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

Calves liver should be cut into paper-thin slices then quickly seared because too much cooking will destroy its soft, delicate texture. Your butcher will slice the liver thinly for you. Note

Baskets can be deep-fried up to 4 hours ahead. Cover and keep airtight when cool, then reheat by immersing briefly in hot oil until heated through. Note

Any kind of dried beans can be substituted for canned beans, if preferred. Soak beans overnight. Boil until tender; drain. Use patience when spreading polenta into prepared pan; it tends to move and slip but can eventually be worked into corners of pan. Polenta can be made 1 day ahead to the refrigeration stage. Note

Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat. Note

Plain (un-crumbed) chicken breast schnitzels are available from most supermarkets and some butchers and chicken shops. Chicken rolls can be prepared several hours ahead. Serve chicken rolls with salad or vegetables of your choice. Keep covered in the refrigerator and cook as required. Note

Use a fish such as snapper or perch. Note

Delicious sweet and spicy Asian-style ribs are great for summer barbecues and dinner parties.

Sprinkle with nuts, season to taste. Note

A healthy spinach and haloumi salad with packed full of scrumptious flavours and textures.

If you have time, the pork mixture at the end of step 1 can be marinated for a few hours or overnight in the fridge. Note

Suitable from 6 months Store, covered, in the fridge for up to 2 days. Purée is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice, to make carving easier. Note

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

These delicious little Asian-style morsels are perfect tapas or cocktail food.

Green lentils can be substituted for red lentils. Note

Slow cooker: suitable to the end of step 2. Pressure cooker: suitable to the end of step 2. Not suitable to freeze. Note

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

Coq au vin is a traditional French dish of chicken braised in red wine, mushrooms, garlic and shallots.

A spicy sausage that originated in Tunisia, merguez has become traditional fare throughout North Africa and Spain.

The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep. Note

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

Ask the butcher to cut the rib racks into pieces that will fit your slow cooker. Note

Daikon are large, long, white radishes that have a sweet, fresh flavour without the bite of the common red radish. Used extensively in Japanese cooking, daikon are also great eaten raw in salads, shredded for a garnish, or cooked in stir-fries. Note

Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method. Note

Serve with a bowl of combined yoghurt and coarsely chopped fresh coriander, if desired. Note

Italian sausages are coarse pork sausages generally sold in plump links. They are usually flavoured with garlic and fennel seed or anise seed and come in two styles, hot (flavoured with thai red chilli) and sweet (without the added heat). They are available from speciality butchers and delicatessens. Note

The king of curries, the fiery Indian vindaloo, is from the former Portuguese colony of Goa. The name is derived from the Portuguese words for vinegar and garlic, the dish’s primary ingredients. Jars of vindaloo paste are available in supermarkets, however, some commercially prepared curry pastes can vary in heat and flavour. Add less than […]

There's nothing more rewarding than making your own pizza dough like a true Italian.

The pork neck can be marinated in the glaze the day before. The pork and potatoes can be roasted in an oven at 180°C/350°F. Note

Quick and easy steamed Asian greens from Australian Women's Weekly.

You can buy packaged pizza bases in two sizes: the large ones we’ve used here measure 25cm across; smaller ones measure 15cm across and come packaged in pairs with a total weight of 225g. Use six of the small ones to make individual pizzettas. Note

Teppanyaki is the name given to a traditional Japanese cooking style where the food is cooked rapidly on a searingly hot grill plate on or near the table. Pink pickled ginger, also known as gari, can be found in most Asian grocery stores. Note

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]

Run a teaspoon down the centre of the cucumber to remove the seeds. If using bamboo skewers, cover the wooden ends with foil toprevent them from burning during cooking. Note

A super quick and easy pork sausage dish with crispy potatoes and cabbage for those busy midweek dinners.

Ground lemon myrtle is available from specialist spice shops and some gourmet food stores. Lemon myrtle is a small tree that grows in sub-tropical and tropical rainforest areas of Queensland. Ground lemon myrtle is a ground mixture of the dried leaf and flower; it has a strong lemon flavour. If you can’t find it, use […]

Use a stiff brush to scrub the mussels under cold water. Note

A smooth and creamy pumpkin soup packed full of zest and spice and served with a dollop of cinnamon cream.

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

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

This Asian-style dish creates the perfect lunch box for busy days.

Tzatziki is a Greek yoghurt dip made with cucumber, garlic and sometimes chopped fresh mint. You can buy tzatziki ready-made in supermarkets and delis. Note

Use a mandoline or V-slicer to cut the potatoes into paper-thin slices. Note

Use any firm white fish fillets, such as perch, ling or blue-eye trevalla, for this recipe. Note

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

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.

Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Note

Use a mandoline or V-slicer to easily cut the kumara into thin slices. Note

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

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

“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 […]

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

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

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.

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

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

A quick and easy dish that brings together all the best Mediterranean flavours.

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 […]

Delicious and flavour-packed Asian-style dumplings with a spicy dressing.

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

This gorgeous French dessert is worthy of any dinner party or family event. The combination of cream-filled puffs, crisp, spun toffee and a buttery pastry base creates the ultimate sweet recipe.

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

Cook dumplings, in batches, in a large saucepan of boiling water for about 5 minutes or until filling is cooked. Remove dumplings from the water with a slotted spoon. Note