Lime

Fresh and colourful tropical salad with lime and ginger syrup from Australian Women's Weekly.

You can buy sugar syrup from liquor stores or make your own. Stir 1 cup (220g) caster (superfine) sugar with 1 cup (250ml) water in small saucepan, over low heat, until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, without stirring, 5 minutes. Remove from heat; cool to room temperature. Store in […]

Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women's Weekly.

The combination of chilli, lime and coriander is irresistible in this fragrant dish of rice noodles and thinly sliced steak.

This piquant mayonnaise can be served with any fish, hot or cold. A cooling cucumber salad would be a good accompaniment. Note

The unique and aromatic flavour of makrut lime leaves is more well known in Asian style curries, but used here in these sweet lime syrup cakes, it is really quite amazing.

Fresh and fragrant snake bean salad with desiccated coconut and lime juice.

The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving. Note

Pop the kettle on and enjoy a thick slice of this zesty buttermilk cake drizzled in lime syrup.

Drizzled in a hot lime syrup, this moist cake makes an excellent dessert served with cream and raspberries.

Celebrate summer with this classic cocktail with a tropical twist.

If you like your cakes with a little bit of tartness to them, then this surely is the cake for you. The deep red top presents beautifully, too.

This easy, spicy salad is full of zesty flavour and texture.

This beautiful dish is a great starter to impress at your next dinner party.

The dark blue pigment of blueberries is full of antioxidants, which have been shown to lower cholesterol. They are sometimes referred to as “brain berries” because they may help with brain function. Note

Brilliant as a starter, serve this lemongrass pork stir fry in lettuce cups and sprinkled with crushed peanuts.

The lime syrup will keep in the fridge for up to two months. Add a few drops of green food colouring to the syrup, if you like. Note

A sweet, sour and delicious Asian-style sauce.

These summery coconut and lemongrass rum cocktails will be a hit during the festive season and right through the summer.

Tender and juicy grilled beef steak on a bed of zesty salsa from Australian Women's Weekly.

Crispy and spicy, lime and coconut prawns make a great share platter for parties or a starter for a dinner party.

This fragrant and delicious chicken, noodle and makrut lime stir-fry is a quick and easy mid-week dinner.

You can serve these mango cheeks with lime fresh, or sprinkle them with brown sugar and grill briefly first.

Simplicity is best when it comes to fresh seafood, and fresh is best to match with the sharp, fragrant flavours in this Asian inspired dish.

Fresh and crunchy Vietnamese marinated beef salad from Australian Women's Weekly.

These bite-sized morsels of trout and pomelo salad are mouth-watering with hits of flavour from roasted peanut nam jim, fresh ginger, coconut and lime.

This pudding is also great served topped with fresh mango slices, instead of the banana, if you like. Sago is a grain often used in puddings and desserts; it is available from some supermarkets and most health-food stores.

Spicy and well spiced, these chilli, lime and coriander chicken skewers make a great starter or share plate for a party.

Aromatic Thai-style green vegetable curry from Australian Women's Weekly.

You need approximately eight limes for this recipe. Note

Palm sugar brings a depth of flavour as well as sweetness to these delectable little cheesecakes.

Fruity and minty, tea and rum punch is a classic lunchtime or afternoon cocktail.

Delicious Asian-style chicken infused with lime leaf and lemongrass.

Warmly spiced and studded with ginger and macadamia nuts, these coconut and lime puddings are lovely served warm with a dollop of cream or ice-cream.

This yummy mango and lime mousse makes a fruity and tangy alternative to the usual chocolate kind. With the slightly boozy and most delicious element of creme de menthe, you have a dessert just for the adults.

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.

Using lime curd for the filling of this tangy tart means you only have to bake the pie case, the rest is just a matter of setting.

There's nothing more refreshing than a long, cool glass of spritzer when you're parched. This zesty lime and mint spritzer will revive you.

Super simple and seriously zesty, this lemon and lime rice salad makes an excellent side dish for lunch or dinner.

A fragrant and fresh Vietnamese coleslaw with a sweet and sour lime dressing.

Mexican food is a mid-week meal choice. It is easy to prepare, affordable, fresh and delicious!

Full of flavour, colour and crunch, this Asian-inspired salad is a cinch to make and perfect for a speedy mid-week meal.

