| ROULADES | Dishes of filled rolled meat or pastry (8) |
| ROULADE | Dish of filled rolled meat or pastry (7) |
| EMPANADA | Stuffed bread or pastry filled usually with meat, cheese, vegetables or fruit (8) |
| PINWHEEL | A paper toy windmill or whirligig; a revolving firework; or, a small biscuit, canape or pastry with a spiral cross-section, reminiscent of swirling (8) |
| COQUILLE | French for "shell", hence seafood served in a scallop's fluted fan-like carapace; a dish or pastry case shaped like said shuck; or, a pat of butter (8) |
| DOLMADES | Dishes of meat and spiced rice wrapped in vine or cabbage leaves (8) |
| BAKEMEAT | Old word for a pie or pastry (8) |
| SETMENUS | Lists of dishes of a prescribed number of courses at a fixed price, typically limited to a few options (3,5) |
| COLONIAL | Kangaroo tail entered in local dishes of early settlements (8) |
| RISOTTOS | What are Italian dishes of rice fried in butter with onion (8) |
| SPECIALS | Plaice cooked in ship providing dishes of the day (8) |
| OVENWARE | Heat-resistant dishes of glass, pottery etc. (8) |
| UTENSILS | Handy kitchen implements such as tongs, mashers, graters, lemon squeezers or pastry brushes (8) |
| AUGRATIN | Like some dishes of the month with grass in! |
| COQUILLES | Scallops served in their shells; little shell-like dishes or pastry cases when used to serve said food; pats of butter; or, bell-shaped hand guards of epees, foils or small swords (9) |
| FLAKES | Chips of toasted maize; crystals of snow; crumbly bars of chocolate; eccentric people; small flat fragments of fish food or pastry etc; or, sparks (6) |
| SALTIMBOCCA | Italian dish of rolled meat with herbs and bacon (11) |
| MOOLAH | Tin of rolled meat stuffed with game |
| CHICKENKIEV | Dish of filled meat |
| CREAMHORN | Type of filled pastry (5,4) |
