Boil

Swap chicken stock for vegetable stock. Note

Use barbecued chicken breast with the skin removed, leftover roast chicken, or pan-fried or poached chicken breasts. If making ahead of time, don’t dress the salad until ready to serve. We used a fat-free french vinaigrette, but dress the salad with your favourite fat-free dressing. Note

The sweetness of the dates and the sourness of the tamarind combine to give you wonderful for a sandwich or burger condiment. It is packed full of flavour and spice to create a real taste sensation.

Make this delicious Italian-style broth with chicken & mushroom ravioli to impress dinner guests.

Marshmallows are best eaten on the day they are made when they are at their softest. Note

A flavour-packed Asian broth with crispy duck and mushrooms from Australian Women's Weekly.

This recipe stays true to the dish's Mexican origins. It is an exciting dish, and full of flavour.

Simple yet special, the ideal dish to serve up to friends when you're celebrating in a relaxed style.

Rigatoni is a ridged pasta that looks like thick, short penne, its grooves and wide centre help hold chunky sauces. Note

This is one of my all-time favourite pastas. I know it looks like a lot of anchovies, but trust me and cook them down slowly. This could well become your favourite pasta, too.

Pappardelle with silver beet, goat's cheese, chilli and lemon

This dish was on the first menu at our restaurant Hugo's, at Bondi, and it actually stayed on the menu for years, as it turned out to be one of our best-sellers. It's a recipe that goes to prove that good food does not have to cost an arm or a leg.

John dory is a mild tasting fish that lends itself well to a multitude of flavours. We've given it an Asian influence here, teaming it with chilli and coconut rice.

Served with a dollop of yoghurt sprinkled with sumac, these beautiful stuffed vine leaves are a perfect dish to share with friends.

This recipe is quick, simple and healthy. A great combination for a light meal on the go.

Gift these jars of sunshine to anyone and they'll be forever grateful. The combination of sweet apricot and tart lemon makes this jam so delicious you'll have a hard time giving it away!

Rich, moist and just sweet enough, this cake is great for any occasion.

This is a good salad for a barbecue as it keeps well and is not fussy about the temperature at which it is served.

Tasty pork and fennel sausages make a fabulous base for this pasta topping. You can stir through a small tub of ricotta to add creaminess if you like.

Turkish delight, also known as lokum, is a sweet made of a flavouring (traditionally rose, vanilla, pistachio or orange), sugar syrup, nuts and dried fruit bound together with mastic (gum arabic). According to legend, turkish delight was developed by one of the Ottoman sultans to appeal to the hundreds of women in his harem. The […]

A great way to use up left-over cooked pasta, this chicken and asparagus pasta salad is simple, tasty and quick to make. You can use most pasta varieties.

Add some thinly sliced red chilli for a spicy version of this soup, if you like. This is a last minute soup, it doesn’t freeze well. The pasta will become soggy as it absorbs more liquid and the buk choy will discolour. Note

Campari is an alcoholic apéritif (served before a meal to stimulate the appetite) made from an infusion of herbs and fruit in alcohol and water. Note

If making the salad ahead of time, dress the salad just before serving. You could use thick rice noodles instead of the rice vermicelli. Note

You need half a large barbecued chicken (approximately 500g) to get the amount of shredded meat required for this recipe. Note

Taramasalata is a classic Middle-Eastern dip that is full of flavour and delicious with pita bread. Here, we've teamed it with artichokes for an even greater dept of flavour.

If you don’t feel like toasting the bread cubes in the oven, toast the whole slices in the toaster or under a grill then cut the bread into small squares. Make sure you drain the anchovy fillet well between pieces of absorbent paper. If you want to have this delicious recipe at home, poach the […]

Delicious spread on toast, this chunky apricot jam would make the perfect home-made gift. To test if it is ready, put a plate in the freezer for a few minutes, then see if the jam 'jells' when you blob a teaspoon full onto the cold surface.

This deliciously sweet dried fruit chutney goes perfectly on sandwiches, with roast meat, or on the side of a spicy Indian curry.

You will need about 600g watermelon (weighed with skin) for this recipe. Note

This recipe can be frozen. Just complete the recipe to the end of step 2. Cool to room temperature. Spoon into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) […]

You can substitute shredded chicken, sliced pressed tofu or sliced beef for the crab. You could use cellophane (harusame) or dried wheat (somen) noodles instead of soba. Note

Tofu is a great and healthy meat alternative. It is especially good for soaking up flavours like those in the sauces and dips which often accompany Asian finger foods.

A colourful and fragrant couscous dish with grilled zucchini and spiced pumpkin.

