Bread

Traditional versions of this recipe originate in Spain, and are very similar to British Christmas or fruit cakes. Like with many traditional recipes, various exist between cultures and countries, even individual kitchens. This is our version.

Corn (maize) was brought back to Europe from the US by Christopher Columbus. It has become an Italian staple in the form of polenta. In the US, corn bread may be served with butter and jam, or as an accompaniment to casseroles and other meat dishes.

There is nothing quite like taking a freshly baked loaf out of the oven. We've gone with the fancy plait here, but all you need is a basic recipe and you can explore all sorts of variations like the ones we've detailed below.

This bread should keep for about 3 days. Note

The perfect French sharing platter: croûtes with beef and horseradish cream.

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.

Serve with ice-cream instead of yogurt for a quick dessert. If possible, choose freestone peaches (or nectarines) rather than the clingstone variety. You can use any seasonal fruit for this recipe.

Moist and dense, this spiced pumpkin bread has heat from the chilli flakes and crunch from the pepitas, and is incredibly good warm or toasted and spread with butter.

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.

You can double or triple the quantities, filling large dishes to serve a crowd. Do ahead This recipe can be prepared a day ahead to the end of step 3, cover and refrigerate. Finish the recipe when you’re ready to serve. Substitutes You can use a combination of other cheeses such as parmesan, vintage cheddar, […]

Plump raisins and tender pecans make this fruit loaf a great choice for breakfast or afternoon tea.

Kumara dampers are a marriage of old Australia and new, of bush practicality and modern, urban culinary exploration. The pumpkin scone of Modern Australian cuisine.

If you want to make the bread a little lighter in colour and texture, use half white self-raising flour with the wholemeal self-raising flour. Note

This tasty rustic-style loaf is a winning recipe for picnics, parties and barbecues.

Fruit can be cooked a day ahead, keep, covered, in the refrigerator. Make bread topping and bake puddings as required. Note

This bread is best made on day of serving. 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

Buttermilk is the crucial ingredient in this olive and rosemary quick bread, a simple and fast way to make your own bread and fill the house with a heavenly smell.

This delicious and filling baked fish dish with a punchy tomato and olive sauce is quick and easy to make.

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

Delicious and fresh Italian-style crostino of tomato and basil from Australian Women's Weekly.

You can use any seed mix you like with this recipe, poppy and sesame seeds work beautifully too.

Cover puddings halfway through cooking if the tops are becoming too brown. Note

These crispbreads with cheesy carrot and sultana filling make a great sandwich substitute for a healthy lunchbox.

A guacamole and ham wrap is an easy way to make your childs lunch tasty and nutritious. Wraps are often a hit with those who dislike ordinary sandwiches.

A modern take on the classic Aussie steak sandwich, scotch fillet smothered in caramelised leeks and chilli tomato jam makes for a magic mouthful.

Brighten up a cold morning with this indulgent cinnamon toast with caramelised apples, the perfect dish for a celebratory brunch.

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

Ditch the store bought bread and make it like your grandparents used to. Your family will love the smell of freshly baked bread floating through the house...

Just as yummy as a pumpkin scone, and more useful for breakfast on the go or lunch-boxes. A delicious variation to this rosemary pumpkin bread is to add 100g crumbled soft goat cheese or crumbled soft blue cheese to the pumpkin mixture.

There's nothing better than the smell of freshly baked bread, except for the taste. Bring the restaurant to your home with freshly baked dinner rolls.

A traditional, German rye bread, pumpernickel has a strong flavour and unique texture. Most often served here in tiny squares as a canape base, freshly made pumpernickel is softer and can be used for open sandwiches or served with soup.

A super fast and easy recipe for classic hot cross scones with the distinctive chocolate cross on top.

Use your favourite mountain bread variety or pita (lebanese) bread for this recipe. Note

Use regular beef mince, not lean, for a nice, juicy patty. Note

This beautifully sweet dish combines fluffy brioche, creamy mascarpone cheese and fresh mixed berries to create this indulgent breakfast dish, perfect for the weekend!

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible. Note

The cucumber can be sliced with a vegetable peeler for even, thin slices. Note

Chicken can be marinated in cajun mixture overnight. Cook chicken and fill pockets as required. Note

Do ahead The dough can be made a day ahead. Pear and onion mixture can be cooked 4 hours ahead. Note

The rolls can be prepared for baking up to 12 hours ahead; keep, covered, in refrigerator. Not suitable to freeze. Not suitable to microwave. Note

Ghee is good to cook with as it doesn’t burn as quickly as butter. If you prefer, use 30g unsalted butter and 1 tablespoon olive oil for frying. Micro cress is a cress that has been harvested at seedling stage. It is available at speciality greengrocers and markets. Micro cress is highly perishable, so must […]

Use a vegetable peeler to slice the cucumber length-ways into thin ribbons. Use disposable gloves when handling beetroot top prevent staining your fingers. If taking to work, toast the bread at lunch time just before you’re ready to assemble. Note

Stand the yeast mixture in a warm place to allow it to become frothy. It’s important that the spot you choose is warm, not hot. If it’s too hot you’ll kill the yeast. Note

Roti is an Indian subcontinent flat bread that is the perfect complement to curries, stews and other saucy dishes.

You will need about 1 bunch of rhubarb for this recipe. Note

These delicious and crunchy little garlic and chive croûtons will spruce up any leafy salad.

other ideas: tiny blini or rösti, polenta squares, upturned mushrooms, baby cos or betel leaves, crisped won-ton wrappers or tortilla wedges. Note

Peanut butter sauce can be made up to 3 days ahead. Leftover sauce can be used over ice-cream. Note

The tin needs to be coated thickly with melted butter so the roll won’t stick to the inside of the tin. Don’t use cooking-oil spray, as this doesn’t give a good enough coating and the roll will stick and be hard to turn out. If you can’t find nut roll tins, this mixture can be […]

Panettone are easy to find around Christmas time, at other times they may not be as readily available. You can use brioche instead, adding a handful of sultanas, or thick-cut fruit bread. Note

Warming buns packed fulls of currants, pecans and spices and topped with gooey honey and coffee icing.

This is a very quick and easy cake to make that only involves hand-mixing in one bowl. It is very important to thoroughly drain the pineapple, or else the cake will be doughy and heavy. Toasting macadamias brings out the flavour. There are two ways to toast them: spread macadamias onto an oven tray, toast […]

Dressing can be made 1 day ahead; chill, covered. Recipe can be 3 days ahead up to step 3; store in airtight container. Note

Adding avocado to this open sandwich not only adds a rich creamy flavour, it also increases its nutritional value. Avocados are a rich source of potassium and healthy monounsaturated fats that help to lower cholesterol. Use a loaf of ciabatta bread if turkish bread is not available. Note

For a vegetarian option, add extra beans in place of the chicken. You need to cook ⅓ cup (65g) raw rice to get the amount of cooked rice used here. You could also use the microwave rice now available in most supermarkets. Note

If buying prawns in the shell, you will need to buy about 185g uncooked prawns. Note

Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat. Note

Potted prawns can be made a day before the picnic, keep well-iced during transportation. Make crostini close to departure time. Note

You could poach or fry the eggs, if you like. Note

Chipotle chillies in adobo sauce are sold in small cans from delicatessens and specialist food stores; they have a medium-hot smoky taste. Any leftover chillies will keep with their sauce in a small screw-top jar in the fridge for up to 3 months. Substitute with a teaspoon of smoked paprika and a pinch of chilli […]