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    You are in: Home / Cookbooks / ZWT8 All Players Cookbook ~ Australian/New Zealand
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    735 recipes in

    ZWT8 All Players Cookbook ~ Australian/New Zealand

    Cookbook cover: Barbecued Shrimp With Mango Lime Mayonnaise ~ Recipe by Sarah_Jayne, photo by **Jubes**
    « Previous 1 2 3 4 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    It looks fancy but it's so easy!! Cooking time does not count the hours of cooling in the oven. It would work best making the meringue either the night before or early in the day then finish just before serving.

    Recipe #123578

    2 Reviews |  By Elmotoo

    A Kiwi recipe for our Zaar World Tour. Please understand that 'biscuit' in New Zealand = 'cookie' in the U.S. These biscuits are wholesome, simple to make and they pack and keep well. To keep them fresh for camping trips it pays to pack them in day lots and label accordingly. Be warned: Tararua biscuits can be jaw breakers as they are designed to have little moisture left by the end of cooking!

    Recipe #134692

    3 Reviews |  By Elmotoo

    A simple recipe dressed up! Developed for RSC #14. I used Creme Fraiche #83813 for the creme fraiche.

    Recipe #384230

    5 Reviews |  By Nif

    Pavlova is a traditional dessert in New Zealand. It is a meringue base that is topped with whipped cream and fruit, usually kiwifruit. Children's birthday cakes are often pavlovas in New Zealand and may be decorated with candy. As with all meringues, this is best made on a dry day as high humidity can affect the end result. If you want a larger pavlova, just keep adding layers - you might want to make the bottom one a big wider so the creation doesn't tip! You must let the meringue sit for a few hours and I did not include that time. Enjoy!

    Recipe #371105

    1 Reviews |  By Nif

    This recipe was shared by my friend, Carolanne, who was born and raised in New Zealand. She is a terrific cook! ANZAC stands for "Australian & New Zealand Army Corps" and is celebrated on April 25 in New Zealand. They were one of the items that would be sent to soldiers from home during World War One because they could survive the long journey by sea, and remain edible (and nothing hinders homesickness like home baking!). Over the years, softer, chewier versions of the biscuit have evolved, commonly including rolled oats, coconut and golden syrup. Eggs never feature in true Anzac biscuits, as eggs were in very short supply during World War One. Enjoy!

    Recipe #371677

    4 Reviews |  By Nif

    This recipe is from my friend, Carolanne, who is from New Zealand. The idea was that for a Sunday Roast, in New Zealand, the family would have a roast leg of lamb. One of the meals prepared from leftovers was shepherds pie. As leftovers, you would include not just the meat, but also the mashed potatoes, the gravy, and vegetables, usually carrots and maybe peas, depending on the season. You can substitute ground beef for the lamb is you prefer. Enjoy!

    Recipe #371679

    1 Reviews |  By Nif

    I found this recipe from an Australian cook on the internet. It is a lamb dish with an Asian twist. The sauce can be made in advance - it keeps for days or weeks in the fridge. The sauce is also great with grilled salmon. Enjoy!

    Recipe #370536

    1 Reviews |  By Nif

    Impress your friends with this wonderful dish. It's delicious and gourmet, but in an easy way. Serve this with your favourite potato dish. Enjoy!

    Recipe #371094

    5 Reviews |  By Nif

    A very easy, healthy and delicious way to grill your shrimp. You can also skewer the shrimp if you want to. Just make sure to soak wooden skewers in warm water for 30 minutes. I didn't include the 1 - 2 hour marinating time. Enjoy!

    Recipe #371377

    4 Reviews |  By Nif

    A "hamburger with the lot" is an Aussie take on an American classic.The famed burger is served in pubs, fish & chip shops and restaurants around the country. It usually consists of a juicy beef patty in a bun served with with cheese, sliced tomato, sliced, canned beetroot, onions, lettuce, bacon and an egg. Some versions are served with a slice of pineapple for that extra flavor of summer. I found this on an Australian website. Enjoy!

    Recipe #482293

    13 Reviews |  By Nif

    Unlike American pancakes, the Australian pikelets can be purchased ready-made in grocery stores. You can eat the cold or hot and they are typically topped with cream, jam, fruit or butter and sugar! They are handle for snacks and lunches. I found these on an Australian website. Enjoy!

    Recipe #482305

    2 Reviews |  By Nif

    Rissoles are an economical everyday dish. When dining informally with a large group of people, you'll often find Rissoles on the menu, especially if it's a barbeque! You can triple the recipe and freeze the extra cooked Rissoles for future meals or freeze them raw and cook them later. You can serve them with ketchup or gravy as a main dish or eaten cold as a snack. I found this recipe on an Australian website. Enjoy!

    Recipe #482322

    2 Reviews |  By Nif

    One of Australia's greatest cookery contributions, shell-on prawns cook quickly and stay succulent on the barbecue. Try this garlicky and delicious recipe and you'll understand why the shrimp is so good on the barbie! Add 30 minutes on for marinating time. This recipe is from John Torode. Enjoy!

    Recipe #483871

    8 Reviews |  By Nif

    I quickly made this tonight to have with our steaks. It was simple and delicious and showcased the asparagus without overpowering it with extra spices or flavours. Feel free to add whatever flavours you think it might need. Enjoy!

    Recipe #425585

    1 Reviews |  By Nif

    These delicious little bites solve all kinds of snacking dilemmas, from last-minute appetizers to late-night fridge raids. You will need to refrigerate these for at least 12 hours, which I did not include in the time. Enjoy!

    Recipe #464049

    5 Reviews |  By Nif

    Damper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!

    Recipe #484446

    1 Reviews |  By Nif

    Off that couch, grills and guys, and heed the 'torch' song of the Australian barbecue! This recipe is from Taste, an Australian website. Enjoy!

    Recipe #484449

    3 Reviews |  By Nif

    The beet, better known as the beetroot down under, is very popular in Australia. This versatile beet salsa turns burgers and fish into something quite special! This recipe is from an Australian recipe website. Enjoy!

    Recipe #484453

    This is another recipe from my MIL that my family really enjoys. The kids really like the bacon in it. The cooking time is approximate. Enjoy!

    Recipe #40272

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