Australian

Run out of time to make a proper Christmas pudding? You can still have a tasty treat on your festive table with this last-minute recipe thanks to Julie Goodwin.

The glaze can be made in the microwave. If glaze becomes too thick to brush on, reheat until correct consistency. To keep leftover ham fresh and moist, cover with reserved rind. Alternatively, dip a clean tea towel or calico bag in a solution of 2 cups water and 1 tablespoon of vinegar, squeeze out the […]

Just because you don't eat gluten doesn't mean you have to miss out on Christmas treats - try this delicious glace fruit cake.

Don’t worry that the mixture separates during cooking. It forms natural layers to give the impression of a pie crust. Note

You can never have too many Maltesers. And these cupcakes are loaded with them. Sprinkle some over the top for an extra malty chocolatey crunch.

A good shiraz, the king of the reds, adds depth and complexity to the gravy in these delicious little beef shiraz pies.

These cheesy lentil pies will satisfy your meat-free cravings while packing a flavourful punch. Full of protein and vegetable goodness, they're also perfect for little hands.

These choc-chip cupcakes by Women's Day are everything you could possibly want in such a treat. They're light, fluffy, sweetly studded with white and milk chocolate, and delicious.

You will need about 3 medium bananas for this recipe. Note

Strawberries, kiwifruit and banana can also be used to top a pavalova Note

Corned beef served with potato bake is already pretty great - but just wait until you try them together!

To roast tomatoes, arrange cherry tomatoes in a baking dish. Drizzle with olive oil and season to taste. Roast in a moderate oven, 180°C, for 15-20 minutes, until they begin to collapse. Note

Slathered with thick and sweet caramel icing, this slice rich and delicious afternoon treat to be savoured slowly.

Protein packed and full of flavour, this vegetable slice makes the perfect, light lunch. If you're partial to a bit of fire, sprinkle on some tabasco before serving.

You can top with sliced strawberries or any other fruit of your choice. Makes 8 Note

Makes 20 Note

Looking for a make ahead dinner? These chicken pot pies freeze well.

Who can resist a slice of rich, dense chocolate fudge cake? Serve with a dollop of fresh cream.

Sweet, golden and full of gorgeous flavours, this beautiful coconut and raspberry cake is perfect for an indulgent morning or afternoon tea with your friends.

If preferred, you can replace lemon with orange or lime. Note

As the weather starts to get colder, it's time to revisit warming Autumn desserts and this crumble is a real winner.

The luxurious flavour of these butterscotch bananas completely belies the ease with which they are prepared. These sticky, caramelised morsels can only be enhanced by lashings of the creamy nougat yoghurt topping.

Toasted almonds make a delicious, nutty stuffing for this magnificent roast turkey. Remember, if you're roasting based on weight you should weigh the bird after you stuff it.

Having a gathering? Give the frozen party pies a miss and hand around a piping hot batch of these tasty, cheesy hot dog puffs. Snack food never tasted so good.

Save time by using store-bought barbecued chicken. You won't lose out on any flavour, and dinner will be ready much quicker.

Make these ahead of time and cook when ready to serve. Great for lunchboxes. Note

Hot, savoury and tasty egg, bacon and parmesan pies make a great lunch or after-school snack. They're also great for popping in lunch boxes the following day.

Yabbies are an Australian bush tucker classic. Treat your guests with these fantastic seafood nibbles at your next dinner party. As with any seafood dish, the key to great flavour is fresh ingredients.

This sweet apricot and chocolate chip cake is beautiful served with a cup of hot coffee or tea for a relaxing weekend treat.

This thick, creamy and utterly delicious watermelon and berry frappe is a great way to start your day, or to reach for as a mid-afternoon pick-me-up. Naturally sweet and enlivened by a shot of lime.

We adore these crispy skinned fish fillets nestled on a pile of colourful vegetable ribbons and finished with a drizzle of lemon caper butter. We've used bream, but snapper or sea bass will do the trick just as well.

Prawns are packed with protein, a good source of omega 3 fatty acids and a delicious way to increase your intake of iron, zinc and vitamin E. Try these prawns with fennel salad and mustard dressing, alfresco style.

These chocolatey Afghan biscuits are absolutely delicious enjoyed with a mug of coffee for afternoon tea. They keep well covered in the fridge for up to a week, but we don't think they'll last that long.

Just a touch of dried mixed herbs adds something special to these little dampers. Serve them on their own warm with butter, or with a piping hot bowl of vegetable soup.

Home made puree is a great first food for babies, and apple is an eternal favourite. You can make this same recipe using pear if you prefer.

Named after the Russian ballerina, the pavlova is a familiar and well loved Antipodean dessert. You can experiment with all kinds of fruit toppings, but berries and cream is always a winner.

This lemon curd crepe cake is a deliciously sophisticated version of pancakes with lemon and sugar. Be sure to cook the curd gently over simmering water, and don't let the bowl touch the base of the pan.

Potato salad has sure come a long way since the mayonnaise drenched versions. The addition of kumara adds a sweetness of flavour and a smoothness of texture. And not a jar of mayonnaise to be seen.

These crusty cheese and mustard dampers are best served piping hot, straight from the oven. They are the perfect on their own or alongside a steaming bowl of hot soup and will fill your kitchen with the most delicious aroma.

