Australian

You need a loaf of the larger-sized bread (slices measure 12cm across). Ham slices can be used instead of the shaved ham, if you like. The little cut-out hearts can be used to make fairy bread or sandwiched with a cut-out heart of sliced cheese, held together with a toothpick and grilled until browned. Sandwiches […]

Use filtered water ­ the purer the water, the better the coffee Keep coffee beans in an airtight container in a cool, dark, dry place, grind the beans just before using. Once the beans are ground, their flavourful oils start to dissipate If you prefer strong coffee, select an appropriate roast rather than using larger […]

A great first food for babies, this spinach purée is full of iron and perfectly healthy.

Tomato dip is best made close to serving. Note

This pie is suitable to freeze. Thaw in the fridge overnight before reheating. Note

Honey and soy and a sprinkle of sesame seeds give these roasted vegetables a delicious flavour and texture.

Broad beans and mint are a match made in culinary heaven. With the addition of prosciutto and a red wine vinegar dressing, this is the ideal spring side.

Yeast-free. Note

Classic corned beef cooked slowly over the stove and served with a sweet white onion sauce and tender vegetables is a hearty dinner that will transport you back in time.

The traditional aussie christmas would not be complete without the traditional aussie ham! This delicious recipe will feed ten lucky guests.

The frittata can be made a day ahead, and kept, covered, in the refrigerator. Note

When a recipe says “cut” the liquid through the dry ingredients, it means don’t stir, just use a knife quickly and lightly to draw the knife through the flour, so moistening the dry ingredients as lightly as possible. This is done to stop you overworking the flour — which causes tough scones. Note

You need ¼ small pineapple for this recipe. Note

Mixture is not suitable to freeze. Note

Ask your butcher to remove the rind completely from the pork loin and score it. Note

Crunchy fresh pita crisps make a great shared party platter when paired with a freshly made dip, like this butter bean concoction.

We love a good sausage roll recipe at the Weekly, so we thought we'd give the classic sausage roll a spin and create this delicious version using chicken mince instead!

A true family favourite.

The natural sweetness of date and banana make this fruity slice moist and rich. Gorgeous served with a cup of tea or strong coffee.

We used fruit mince bought in a jar from the supermarket, but home-made would be even better. Store squares in an airtight container for up to 3 days. Note

Cake can be completed and frozen, except for the coconut and penguins, at least a week before the party. Use regular ice-cream, not one high or low in fat. Buy small plastic toy penguins or make your own (as pictured) by moulding coloured ready-made white icing. Note

We used cannellini beans in this recipe but you could use any white bean you like. The lemon juice and zest add a delightfully fresh note to this moreish dip.

Balmain bugs, otherwise known as butterfly fan lobster, was used in this recipe, but you could also use the same weight of scampi or uncooked large king prawns.

This cake can be made two days ahead. Note

Nothing says decadence quite like a platter of fresh oysters. Drizzle them with these three fresh, fragrant and delicious Asian inspired dressings and watch them disappear.

We used gourmet country-style beef sausages in this recipe. Note

Freshly diced mango and halved strawberries are a perfect match for this easy summer ice-cream. Note

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

Chiffonade is a way of cutting leafy herbs into thin strips. Lay leaves flat on top of each other, then roll up tightly and cut into thin strips. Note

If you prefer, substitute finely sliced zucchini or trimmed asparagus for the sprouts. Note

if you can’t find orecchiette pasta, replace it with penne. Note

This sensational tasting bread can be served warm straight from the oven alongside soups or as a snack. Either way, it won't last long when there are hungry mouths to feed.

Oil will solidify on refrigeration; bring to room temperature before serving. Recipe best made 3 days ahead; can be refrigerated for up to 3 months. Note

After experiencing the flavour and crunchiness of homemade crisps, you will never need to open another packet again. You can also use russet burbank or spunta potatoes for this recipe. Note

These tarts are best made immediately before serving to prevent the pastry going soggy. You can pre-roast the tomatoes ahead of time, but don’t assemble the tarts until just before serving. Serve topped with chervil, if you like. Note

A perfect meal that satisfies a hankering for meat and potatoes, while providing something just a little bit special. Remember to rest the meat for a perfectly moist and succulent result.

On those occasions when only meat and potatoes will do, here is your go-to recipe.

Check the cookies a few minutes before the end of baking time if they feel a little soft, but firm, give one cookie a gentle push with the side of your thumb. A cooked cookie will slide easily on the tray. The cookies will become crisp on cooling. Note

Baked brie and asparagus tartines make a dish for a celebratory lunch. If you're looking for some variety, you can replace the asparagus with honey and thyme.

For a vegetarian option, replace the bacon with low-fat cottage cheese. If you can’t find baby basil leaves, just roughly chop larger leaves. Note

Add a handful of freshly grated parmesan cheese at the end of cooking these cheesy scrambled eggs with spinach if you like.

Glucose syrup is often quite difficult to measure as it is very thick and sticks to everything. To make it easier, warm the jar of glucose syrup in a bowl of hot water before spooning out the required amount. Lightly oiling the spoon, or heating the spoon under hot water, and drying, will also help […]

Smoked salmon can be used instead of trout, if preferred. Note

Serve with chopped mint or basil leaves. Note

You need about 1.3kg fresh peas to get the amount of podded peas required for this recipe. Note

We used whole-egg mayonnaise in this recipe. Cooling chicken in liquid prevents the chicken from drying out. Note

We used the grenadine syrup to add some colour to the punch; you can use any cordial you like, however, the colour may not be as intense as that of the grenadine. Strawberry ice-blocks can be made at least a week before the party. Finish the punch as close to serving as possible. Note

Recipe is not suitable to freeze. You can use rinsed, drained canned lentils instead of dried; reduce the cooking time in step 2 to 10 minutes. Note

Toast fingers can be made the day before and stored in an airtight container. The tomato and cheese can be chopped the day before, and placed in separate small bowls, covered with plastic wrap and stored in the fridge. Parsley should be chopped and fingers assembled just before serving. Note

These delicious salty bundles are also fantastic with a squeeze of lemon and a sprinkle of chopped parsley. Note

Make a day ahead so the curry flavours can develop overnight. Replace peas with beans, if you like. Note

Sweet mustard dressing gives an extra kick to this warm duck and walnut salad with caramelised apples.

Buy basil pesto, instead of making your own, if liked. Note

Apple crunch

You need approximately two large (460g) overripe bananas for this recipe. Note

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

We used 3 bananas in this recipe. When baking with a nut roll tin, place it upright in the oven. Nut roll tins are available at selected stores. If unavailable, use a loaf tin instead. These rolls will keep for about three days. Note

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead. Note

Just up your regular mashed potato by adding cheese and spinach for an impressive Christmas side dish

This colourful cake from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook is bound to be a hit with Mr or Ms. Two!

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

Can be made a day ahead up to step 2, and left covered in the fridge. Note

Pumpkin + cheese = heaven!

You will need, Oven tray large piping bag fitted with 1cm (½-inch) plain tube. 8cm x 26cm (3¼-inch x 10½-inch) bar cake pan 20cm (8-inch) ring pan 30cm x 45cm (12-inch x 18-inch) rectangular prepared cake board Note

You could use mixed char-grilled vegetables from a delicatessen instead of the bottled variety. This recipe is best made just before serving, it’s not suitable to freeze as the mushrooms will become tough and rubbery. Note