This fresh and tasty seafood dish is perfect for a Summer lunch or dinner with family and friends.

The perfect starter dish, vegetable rice paper rolls with a sweet and punchy chilli dipping sauce. They also make a great platter of party food, just make sure to have napkins on hand.

Elegant and delicate without sacrificing flavour, this angel hair pasta with salmon roe and chervil is a great dinner party or lunch party recipe.

Two dozen oysters on shaved ice topped with our red wine vinegar or spicy lime dressing is a perfect party platter.

These tiny prosciutto wrapped bocconcini are bound to become a go-to recipe when you need something to pass around at parties, as they're completely adorable as well as delicious.

Bruschetta is one of those classic dishes that's welcome at just about any meal, from a late breakfast to a late night snack. This garlicky goat's cheese version is a creamy, tasty winner.

This is a real crowd-pleaser of a dish, hot, garlicky prawns with fetta in a rich tomato sauce. Serve with a crisp green salad on the side, and lots of crusty bread for mopping up the sauce.

This Thai seafood soup will certainly warm you up, with plenty of herbs, garlic cloves and red chillies.

Impress your guests with these delicious, filled and rolled Chinese appetizers.

These fresh, fragrant and flavoursome Asian lettuce cups are perfect for sharing.

Tender chilli and garlic octopus with coriander, lemon and rocket is a great barbecue dish or perfect for a light lunch.

Mexican meatballs in a spicy tomato sauce and topped with guacamole makes a delicious dinner served with wraps and salad.

Make your own delectable fresh samosas filled with spiced potato and kumara, great for parties or an after-school snack.

These little cherry tomato and marinated bocconcini skewers pack a whole lot of flavour into each tiny bite-sized piece. They're the perfect vegetarian inclusion on a cocktail party menu.

Deliciously creamy and packed full of the goodness of yellow split peas, this tasty dip is perfect enjoyed with veggie sticks or cracker as a afternoon snack or starter.

Red curry paste, coconut milk and coriander give this Thai-style pumpkin soup its unique flavour, while tender pieces of chicken thigh turn a bowl into a meal.

A favourite Aussie starter dish, salt and pepper squid is beautiful enjoyed on it's own as an entree or accompanied with this fresh cucumber salad for a more substantial main meal.

Quick, tasty and packed full of goodness, this tasty dish made with sardines and a fragrant caper dressing makes a perfect mid-week dinner dish.

Smooth and smoky roasted eggplant dip, also known as melitzanosalata, is delicious served as part of a Greek platter.

Couscous makes a perfect, fluffy base for the strong flavours of tomato and rocket. Add the dressing and herbs with as heavy a hand as suits your palate, the grains will soak it all up.

These tasty Japanese chicken yakitori skewers are delicious enjoyed on their own or as part of a big Asian dinner spread.

This tasty, thickly sliced roasted eggplant with spiced rice makes a great vegetarian starter, or light meal. It also works beautifully as an accompaniment to a roast leg of lamb.

Combine spicy flavours with sour in this classic Asian dish. Filled with alluring ingredients like black fungi, shiitake mushrooms and silken tofu it's an adventurous soup you won't want to miss.

This simple platter of chilled soba noodles with dipping sauce, spring onions, nori and wasabi is a complete taste sensation.

Three of the finest fish on the market served up as carpaccio, tuna, kingfish and salmon each come with their own dressing to maximise the taste sensations of this dish.

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

Rich and smooth kumara and coriander soup is a great way to warm up at lunchtime. The freshness of the herb balances the natural sweetness of kumara.

Totally falling under the category of comfort food, this gnocchi with creamy sauce is a rib-sticker.

This Thai fish parcels recipe makes sure all the flavour cooks into the fish. If you can't buy kaffir lime leaves, substitute the young leaves from any other citrus tree. Serve the fish parcels with lime cheeks or a salad made from fresh pomelo or grapefruit segments.

Discover that simple can still be flavoursome with this zesty egg and lemon soup, a great recipe for traditional Greek avgolemono.

These delicious Chinese-style chicken stir-fry cups are perfect for sharing on platters.

Queso anejo and poblano chillies bring an authentic Mexican flavour to this gourmet guacamole. If you can't lay your hands on any queso anejo, you can use parmesan and other similar cheeses in its place.

A kind of variation on sang choy bow, these little parcels of spicy chicken salad in witlof leaves make a great starter or platter of finger food for a party.

An exotic spice-rub makes this beef fillet extra tender and mouthwateringly delicious. Served on a bed of chickpea and preserved lemon salad, the whole meal is just a taste sensation.

This is a super way to serve asparagus as finger food. It also makes a lovely starter, especially with some ripe figs on the side. If you want to take it up a notch, you can put a small slice of fontina cheese under the prosciutto, and quickly pan fry to melt the cheese before serving.

Gyoza are Japanese dumplings, usually pork but sometimes vegetable, that are steamed and then fried, before being dunked in sauce, in this case our delicious soy vinegar sauce.

