Recipes

INGREDIENTS 1 cup raw pistachios (shelled) 1/2 cup dried unsweetened dates (about 6-8 dates, pitted) 1 tablespoon dried rose petals (food-grade, see note below) 1 tablespoon honey 1/4 teaspoon ground cardamom Pinch of sea salt Extra pistachios and dried rose petals for coating METHOD Place the...

INGREDIENTS: 225g softened butter 225g caster sugar 4 large eggs 11/2 cups self raising flour 2 tsp baking powder FILLING & GARNISH 250ml thickened cream for whipping 1 tsp vanilla extract 1 tbsp icing sugar 250g fresh blueberries Honey to drizzle METHOD Preheat the oven to 180C Place th...

INGREDIENTS 150g ANZAC biscuits ¼ cup desiccated coconut 80g melted butter 250g cream cheese, room temp ½ cup sugar 1 vanilla pod, scraped ½ cup sour cream ½ cup coconut yoghurt 2 mangos, sliced Toasted coconut flakes Fresh mint METHOD: For the ANZAC coconut crumb base, place the biscuits and ...

INGREDIENTS 2 cups (180g) rolled oats 1 cup (80g) desiccated coconut 1 cup (150g) fresh strawberries, hulled and roughly chopped 1/4 cup (80g) sunflower seed butter (or tahini) 1/3 cup (80ml) honey or golden syrup 1 tsp vanilla extract METHOD Add the rolled oats and desiccated coconut to the C...

INGREDIENTS:  4 x 250g strawberry punnets 2 cups granulated sugar ¼ cup lemon juice METHOD: Wash and hull strawberries, roughly chop and then mash (or process in the Cuisinart Mini Prep Pro chopper) Add the chopped strawberries, sugar and lemon juice to a large saucepan and place over medium h...

INGREDIENTS: Pie Crust: 195g (1 ½ cups) all-purpose flour ½ tsp salt 1 ½ tbsp granulated sugar 115g (½ cup) cold butter, cubed 50–100ml (3–5 tbsp) cold water Almond Frangipane: 35g (¼ cup) icing sugar 55g (½ cup) almond meal 15g (2 ½ tbsp) all-purpose flour 57g (¼ cup) softened butter 30g (½ b...