Cuisine - All Cuisine recipes http://cuisine.com.au/recipe-finder/all-recipes Hundreds of delicious and free cooking recipes. en-au Barbecued atlantic salmon with cucumber-and-herb salad http://cuisine.com.au/recipe/barbecued-atlantic-salmon-with-cucumber-and-herb-salad You don't need to have a built-in rotisserie, wok burner and all the latest accessories to cook flavoursome food outdoors. The trusty char-grill with open slats and a flat plate will guarantee the food is seared, sealed, browned and smoky. Raw vegetable salad http://cuisine.com.au/recipe/raw_vegetable_salad Leafy salads don't travel well, especially in the heat. This one, however, is perfect for the beach as all the vegetables will stay crisp. Take the dressing and mozzarella in separate containers and finish the salad at the last minute. All you'll need is a fork. Chicken and mango salad http://cuisine.com.au/recipe/chicken_and_mango_salad Mangoes are in season - take advantage! Apricot and rum sauce http://cuisine.com.au/recipe/apricot-and-rum-sauce This is a good way to use fruit that has ripened a little too much. Apricot melba http://cuisine.com.au/recipe/apricot-melba The ancestor of the apricot originated in the mountain valleys and forests of central Asia. That ancestor has evolved to form the Prunus genus, with members including the cherry, the almond, the plum, the peach and the nectarine. Chilli garlic and white wine mussels with crusty bread http://cuisine.com.au/recipe/chilli-garlic-and-white-wine-mussels-with-crusty-bread A yacht chef shares the secrets of seafaring fare. Halcyon Days is published by Halcyon Yacht Charter, halcyonyachtcharter.com. Bouillabaisse http://cuisine.com.au/recipe/Bouillabaisse A yacht chef shares the secrets of seafaring fare. Marmalade & ginger pudding & clotted cream http://cuisine.com.au/recipe/marmalade-and-ginger-pudding-with-clotted-cream A previous sous chef at Bistrode, Joanna Duerden, adapted this recipe to make it lighter for this time of year as we await the arrival of new, seasonal fruits. We have used a blood orange marmalade but any marmalade will be fine. These puddings can be made in advance and reheated in a microwave. Chicken casserole with porcini mushrooms http://cuisine.com.au/recipe/chicken-casserole-with-porcini-mushrooms Make this in advance and take it with you. A casserole is hearty and warming and, as a bonus, tastes better the next day. Reheat gently in the oven or on the stove. Mussels escabeche http://cuisine.com.au/recipe/Mussels_escabeche A dish that can be prepared well in advance, great when you're on the go making a tapas style feast.