Grilled chicken with Thai-style pineapple, chilli and mint.

You can tell just by looking at this salad that it will be fresh, light and tasty on the tongue. Chicken cooked in this way should stay moist and juicy, don't be tempted to boil rapidly or cook it for too long or it will be tough.

Use a mandolin or V-slicer to cut the papaya and carrot into matchsticks. 8 hours Make rolls; refrigerate. Store loosely packed, with damp paper towel or baking paper between layers as rolls can stick together. Note

Hot and sour (tom yum) soup is a classic Thai soup that is, as the name suggests, spicy and sour. Made well, it is a bracing and nourishing dish with strong yet perfectly balanced flavours.

A refreshing, sensational summer dessert with subtle spicy flavours brought to you by Australian Women's Weekly.

Beat butter in a small bowl with an electric mixer until as white as possible. Beat in rind and sifted icing sugar until smooth. Whoopie pies are best eaten the day they are made. Note

This recipe is also nut-free and gluten-free. Handy hints Instead of the lime, make the curd using lemon, or even orange juice. Make double the curd mixture and use it to fill mini pastry tartlet shells, or use as a topping for scones or pikelets. Note

Perfect for parties, serve these simple sweet chilli and coriander prawn skewers with lime wedges and plenty of napkins.

Get the kids busy in the kitchen with these delicious coconut, lime and pineapple cookies.

Sweet lychee and tart lime make a refreshing cocktail combined with white rum and soda.

Full of flavour and pretty as a picture, these prawn sandwiches are perfect for a fancy high tea.

It is important to slice the limes as thinly as possible because the rind tends to be tougher than any other citrus fruit. Note

Let your guests unwrap their own fish “package” at the table so that the spicy aroma wafts up from the plates and enlivens their appetites. Foil can be used if banana leaves are unavailable. Many supermarkets and greengrocers sell bundles of trimmed banana-leaf squares; they can also be used as placemats for an Asian meal. […]

Rambutan & lime cocktail

Flaky white fish spiced with fiery green chilli is delicious served with green vegetables on steamed rice with lemon on the side.

This fresh and tasty seafood dish is perfect for a Summer lunch or dinner with family and friends.

The real pleasure in this lime meringue pie lies in the airy heap of soft meringue, crisped golden in places. And in the piquant lime curd and biscuity base. Also, in scoffing a big slice of it.

Wasabi mayonnaise is a cinch to make and is also great in cooked tuna sushi and California rolls.

A traditional baba tin is the best option for this zesty lime syrup cake, but you can use an ordinary ring or loaf tin.

This lime and poppy seed syrup cake is topped with fragrant lime zest. Before you grate the lime, make sure it is at room temperature and roll it, pressing down hard with your hand, on the kitchen bench to bring out the oil in the peel.

Shredded makrut lime leaves and fresh lime juice add a real zing to this chicken, chilli and kaffir lime stir-fry.

Deliciously fragrant and spicy, this Thai-style red curry paste is the perfect base for many savoury Asian dishes.

This herbaceous and light Thai chicken and lychee salad is a study in contrasts, of both flavour and texture; tender and crisp, sweet and spicy, it's got it all.

You can use any firm white fish fillet, such as ling or blue-eye, for this tasty fish with thai-style dressing.

A kind of variation on sang choy bow, these little parcels of spicy chicken salad in witlof leaves make a great starter or platter of finger food for a party.

This fresh and fragrant Thai chilli lime chicken salad is crisp, fresh and full of flavour.

Steaming this Thai-style chicken draws the flavour of the seasoning right into the flesh of the fillet. If the silver beet leaves are small, use two per chicken breast. If kaffir lime leaves are unavailable, use 2 teaspoons of finely grated lime rind.

The perfect combination of sweet and zesty, this shimmering marmalade is beautiful spread on toast for breakfast or given as gifts to loved ones.

Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.

Start your day on a zingy note with this marmalade that uses ginger to liven up your breakfast table.

Jalapeño chillies are found in jars, sliced and pickled in brine, in the condiment or Mexican food aisle in most supermarkets. They are quite hot. Note

Delicious grilled margarita chicken that is fresh and zesty with a kick of tequila.

You will need about 2 limes for this recipe. Note

You can use char-grilled capsicum from a jar, if you prefer. Note

This recipe is best made just before serving, and not suitable to freeze. Note