Fridge/ Freeze

Please guests over the holidays with these pudding truffles, soaked in brandy and drizzled with a white chocolate sauce.

Add a refreshing citrus zing to your summer dessert with these elegant frozen mousse delights, incorporating lemon and Italian-style meringue.

This snazzy, fruity frozen dessert is the perfect tonic to unwind on a hot summer day. It also makes for an uplifting Mother's Day treat.

There is no better match than cream cheese and soft smoked salmon. With dill, mint, capers and lemon juice you'll find you just can't stop eating these refreshing pinwheels.

Indulge in a fresh pot of tea or coffee with this irresistible vanilla biscuits. They take just 30 minutes to make and are so soft, sweet and buttery they will simply melt in your mouth.

Bring this version of an african specialty to the table, threading tender lamb onto skewers then barbecuing or grilling them to perfection with a spicy curry and apricot jam marinade.

A sweet, fruity treat has never been easier than with this strawberry romanoff. With only five ingredients and taking just 20 minutes to create, this dish is a staple for busy dessert lovers.

This fiery main is sure to impress any guests. Just fry your favourite fish and marinate in spices of garlic, ginger and chilli bean sauce.

Enjoy the cool, fruity flavours of fresh apple swirled throughout creamy vanilla custard - absolutely perfect for an afternoon treat.

Hot Christmas pudding is all well and good, but when faced with a steamy Australian festive season, we think this recipe for ice-cream pudding is going to win the day. It doesn't involve very much work, but will need to be frozen overnight before serving.

Brimming with the scent of summer fruits and silky coconut cream, this dessert-in-a-glass could well be the star attraction at a celebration with family or friends.

With only three ingredients and just five steps this dessert is sure to be a repeat offender. With fresh berries, vanilla ice cream and melted white chocolate it's a festive treat you won't want to resist.

This boisterous dish features moist chicken breast marinated in lemon, herbs and spices. Served with fresh vegetables and a pungent mayonnaise, it will sing off the plate at a birthday or any social occasion.

Cool, creamy and packed full of sweet, juicy cherries, this beautiful vanilla ice-cream is swirled with honey glazed almonds and white chocolate chunks for extra flavour and texture.

Simple and fresh, these prawn and vegetable spring rolls with soft vermicelli noodles will allow you to recreate a taste of Vietnam. Savour their fish and sweet citrus punch during the balmy Australian summer or as a lunch or dinner starter all year round.

This versatile zesty spread can form the base of an amazing dessert pie or tart, serve as a substitute for jam on afternoon tea scones, or even coat your morning toast.

No need to buy mango-flavoured ice cream with this simple recipe. With fresh mango chunks and creamy frozen yoghurt you'll discover just how good homemade can be.

With less than five ingredients these popsicles are a great choice for a kids party and frozen yoghurt makes them a healthier alternative to ice cream.

These tantalising pastries are encased with greek fetta and herbs to give a mediterranean flavour hit. Prepare in advance for easy to cook cocktail food or starters on any special occasion.

Blended with vanilla bean, this creamy Italian specialty is best made ahead of time. Then served alongside beautifully roasted nectarines drizzled with wine for a truly satisfying dessert.

Transform this renowned chocolate pleasure with healthy cranberries and wholesome pistachios - then indulge relatively guilt-free.

Cool your family and friends down on a scorching summer day with this kid-friendly, fruity refresher.

Delicious and hearty, these dishes freeze like a dream too – perfect for a cook’s night off.

Fresh fruit and a drizzle of honey are a sweet addition.

This recipe is from The Australian Women's Weekly Cupcakes and cake pops cookbook

Coffee lovers will enjoy making these creamy no-cook cheesecakes. They take no time at all and can be made ahead and stored in the fridge until needed.

Sprinkle over the bhuja mix just before serving, to preserve the crunch!

Leaving the fruit intact will give your presentation a professional edge.

Mike’s Top Tips: The yoghurt sorbet isn’t an instant dessert as it takes a while to freeze, so best to make it the day before you want to eat it. Try freezing this delicious sorbet in a metal container as the metal will act as a temperature conductor, freezing the sorbet twice as fast as […]

Light and full of bold tropical flavours, this soft mousse cake has a melt-in-the-mouth texture with a healthy, crunchy base.

Experience the best of both worlds with this divine dessert that will comfort your body and soul. The sweet, stick date pudding base is beautiful topped with a creamy cheesecake slice and a rich butterscotch sauce.

Bread and butter is no longer a boring supper with this 10 minute recipe that has just six ingredients.

The crispy coating hides a soft heart of pumpkin, rice and tender shredded lamb.

The trick is to get the icing colours just right (try gel colours from cake shops). Finish with marshmallows and chocolate coins.

Easy to freeze and defrost when you please!

Wrap this slice with kitchen paper and string to add to the sense of occasion.

Choose thick-skinned lemons because they are sturdier. Serve sorbet in glasses or gelato cups. Before freezing, cut base off lemon shells so they sit flat for serving. Note

If preferred, char-grill your own capsicum by roasting until skin chars. Simply remove skin, seeds and membrane, and then use as directed. Note

In Step 3, cover top of mixture with cling wrap while cooling to help stop skin forming. No time to make ice-cream? Slightly soften a ready-made tub, add our flavourings and re-freeze. Note

Escabeche is traditionally fried fish covered with a hot vinegar marinade. Vinegar is a preservative, so the food can be stored to serve later. Note

WINE MATCH: Try the new 2010 Jacob’s Creek Moscato ($15) – the low alcohol content and perfumed nose make it a winner with this summery dessert. If you’re looking for something a little more exotic, try the 2009 Dopff au Moulin Gewurztraminer ($18), which is floral and gently spiced. Note

Nothing tops off a meal better than my grandmother’s own apple tart, which my mother learnt to make as a young girl in Holland.

