Spicy cerviche is rolled up in a golden omelette with fresh coriander and red onion to make a delicious lunch served with salad.

Use a citrus zester to make fine, thin shreds of zest (the coloured outer skin of citrus fruit). Just pull the zester towards you across the skin. Note

The stunning flavour combination of peanut, coconut and lime make this crunchy chicken dish a stand-out meal.

This cheesecake makes a great low-fat option and is perfect to serve as a light dessert.

These adorable lime and coconut friands are free of all gluten, perfect for those with allergies that still love their sweet treats!

Citrus lovers, this one's for you. A buttery citrus cake with glace icing and candied orange and lemon slices.

This fresh and tasty seafood dish is perfect for a Summer lunch or dinner with family and friends.

Lime adds an extra piquancy to this simple lime delicious pudding. More delicate in texture and flavour than a classic self-saucing pudding, a delicious pudding should have a very light sponge top over a custardy sauce.

The real pleasure in this lime meringue pie lies in the airy heap of soft meringue, crisped golden in places. And in the piquant lime curd and biscuity base. Also, in scoffing a big slice of it.

Wasabi mayonnaise is a cinch to make and is also great in cooked tuna sushi and California rolls.

A traditional baba tin is the best option for this zesty lime syrup cake, but you can use an ordinary ring or loaf tin.

This lime and poppy seed syrup cake is topped with fragrant lime zest. Before you grate the lime, make sure it is at room temperature and roll it, pressing down hard with your hand, on the kitchen bench to bring out the oil in the peel.

Shredded kaffir lime leaves and fresh lime juice add a real zing to this chicken, chilli and kaffir lime stir-fry.

This herbaceous and light Thai chicken and lychee salad is a study in contrasts, of both flavour and texture; tender and crisp, sweet and spicy, it's got it all.

You can use any firm white fish fillet, such as ling or blue-eye, for this tasty fish with thai-style dressing.

This fresh and fragrant Thai chilli lime chicken salad is crisp, fresh and full of flavour.

A kind of variation on sang choy bow, these little parcels of spicy chicken salad in witlof leaves make a great starter or platter of finger food for a party.

Steaming this Thai-style chicken draws the flavour of the seasoning right into the flesh of the fillet. If the silver beet leaves are small, use two per chicken breast. If kaffir lime leaves are unavailable, use 2 teaspoons of finely grated lime rind.

Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.

If you can lay your hands on some home-grown limes for this lime and ginger marmalade then grab them. Either way, make sure you give the fruit a really good scrub before preparing it for the pan.

Jalapeño chillies are found in jars, sliced and pickled in brine, in the condiment or Mexican food aisle in most supermarkets. They are quite hot. Note

Delicious grilled margarita chicken that is fresh and zesty with a kick of tequila.

You will need about 2 limes for this recipe. Note

You can use char-grilled capsicum from a jar, if you prefer. Note

This recipe is best made just before serving, and not suitable to freeze. Note

Use light coconut cream, if you prefer. Note

Fresh, fragrant and flavourful in every mouthful.

Cute little green Thai chicken curry bowls that pack an aromatic and flavourful punch.

Bamboo skewers are good to use as a guide for the knife as you split the cake. If the cake is large, long skewers can be pushed through the cake, from one side to the other. If the cake is small, use toothpicks to mark the layer. Use a sharp serrated knife to split the […]

Cooking salt is coarser than table salt, but not as large-flaked as sea salt: it is sold packaged in bags in most supermarkets. Note

A simple grilled chicken dish packed full of big flavours.

A sweet chilli-flavoured tofu was used in this recipe, available already marinated. Various- flavoured marinated tofu pieces can be found, cryovac-packed, in the refrigerated section in most supermarkets and Asian food stores. Note

Use any melon and berry combination; just make sure you use the same amounts. Note

Vietnamese mint is not actually mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Also known as laksa leaf and cambodian mint, it is available from Asian greengrocers. Any white fish cutlets are suitable for this recipe. Note

Old-fashioned cast gem irons are available from specialty cookware shops or second-hand shops. Note

A large stainless steel fish poacher (60cm long) is needed for this recipe. Note

The black beans used in this recipe are also known as turtle beans, and are Cuban and Latin American rather than Chinese in origin. Jet black with a tiny white eye, black beans can be found in most greengrocers and delicatessens. Note

Bacardi or dark rum can be used, though the slightly darker rum has a stronger flavour. Note

This bright and colourful lime curd, coconut and mango cake is the perfect summertime treat.

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge. Note

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

A light and summery dish of char-grilled scallops with a zesty corn salsa.

A fragrant and exotic Vietnamese-style tea from Australian Women's Weekly.

You will need to make this recipe the day before. You will need about 8 passionfruit for this recipe. You can substitute canned passionfruit pulp, if you like, however to compensate for the sugar added during canning add a teaspoon or two of lime juice. This recipe can be made up to 1 week ahead, […]