Mexican recipes

Marion Cunninghams iceberg wedge with blue cheese dressing

Chilli recipes

Triple-baked cheesecake by Bea Tollman

2 hours, plus overnight chilling time

Corn recipes

Mexican-style mince with grilled corn

30 minutes

Potato latkes with sour cream and smoked salmon

2 minutes

Cinnamon crumb cake with maple glaze

1 hour

Crisp new potatoes with sour cream

Bitter chocolate-meringue cupcakes

15 minutes

Fish recipes

Crispy vegetable dippers

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

Root vegetables
Oil
2 chopped spring onions
¼ cup chopped coriander
1 cup sour cream dip
Ready-made fish cakes or grilled fish

Method

Run the blade of a vegetable peeler down the side of cleaned root vegetables to create curls.
Fry in hot oil until crisp and slightly golden, drain on kitchen paper and serve with chopped spring onions, chopped coriander, sour cream dip and ready-made fish cakes or grilled fish.

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Pulled pork tacos

Marion Cunninghams iceberg wedge with blue cheese dressing

Chilli con carne

Best-ever baked cheesecake

Triple-baked cheesecake by Bea Tollman

Mexican-style mince with grilled corn

Potato latkes with sour cream and smoked salmon

Cinnamon crumb cake with maple glaze

Crisp new potatoes with sour cream

Breakfast burritos

Bitter chocolate-meringue cupcakes

Crispy vegetable dippers

Crispy vegetable dippers

Ingredients

Method