We love this succulent lemon and garlic rack of pork. Score the fat on top diagonally before baking, and you'll be rewarded with an extra crispy crackling that is easy to snap into pieces and share.

This dessert is a feast for the eyes and the mouth. Sorbets are deceptively easy to make, but never fail to impress. These tropical flavoured, brightly coloured versions are particularly splendid.

Bring a burst of colour and light, fresh flavour to your dinner party table with this prawn ravioli and mint and pea puree. There will be some fancy finger work involved but just look at this delightful result.

This lemon curd crepe cake is a deliciously sophisticated version of pancakes with lemon and sugar. Be sure to cook the curd gently over simmering water, and don't let the bowl touch the base of the pan.

If you're looking to splash out and spoil that special someone, what better way than to prepare this delicious lobster with champagne sauce? The sprinkle of chopped dill adds the perfect finish to this luxurious dish.

Surprisingly, the humble artichoke is part of the thistle family. Served here topped with chopped pine nuts and fresh chervil, with a tomato vinaigrette, they'll make a sophisticated, mouth-watering appetiser at your next dinner party.

Impress your guests with this surprisingly easy, yet elegant chocolate gelato and honeycomb terrine. Topped with a deluxe, warm chocolate fudge sauce, this is the dessert that just keeps on giving.

Once again we must thank the Italians. This time, it's for mustard fruits which provide a sweetness along with a uniquely spicy accent to any dish they are added to. Here, it's roasted pork.

Forget about faffing around with collars and a bain-marie. These tangy little lemon soufflés are easy to make and simply divine. If you're in a particularly indulgent mood, a dollop of double cream won't hurt.

These mocha creams are perfect in their simplicity. Beginners in the kitchen can make them with ease and sit back and enjoy the praise. Make sure you serve them in glasses to get the wonderful visual effect.

Topped with strawberries, raspberries and white chocolate curls, this Irish cream and berry trifle is a triumph. Creamy, fruity and spiked with alcohol, it's a celebration in a dish.

We've given the traditional 70's prawn cocktail a modern twist by using baby rocket leaves rather than iceberg lettuce and accompanying it with­ a light and zesty garlic and lime aïoli.

It doesn't get much better than our roasted pork belly with plum sauce. The added aromatics and spices result in a rich and exotic sauce with a depth of flavour you just don't get with a regular gravy. Oh, and crackling. Enough said.

When you are blessed with an over abundance of beautifully ripe and juicy stone fruit, consider taking a culinary trip to the Middle East with this fresh peaches and dates with orange blossom recipe.

If the feeling of being torn between having a either malted milkshake or a cheesecake is familiar to you, fret no more. These delectable little glasses of heaven are the answer to your dilemma. You're welcome.

You can whip up these Asian fish patties in no time. Served with a sweet chilli dipping sauce, they are sure to please even the fussiest of eaters. We've used blue-eye, but any firm white fish will do.

Serve these crispy Asian-style fish cakes with spicy dipping sauce for a tantalising starter or light meal. If you like the extra kick, add some more chilli.

Rotolo is a pasta dish that's not nearly as well known as it should be, especially given how delicious it is. Lasagne sheets are used to make a filled roll that's either wrapped and boiled, or sliced and baked in sauce.

The caramel in this cheesecake gives it extra richness. At home, it disappears as soon as it's ready.

Bread and butter pudding is as old as the hills and it's great for using up stale bread. There are many different ways of making it. This recipe is a bit of a departure from the traditional, with the addition of bananas.

Crunchy lemon, garlic and thyme pork schnitzels are a world away from the cheap, thin, cardboard served up in some establishments. Serve with a winter slaw on the side for added crunch.

A good curry just isn't complete with a hearty serve of that classic Indian bread, naan. Kalonji, which may also be called nigella, refers to small black seeds grown on Kalonji bushes, which are grown widely through India.

This easy lamb curry takes a little time to cook so that those lovely flavours develop sufficiently, but apart from the initial preparation it's pretty much hands off. And not a jar of curry paste in sight.

This Sichuan pork with peach and chilli salad is typical of this style of Chinese cuisine, with its bold flavours and particular kick that comes from the classic Sichuan pepper seasoning.

Scoff your way through these delicious white wine and garlic mussels to find a tasty broth at the bottom. Keep the shell, still hinged, from the first mussel you eat and use this to remove the remaining mussels from their shells.

For such a tasty result, pâté is surprisingly easy to make. Try this chicken and port pâté on polenta crisps next time you have a dinner party gathering. Finished with sour cherries and chervil, they taste delicious.

The spices we've used here are used extensively in Moroccan cooking and bring a particular depth of flavour and vibrancy to meat dishes. Cooked in this way, the lamb will be perfectly moist and tender.

Don't be afraid of the soufflé! If you use room temperature eggs, fold in the ingredients gently and bake on the bottom shelf of the oven, you'll be well on your way to a restaurant quality, sophisticated dessert.

This moist sage-roasted pork loin is a deliciously simple mid-week family meal. Serve it sliced thickly with roasted vegetables and keep the leftovers for the kids' lunchbox sandwiches.