We're not sure if this chocolate ganache meringue is more slice, or more pavlova. What we are sure of, is that it is absolutely heavenly and there will but a few sweet crumbs leftover immediately after serving.

This quick and easy apricot crumble slice makes a great afternoon snack, and is perfect for packing in lunch boxes. For something slightly fancier, serve warm with a spoonful of sour cream.

Lunchbox surprise, kids' party food, or a sweet treat to have with your morning coffee, the chocolate cornflake slice is surprisingly versatile and child's play to make.

Jan's never-fail custard cake can be made in multiple varieties, and all work as beautifully as each other.

Give this traditional Aussie bread a boozy, fruity makeover with this rum and raisin damper recipe. Cooked in a campfire oven or in the comfort of your kitchen, it's the real deal. Serve piping hot with lashings of butter.

This rich and hearty soup can be whipped up in about half an hour. Evaporated milk (not to be confused with condensed milk) is canned unsweetened milk from which some of the water has been evaporated.

Recipe is best made just before serving. Old-fashioned cast gem irons are available from specialty cookware shops or second-hand shops. Note

Ranch is a creamy, onion-flavoured dressing usually made from mayonnaise and either buttermilk or sour cream. Use caesar dressing, if you prefer. Note

This exceedingly rich, decadent dessert is just the ticket at the end of a long dinner party with friends. Serve with coffee and lots of laughs.

Lamb’s lettuce, also known as mache or corn salad, has a mild, almost nutty flavour and tender dark-green leaves. It’s commonly sold in 125g punnets; you will need four punnets for this recipe. Note

The beauty of freeform tarts is that they're incredibly easy to throw together, and taste every bit as delicious as a perfectly primped example.

Keeping time: 3 days. Note

Add some thinly sliced red chilli for a spicy version of this soup, if you like. This is a last minute soup, it doesn’t freeze well. The pasta will become soggy as it absorbs more liquid and the buk choy will discolour. Note

Fresh corn can be used instead of canned corn; you will need two cobs. Sour cream or yoghurt can be used instead of the creme fraiche. Fritters can be made the day before; top them with creme fraiche etc, an hour or so before serving. Note

You will need about 600g watermelon (weighed with skin) for this recipe. Note

Serve this crusty damper at a picnic with your favourite cheeses, butter and figs.

This recipe can be frozen. Just complete the recipe to the end of step 2. Cool to room temperature. Spoon into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) […]

Use a clear, carbonated lemonade for this recipe for a light-textured scone. You can replace the thickened cream with clotted cream or whipped thickened cream. Scones are best made on the day of serving. Note

Store lemonade syrup refrigerated for up to two weeks. Note

Don't limit cornflakes to breakfast time. These crunchy honey slices, packed with cornflakes and oats, make for a great snack at any time of the day.

storage Lolly cake biscuit will keep refrigerated in an airtight container for up to 1 week. Slice it as you need it. For round biscuits, place a 30cm x 40cm (12-inch x 16-inch) sheet of baking paper on the work surface. Spoon biscuit mixture onto paper and shape into a 30cm (12-inch) long, 5cm (2-inch) […]

Classic pavlova is usually topped with mixed berries and passionfruit pulp. We've opted for a mix of berries here, but if you prefer you can use kiwifruit, thinly sliced pineapple, pawpaw and passionfruit pulp.

The delicious tangy citrus flavours make this fresh seafood salad perfect for summer nights.

Herb dip can be made up to a day ahead. Store, covered, in the refrigerator. Note

Only remove the legs of the doll if she’s too tall for the cake. Just push the doll, with legs, gently through the cake until the doll’s body is in the right position. Dolly Varden cake pans can be bought or hired from cake decorating suppliers. Note

To mix things up a little, substitute tortilla for the bread, roll it up and toast in the sandwich press. Cut them into smaller sizes for a delicious snack. Note

You can use any type of fruit-flavoured yoghurt you like or plain yoghurt. Note

For children under one year old, peel and remove seeds from tomato before chopping. Note

The second best part of making my own snacks is that I know exactly what goes into them - the best part is how they taste. The muesli bars in this recipe can be changed to suit any needs. I put linseed and sesame seeds in them, mostly so I can convince myself that I should eat them. Nuts are lovely, although the boys’ school, as well as many others I am sure, has a peanut ban because of serious allergies. Good additions include slivered almonds, pine nuts, choc chips or chopped apricot pieces.

Talk about cheap and easy! My boys love this slice as an alternative to sandwiches in the lunchbox. It takes minutes to prepare and is full of flavour and stacks of vegetables, too.

We all want to find the balance between food that is exciting for the kids to eat and also provides them with the good stuff they need for their health. These muffins are light, soft and yummy, but still have the added health benefit of oat bran hidden in them.

You will need a frying pan with a 20cm (8-inch) base for this recipe. You can add finely chopped fresh flat-leaf parsley or chives to the egg mixture before cooking, if you like. Note

Treat yourself to this tender, seared rib-eye steak with luscious grilled mediterranean vegetables.

Loved by children and adults alike, there is something about humble jam tart that still holds its own among today's more upmarket pastries. Experiment with your favourite jam flavours.

It’s always a good idea to wear gloves when handling and peeling cooked beetroot because the juice will stain your hands. Serve with pitta bread, if liked Note