No cooking required

The flavour you get from just a few cupboard ingredients packs an enormous flavour. It is perfect for deep-fried spring rolls, rice paper rolls, or even drizzled over a perfectly cooked steak.

Serve this fresh and nutritious tomato salsa with corn chips or atop crusty toasted sourdough, bruschetta-style. It is even more delicious when topped with crumbled feta.

You can use any type of sliced bread. Note

For a sophisticated Japanese entrée, try this sashimi dish served with fiery daikon, toasted nori and black sesame.

Frozen yoghurt can be made up to 3 days ahead; keep tightly covered with foil in the freezer. Note

Enjoy this classic Middle Eastern dip with vegetable sticks, crackers, bread or meats. It's easy to make and packed full of the goodness of chickpeas.

For rice vinegared water, add 1 tablespoon rice vinegar to medium bowl of water. Note

You can use white balsamic vinegar instead of the champagne vinegar. Chervil is a delicately flavoured herb with anise overtones and a soft feathery texture. You can use coarsely chopped flat-leaf parsley instead. Note

These colours are so vibrant together and create the perfect sweet treat.

Spice up a platter of plump oysters with cucumber and piquant mirin dressing.

Use any combination of melons you like. You could prepare this salad the day before, if you like; keep, covered, in the fridge. Add mint and juice to the melons when you're ready to enjoy.

This salad could hardly be simpler, but the combination of shredded chicken, fresh figs and bitter leaves makes for a quietly spectacular dish.

These pretty jelly parfaits make a delightful kids' party food or dessert. Top with fresh fruit for a colourful flourish.

If ruby red grapefruit are unavailable, use orange segments. Note

This delicious, filling sandwich is perfect for the lunchbox.

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

makes 48 per mini maki 0.2g fat; 94kJ (22 cal) CHICKEN TERIYAKI VARIATION You can make another easy mini maki by replacing the tuna and cucumber with 2 chicken tenderloins (150g) that have been marinated for 1 hour in 2 tablespoons teriyaki sauce, then cooked through and sliced thinly. Follow the method above to step […]

Oysters always make a wonderful starter or shared platter for parties, try serving up half natural and half dressed with our pickled lemon dressing.

Thick, creamy and deliciously spiced, this chai smoothie is a great afternoon pick-me-up.

Freeze unpeeled bananas then use them straight from the freezer to give your smoothie an ice-creamy texture. Note

test kitchen tip Use iced chocolate doughnuts as nests instead of the cinnamon doughnuts. Note

For a lighter dessert, you could use low-fat ice-cream, omit Maltesers and replace the hot fudge sauce with warmed low-joule caramel topping. Note

Tia Maria and Kahlua are coffee- flavoured liqueurs. You can substitute your favourite liqueur, if preferred. Note

Adjust the strength of your drink with a little more cola if you prefer. Note

Long and cool, a jug of ginger fizz is a welcome sight at any party.

You will need to cook about 1 cup of medium-grain white rice for this recipe. Note

Mozzarella can be substituted for the bocconcini; stand 30 minutes before serving. Note

The ultimate side salad, rocket and parmesan is always a delicious combination and can be thrown together at the last moment.

Try adding a few spoonfuls of toasted muesli to create a healthy and satisfying breakfast smoothie.

Try this classic Italian dessert with a hazelnut twist.

Turn an everyday snack into a treat with a difference with this cajun-spiced popcorn recipe.

To remove seeds from pomegranate, cut in half crossways. Hold one half over a bowl, firmly tap on the skin with a wooden spoon or rolling pin, the seeds should fall out into the bowl. Any sashimi quality fish will work well. Note

Store rocky road in an airtight container in the fridge for up to a week. Note

Crunchy, fresh and full of flavour, this carrot and daikon salad is dressed with lemon, vinegar, mint and black sesame seeds.

Take an eaton mess, replace the pav with macaroons and add some custard and you have this deliciously layered raspberry dessert in mere moments.

These delicious and refreshing mango and passionfruit ice-cream pops are full of natural colours and flavours and a delightful treat for the kids.

These delicious chocolate marzipan almonds make a lovely gift at either Easter or Christmas.

Campari Rosso (red vermouth) is a red-coloured apéritif made by infusing herbs in alcohol and water. You can also use Aperol, an orange-coloured apéritif made by infusing bitter orange and rhubarb in alcohol and water. Note

A fresh, bright and light salad with delicate crab meat, tender avocado, bitter leaves and fresh red chilli, great as a starter or light lunch.

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

You need 2 oranges and 5 passionfruit for this recipe. Note

You can use an equal weight of prawns or lobster instead of the crab meat in this salad. Make sure your mango is quite firm, otherwise it will not slice well. Note

Green smoothies have certainly become ubiquitous, and for good reason; they're fresh, healthy and delicious. Try this watercress and pineapple version as an alternative to the usually spinach blend.

It is important to use silken tofu for this recipe to get the right texture. Note

Fruity and fabulous, this cheesecake is perfect for picnics, parties or just dessert.

You can substitute the extra ricotta with cream cheese, if you like. Note

The turkey can be swapped for cooked chicken breast. Vegetables can be prepared a day ahead, cover with damp kitchen paper and plastic wrap, and store in the fridge. Drizzle with soy sauce just before serving. You can add or omit the chilli depending on how hot you like your food. Note

Serve with chopped mint or basil leaves. Note

Try this cheats version of a Croquembouche

store cake pops in an airtight container at a cool room temperature until ready to serve. They will keep for up to a week. Note

For this cocktail we used canned passionfruit in syrup, which is available from supermarkets Note

You can use any flavoured jam or honey. If you don’t have toasted muesli, chop up a muesli bar instead. Note

For these delicious sandwiches, use barbecued chicken breast with the skin removed, leftover roast chicken, or pan-fried or poached chicken breast. This would also be great in a sandwich made with multigrain bread.

None of are too grown-up for an ice-cream sundae. Especially ones that look as good as these.

There's no cooking required for this stunning, delicious berry-swirled cheesecake tart.

This marinade is absolutely delicious served with beef, lamb or pork. Hot potatoes can also be tossed through as a dressing.

Serve with salads that shouldn’t be overpowered by olive oil. Note

These spicy oysters are sure to win over your guests at a barbeque or cocktail party. You can make the spicy dressing in the morning and dress the oysters just prior to serving.

Get a green boost from this healthy, energising freshly made silver beet and apple juice.

Decorate cake pops on the day of serving. Note

This goes well with fish, prawns, pork and chicken. Note

Like mushrooms, witlof is grown in the dark to retain its pale colour. Sometimes spelled witloof, and in some places known as belgian endive or chicory, this versatile and bittersweet vegetable is as good eaten cooked as it is raw. You need to purchase a large barbecued chicken, weighing approximately 900g, for this recipe. Note

This recipe can be made a day ahead, but hold off on adding the ginger ale until just before serving. Note

Silverbeet, shallots, carrot and mushrooms can be combined several hours ahead. Keep covered in refrigerator. Add dressing and noodles just before serving. Note

These white Christmas mud cakes are a gorgeous addition to the Christmas dessert table. In fact, they look so good, you won't want to eat them!

Honey may contain harmful bacteria and is not recommended for children under one year old. Note

Layout a full afternoon tea spread of little cakes, scones with jam and cream and these divinely spicy crab, avocado and cucumber sandwiches.