Less than 15 minutes

Bacardi or dark rum can be used, though the slightly darker rum has a stronger flavour. Note

Vanilla-infused vodka can be bought from an alcohol store or made at home. To make vanilla-infused vodka, combine 250ml vodka and 2 split vanilla beans in a glass jar, cover; stand for about 5 days or until the vodka is infused with vanilla flavour. Discard vanilla beans before using the vodka. Guava juice is available […]

Slice will keep in an airtight container in the fridge for up to a week. Note

A fantastic miso garlic dip for Japanese-style dinner parties or sharing platters.

With a name that loosely translates as "top of the shelf", ras el hanout is a Moroccan blend of the best a spice merchant has to offer.

This rocket and blue cheese salad is packed full of big flavours and will be an instant favourite.

You could make the combination while cooking the purées; freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Freeze remaining creamed corn in 1-tablespoon batches in ice-cube trays, covered, for up to 1 month. Reheat frozen portions in a microwave oven on MEDIUM (50%) power until just warmed. 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

Preserved lemon is a North African specialty, where lemons, whole or sliced, are placed in a mixture of salt and oil or lemon juice. Note

Pepitas, dried pumpkin seeds, are available hulled or unhulled, raw or roasted. Most people here usually eat them as a snack or in a homemade muesli, but in many other countries they are commonly ground into meal for use as a sauce thickener. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze. Note

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge. Note

A sweet and spicy Asian-style marinade that is fantastic with beef and pork ribs.

The sauce is not suitable to freeze. Note

For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note

Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets. Note

To segment the grapefruit, cut the top and bottom off each fruit; cut down the side following the curve of the fruit to remove the rind and white pith. Cut between the membranes to release the segments. Note

These pork buns are the perfect fusion of French and Vietnamese cooking.

Salmon can be wrapped in baking paper several hours ahead; bake close to serving. Note

You need to buy 2 packets of lattice biscuits for this recipe. The slice will keep in an airtight container in the fridge for up to four days. Note

Peanuts can cause reactions in some children. They are not recommended for children under one year old. Note

Plain (un-crumbed) chicken breast schnitzels are available from most supermarkets and some butchers and chicken shops. Chicken rolls can be prepared several hours ahead. Serve chicken rolls with salad or vegetables of your choice. Keep covered in the refrigerator and cook as required. Note

Cheesy corned beef sandwiches are a great way to use up leftovers.

Store in an airtight container for up to a week. Note

For this spicy traditional Indian milk tea, we used English Breakfast tea ­but try experimenting with other varieties until you find one that suits your taste. Note

Suitable from 6 months Store, covered, in the fridge for up to 2 days. Purée is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

You can buy cleaned mussels to save time. Recipe is best made just before serving. Note

Lamb’s lettuce, also known as mâche or corn salad, has a mild, almost nutty, flavour and tender, narrow, dark green leaves. You need a 225g punnet for this recipe. It is available from most greengrocers. Note

Use a stiff brush to scrub the mussels under cold water. Note

For a healthier option, use olive-oil spray instead of butter for pastry sheets. School prawns (shrimp) can also be used, or try crab or lobster meat. Note

The only spider you'll ever want to drink.

Authentic Japanese red miso sauce, also known as akamiso, from Australian Women's Weekly.

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.

A super fast and easy stir-fried hoisin lamb and vegetables dish from Australian Women's Weekly.

A fragrant and exotic Vietnamese-style tea from Australian Women's Weekly.

We used thick-cut ling fillets in this recipe. Soak skewers in cold water for at least an hour before using, to prevent scorching during cooking. Note

Ponzu is a citrus-based sauce and is often used for dipping in Japan. It is readily available from Asian food stores and some major supermarkets. Note