Modern European

Delicious, fragrant and herbaceous Vietnamese-style pork rolls from Australian Women's Weekly.

Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a slight berry taste; even the skin is not as bitter as other citrus. Note

It's a chicken casserole like no other; big flavours from mustard, thyme, and white wine define this dish.

A bold and hearty stew that celebrates the warmth of fresh spices and tender beef cheeks. This winter staple is best made in an electric pressure cooker which significantly cuts down on the cooking time.

You can use any type of berry you like in the compote. Note

These slow-roasted beef shanks will melt in your mouth.

A light and summery salad with sweet and spicy margarita-infused pork chops.

A healthy and delicious spinach and chorizo salad that is packed full of flavour.

A warming and delicious spicy prawn and bean hotpot from Australian Women's Weekly.

The combination of sweet orange cake and fragrant fennel works perfectly together to create a flavour-packed dessert, perfect for people who don't have a massive sweet-tooth.

This hearty roasted pumpkin and tomato soup is a fantastic warming winter dish.

Harissa is a fiery Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds.

For a dairy-free version of this cake, substitute dairy-free spread for the butter and soy milk for the milk. Note

The chilli paste made in this recipe also tastes great rubbed over a whole chicken or fish before being roasted. Note

Don’t over stuff the chickens as this will affect the cooking time. Note

A classic dessert, this wonderfully chocolatey sacher torte is perfect for birthdays, weddings or anniversaries.

Crispy Swiss rösti with pan-fried ham and cherry tomatoes from Australian Women's Weekly.

This delicious and simple mash can be whipped up in no time at all.

A light and delicate salad with smoked chicken, cranberry, pear and pecan nuts.

A rich and warming casserole that is perfect for cold winter nights.

It seems a strange combination but, trust us, it's good. The salty crunch of the popcorn is great with the tang of the citrus and pomegranate and the mustard flavour of the radish and it also looks striking on the table.

A light, bright and healthy bean salad for a yummy summer lunch.

Simple, quick yet luxurious pan-fried liver from Australian Women's Weekly.

This mouth-watering salad is full of contrasting flavours and textures, from creamy cheese to crunchy nuts.

An exquisite lunch dish of parmesan polenta with a delicate walnut and capsicum salsa.

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table. Note

Delicious and crispy pork loin with a spiced orange relish from Australian Women's Weekly.

Flavour-packed lamb and olive balls served with anchovy aioli and lemon wedges.

As the name suggests, pound cakes originally consisted of a pound each of sugar, butter, flour and eggs, which made them very large cakes.

This recipe is for lovers of spicy seafood.

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

A light salad that packs a flavourful punch through the roquefort cheese and dijon dressing.

An light and exquisite breakfast with a smoky and delicious crunch of pancetta.

Store in an airtight container in the refrigerator for up to 3 months. Note

A subtle and delicately flavoured rabbit stew with potato and sage that will melt in your mouth.

Crush juniper berries with the side of heavy knife. Juniper berries, best known for the flavour they impart to gin, are a dark blue, almost black, soft, aromatic berry used in many traditional European recipes. Note

A simple grilled chicken dish packed full of big flavours.

Dip your fingers in cold water when shaping meatballs to keep the raw mixture from sticking to your hands. Note

Russet burbank potatoes were used to make this dish, however substituting with Agria or other boiling potatoes is fine. Note

A crispy baked pumpkin and ricotta dish that is a great healthy side to go with meaty dishes.

You can find both pepitas and craisins in most supermarkets. Rolled rice is available from health food stores or the health food section of your local supermarket. Note

Not suitable to freeze. If you have one, try using a mandoline to cut the potatoes into paper-thin slices, otherwise, use a very sharp knife. We used a merlot-style wine in this recipe. Note

Pork cutlets like you've never seen before with the sweet and smokey flavours of maple, bourbon and pear.

Crispy, fluffy and delicious potato puffs packed full of garlic, onion, bacon and gruyere.

Exquisite and delicate smoked chicken and peach salad from Australian Women's Weekly.

Rollmops are herring fillets wrapped around a slice of gherkin, red capsium and/or onion preserved in a spiced vinegar brine. Note

Salted cod, also called salt cod, baccala, bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some specialty food stores. 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

The sauce is not suitable to freeze. Note

Delicious summer rolls with red wine marinated sausages and a parsley and chervil salad.

For a citrus twist, add a little finely grated orange rind and replace the apple juice with orange juice. Replace the raspberries with blueberries and sprinkle with lightly roasted hazelnuts. Note

Cook a double or triple batch of these quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. Note

Delicious rich and hearty European goat and capsicum stew from Australian Women's Weekly.

A smooth and creamy pumpkin soup packed full of zest and spice and served with a dollop of cinnamon cream.

You will get about eight mussels per serve. Mussels should be bought from a fish market where there is reliably fresh fish. They must be tightly closed when bought, indicating they are alive. Some mussels might not open after cooking. These might need help with a knife or might not have cooked as quickly as […]

Rösti can be eaten hot or cold. Swap sweet potato for potato, squeeze excess liquid from potato first. Note

Tender roast lamb with a fragrant herb rub and burghul salad.

The taste of this loose-crumbed pineapple and coconut cake will instantly transport you to the seventies when a piña colada was 'the' cocktail.

A green and healthy turkey salad with a tangy lemon mustard dressing.