Other

It is not necessary to use butter. Note

Instead of citrus rind, flavour the frosting with either 1 tablespoon citrus juice or 1/4 teaspoon vanilla extract. Note

If preferred, in place of prepared salsa use chopped tomato combined with a little green onion and coriander. Note

Tarts also look lovely baked in shallow patty pans. Note

If desired, use leftover casserole or bolognese sauce instead of canned steak. Note

Try dipping tips of chilled strawberries into Ice Magic. Note

Use oven to make Potato Crisps, if preferred. Preheat oven to 200°C and prepare as directed. Bake for 5-7 minutes, until turn and bake for another 5-7 minutes. Note

Use pulp of 3-4 fresh passionfruit when passionfruit is in season. Note

Canned passionfruit may be used if fresh is not available. Note

For perfect squares, make a cardboard template. Place on prepared tray and spoon meringue mixture into centre. Hold template down firmly and use a spatula to spread mixture. Gently slide template away. Repeat to make 12. Note

If desired, use softer “dessert figs” or fresh fig If using fresh, add during last 10 minutes of cooking. Note

If desired, bake desserts in oven at 180°C for 5-10 minutes, until golden. Note

It's worth stretching your jaw to eat this tasty double decker sandwich packed with fresh tomatoes, ham and creamy avocado - perfect for a quick, easy and delicious lunch.

Cornmeal is ground dried maize. Look for it in the flour section of Coles Supermarkets. Do not over-mix muffin mixtures or the muffin will be dense rather than fluffy. The mixture should be a little lumpy. Note

Thai basil can be replaced with regular basil if you prefer. Add beansprouts for crunch. Note

To make large Muffins that overflow and look like large mushrooms, reduce number of Muffins to 6. Place about 1/3 cup measures of mixture in prepared dish and microwave on medium-high (840 watts/70%) for 6 minutes, until just cooked through. Silicon Muffins pans (pictured left) are available from large department stores and speciality homeware stores. […]

Milk may curdle when combined with lemon juice, but this will not affect end result. If desired, make a syrup by combining 1 cup sugar with 1 cup water in a saucepan. Stir on low heat until sugar dissolves. Bring to boil. Simmer for 5 minutes, until reduced slightly. Stir in 1/2 cup lemon juice. […]

Proving is essential for yeast to grow and give bread its characteristic texture. Note

Wine suggestion: The strong flavours of the orange and fennel call for a wine of equal weight – Ferngrove’s 2004 Frankland Semillon Sauvignon Blanc, $13, has a vibrant passionfruit overtone and good acidity. Note

You will need 1/2 cup juice. Use Orange Curd to fill ready-made tart shells, on hot toast, croissants or sandwiched between sweet biscuits. Note

These crunchy chicken nuggets prove that homemade is better with quinoa flakes, parsley and served with sticks of celery and carrot.

Here’s a really simple recipe for a nutty, slightly chewy muesli bar – ideal for the kids’ lunchbox

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer with this flavour-filled dish

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer with this flavour-filled dish

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer with this flavour-filled dish

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer in this flavour-filled dish

It’s rich but utterly delicious. To cut back on the calories, use a light stock to finish the sauce instead of cream.

Children love the finger-food nature of burgers, this chicken burger will be a hit with its homemade Japanese slaw.

This technique for cooking the salmon is simple, packed with flavour and it’s also a healthy option. The recipe will also work well with other whole fish, such as snapper, hapuku or cod, or with fillets.

A simple dessert of yoghurt topped with honey-steeped fruit and pistachios.

Every menu needs a star, and this one definitely shines! It is tantalisingly scrumptious and will make guests go weak at the knees.

We like to serve this with a salad of leaves from the garden and some form of roasted crunchy potatoes.

1/2 cup of store-bought pesto can be used in place of the coriander paste in this recipe. Note

Peel and segment grapefruit over a bowl to catch juice. When peeling grapefruit, be sure to remove all white pith. Note

Swiss brown mushrooms have the perfect flavour to complement the prawns. Note

Add fried, scrambled or poached eggs and serve for breakfast. Note

Substitute dates for apricots, and vanilla essence for lemon rind, if desired. Note

You can vary this recipe by using raspberries or chocolate ice-cream. Note

In this recipe, raw prawns are used with the shell intact to protect the delicate flesh and still give a delicious smoky flavour. You can secure them on metal skewers if using the grill plate, or cook them on the flat iron of the barbecue. Note

Reduce or leave out the spices for kid-friendly patties Note

To mash the beetroot easily, pulse it in a food processor. Note

With its feather light wafers and late-summer blackberries swaddled in thick cream, this impressive dessert tastes wonderful and is so easy to make Using a pencil, trace circles on the baking paper around a saucer or biscuit cutter to make even wafers. Note

test

Marinating time overnight Slice radish and celery, then season and toss with rocket and olive oil. Note

Margarines in Australia contain minimal trans fats, but check the nutrition label to ensure that the one you’re buying has less than 1% trans fats (hydrogenated oil) Note

When you’re spreading the meringue ovals onto baking paper, flatten six of them with a spatula and use these as the bases, to help the filling stay in place. Note

Use up those ripe speckled bananas that come home in the lunchbox for these fluffy hot cakes. The oats set the kids up for a big day ahead. Make them any shape you want!

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create a perfect snack-sized dish to serve up with summer drinks.

These icy sensations from Sarah Bowman are perfect to keep in the freezer for unexpected guests

I’m a big fan of salads; it’s the colour, the crunch, the tang, the oily juices they create, just begging to be mopped up with bread, that have me constantly hungering for more ways to throw leaves, herbs, vegetables and edible flowers together. And I love the way that salads can make a little protein go further, or gracefully move over and let the protein be the star. Warm, warmish, at room temperature or chilled, salads should be the mainstay of our diet.

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create this perfect snack-sized dish

Jordan Rondel creates rich and rewarding gluten-free cakes

This rich, spiced cake has the added bonus of being gluten-free.

A delicious rum-laced chocolate cake

The heat of the dressing really lifts this light and tasty dish.

So simple and so delicious.

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create this perfect snack-sized dish

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create some perfect snack-sized dishes to serve up with summer drinks.

Full of flavour, this grilled whole chicken is perfect enjoyed at a large family dinner. Serve with roasted vegetables for a wonderfully warming protein packed dish.

In the heat of summer, impress your friends and family with this refreshing and flavour-packed raw pasta dish by Megan May

Jordan Rondel creates rich and rewarding gluten-free cookies

Alexa Johnston bakes spicy, lemony sweet buns

Julie Biuso picks her all-time favourite recipes

Master the skills to make this fancy small plate by Luca Villari and become a dinner party guru

Master the skills to make this fancy small plate by Luca Villari and become a dinner party guru

These icy sensations from Sarah Bowman are perfect to keep in the freezer for unexpected guests

So simple and so delicious. Sarah Bowman provides breakfast ideas that will get your engine purring in the morning