This salad is a great entree for entertaining. All measurements can be altered to taste. Use bottled roasted capsicums or make your own with this recipe.
Recipe by: Tom Houlahan
Florentines are flat crispy almond biscuits made from a mix of sugar, cream, butter, almond slivers and mixed fruit. Do not use brown sugar, it contains molasses and changes the taste of the Florentines. For the sultanas, mixed peel and glacé cherries you can use mixed fruit but you still have to have glacé cherries as decoration!
Recipe by: INGRIDEVOGEL
A traditional gingerbread man recipe which comes out of the oven soft and hardens as it cools. A childhood favourite.
Recipe by: FADEDDREAMS
Beetroot is not for everyone but this recipe might change a few minds! I like to serve it with lamb burgers and garlic aioli.
Recipe by: Alimay
A delicious thick and creamy dressing - great for green salads. I also like it on a jacket potato. You can vary the taste by trying different types of vinegar.
Recipe by: Erica Sweet
A whole chicken that is stuffed with fresh herbs then barbecued over hot coals and moist wood chips, to reach a smoky flavour.
Recipe by: CAJUN MOMMA
This is the classic sponge cake sometimes call the Victoria Sponge. You can decorate it or jazz it up any way you like, especially with fruit and whipped cream.
Recipe by: Caroline Victoria
These little tarts can also be made as a whole cake if you prefer. Desserts made with plums are very popular in Germany. Serve with whipped cream and a cup of tea.
Recipe by: Ingrid
A tasty cinnamon biscuit with butter, sugar and vanilla essence. These simple biscuits are rolled out flat, cut into rectangles then baked until golden brown.
Recipe by: Rhonda Warhol
These are my family's favorite biscuit. They are simple to make, unique and pretty and make a great present at Christmas too. The almond icing is optional but nice.
Recipe by: Marji Stark