Grill

A light and healthy salad that is full of bright colours and big flavours.

Crispy and delicious spiced spatchcock with a cooling herb yogurt from Australian Women's Weekly.

If fresh mango is not available, you can use 800g canned mango cheeks instead; drain them well, then slice thinly. Note

Recreate your favourite Asian starter dish at home with delicious satay and sweet and sour sauces.

Sumac is a spice that adds a tart, lemony flavour and can be found in Middle Eastern food stores. Note

Harissa is a delicious spicy Moroccan paste made from dried red chillies, garlic, oil and caraway seeds.

Raid the delicatessen shop to create this exquisite French platter.

Spice-rubbed lamb salad with roast capsicum, red onion and dutch carrots.

Make sure to always use the freshest eggs when poaching, as the thick egg white clings tightly to the yolk. Old eggs don’t hold their shape because the whites are thin and runny, so they tend to spread out in the water. Note

Refried beans are sold, canned, in most supermarkets, as are packaged flour tortillas. Made of pinto beans that are just parboiled then fried with various seasonings, refried beans are also known by their Mexican name of frijoles refritos. You will need to purchase one small iceberg lettuce for this recipe. Note

It is fine to use just the one 300ml carton of cream for this recipe. Note

Soak 12 bamboo skewers in water for at least 1 hour prior to use, to prevent them from scorching and splintering. If using metal skewers, oil them first to stop the prawns from sticking. Note

We used flathead fillets for this recipe. You need to soak 24 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Note

Chicken can be coated with parmesan several hours ahead. Place in a single layer on a plate and keep refrigerated. Cook chicken and prepare salad as required. Note

Soak skewers in cold water for at least an hour before using to prevent them from scorching during cooking. Note

Soak 8 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching during cooking. Note

Use focaccia, bagels, bread rolls or any other kind of bread. Note

These sesame and chilli lamb skewers are the perfect starter dish for Asian-styled evenings.

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start cooking. Note

A deep purple-red spice ground from berries grown on a Mediterranean coastal shrub, sumac adds an astringent flavour to both raw and cooked food. It suits poultry, meat and fish as well as it does a salad. Its piquancy was long only associated with Middle Eastern foods, but these days it is used in many […]

Adding avocado to this open sandwich not only adds a rich creamy flavour, it also increases its nutritional value. Avocados are a rich source of potassium and healthy monounsaturated fats that help to lower cholesterol. Use a loaf of ciabatta bread if turkish bread is not available. Note

Cook the chicken the night before. Note

Literally meaning “composed salad”, the ingredients in this dish are layered on top of each other, rather than being tossed together, and the dressing is drizzled over the top. Note

Soak bamboo skewers in cold water for an hour before using to prevent them from splintering and scorching. Note

For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note

Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets. Note

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

Aïoli can be made easily at home: Combine ½ cup whole-egg mayonnaise and 1 crushed garlic clove in a small bowl. Season to taste. Note

Use a soft creamy blue cheese for the blue cheese mousse. The mousse can be made a day ahead and kept, covered, in the fridge. It’s best to cook the beef as close to serving time as possible. Note

Delicious summer rolls with red wine marinated sausages and a parsley and chervil salad.

Grilled sausages with a colourful and delicious pear and witlof salad.

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. We used flathead fillets in this recipe, but you can use any firm white fish fillets you like. Tatsoi is a variety of buk choy, also known as rosette bok choy. It has dark, glossy, […]

Calves liver should be cut into paper-thin slices then quickly seared because too much cooking will destroy its soft, delicate texture. Your butcher will slice the liver thinly for you. Note

Any kind of dried beans can be substituted for canned beans, if preferred. Soak beans overnight. Boil until tender; drain. Use patience when spreading polenta into prepared pan; it tends to move and slip but can eventually be worked into corners of pan. Polenta can be made 1 day ahead to the refrigeration stage. Note

Cheesy corned beef sandwiches are a great way to use up leftovers.

For the pickled ginger syrup in the dressing, use the syrup drained from the pickled ginger in the salad. The salmon skin gets wonderfully crunchy when cooked twice on the grill, as we do in this recipe, this provides added texture and flavour. Note

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

Use a lemon zester to make lemon rind strips for decoration; soak them in iced water to make them curl. Note

A spicy sausage that originated in Tunisia, merguez has become traditional fare throughout North Africa and Spain.

Use roti bread instead of the naan, if you prefer. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use. Note

Mini lamb and mint skewers are a delicious and pretty addition to any platter.

Juicy lamb cutlets with a bright and colourful tomato and parsley salad.

You could poach or fry the eggs, if you like. Note

Grilled chicken parcels stuffed with ham, spinach, ricotta and sun-dried tomatoes.

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.

Aïoli is garlic mayonnaise, available from the condiment aisle in most supermarkets. Note

You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like. Note

A light and summery dish of char-grilled scallops with a zesty corn salsa.

To make lemon dressing; dry-fry cumin and coriander in small heated frying pan, stirring, until fragrant. Combine spice mixture in small jug with oil and juice. Note

To get ½ cup of pomegranate pulp, use a medium pomegranate. To remove the pulp, cut pomegranate in half, then hit the back of the fruit with a wooden spoon ­ the seeds usually fall out easily; if not, dig them out with a spoon. Discard the shell and white pith. Note

The chicken can be marinated a day ahead. Recipe best made close to serving. Note

Teppanyaki is traditionally cooked on a grill plate on or near the table, and is eaten in batches.

We used thick-cut ling fillets in this recipe. Soak skewers in cold water for at least an hour before using, to prevent scorching during cooking. Note