For a taste of China, make your own sang choy bow, a traditional lettuce-wrapped stir-fry. You can serve it as a starter to share, or as a light meal on its own.

Sweeter than green but more robust in flavour that yellow or orange, red capsicum makes a wonderful soup. The simplicity of this red capsicum soup recipe lets the main ingredient shine.

Simple, quick and savoury, this zucchini cream soup makes a great lunch or starter. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.

Fragrant with lemongrass and lime leaves, this chicken and galangal soup is traditionally known as tom ka gai.

Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.

Light, fresh and tasty, these beautiful ocean trout sashimi rolls are the perfect finger food to pass around at your next party.

This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

It’s important to buy sashimi-quality fish for this recipe. We used kingfish as well as the tuna and salmon in this recipe. Ask your fishmonger for the best sashimi-quality white fish available that day. Note

Wash the leek thoroughly under cold running water to remove any grit between the layers. Note

Lap cheong are a form of dried sausage that don’t require refrigeration and can be found with fried shallots in the Asian section of larger supermarkets. Note

Make-ahead tips 1 month Make meatballs and relish, freeze. 24 hours Thaw meatballs and relish in refrigerator overnight. Last Reheat meatballs in 180°C (160°C fan-forced) oven and relish in saucepan, or both can be reheated separately in microwave oven. Note

Soup can be made two days ahead. Note

You can deep-fry wontons in vegetable oil, in batches, until browned all over. Uncooked wontons are suitable to freeze, use a sheet of baking paper between each layer of wontons. There’s no need to defrost them before cooking. Serve steamed wontons either using the bamboo steamer as a tray or sit each wonton on a […]

You can use char-grilled capsicum from a jar, if you prefer. Note

Soak the skewers or toothpicks in cold water for 30 minutes before using to prevent them from splintering and scorching during cooking. Note

The pineapple was cut in half lengthways, then sliced thinly. Note

This recipe is not suitable to freeze. Note

If shrimp paste is unavailable, substitute 1 tablespoon fish sauce. Shrimp paste is available from Asian grocery stores or the Asian section of most supermarkets. Tamarind concentrate is made from dried tamarind pulp and is a popular souring agent that adds an appetising tang and fruity background flavour to curries and sauces Note

The gherkins will lose their colour gradually during storage. This does not affect their taste or texture in any way. Note

These pork rolls are a tasty starter before a main course of fried rice or a bowl of chicken broth with rice noodles.

Be careful when working with silken tofu as it is very soft and breaks easily. Use a mix of basil and mint leaves if you cannot find japanese mint. Note

Keep the rolls moist by covering them with a slightly damp piece of kitchen paper, then store them in an airtight container in the fridge. Rolls can be made a day ahead. Swap the tofu for cooked shredded chicken breast for a non-vegetarian option. Note

Ready-made seasoned bean-curd skins and seasoned gourd (kampyo) strips are available from Asian specialist grocery stores. For rice vinegared water, add 1 tablespoon rice vinegar to medium bowl of cold water. Note

Tender and flavoursome rabbit and hazelnut terrine - the perfect addition to your next dinner party or afternoon tea!

Delicious and comforting steamed sweet chilli prawn dumplings from Australian Women's Weekly.

Make your own version of the popular Asian-style satay chicken starter dish to impress your family and friends.

You can buy butterflied sardines from most good fish markets, or get your fishmonger to butterfly the fish for you. To butterfly your own fish, buy an already gutted fish, slice down the length of the belly until just before the tail, place fish, belly-down, on a chopping board and roll gently with a rolling […]

You need to soak eight bamboo skewers in cold water for at least an hour before use to prevent them from splintering or burning during cooking. Note

The fish can be marinated and threaded onto skewers a day ahead, store, covered, in the refrigerator. You can use any large fish fillets or steaks, such as ling, gemfish, snapper, kingfish or silver warehou, for this recipe. Soak 12 bamboo skewers in water for at least 30 minutes before using to avoid scorching or […]

Many countries have similar kinds of dishes: Spain has a cocido with chickpeas, the French have the pot-au-feu - the origins are always peasant food where cheap cuts of meat and seasonal vegetables are cooked together in one big pot.

The combination of mashed potato, bacon, onion, cheese and sour cream in these cakes is so good you’ll find it hard to stop at one. You can also use lasoda or pink-eye potatoes for this recipe. Note

Always check the manufacturer’s instructions before using a pressure cooker. Note

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

The rolls are suitable to freeze at the end of step 2 for up to 2 weeks. Thaw in the refrigerator then cut into slices. Note

Regular pappadums can be substituted for ready-to-eat mini pappadums, if preferred. Break into quarters; shallow-fry. Note

Fresh, fragrant and flavourful in every mouthful.

Use a bland tasting vegetable oil or a light olive oil for the remoulade; it can be made a day ahead and kept, covered, in the fridge. Note