This sensational tasting bread can be served warm straight from the oven alongside soups or as a snack. Either way, it won't last long when there are hungry mouths to feed.

Oil will solidify on refrigeration; bring to room temperature before serving. Recipe best made 3 days ahead; can be refrigerated for up to 3 months. Note

With its gorgeous hue, beetroot can't help but be a startling inclusion in any recipe.

After experiencing the flavour and crunchiness of homemade crisps, you will never need to open another packet again. You can also use russet burbank or spunta potatoes for this recipe. Note

To remove seeds from the pomegranate, cut it in half cross-ways, hold it, cut-side down in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily, discard any white pith that falls out with them. Pomegranate molasses is available at delis, middle […]

Draining the tofu is an important step to ensure there isn't too much moisture while deep frying. The result is delicious, golden, crispy tofu bites.

Serve this salad warm or cold for a light, healthy and satisfying lunch. It is also perfect for work or school lunch boxes.

Use white sauce (also called béchamel) in pasta dishes like lasagne, or serve with grilled fish fillets or corned beef. It’s the base for many other sauces, including mornay. You can make sauce ahead of time but, to make sure a skin doesn’t form on the sauce, cover its surface with plastic wrap. Note

Pancetta and gorgonzola both contain naturally occurring monosodium glutamates, a flavour known as `umami', which is defined as one of the five basic tastes, along with sweet, salt, sour and bitter. Ingredients with a umami quality have the ability to enhance the flavours they are paired with, giving food like broccoli a very moreish taste.

The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese. Note

Any all-round or mashing potato is fine to use here. Pontiac or sebago are also good choices. Note

A daikon and potato gratin with spring onion, bay leaf and crushed garlic.

Lemon, garlic and chilli potato salad, potato recipe, brought to you by Australian Women's Weekly

Snow pea, prawn & avocado salad

Moist and dense, this spiced pumpkin bread has heat from the chilli flakes and crunch from the pepitas, and is incredibly good warm or toasted and spread with butter.

The perfect side dish for roast meats and barbecues, this mediterranean smash has tender potatoes, olives, garlic and basil.

Baked brie and asparagus tartines make a dish for a celebratory lunch. If you're looking for some variety, you can replace the asparagus with honey and thyme.

This sauce is best made a day in advance. Keep refrigerated up to 3 days in a screw-top jar. Serve with beef burgers, braised ribs, roasted potato wedges and as a sauce for home-made baked beans. Note

Mozzarella can be substituted for the bocconcini; stand 30 minutes before serving. Note

The ultimate side salad, rocket and parmesan is always a delicious combination and can be thrown together at the last moment.

You will need one bunch of red radishes for this recipe. This recipe is best made just before serving, it will become soggy if left standing. Note

Fragrant, fresh and zingy green mango salad on betel leaves.

Transport yourself to Thailand with this simple chicken vermicelli noodle salad drizzled with a tangy lime dressing and sprinkled with mint.

A healthy and delicious Japanese starter or side dish of teriyaki snow peas and snap peas.

You can use a barbecued chicken for this recipe; however, you will have to cook the rice in a mixture of water and prepared chicken stock instead of the cooking liquid. Like most Thai sauces and dressings, nam jim is extremely hot. Seed the chillies to lessen the heat, if you prefer. Note

Smoked salmon can be used instead of trout, if preferred. Note

Crispy on the outside, fluffy on the inside, these duchesse potatoes are like elegant potato gems.

This crusty loaf of bread is delicious served with soup or on its own with butter and golden syrup.

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.

Crunchy, fresh and full of flavour, this carrot and daikon salad is dressed with lemon, vinegar, mint and black sesame seeds.

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

Toast sesame seeds in a small frying pan, over medium heat, shaking pan occasionally, until golden and fragrant, about 3-5 minutes. Note

You need to buy a large barbecued chicken weighing about 900g for this recipe; discard skin and bones, then chop the meat coarsely. You can also use pontiac or sebago potatoes for this recipe. Note

There are many variations of this classic mezze; the cucumber can be diced instead of grated and you can use dill and parsley instead of mint.

Chinese barbecued duck is available from Asian grocery stores and specialty barbecued meat shops. Note

Swiss brown mushrooms, also known as cremini or roman mushrooms, are similar in appearance to button mushrooms, but are slightly dark brown in colour. The large variety are often called portobello mushrooms. Note

This salad is light, fresh and crisp. It can be very glamorously presented or thrown together in a more rustic style.

Kumara dampers are a marriage of old Australia and new, of bush practicality and modern, urban culinary exploration. The pumpkin scone of Modern Australian cuisine.

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

Buy basil pesto, instead of making your own, if liked. Note

Buttermilk is the crucial ingredient in this olive and rosemary quick bread, a simple and fast way to make your own bread and fill the house with a heavenly smell.

Sweet mustard dressing gives an extra kick to this warm duck and walnut salad with caramelised apples.

These delicious salty bundles are also fantastic with a squeeze of lemon and a sprinkle of chopped parsley. Note

You can use an equal weight of prawns or lobster instead of the crab meat in this salad. Make sure your mango is quite firm, otherwise it will not slice well. Note

With melting, spicy tahini butter, these corn cobs will be the star of your barbecue.

A divine starter for a celebratory dinner, these teriyaki salmon skewers with cucumber salad are exquisite. You can alternate salmon chunks with prawns if you like.

You can leave the chilli out if you like. Note

It is important to use silken tofu for this recipe to get the right texture. Note

Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. To save time, you can buy roasted capsicum pieces from the deli. Note

This is a hearty wintry recipe, similar to a Lebanese recipe known as mejadra (mujaddara). The lentil and rice mixture could be made ahead and frozen. Thaw in the fridge overnight, or reheat in a microwave oven. You might need to add a little more stock or water to bring the stew to the consistency […]

Broccoli, cut into small florets, can be substituted for broccolini if unavailable. Note

We used whole-egg mayonnaise in this recipe. Cooling chicken in liquid prevents the chicken from drying out. Note

You need about 1.3kg fresh peas to get the amount of podded peas required for this recipe. Note

Nashi pears and fresh herbs help make this grilled asparagus, fennel and walnut salad a study in contrasting flavours and textures.

This is our twist on a caesar salad ­ the addition of potato makes this recipe suitable for a quick dinner or an easy option for lunch at work. For a low-fat version, replace the mayonnaise with skim-milk natural yogurt. The breadcrumbs can be toasted in the oven instead of frying them. Note

Carrot raita

Instead of pure vegetable oil to deep-fry, you can blend it (50/50) with sesame oil. Note

To many kids, cauliflower can be a pretty unexciting vegetable. Smothered with cheese and baked to crispy, golden perfection, well, that's another story.

We used 3 bananas in this recipe. When baking with a nut roll tin, place it upright in the oven. Nut roll tins are available at selected stores. If unavailable, use a loaf tin instead. These rolls will keep for about three days. Note

Chorizo, a highly seasoned Spanish pork sausage, can be smoked or air-dried, and is as good grilled and eaten on its own as it is used as an ingredient, traditionally in an authentic paella. Note

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

Makes enough for four 200g servings of pan fried chicken breast. If sauce is too tart, add a little more honey. Also goes well with whole roast turkey, duck or chicken. Note

Recipe is best prepared as required. Nashi are also known as Asian pears but are now widely cultivated in Australia. They are round in shape with a very juicy, crisp, sweet, white flesh. You can substitute any other variety of pear, if preferred. Note

If you can’t find piquillo peppers, use roasted or grilled capsicum instead. Note