Raw

Crunchy iceberg cups filled with Thai-style soy and chilli infused chicken salad.

An Italian-style raw beef carpaccio with a fresh Thai basil salad.

A bright and colourful lentil, beetroot and rocket salad.

Tuna sold as sashimi tuna has met stringent guidelines regarding its treatment since leaving the water, so you can be guaranteed of its quality and that it’s safe to eat raw. Note

This home-made winter coleslaw is so much better than anything from the store.

Select mint leaves that are evenly coloured and have no brown tinge around the edges. A bunch of mint can be kept, stems in a jar of water and leaves covered with a plastic bag, in the refrigerator, up to five days. There are many varieties of mint, but one of the most common is […]

Dip can be made 1 day ahead and refrigerated, covered. Note

Mildly spiced tandoori chicken salad with pappadums and hot mango chutney.

Crunchy, fruity and spicy, this black bean and mango salsa is gorgeous paired with fish.

6 serving plates, or a large serving tray Use a mixture of jam and cinnamon doughnuts, mini jam doughnuts and doughnut holes, if you like. Note

A light and sweet salad of endive, lychee and papaya with passionfruit dressing; perfect for cutting through rich meat dishes.

Light and refreshing Asian-style teriyaki beef salad from Australian Women's Weekly.

You need to make double the amount of the sushi rice for this recipe. Wiping a sharp knife with a damp cloth will make cutting the roll easier. You can use salmon roe if ocean trout roe is unavailable. Note

Healthy and filling tuna and white bean salad with a zingy French dressing.

Carpaccio is the perfect Italian starter dish of thinly sliced raw Kingfish. Much like ceviche, the fish is served raw, but 'cooked' in a food acid like lemon or lime juice.

Guacamole

If not serving rolls immediately, place, seam-side down, on a plastic-wrap-lined tray, then cover with a damp paper towel and refrigerate until ready to serve.

Packed full of fresh ingredients and mild spice, this tasty Asian salad combines crunchy noodles and crisp vegetables to create a delicious dish for lunch or dinner.

A delicious, colourful and healthy avocado and trout with fennel tzatziki breakfast dish.

Sophisticated hot and spicy little bites tantalise the taste buds for the feast to come.

Many varieties of already cooked white beans are available canned, among them cannellini, butter and haricot beans; any of these is suitable for this salad. Note

A colourful and fragrant Indian-style chicken salad from Australian Women's Weekly.

A fresh and vibrant apple slaw with a buttermilk dressing from Australian Women's Weekly.

These make a delicious and fresh addition to any share plate that everyone will love. Lobster or prawn meat can be substituted for the crab, if desired.

A herby and crunchy Asian salad with tender beef - a real summer delight.

You need 12 bamboo skewers for this recipe. Soak them in water for an hour before use to prevent them splintering or scorching during cooking. Note

Healthy, fragrant and delicious Thai chicken in lettuce-leaf cups from Australian Women's Weekly.

A classic Greek salad with marinated fetta, olives, tomato and cucumber.

Prawns can be shelled several hours ahead. Keep, covered in the refrigerator. Toast rolls and add filling just before serving. Note

Dry coleslaw is coleslaw without dressing. Aïoli is a garlic mayonnaise, available in supermarkets and delicatessens; you can use mayonnaise or dijonnaise instead. To keep sandwiches moist, cover them with damp absorbent paper. Note

Take this Tuscan salad to work for lunch. Keep the bread at room temperature and salad in the fridge.

You could use halved fresh figs instead of the rockmelon, if you like.

A healthy, light and delicious watermelon, raspberry and cranberry salad.

An Asian-style spicy, sweet and sour green papaya salad topped with crunchy peanuts.

You can use the oil from the artichokes in the dressing if you wish. You will need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

A fresh and bright apple and seed slaw with macadamia dressing; the perfect summer salad.

This light garden salad of an exotic mix of herbs and crisp vegetables perfectly matches a hearty meal.

Fragrant lemongrass lamb with an exquisitely fresh Vietnamese vermicelli salad.

Add some halved cherry tomatoes for colour or small Japanese rice crackers or crispy wasabi peas for a crunch. Note

Figs with sheep milk yogurt and honey

Antipasto literally translates to "before the meal" and is the catchall name for pre-dinner nibbles, usually including cured meats, and all sorts of delicious morsels. This one fits the bill, nicely.

Three-cabbage coleslaw with shredded chicken from Australian Women's Weekly.

Incredibly fresh, light and full of flavour, this salad makes for a very special weekend lunch dish.

