Quick & Easy

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

We don’t recommend that you freeze cooked vegetables as they tend to have a spongy texture and “leftover” look about them once they’ve been thawed. Mushrooms, eggplant and members of the squash family are especially freezer unfriendly. Note

Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.

A delicate and exquisite fennel and apple salad packed full of big flavours.

To make individual crumbles, use four 1½ cup (375ml) dishes and bake 15 minutes. Note

Spice up your breakfast omelette with this popular Indian recipe.

A sweet, sticky and delicious Asian-style pork and plum stir-fry from Australian Women's Weekly.

We used blue-eye fish fillets in this recipe, but you can use any white fish fillets. Caramel sauce can be made in advance. Cover; refrigerate Note

For a citrus twist, add a little finely grated orange rind and replace the apple juice with orange juice. Replace the raspberries with blueberries and sprinkle with lightly roasted hazelnuts. Note

A fish burger makes a delicious alternative to a beef burger. You can use white-fleshed fish, or even prawns, instead of the salmon for something different. Note

Delicious rich and hearty European goat and capsicum stew from Australian Women's Weekly.

Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date. Note

“I love making pizza at home… and this versatile and easy dough can also be used for loaves, rolls, foccacia… anything.” Cynthia Black came to the Test Kitchen in the early 1990s, and left in 1993, continuing her food career at Darling Mills, her family’s restaurant in Sydney. She has now gone into business for […]

We used large (25cm diameter) packaged pizza bases for this recipe. Note

Checkerboard cookies look and taste wonderful. These biscuits make a perfect gift. Stack the cookies, then wrap securely in cellophane to keep airtight. They will keep fresh for a week or two. Note

A super fast and easy Asian-style prawn and noodle stir-fry that is great for busy evenings.

Pop open a bottle of wine and sit back in the sunshine to enjoy your beautiful seafood platter. We've included two delicious sauces in this recipe that will complement your platter wonderfully.

Decorate the cake pops with small bows. Note

A quick and easy lamb stir-fry with a rich Asian-style black bean sauce.

Canned whole baby beets can be substituted for fresh beetroot, if preferred. Potatoes, beetroot and peas can be cooked in advance and refrigerated, covered. Combine salad just before serving or beetroot will “bleed” into egg and potato Note

You can use blueberries or cranberries instead of goji, if you like. Store bars in an air-tight container for up to 1 week. Note

These crispy and crunchy chicken strips are unbeatable with pistachio and chilli crumbs.

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

We used a chardonnay-style wine in this recipe. This recipe is not suitable to freeze. Note

A Moroccan-style chicken stew packed full of almonds, raisins, ginger, cinnamon and white wine.

A simple but delectable roasted capsicum soup with fried provolone polenta.

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.

Patties tend to shrink when cooking, so make sure you make them about 12cm (4¾-inch) in diameter. Note

Wear disposable gloves when preparing chokoes as they will leave a sticky residue on your skin. Store pickle in a cool, dark place for at least three weeks before opening. Refrigerate after opening. Serve with cold meats and cheese. Note

Authentic Japanese red miso sauce, also known as akamiso, from Australian Women's Weekly.

Rich and smoky Spanish-style beans with chorizo from Australian Women's Weekly.

You could poach or fry the eggs, if you like. Note

An exotic rocket, pear & ricotta fritter salad that is packed to the brim with delicious flavours and textures.

EQUIPMENT Deep 22cm (9-inch) square cake pan 35cm (14-inch) square cake board Carefully position photograph in centre of cake. You can use any photographic print you like, but remember to laminate it if you want it to remain after the cake is gone. Use a selection of your favourite lollies to decorate this cake Note

Soba noodles are long, flat thin Japanese buckwheat noodles from Asian food stores and major supermarkets. Note

Originally a French dish, this potato is all the better with rich and delicious caramelised onion.

Dried lavender is available from gourmet food stores and cake decorating stores. Note

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

Ask your fishmonger to butterfly the sardines. It is correct that the sardines are not cooked in this recipe. Note

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.

The chicken can be marinated a day ahead. Recipe best made close to serving. Note

Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm. Note

The number one cake for your baby's first birthday!

Mini lamb and mint skewers are a delicious and pretty addition to any platter.

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use. Note

You will get about eight mussels per serve. Mussels should be bought from a fish market where there is reliably fresh fish. They must be tightly closed when bought, indicating they are alive. Some mussels might not open after cooking. These might need help with a knife or might not have cooked as quickly as […]

Croissants are by far the most famous of all the French pastries and are made using a butter-rich flaky pastry. In France they usually eat them just with jam, while around the world they have become popular filled with both savoury and sweet fillings. If you prefer, you can replace the fontina with a good-quality […]

Spanish-style spiced meatballs with a romesco sauce; a great tapas dish or sharing platter.

You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like. Note

Ginger wine, a beverage that is 14% alcohol by volume, has the piquant taste of fresh ginger.You can substitute it with dry (white) vermouth, if you prefer. Any type or combination of glace fruit can be used in this recipe. Note

You can serve fresh berries instead of the berry compote, if preferred. The berry compote can be prepared a day ahead; keep, covered, in the refrigerator. The parfait can be made a week ahead up to step 3; slice with a knife that has been dipped in hot water, before allowing to soften in the […]

A healthy and delicious Moroccan lamb dish; Tfaya refers to the sweet and spicy caramelised onions and raisins.

Juicy lamb cutlets with a bright and colourful tomato and parsley salad.

Use fresh raspberries if fresh blackberries are not available. Place the unused vanilla pod in a jar of caster (superfine) sugar to make your own vanilla sugar. Note

This recipe is also gluten-free. Note

Recipe is not suitable to freeze. We used snapper in this recipe, but you can use any white firm-fleshed fish you like. Note

A filling, classic, healthy muffin that is simple to prepare. Note

Rösti can be eaten hot or cold. Swap sweet potato for potato, squeeze excess liquid from potato first. Note

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used. Note

Delicious chicken and Greek salad wrapped in an Armenian lavash.

Chipotle chillies in adobo sauce are sold in small cans from delicatessens and specialist food stores; they have a medium-hot smoky taste. Any leftover chillies will keep with their sauce in a small screw-top jar in the fridge for up to 3 months. Substitute with a teaspoon of smoked paprika and a pinch of chilli […]