Thick, garlicky skordalia is the perfect dressing for these juicy blue-eye skewers with smashed potatoes.

A roll up is a great way to eat your ham and egg on the go. Make the wrap the night before, up to end of step 2, cook in the morning. Note

Sweet and delicious Chinese pork in orange & tamarind broth from Australian Women's Weekly.

A quick and easy veal tortellini with fresh tomato sauce from Australian Women's Weekly.

Colourful asparagus, teardrop tomato and rocket salad with a basil pesto dressing.

Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze; thicken with cornflour just before serving. Note

An excellent option for a nourishing, filling meat-free meal, these individual vegetable and lentil lasagnes will quickly become a family favourite.

For the most lusciously smooth, fluffy, irresistible mash, this is the recipe to follow. Use potatoes that are high in starch and take care not to overcook them. Push the potato through a sieve, as we suggest here, or through a potato ricer or food mill (mouli).

Store lemonade syrup refrigerated for up to two weeks. Note

Sick of boring old hamburgers? Impress the family with this delicious teriyaki chicken and rice burger.

While most of the smoked salmon we buy has been cold-smoked (cured at a low temperature for a fairly long time), hot-smoked salmon (cured at high temperatures for just a few hours) is generally more moist and not as salty; it doesn’t, however, have the same keeping properties as cold-smoked. Note

You will need about 2 limes for this recipe. Note

One taste of this rich and flavoursome antioxidant rich tomato soup and you'll never want the canned version again. Serve with plenty of crusty bread to mop up every last drop.

An easy recipe to prepare in advance, this hearty Italian inspired bean soup with crispy polenta is simply mouth-watering and perfect to cosy up with on a cold day.

Pearl barley adds a lovely texture and nutty flavour to this chicken and tarragon risotto.

Healthy and delicious Asian-style char-grilled steak with pesto.

These noodle and vegetable rice paper rolls are a classic Vietnamese crowd pleaser. The trick when making them is to dunk the rice paper just enough so that it is pliable enough to roll, as it will continue to gradually soften.

Simple and satisfying.

Thinly sliced chargrilled capsicum tastes fantastic in a buttery, creamy mash. Add crumbled goat's cheese for extra flavour and decadence.

This recipe is best made just before serving. Note

A delicious, hearty breakfast dish for the cooler months.

Healthy and vegetarian deep-fried tofu in broth from Australian Women's Weekly.

This is one way of getting some good raw vegies into the kids. The sweetness of the honey and the nutty crunch of toasted sesame seeds are delicious combined with the fresh vegies and slippery noodles. This is the salad in its simple form, but chicken or other meat can be added to make it a bigger meal for bigger kids.

Tasty crab cakes with a creamy tzatziki dip make a great starter to a casual dinner with friends.

Farfalle is a bow-tie shaped short pasta; sometimes known as butterfly pasta. It looks very pretty as part of a pasta salad

Not suitable to freeze. Not suitable to microwave. Note

You need half a large barbecued chicken to get the amount of shredded meat required for this recipe. Note

This moreish pasta dish is ideal for a family lunch or quick mid-week dinner.

You can use any firm, waxy potatoes, such as pontiac or desiree, for this salad. You will need about 1½ cups (240g) coarsely shredded cooked chicken. Note

These little berries are not only scrumptious on crêpes, but they also have a number of health benefits, including being full of antioxidants and antibacterial properties. Note

A rich and fragrant soup with udon noodles, mushroom and barbecued pork.

Before starting the recipe, boil the kettle so you have boiling water ready to prepare the noodles. Dukkah is available from the spice section of most major supermarkets. You can use this instead of making your own, to save even more time. Note

A refreshing and delicious non-alcoholic tipple, spiced lemon tea is perfect for serving at a lunch party.

A vegetarian dish of eggplant timbales with roasted tomato sauce from Australian Women's Weekly.

We used amaretto in this recipe, but you can use any almond-flavoured liqueur you like. Note

A delicious and healthy winter warming soup of dhal and carrot with a dollop of yoghurt.

Baby beetroots are a perfect side to have with ham or turkey - just think about how good their grown-up cousins taste sliced on sandwiches made with either of those meats! Their size means they don't take any time at all to cook, plus they have a smoother, softer texture than their adult counterpart.

Green tea powder is available from Asian food stores. If you don’t have an ice-cream maker, pour custard into shallow container and cover with foil, freeze until almost firm. Place ice-cream in large bowl, chop coarsely then beat with electric mixer until smooth. Pour into deep container, cover, freeze until firm. Repeat process twice more. […]