Recipes

INGREDIENTS 300g plain flour 200g unsalted softened butter 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 100g dark chocolate, roughly chopped 1 tsp vanilla extract 160ml sour cream 55g cocoa powder 400g granulated sugar (caster or raw) 3 medium free-range eggs, at room temperature ME...

INGREDIENTS 2 cups pure cream 4 tbsp granulated sugar (for cream mixture) 1 tsp vanilla extract (for cream mixture) 4 large egg yolks 6 tbsp granulated sugar (for yolk mixture) 1/2 tsp vanilla extract 2 tsp granulated sugar for each ramekin to top METHOD: Arrange 4 x 6oz (3/4 cup) ramekins ont...

INGREDIENTS 12 fresh dates, pitted 40g raw almonds 2 teaspoons maple syrup 2 teaspoons coconut oil, melted 1 tablespoon raw cacao powder 2 tablespoons desiccated coconut, toasted Pinch salt METHOD Place coconut into a shallow bowl and reserve. Insert the universal blade into the work bowl of t...

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 ...