Dinner party

Tasty, simple and spicy little lamb kofta that are great for summer lunches, cocktail parties or as spicy snacks.

This decadent chocolate coffee cake layered with vanilla mascarpone cream piled high with sweet syrupy marsala-soaked dates is almost too beautiful to eat. Almost.

The beef can be cooked in the oven, if you prefer. Preheat oven to 180°C (160°C fan-forced) and cook, uncovered, for about 1 hour. Note

Store-bought sponge cakes can also be used in this recipe. Note

Bread can be toasted 2 hours ahead; store in an airtight container. Pumpkin can be cooked 1 hour ahead. 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

Delicious sweet and spicy Asian-style ribs are great for summer barbecues and dinner parties.

Rose, violet, nasturtium and pansy petals are all edible and make beautiful additions to recipes. Note

You can substitute glacé fruit with others of your choice. Cut the cake with a hot knife. Wipe the blade clean between cuts. Note

The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep. Note

Ask the butcher to cut the rib racks into pieces that will fit your slow cooker. Note

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]

To make individual crumbles, use four 1½ cup (375ml) dishes and bake 15 minutes. Note

You need six 30cm (12-inch) squares of unbleached calico and six 1m (1 yard) lengths of kitchen string. Note

Pop open a bottle of wine and sit back in the sunshine to enjoy your beautiful seafood platter. We've included two delicious sauces in this recipe that will complement your platter wonderfully.

This gorgeous French dessert is worthy of any dinner party or family event. The combination of cream-filled puffs, crisp, spun toffee and a buttery pastry base creates the ultimate sweet recipe.

Edible gold leaf and candy thermometers are available from kitchenware stores and cake decorating suppliers. Note

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used. Note

Stand the beef at room temperature for 1 hour before cooking. Salsa can be prepared a day ahead, keep, covered, in the refrigerator. Note

Inserting the base of the springform pan upside down will make it easier to slide the cake from the base. Note

A beautiful and flavour-packed sardines with preserved lemon salsa from Australian Women's Weekly.