Modern European

Use an accurate candy thermometer for perfect results. They are available at selected department stores or online. Note

This creamy, cheesy zucchini gratin makes a great side dish for dinner, or a lovely lunch with salad and fresh bread.

Quick, easy and totally delicious, this chilli prawn linguine will quickly become a family dinner favourite.

This simple salad makes a great lunch dish for a light meal, or as part of a spread with which to welcome guests.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain schnitzel, sometimes called escalopes. Note

Creamy and cheesy potato gratin, made with leftover roast potatoes, is here perfumed with sprigs of fresh thyme.

Crisply crumbed and well matched with a piquant roasted tomato sauce, sardines make an excellent breakfast dish, lunch or a starter for dinner.

Pink grapefruit syrup turns these delectable little lemon cakes into something rather special.

The gamey flavour of venison, naturally sweet beets and a tangy raspberry vinaigrette make for a spectacular salad.

Anchovy and chilli add flavour and spice to these delicious lamb chops, served with cavolo nero and smooth mashed potatoes.

To make the perfect soft-boiled eggs, place eggs in a small saucepan and barely cover with cold water. Cover the pan and bring to boil; then boil, uncovered, for 3 minutes, drain. Shell eggs when cool enough to handle. You can use either heirloom or cherry tomatoes, if you like. Note

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

This rich, custardy bread and butter pudding is both light, thanks to the flaky croissants, and rich with chocolate and Irish cream. Serve with a dollop of cream or ice-cream.

Like a deconstructed version of the classic Greek dish, these moussaka stacks with lemon-yoghurt dressing are lighter than the original, and just as tasty.

These succulent, tasty and filling stuffed eggplant halves are a great way of using up leftover bolognese sauce.

Tender pork loin well stuffed makes a fabulous centrepiece for a special dinner. You can add pine nuts for added bite, or in place of the macadamia nuts, if you like.

This is a great little sauce, herby and creamy, pesto crème fraîche works as a dip, condiment or even as a simple pasta sauce.

Give nana's plain bread and butter pudding a European flavour with this Italian version. Panettone is a yeasted cake that is the speciality of Milan and is traditionally served at Christmas. It is however available most of the year round.

Crisp, golden pastry cases filled with a crunchy, piquant salmon filling and topped with smooth sour cream make a gorgeous platter for a cocktail party.

Flaky golden filo pastry stuffed with silverbeet, mushrooms and cheese makes for a savoury lunch or light dinner.

Poaching whole pears in champagne allows the flavour of the wine to seep into the flesh of the fruit, so use the best quality champagne that you can afford.

A colourful lamb stew packed full of big flavours.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we used plain schnitzel, also called escalopes, in this recipe. Note

We used Grand Marnier in this recipe but you could use any citrus-flavoured liqueur you like. Serve warm with lashings of cream, custard or hard sauce.

Pumpkin makes traditional gnocchi even softer and more tender, while the rocket pesto adds a blast of flavour to the finished dish.

Not suitable to freeze. Not suitable to microwave. Note

Use egg poaching rings to help create the stacks when plating up this spectacular dish.

Like a deconstructed summer pudding, these summer berry stacks make a fresh and delightful dessert.

Refresh yourself and cleanse your palate with this zesty lemon sorbet.

Sweetly astringent cranberry juice is gorgeous paired with simply poached sweet, ripe pears.

These little orange and white chocolate petit fours are bite-sized serves of bliss, perfect after dinner treats with strong coffee.

A seafood bisque has a deep, luxurious flavour, this comes from cooking prawns in their shells, as well as fish fillets, into a stock which is then blended (shells and all) into a smooth, silky soup.

Rich, earthy and deeply satisfying, the flavour of this mushroom and spinach risotto is lifted by the addition of finely grated lemon zest.

The perfect starter dish or sharing plate of deep-fried baby calamari.

Garlic and pecorino cheese add even more flavour to this fabulous dish of wilted silverbeet with pepperoni.

If you prefer, buy 1kg packs of pot-ready mussels from fishmongers or seafood markets. These have already been scrubbed and bearded, and are ready to cook. Some mussels might not open. These might need prompting with a knife or might not have cooked as quickly as the others;­ some will not open after excessive cooking. […]

This prosciutto and pea gratin is like a gourmet macaroni cheese and is bound to be a hit with all the family.

Smoky barbecued corn turns this open chicken sandwich on dark rye into a gourmet lunch.

These beautifully coloured and delicate pistachio and orange blossom macrons are an absolute feast for the eyes. Arrange them in a large glass bowl or on a cupcake stand for maximum Wow! factor.

Your mouth will be watering in anticipation by the time you serve up this divine slow-roasted lamb shoulder, thanks to the good smells that will fill the house as it cooks.

You can use feta cheese in place of goat’s cheese. Make pastry cases a week ahead; store in an airtight container. Prepare asparagus and tomatoes 8 hours ahead for asparagus mixture; cover, refrigerate separately. Assemble tarts just before serving. Note

The humble chicken schnitzel is always a winner. Jazz up your usual crust with some lemon zest and herbs. Serve with some greens and there'll be no complaints.

Food referred to as "à la bourguignon" is food cooked in the style of the famous French wine region of Burgundy, and is instantly recognisable by its red wine sauce containing mushrooms, bacon and onions.

A spectacular dessert to produce at the end of a very special meal, prosecco and raspberry jellies sprinkled with gold leaf are perfectly pretty.

The key to really excellent crackling is to dry the rind scrupulously and ensure the oven is blisteringly hot, and only then place the meat in the oven.

Rich with capsicum, tomato and anchovies, this simple pasta is a great go-to recipe when you need dinner in a hurry.

