Mixture can be shaped into logs, divide mixture in half, roll each half into 2cm (¾-inch) logs. Wrap in foil or grease proof paper, twisting ends to secure. Refrigerate logs for 2 hours or until firm. We used Grand Marnier but you can use your favourite orange or citrus- flavoured liqueur. Note

Topped with fresh coriander, this tasty orange-glazed squid makes a fantastic tapas dish.

For a special afternoon tea, serve this beautiful cake with a drizzle of orange-rhubarb syrup and softly whipped cream.

This decadent chocolate fudge will satisfy even the sweetest tooth. Proving just how magical the pairing of chocolate and orange can be, it's a crowd pleaser made for special occasions.

Zesty orange complements and amplifies the strawberry flavour of this delicious conserve.

These little orange and white chocolate petit fours are bite-sized serves of bliss, perfect after dinner treats with strong coffee.

You cannot beat one of these classic Italian cookies served alongside a cup of coffee.

You can cut the rind into strips as thin or thick as you like, adjust the cooking time accordingly. Note

Flourless cake is a brilliant alternative for those of us who are sensitive or intolerant to gluten. This orange version tastes amazing and is cooked with almond meal, polenta and real oranges.

For a lavish touch, add ¼ cup raisins and 1 tablespoon rum or brandy. Serve over ice- cream or baked apples. Note

These fresh, citrus cordials make lovely, simple gifts at Christmas time, as well as an excellent pantry staple.

If you want to add something extra to this dish, add a shot of orange-flavoured liqueur to the caramelised oranges, just stir through while they're cooling.

Quick and delicious cinnamon brandy snaps with orange cream from Australian Women's Weekly.

For a delightful afternoon treat, serve this cake with butter for spreading and a pot of tea.

The combination of juicy citrus, spices, herbs and pistachio is irresistible in this easy chicken dish. Delicious served with warm flatbread.

Serve this fluffy, saucy ginger and orange pudding with big scoops of vanilla bean ice-cream.

This refreshing tea will rejuvenate the senses and boost the immune system.

A slice of this dense, zesty cake goes wonderfully with a dollop of yoghurt.

The crêpes can be made a day ahead, layer them between sheets of baking paper, then cover and store in the fridge. Note

Storage in refrigerator for about 1 month. Note

If cooking in a conventional oven, grease 1.5-litre (6-cup) ovenproof dish. Bake, uncovered, in moderately hot oven about 20 minutes. This recipe is best made close to serving. This quick and easy version of the classic recipe does not require pots or pans, so it’s the perfect dessert for pudding lovers with no time to […]

Tart, sweet and fragrant oranges make these buttery shortbread triangles especially delectable. If you like, try substituting the lemon rind for the orange rind and add ⅓ cup (45g) coarsely chopped dried cranberries to the dough.

We all love a bit of yin and yang in our lives, and our cooking. Sure, caramel isn't the healthiest thing on earth, but accompanied with these fruit skewers the result is absolutely irresistible.

You will need one bunch of red radishes for this recipe. This recipe is best made just before serving, it will become soggy if left standing. Note

Embossed cookie cutters come with assorted messages and are available from cake decorating and kitchen shops, and most larger department stores. Or, you can stamp a message with individual letters into the cookie dough. You need a 7.5cm (3-inch) round fluted cutter, a 7.5cm (3-inch) embossed cookie cutter and a piping bag fitted with a […]

Zesty orange and fresh thyme perfume the delicate fish of these delicious whole roasted snapper.

The pudding is best made on the day of serving. Rum sauce can be made a day ahead, store, covered, in the fridge. Reheat the sauce before serving either in a microwave oven or over low heat in a small saucepan until hot. Note

A sweet and sticky chilli orange duck and mango stir-fry.

An exquisite Asian crisp duck breast with orange and daikon salad from Australian Women's Weekly.

This dense chocolate cake is filled with orange zest, chopped walnuts and almonds. A delicious sweet treat for an afternoon tea.

These succulent salmon parcels with orange and soy are gently steamed as they cook.

Give your regular yo-yos a citrusy, nutty twist with these orange and hazelnut flavoured morsels. Perfect to enjoy with your morning or afternoon cuppa with friends.

Baked orange custards brought to you by New Zealand Woman's Weekly

Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a slight berry taste; even the skin is not as bitter as other citrus. Note

The glaze can be made ahead of time. Note

You will need about 12 oranges for this recipe. Gelatine leaves are available from delicatessens and some supermarkets and have a neutral taste and are easier to dissolve than powdered gelatine. If using powdered gelatine, use 2 tablespoons; scatter over warm sugar and juice mixture; stir until dissolved. Note

A light and summery salad with sweet and spicy margarita-infused pork chops.

The combination of sweet orange cake and fragrant fennel works perfectly together to create a flavour-packed dessert, perfect for people who don't have a massive sweet-tooth.

Wear gloves when peeling beetroot to stop the juice from staining your hands. Note

Oozy and delicious Italian-style risotto packed full of pork, pine nuts, cointreau and lemon thyme.

It seems a strange combination but, trust us, it's good. The salty crunch of the popcorn is great with the tang of the citrus and pomegranate and the mustard flavour of the radish and it also looks striking on the table.

Traditionally served as an accompaniment to spicy dishes, this recipe would also make a great light vegetarian starter. Note

Place sultanas in large colander; wash under running water until water runs clear and sultanas are plump; drain well (step 3). Remove rind from oranges with a zester (glacé orange rind). Note

This exquisite ruby grapefruit, orange and basil salad brings colour and zest to any dinner table.

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table. Note

Delicious and crispy pork loin with a spiced orange relish from Australian Women's Weekly.

As the name suggests, pound cakes originally consisted of a pound each of sugar, butter, flour and eggs, which made them very large cakes.

Substitutes: use whole roasted almonds instead of hazelnuts. Note

Sardines are available already butterflied from most fishmongers. Note

Known variously throughout the Middle East and North Africa as basboosa, namoura or harisi, this sweet slice is saturated with a citrusy sugar syrup which gives it a lovely individual flavour. Note

You can use lemon, lime or blood orange marmalade or your favourite jam instead. Note

These caramels are easy to make for a school fête and gorgeous to serve with after-dinner coffee. Note

If you can’t find dried cherries, use the equivalent amount of extra dried cranberries instead. Note

A beautifully bright and colourful rainbow salad packed full of beetroot, asparagus, orange and avocado.

Packed full of goodness, this delicious seafood stew is complemented beautifully by these tasty homemade garlic croutons. A real Winter favourite!

This recipe is also nut-free, gluten-free and egg-free. Note

When you think the toffee syrup has almost reached the colour we suggest, quickly remove the pan from the heat, remembering that the syrup will continue to cook and darken during this time. Let the bubbles subside, then drop a teaspoon of the syrup into a cup of cold water. The toffee should set the […]

Keeping time: 3 days. Note

storage Friands will keep in an airtight container in the refrigerator for 2 days, or in the freezer (without frosting) for 2 months. Note