Australia Day

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

Fig and pistachio couscous and baby spinach leaves make the perfect bed for tender, char-grilled lamb backstraps.

To prevent icing from becoming too thick, keep it over a bowl of warm water. Prepared sponge cake can be used instead of the Madeira cake. Alternatively, you can use your favourite buttercake recipe ­ it is best made the day before making the lamingtons. Note

As your butcher to bone the lamb loin for you. Slice thickly and serve with roasted vegetables and minty peas. Cold roast lamb is delicious for sandwiches the next day, if there is any leftover.

Garlic and rosemary smoked lamb is delicious served cold the next day, as well as while still hot.

This recipe is designed to work in a camp oven, but you can use a conventional oven instead, if desired. Place the roasting/baking dish with oven juices on a stove to make sauce.

A favourite Aussie starter dish, salt and pepper squid is beautiful enjoyed on it's own as an entree or accompanied with this fresh cucumber salad for a more substantial main meal.