This spiced walnut cake with a brandy syrup is rich with the fragrance of cloves, cinnamon and orange.

Rich smoked trout and tender butter beans are a beautiful contrast to the cornichons and watercress in this delightful salad.

Quick and delicious cinnamon brandy snaps with orange cream from Australian Women's Weekly.

Wrapping these little chickens in proscuitto helps keep them moist while roasting, as well as infusing the meat with their flavour.

Try this twist on crumbed chicken, delicious crunchy parmesan and couscous chicken makes a fresh, stylish shared platter for parties.

Also known as capelli d’angelo, angel hair is sold as small, circular nests of very fine, delicate pasta strands; its cooking time is minimal because of its extremely thin nature.

Polenta always makes for a rich, dense cake and never more so than when paired with rich, dried figs.

The strong flavour of smoked trout makes an excellent counterpoint to the mild egg and potato base of this gorgeous frittata.

Crispy on the outside, fluffy on the inside and perfumed with fresh rosemary leaves, the only other thing these roast potatoes need is a little bit of salt and pepper.

This duck liver parfait is actually quite simple, especially if you buy the livers ready trimmed. The red onion jam is so delicious you might want to make double the quantity so there's some left for sandwiches later.

If you fancy doing something a little bit different with potatoes, this tapas-style dish of roasted thyme potatoes with spicy sauce is just what you're looking for.

The Weekly's Top 10 cakes - Number 8

Sharp feta and crisp pear make a fabulous combination with leaves, sprouts and walnuts in this sophisticated salad.

You'll be a star when you serve up this slow-roasted lamb with garlicky skordalia and lemon potatoes for Sunday lunch.

Suitable to freeze. Recipe can be made a day ahead and refrigerated, covered. Note

The chilli and lime zest marinade add heat to the baby octopus and help tenderise the meat, the chilli and lime dressing adds depth to the flavour of the dish.

Succulent chicken breasts stuffed with ricotta and basil make a wonderful dinner party dish. Using a piping bag to fill the pockets with stuffing will make it easier.

Crunchy croutons and dill add bite to this luxurious smoked salmon salad.

You can make these in a standard muffin pan; line the holes with paper cases, or a folded square of baking paper, as we did here. Note

This is a delightful dessert to present to guests at the end of a special dinner. You could make a simple syrup by adding rosewater to the cooking water and use it in place of the custard if you prefer.

A simple and yet splendid meal to serve up to guests at a dinner party. A bowl of aioli on the table will help finish the meal beautifully.

Warm and tender lamb fillets are dressed with a warm citrusy walnut dressing and served on a bed of crunchy witlof and baby spinach to make this delicious salad.

Also known as needlefish, thanks to their long jaw, and with their unusual green bones, garfish are not the prettiest of the sea's offerings, but they are delicious.

Spearing lamb sausages with rosemary stems allows the fragrance of the herb to permeate all the way through the sausages. Divine served with buttermilk mash and apple larded sauerkraut.

The layers of choux pastry provide the 'puff' in this recipe. There is some time and effort involved here in the assembly, but if you fancy rolling your sleeves up and spending some time creating something lovely, then look no further.

low GI Cooked rösti can be stored in the refrigerator overnight and reheated in a sandwich press. Note

Utterly tasty and redolent of autumn days and all things earthy, this creamy polenta with slow-roasted mushrooms is full of the flavour of porcini mushrooms.

You can use cognac or armagnac in place of the port when making this sophisticated tart for dessert.

This incredibly tasty dip goes well with crusty bread and crackers. Serve sprinkled with extra finely chopped fresh flat-leaf parsley, if you like.

Tomato dip is best made close to serving. Note

Tender lamb, al dente pasta and peppery rocket leaves make a fabulous pasta salad that is a meal in itself.

If green is good for you, then this soup is like a bowl tonic for the body and the soul. Spice it up with a spoonful of curry paste if you like.

Fragrant roast lamb on a bed of scented potatoes makes a fabulous dinner or weekend roast lunch, the juices of the lamb help soften and flavour the potatoes.

Some occasions call for a more sophisticated kind of sweetness, complex flavours rather than pure sugariness. If you're after something memorable, this rich red wine chocolate cake is an elegant, refined confection.

Lemon and dill dressing can be made a day ahead. Cover; refrigerate until required. This recipe is best made just before serving. Not suitable to freeze. Not suitable to microwave. Note

Whole baked feta in the Greek-style, with oregano, paprika and pepper, makes a fabulous starter or shared platter. Serve with wedges of lemon.

Super speedy and full of strong, clean flavours, this delicious pasta is a great starter or main, for entertaining or a family dinner.

We've foregone the classic version of this drink for a little sweetness. James Bond might frown, but we love it.

Topped with golden, flaky pastry these individual chicken, leek and mushroom pies are great for either lunch or dinner.

Fast and fresh is what most of us are looking for in a mid-week dinner, this prawn spaghettini recipe is fast, fresh, tasty and healthy. Winner.

Make these exquisite veal goulash pies to impress your friends and family.

Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note

This spectacular dish is surprisingly simple, it's a great dish to serve up for a night of relaxed entertaining.

This is such a useful little recipe, you can serve these crispy spiced fish pieces as a starter, main or as finger food to pass around at a party.

A light broth with slices of tender chicken, fresh peas and asparagus spears, this soup makes an excellent starter for a dinner party.

Spicy chorizo adds bite to the creamy mushroom sauce, to finish you can sprinkle finely grated parmesan cheese and coarsely ground black pepper over individual servings, if you like.

This chocolate almond tart has a rich, unctuous filling between layers of light, flakey pastry. Serve with a cup of coffee for an afternoon treat, or with a dollop of cream as dessert.