Give your hot summer nights a grown up and boozy twist with these fun elderflower cranberry infused vodka ice-pops.

At a minimum you'll need plenty of napkins, and possibly a bib for these delicious honey and tamarind pork spare ribs. Don't scrimp on the marinading time, because that is what gives these ribs their amazing flavour.

Simple and delicious, this pasta dish can be on the dinner table in just half an hour. Don't be frightened of the anchovies; topped with the garlic breadcrumbs, they give a wonderful flavour.

Potato salad has sure come a long way since the mayonnaise drenched versions. The addition of kumara adds a sweetness of flavour and a smoothness of texture. And not a jar of mayonnaise to be seen.

Light as air and beautifully frothy, zabaglione is a classic Italian dessert. You can spice up this lovely chocolate zabaglione by adding a teaspoon of orange zest at the end, like a sophisticated jaffa.

Add an exotic touch to an everyday crème caramel with rosewater, cardamom and saffron. Silky soft and darkly sweet, this is a stunning dessert.

This fragrant Thai prawn stir-fry uses the root of a bunch of coriander as well as the leaves, which adds a depth of flavour not found otherwise. Serve with steamed rice or noodles.

This cured salmon salad is deliciously fresh and light. The process of 'cooking' the fish by bathing it in lime juice and sherry results in a melt in the mouth texture that marries beautifully with the Asian style dressing and crisp salad leaves.

For such a classy dish, this is a really simple and quick recipe. There's only one thing to be careful of; don't overcook the seafood or it will be tough and leathery.

Snapper is an incredibly versatile fish. It can be barbecued, grilled, steamed or fried with equally delicious results. This pan seared version with buttery capers results in tender flesh and tasty, crispy skin.

The secret to a perfectly cooked, moist pork steak is to take the meat out of the fridge and let it come to room temperature before cooking on a medium heat. This will prevent the outside from being overcooked when the inside is done.

Beef carpaccio is a fantastic appetiser to serve when entertaining guests. Buy the best quality beef you can afford for a luxury, melt in the mouth texture and flavour.

You could use apricots as well or instead of either fruit for this divine peach and nectarine trifle. As a rule of thumb, just go with whatever is best in season.

Celebrate summer's seasonal vegetables with this colourful and healthy vegetable terrine. Make sure you remove it from the fridge well before serving, as it is most delicious when enjoyed at room temperature.

Making your own pasta dough is incredibly satisfying and easier than you might think. You do need a pasta machine, but the investment is worthwhile; just one bite of freshly made pasta and you'll see why.

Raita is a traditional condiment from the subcontinent commonly served alongside curries. The coolness of the raita ingredients compliments the spice beautifully. It can also be served on its own, as a dip.

Duck is an excellent choice if you're looking for something a little different. It is a rich meat, but the orange sauce and snow-pea salad provide the perfect contrast. Using both the stove top and the oven will result in perfectly cooked breast with a lovely crisp skin.

Combine this tender beef fillet with a delicious red wine sauce and a generous serving of mashed kumara for a slightly different take on the a traditional beef and vegetable fare. You'll be glad you did.

For something a little different, try our baked veal with potato pea mash. The cornflake crumb provides a delightful crunch to the tender meat, and the potato and pea combo is fresher alternative to the usual mash.

Coq à la bière is a specialty of the beer-producing region of Alsace, but this recipe uses a pale ale instead of the traditional dark brew. The result is a lighter, more delicately flavoured sauce that suits the chicken perfectly.

The quality of store bought meringue is excellent, and once smothered fresh blackberries, yoghurt and cream your guests won't know the difference. For a grown up version, splash a little blackberry liqueur such as crème de mûre for a boozy twist.

There is a lot to love about a classic lasagne. Served with a crisp salad, it's an all-in-one meal that is a guaranteed crowd pleaser and it tastes even better the following day. That's if there's any left!

Give your family midweek meal with an exotic twist with this Moroccan lamb with couscous. The aromatic spices combined with a sprinkle of coriander just before serving give this dish its unique flavour.

Our profiteroles with chocolate liqueur sauce are the perfect end to your next dinner party. For best results, don't forget to perforate each profiterole with the tip of a sharp knife before the last 5 minutes of baking.

Add a touch of Japan to your next gathering and prepare a platter of gyozas to pass around. Serve with soy sauce mixed with chilli oil or rice vinegar or ponzu sauce and watch them disappear.

This maple baked winter fruit ensemble is perfect for chilly evenings. Serve with a generous dollop of mascarpone for extra decadence.

This dish is a stand-out recipe, not just because it's quite spectacular, but because the taste of fish baked in a salt crust is incomparable. The perfect centrepiece for a celebratory meal.

One of the true classics from cocktail history, a Tom Collins is a gin based cocktail spiked with lemon, sweetened with sugar and finished off with a maraschino cherry.

This tandoori salmon pilaf is a healthy and delicious Indian inspired family meal. The fragrant spices of the tandoori are perfectly balanced alongside the fresh and creamy raita.

The tamarind and honey work together in this dish to create a lovely sweet and sour flavour combination that compliments the delicate flavour of the prawns beautifully. Your dinner party guests will love it.

