You can find both pepitas and craisins in most supermarkets. Rolled rice is available from health food stores or the health food section of your local supermarket. Note

We used hard (stir-frying) tofu; you can substitute firm tofu, if you prefer. Note

Dry sherry can be used instead of mirin. Note

recipe best made just before serving microwave not suitable Note

Leftover roast chicken can be used in place of the lamb in this recipe. Tarragon marries beautifully with chicken, so instead of using ground cumin, add 2 teaspoons finely chopped fresh tarragon to the batter. Note

Pork cutlets like you've never seen before with the sweet and smokey flavours of maple, bourbon and pear.

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

A large stainless steel fish poacher (60cm long) is needed for this recipe. Note

A simple yet gourmet salad with an exquisitely sweet raspberry macadamia dressing,

The trifle can also be served in a large glass bowl. Pavlova nests are commercially made small meringue shells sold in packages of 10 at most supermarkets. Note

A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.

If baby zucchini are unavailable, cut small zucchini into quarters. Note

If you prefer, you can make a mustard sauce for the chicken, replace marsala with dry white wine and stir in 2 teaspoons of whole grain mustard into the finished sauce. Note

Soak bamboo skewers in water for at least an hour to prevent scorching during cooking. Yoghurt, cream or milk can be used instead of the buttermilk. Note

We used Grand Marnier liqueur in this recipe; you can use any orange flavoured liqueur you like. Note

If taking this meal to work, roast tomato and prosciutto the night before; store in the fridge. Reheat in a microwave oven, on HIGH (100%), about 1 minute or until heated through. Toast the bread and assemble just before serving. Note

Micro cress and herbs are available from gourmet green grocers and some growers’ markets. If unavailable, use small coriander leaves or chopped chives. Note

Asian-style noodles and chicken with kecap manis, also known as ketjap manis, a dark, thick, sweet soy sauce.

You will need to cook about 350g pumpkin for this recipe. Note

The inspiration for this tasty salad is that famous New York deli sandwich, the Reuben, a universal favourite ever since its creation in the early 1900s.

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

Replace orange with apple or pear slices, if preferred. Pork does not need to be overdone. Cook until just pink in the middle to retain juices. Note

A sweet, sour, fresh and fragrant Asian-style rice noodle salad with wasabi dressing.

Exquisite and delicate smoked chicken and peach salad from Australian Women's Weekly.

Best made just before serving; prawns can be prepared 6 hours ahead. Note

You can use a lamb backstrap instead of cutlets. Cook for 3-4 minutes each side and then slice thickly. If fresh broad beans are in season, you can use them instead of frozen ones. Note

We used a greek feta, which crumbles well and has a sharp taste. Note

The basil mixture, without the lemon rind and juice, can be made several days ahead; keep tightly covered in the refrigerator or freeze for up to 3 months. Add the lemon just before serving. Make sure you cook the haloumi just before serving, as it becomes tough and rubbery on cooling. Note

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

We used cannellini beans but you can use any variety of canned white beans you like. Note

We used flathead fillets but use any firm white fish fillets you like; blue eye, bream, ling, whiting or snapper are all fine. Remove the fish when it is almost cooked; it will continue to cook off the heat. Recipe not suitable to freeze. Note

Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch Note

A bright, colourful and healthy modern Asian dish.

You can substitute white wine, Grand Marnier or brandy for the red wine. Note

You can use any firm white-fleshed fish fillets. Note

Fried noodles, also known as crispy noodles, are used in sang choy bow and chow mein. They can be found in supermarkets, usually in 50g or 100g packets, already deep-fried. Note

Dressing can be made 1 day ahead; chill, covered. Recipe can be 3 days ahead up to step 3; store in airtight container. Note

Asian-style stir-fried beef with thin hokkien noodles from Australian Women's Weekly.

Soufflés must be made just before serving. Note

You need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

Delicious and warming garlic chicken stir-fry with buk choy from Australian Women's Weekly.

Warm sabayon must be served immediately. Note

Sweet chilli relish is available in most supermarkets and delicatessens, or other any chutney or relish would be suitable. Note

Use any rice you like for this recipe, just make sure it’s cooked properly so every grain is separate. You could use about 3½ cups of cold leftover rice if you happen to have it, if not cook, rinse and drain the rice the day before the picnic. Keep the rice in the fridge. Assemble […]

We used blue-eye in this recipe, but any white fish fillet will be fine. Peri peri, also spelled piri piri, is a hot chilli sauce used in African, Portuguese and Brazilian cookery. It is available from gourmet food stores and most major supermarkets. Note

You’ll have ¾ cup of the cake mixture left over, enough for another three cup cakes. Note

Recipe is best prepared as required. Note

If kipfler potatoes are unavailable you can use baby new potatoes. You could also use aïoli, a garlic mayonnaise, instead of plain mayonnaise, and lemon juice instead of warm water to jazz this salad up. Note

You can buy the roast beef, already cooked and sliced, from any deli. Make the coleslaw the night before, and make the sandwich at lunch time the next day. Use whatever cabbage you like; we used red cabbage, but try the chinese variety (wombok), it’s easy to shred finely. Note

You need 12 skewers; if using bamboo skewers, soak them in water 1 hour before use to prevent splintering or scorching. Note

A rich and creamy red Thai-style curry from Australian Women's Weekly.

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

Wonderfully fresh and light, enjoy these beautiful salmon sashimi stacks as a light lunch, starter on canape.

A quick, easy and flavour-packed Mexican beef stir-fry from Australian Women's Weekly.

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. Note

Tasty, simple and spicy little lamb kofta that are great for summer lunches, cocktail parties or as spicy snacks.

Panzanella is a traditional Italian bread salad. As a variation, cut the soft white centre of the bread into small cubes, drizzle with 2 tablespoons olive oil; toss until well coated. Place the bread cubes on an oven tray, sprinkle on 2 tablespoons finely grated parmesan and toast in a moderate oven for about 10 […]

Guests can assemble their own tacos at the table. Note