The perfect picnic menu

Horseradish cream can be replaced with mustard or sweet chilli sauce if preferred. Remove steaks from fridge 10 minutes before cooking to bring to room temperature. Note

Try chicken breast, vermicelli noodles, snow-pea sprouts, cucumber spears and hoisin sauce as the filling. Note

This recipe makes your own chilli oil. If you are in a rush, use store-bought chilli oil. Use mini ‘parbaked’ rolls or mini panini rolls. Add 1 teaspoon tapenade or pesto to mayonnaise, if liked. Note

Tasty homemade sausage rolls are perfect for a picnic or party or lunchbox. Classic Aussie fare with tomato sauce.

Quail eggs can be replaced with 4 regular hen’s eggs. Cook for 2 minutes more. Note

Pumpkin and thyme loaf is delicious lightly toasted and topped with grilled prosciutto and poached eggs. Note

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.

You’ll need 24 thick wooden butcher’s skewers for this recipe. Push a small, sharp bamboo skewer through the prawn first to make it easier to insert the thick skewers. Note

Slice loaf and freeze in individual slices – it’s great for lunch boxes. Note

These little quiche lorraines are perfect for kid’s lunchboxes, parties or as a snack. Serve cold or warm.

This incredible layered sandwich loaf is made well in advance, so it’s ideal for picnics. It’s packed with delicious grilled vegies – you could add salami, too, if you like.

For a cheat’s version, replace homemade biscuits with a packet of ready-made ginger biscuits or almond thins. Note

This trio of baby beet, creamy mustard and chilli corn dips are terrific with bread – or try celery or radish for crunch.

Store the brownies in an airtight container, layered between baking paper. Note

To make pita crisps, cat pita bread rounds into wedges and arrange on an oven tray. Spray with oil and season to taste. Bake in a moderate oven, 180°C, 4-6 minutes, until lightly golden. Makes 1 1/2 cup Note

Gourmet sandwiches worthy of any picnic, these are two very different fillings which both work extremely well stuffed in a fluffy baguette. Italian flavours are channeled with fresh salami and antipasto veggies, while an zesty chilli lime sauce and shredded chicken creates a Vietnamese style lunch.

Place a cold egg into cold water, bring to boil and boil for 1 minute. You can add slices of grilled chicken or turkey breast. Note