sweetness to the mix. The recipe is from Michele Cranston's "A Simple Table."

"I’ve used powdered gelatine in this recipe because it’s universally available," Michele Cranston writes in her new book 'A Simple Table.' "However, I do prefer to use sheet gelatine and if you do too, then just follow the manufacturer’s instructions for the setting ratio of liquid to gelatine. These jellies are like mini individual trifles, minus the soggy sponge. The jelly needs to set before you can add the mascarpone topping, so it’s a good idea to make the jelly in the morning or the day before. The mascarpone cream is ridiculously delicious and I often serve it dolloped into bowls with biscotti on the side. A shot glass of liqueur completes the story. Dip the biscotti in the liqueur, top with a spoonful of cream and enjoy."

Chocolate and nuts are a match made in heaven. Especially when you add some ultra sweet toffee into the mix. This decadent treat is perfect for a weekend treat or a homemade gift for loved ones.

These crowd-pleasing tender, succulent apple cider brined pork ribs are the perfect addition to your next family BBQ!

Get into the festive spirit with these delicious spicy Christmas cupcakes, a blend of ginger, cinnamon, nutmeg and golden syrup. Start this recipe the day before to prep the Christmas icing decorations.

Nothing says the festive season quite like Christmas pudding - dense, moist and loaded with delicious dried fruit.

Succulent juicy turkey 
with a mouthwatering apricot and 
almond stuffing. The perfect dish for Christmas lunch!