Rich, opulent European dishes put an international spin on any occasion. This platter works as an entree, paired with hearty breads.

Easter feast! Save room for this tempting celebratory spread. Stain eggs with a delicate pattern by soaking them in tea.

This may look complicated, but it’s really easy to make. It looks stunning, and best of all, it can be made in advance and frozen until it’s ready to serve. Try different combinations of fillings, such as fresh berries and whipped cream, or replace the coffee with cocoa and use orange zest or almonds too. […]

This jelly should have distinct layers. The clear lemon jelly contrasts with the spongy honeycomb base. Don’t worry if the mixture curdles – it’s meant to. Note

Plums not suitable to freeze. Not suitable to microwave. You’ll need approximately 10 plums for this recipe. Note

Packed full of nutrition, these afternoon bliss balls are the perfect guilt-free 3pm pick-me-up!

Snowy chocolate mountain

So easy, you'll have plenty of time to make more.

Not suitable to freeze or microwave. You could use double cream instead of mascarpone. Note

Not suitable to freeze or microwave. You could use 8 fresh plums in place of the peaches, if preferred. You can use the remaining syrup as a base for summer drinks or punches, or reuse it to poach more fruit. Note

Suitable to freeze. Not suitable to microwave. Note

Not suitable to microwave. Note

You'd be amazed at how well aromatic herbs complement the sweet, borderline tart, flavour of fresh strawberries. All supported by a delicate creamy panna cotta.

Not suitable to freeze. Suitable to microwave. Note

The jelly can be made up to two days ahead of serving. Note

You will need about five blood oranges for the juice. Syrup suitable to microwave. Note

This recipe can be made up to two weeks ahead. Note

Ice-cream can be made several days ahead. Apricot mixture can be made a day ahead. Suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze. Note

We used Baileys Irish Cream, a liqueur made of blended cream, Irish whiskey and Irish spirits. Don’t over-beat the chocolate and liqueur mixture as it will curdle. Note

Uncooked dough suitable to freeze. Not suitable to microwave. Store biscuits in an airtight container at room temperature for up to one week. Note

These decadent bite sized cakes will leave an explosion of flavour in your mouth with every nibble. Perfect to serve at Christmas time, we've combined fragrant fruit mince pies with sweet, creamy melted chocolate.

Must be made at least six hours ahead. Not suitable to freeze. Suitable to microwave. Note

Marmalade will keep, unopened, for 6 months in a cool, dry place out of direct sunlight. Once opened, refrigerate for up to 3 months. Note

A festive take on a party favourite.

Pairing two of our favourite desserts, rich and creamy cheesecake and decadent chocolate brownies, this dessert recipe is sure to please any sweet tooth. Make a batch to share with your loved ones this weekend.

The flavours of this dessert are deliciously balanced with the sweetness of the strawberry sorbet offset by the tart fruit and syrup.

An Australian classic, this rich and creamy slice is beautiful served with a mug of coffee. The combination of passionfruit icing and decadent vanilla custard goes beautifully together.

You can also use coconut macaroons for the base. You will need 4 passionfruit. Note

If ice-cream is your favourite treat on a hot summer evening, this cassata recipe, an ice-cream cake stuffed with glace fruit and nuts, from recipes+ is a gorgeous way to enjoy it.

You will need 3 passionfruit to make 1/4 cup pulp. If ice block moulds are unavailable, double the recipe and freeze in a plastic food wrap-lined loaf pan for 6 hours or overnight. Scoop to serve. Note

Have you ever baked a choc-topped caramel slice only to ruin the aesthetic by cracking the chocolate and squishing out all the caramel when slicing? Not anymore.

Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.

Recreate a popular Chinese-restaurant favourite at home with this crispy golden deep-fried ice-cream recipe. Try it topped with chocolate syrup for ultimate indulgence.

You could replace banana lollies with 1 cup finely chopped dried figs or raisins. Note

Make ahead Make snowballs up to 1 week ahead. Cover, then refrigerate. Try tinting the extra coconut with food colouring. Note

Combine dissolved gelatine and cream cheese mixture at the same temperature to prevent lumps from forming in cheesecake. Note

Not suitable to freeze. Note

This lemon meringue pie has the more simple biscuit base, rather than the classic pastry. The tart, citrusy filling topped with lightly baked meringue is true to tradition.

For crudites we used celery sticks, peeled baby (Dutch) carrots, seeded cucumber sticks and halved baby red radish. Try smoked salmon instead of prawns. Price will vary. Fresh prawns should smell like seawater and be free of black marks. Avoid frozen prawns with freezer bum marks. Make sure packaging isn’t tom and is firmly sealed. […]

Could your day get any better? Well yes, yes it could. Ladies and gentlemen, we present the cherry ripe slice that really is as good as it sounds. You can thank us later.

Juicy and delicious tropical fruit with rosewater syrup. You can use pineapple or even watermelon instead of the papaya if you prefer. You could also use 4 cardamom pods and a cinnamon quill instead of the rosewater.