Sauce or dressing

Makes enough for six 275g servings of panfried snapper fillets. If rouille separates, add about 1 tablespoon of boiling water to mixture and whisk until smooth. French for “rust”, rouille is so called because of its deep red colour. A capsicum and chilli flavoured sauce, it is often used to enhance seafood stews such as […]

Makes enough for four 150g servings of panfried veal scaloppine. Also goes well with grilled chicken breast fillets, barbecued pork medallions, roasted lamb cutlets. Marsala, a caramel-flavoured fortified wine, is named after the city from which it comes, and is the most popular dessert wine in Italy. Dry marsala is often served as an apéritif. […]

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

Satay sauce is a sauce made from roasted peanuts and is widely used in the cuisines of Indonesia, Malaysia, Thailand and China.

As the sauce is heated, the alcohol can ignite. It generally burns off in a matter of seconds, but shaking the pan will extinguish the flame. Keep a lid nearby, exercise caution and don’t use your exhaust fan when making this sauce. Note

A simple yet gourmet salad with an exquisitely sweet raspberry macadamia dressing,

Warm sabayon must be served immediately. Note

Recipe is best prepared as required. Note

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

The sauce is not suitable to freeze. Note

Spanish-style spiced meatballs with a romesco sauce; a great tapas dish or sharing platter.

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