Pecorino, the Italian word used to describe generic sheep-milk cheese, is generally specifically named after the region in which it was produced. A spicy variation of this cheese is pepato, where whole black peppercorns are added to the cheese when it's being made, before ageing; using pepato in this salad would add just a complementary note of piquancy.

Hit the trifecta and enjoy an all-in-one coffee, dessert and after dinner drink with this heavenly ice-cream with espresso and irish cream treat. Never has there been so much exquisiteness in such a little glass.

There are some occasions that justify pulling out the big guns. When an event calls for a spectacular dessert you can't go past these little cups of toffee apple sorbet with pecan rosemary crumble.

Beef fillet is a beautiful, premium cut of meat. This dish can be created successfully with a boneless mini lamb roast or lamb rump. It's all cooked in the one baking dish, minimising the washing-up, and is so easy it could be delegated to anyone in the family.

Light, fluffy sponge cake is sandwiched with zesty lemon butter and cream to create a beautiful dessert worthy of any morning or afternoon tea spread.

The contrast between sweet rhubarb and creamy vanilla cheesecake filling is divine in these impressive desserts.

Do not be afraid of the humble macaron. Yes, they're tricky, but easier than you think. Don't take any short cuts, use a light touch when mixing, and you'll be well on the way to making the perfect cappuccino macaron.

Both Japanese curry mix and frozen edamame (soy beans in the pod) are available from Asian supermarkets. You will need to shell about 300g (9½ ounces) frozen edamame in the pod for this recipe. Note

This dessert recipe is a great way to show off your baking skills with a beautiful result; remember that room temperature egg whites will beat better than cold ones.

There should be no complaints at the dinner table when you present the family with good old fashioned lamb and vegetables. We've made things a little more exciting with the addition of mint sauce; it goes wonderfully with spring lamb.

This decadent butterscotch pie will satisfy the cravings of any sweet tooth. The only problem with this luscious dish is trying to decide whether to serve it with lashings of whipped cream, or ice-cream.

The pavlova was so named because it was thought to be as light as the famous dancer, Anna Pavlova. We love that this version reminds us of her brightly coloured ballet tutu. It's almost a shame to eat. Almost.

There is no cooking required for this fabulous layered dessert, and it just takes a few minutes to put together, so you can indulge in a berry, coconut and yoghurt parfait at a moment's notice.

Parfait means 'perfect' in French and there's a lot about this chocolate, honey and red berry version that is perfect. For starters, it's easy to make and doesn't melt too quickly which means it's great for entertaining. It also looks amazing.

Try this delicious Spanish-inspired stuffed squid recipe for an impressive starter or lunch.

When dissolved gelatine is added to a mixture, both should be roughly the same temperature. Note

Bring all the delights of Italian cuisine to your dinner table with this simple, flavoursome dish.

Za’atar, a blend of roasted dry spices, is easy to make, but a prepared mix of sesame seeds, marjoram, thyme and sumac can be purchased in Middle-Eastern food shops and delicatessens. Try it sprinkled on your morning toast that’s been spread with softened feta cheese or ricotta. Note

Kalonji are also called nigella or black onion seeds. Note

Fresh, light, fragrant and healthy. Serve this Asian-style fish with a bowl of steamed coconut rice for an easy and tasty meal for two.

Fresh mint adds lightness to this delicious vegetable risotto, a great meat-free dinner option.

Studded with pistachios, pomegranate seeds and raspberries, this deconstructed dessert is perfect for an elegant dinner party.

Marshmallows are best eaten on the day they are made when they are at their softest. Note

This lip-smacking shellfish dish is perfect for a special occasion.

Give your usual fish pies a sophisticated variation with this smoked fish version. They can go straight from the oven to the table in pretty individual dishes and make a lovely dinner party main meal.

This dish was on the first menu at our restaurant Hugo's, at Bondi, and it actually stayed on the menu for years, as it turned out to be one of our best-sellers. It's a recipe that goes to prove that good food does not have to cost an arm or a leg.

Poached salmon with asparagus, rocket and risoni salad. This recipe can be prepared a few hours ahead but add rocket just before serving.

These crostini are absolutely delicious and ideal for a dinner or cocktail party.

Apricot and honey make a beautiful pair in this sophisticated, light dessert.

Elegant, delectable and delicately spiced, these rhubarb, pear and pomegranate custard tea cakes make a wonderful dessert or afternoon tea treat. Serve warm with good quality cream.

Lusciously spiced and visually stunning, this dessert deserves a very special occasion on which to shine.

Fresh corn can be used instead of canned corn; you will need two cobs. Sour cream or yoghurt can be used instead of the creme fraiche. Fritters can be made the day before; top them with creme fraiche etc, an hour or so before serving. Note

To make this mouth-watering recipe a light main course for two, serve it with steamed rice or noodles.

You will need about 600g watermelon (weighed with skin) for this recipe. Note

This plum and mascarpone tart is rich with wine and liqueur and makes a fitting end to a very special dinner.

Twice baking the choux pastry in this recipe will ensure a perfect result, and the addition of frangelico gives a lovely boozy twist on this French classic. You won't be disappointed, and neither will your guests!