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Make the lime and mint granita at the last minute ­ it will melt quickly if left waiting. Cut the top and bottom off each orange and grapefruit, cut down the side following the curve of the fruit, to remove the rind and white pith. Segment the fruit over a plate or bowl, cutting between […]

An easy dish of turkey meatballs with simple tomato sauce for all ages to enjoy.

Rich, fatty salmon pairs wonderfully with zingy grape tomatoes and crunchy pieces of lettuce.

Fresh and colourful date and orange salad from Australian Women's Weekly.

A fortified wine, like sherry and port, muscat is the result of grapes left to ripen well beyond normal harvesting time, resulting in a concentrated dark, toffee-coloured wine with a rich yet mellow flavour. Note

When you pour the egg mixture into the pan, use a fork to gently move the mixture from side to side as it begins to set, to ensure it cooks evenly. Keep doing this until the egg starts to form a crust around the edge. Give the pan handle a gentle jiggle to make sure […]

Rich with apricots, grapes, currants and almonds, this fruity couscous makes a great side dish for a tagine.

Basted with a balsamic glaze, these lamb chops are tasty and tender and beautifully paired with this creamy olive mash.

Wrapping a turkey breast in prosciutto before roasting it helps keep the meat tender and juicy as well as adding lots of flavour to the finished dish.

Ginger cleans, stimulates and rejuvenates the digestive system. Note

This beautiful light and fruity dessert pairs sweet strawberries, tart oranges and creamy ricotta with crunchy, golden puff pastry. It's easy to make and tastes brilliant.

Ready-steamed brown basmati rice is available in packets from the rice section of supermarkets. Use fresh ricotta, sold in wheels from delis and the deli section of supermarkets for the best taste and texture. If heirloom tomatoes are not available, use baby grape or cherry truss tomatoes. Nutty brown rice and sesame seeds replace flour […]

With a fruitcake base, creamy cheesecake filling and fruit topping drizzled with toffee, this Christmas dessert is a wonderfully decadent treat.

To segment oranges, cut top and bottom from oranges with a small sharp knife. Cut remaining rind and white pith from oranges, following the curve of the fruit. Holding the oranges over a bowl, cut down both sides of the white membrane to release each segment. Squeeze membrane to release any juices into the bowl. […]

Light, fluffy and moist, this divine mandarin, polenta and macadamia cake is packed full of flavour and is beautiful served sliced as morning or afternoon tea.

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.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding.

A rich brownie cake packed full of the flavours of the muscat grape in both wine and vine form.

Granita made from the musky, fresh-grape muscat grape with figs and a sweet honey and fennel syrup

Equipment 22cm x 34cm number 6 cake pan 25cm x 40cm rectangular cake board If you can’t buy green Bubble Tape, you can use grape Bubble Tape or Roll-Ups. Note

Equipment: three 12-hole (-cup/80ml) muffin pans 25 paper muffin cases 5 disposable piping bags medium plain piping tube 48cm x 55cm covered cake board Decorations: 8 red ALLEN’S MARELLA Jubes 4 red ALLEN’S SNAKES ALIVE 1 banana ALLEN’S Milk Bottle Mania 3 strawberry ALLEN’S Milk Bottle Mania 6 LIFE SAVERS PEP‘O’MINT, halved 6 LIFE SAVERS […]

Verjuice is available in delicatessens and supermarkets; it’s usually found in the vinegar aisle. It’s made from unripe grapes and has a slightly acidic taste. Ask the butcher to cut the rabbit into pieces. Note

A subtle and delicately flavoured rabbit stew with potato and sage that will melt in your mouth.

Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of lemon from the jar, discard the lemon flesh. Rinse the rind under water; dry, then chop finely. Note

A 30cm glass stand was used for this cake, but a prepared 30cm round board can be used instead. Fruit can be varied, depending on season and availability. Note

Equipment 10 lollipop or ice-cream sticks tyrofoam block or egg carton paper piping bag Decorations 10 mini ice-cream cones 2 tablespoons each grape, orange and pink WONKA NERDS, combined 10 WONKA Gobstoppers 10 ALLEN’S JAFFAS 2 ALLEN’S Ripe Raspberries, sliced thinly 5 Fairy Floss ALLEN’S FUNFAIR THRILLS Jelly Beans, halved crossways 10cm piece licorice strap […]