Recipe is best prepared as required. Note

Lunch just became a lot simpler with this quick and easy recipe. It is great for using leftover cooked meats.

Healthy turkey and sweet cranberry wrap from Australian Women's Weekly.

The garlic toasts can be made a day ahead; store in an airtight container. Note

Carpaccio, a dish of shaved slices of meat or fish with a few dots of seasoned mayonnaise, is credited to Harry’s Bar in Venice, but a version of the dish dressed with oil and lemon adorned with freshly shaved truffles, had been in existence in the north of Italy before then. I like to keep things simple (and affordable!), and love beautifully fresh tuna sliced into thin wafers dressed with exquisite olive oil topped with slivers of parmesan. Pretty as a picture, and it makes a little prime protein go a long way.

Mozzarella and tomato salad, tomato recipe, brought to you by Australian Women's Weekly

Crunchy lettuce wedges with a sweet and sour lemony dressing from Australian Women's Weekly.

Rinsing and drying the shells will remove the natural salty oyster juices. You may wish to keep them as this is what gives oysters their distinct taste. Simply scrape between the oyster and the shell with a small knife, which loosens the oyster and makes it easier to eat. Note

Fragrant, refreshing and zingy Thai salad from Australian Women's Weekly.

Tamarind honey chicken with asian wombok salad from Australian Women's Weekly.

Balmain or moreton bay bug tails may be substituted with prawns, lobster, scampi or crab.

This delicious creamy cocktail is a good seasonal alternative to egg nog if you like something lighter in texture.

Crab meat is available from fish markets and the seafood section of some major supermarkets. Note

This summer fruit dish is so quick to put together, looks good and tastes great!

The Australian Women's Weekly Kids' Perfect Party Book

Take the soft option with these delicious non-alcoholic drinks perfect for any time of day or night. Note

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

Za'atar chicken, a Middle Eastern spice mixture, salad with haloumi and watermelon salad.

Store slice in an airtight container in the fridge for up to 4 days. Note

An exquisite beetroot salad perfect for lunch or a light dinner.

Asian-style duck and rice noodle salad with Vietnamese mint and fresh coriander.

There are many variations of this classic mezze; the cucumber can be diced instead of grated and you can use dill and parsley instead of mint.

This salad is light, fresh and crisp. It can be very glamorously presented or thrown together in a more rustic style.

Use a zesting tool to remove the rind from the lemon. Replace the lemon juice and rind with orange for a sweeter, more subtle citrus flavour. We used red witlof for added colour, but use your favourite salad mix. Use hot-smoked salmon or shredded barbecued chicken breast as an alternative. Freeze any leftover sourdough to […]

You will need about 2 medium carrots (240g) and 3 small zucchini (270g) for this recipe. You can also use fresh rice noodle sheets, cut into 14cm x 16cm rectangles, to enclose the filling. Note

An exquisite main dish for special occasions; Thai coconut-poached chicken & herb salad.

Fragrant, refreshing and herbaceous Thai chicken, papaya and peanut salad from Australian Women's Weekly.

You can buy prepared tabbouleh, if you like. Burghul is also known as bulghur wheat; you can use couscous instead of the burghul in this recipe. Note

Light and colourful tomato salad with labne and za'atar, a Middle Eastern spice mixture.

One version of the Fallen Angel cocktail is made with crème de menthe, but this version, using blue curaçao, is more popular with us. Glass 350ml piña colada. Note

Recipe is best prepared as required. Nashi are also known as Asian pears but are now widely cultivated in Australia. They are round in shape with a very juicy, crisp, sweet, white flesh. You can substitute any other variety of pear, if preferred. Note

A minimalist Italian-style tomato, mozzarella and prosciutto salad from Australian Women's Weekly.

Delicious and fresh Italian-style crostino of tomato and basil from Australian Women's Weekly.

This sweet and sour noodle salad is great for lunch or a light dinner.

The night before, prepare the salad and keep, covered, in the refrigerator. Note

This elegant Japanese delicacy, like any seafood, is best with the freshest fish.

Quickly throw these tasty salad pockets today for a tasty lunch bite. This recipe is great for giving leftovers new life!

You will need a barbecued chicken weighing about 900g (1¾ pounds). Note

We used `forest berry’ tea bags to make the iced tea. Note

This makes a fantastic centrepiece for the table but it’s really just lettuce and tomatoes given a bit of a makeover.

An Asian-inspired salad with crunchy wombok, mint, coriander and prawns.