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While everyone loves an Easter bunny or a chocolate egg, sometimes it’s nice to take things up a notch. This chocolate mousse recipe is a fancy alternative to eggs over the Easter weekend! Ingredients 300g good quality dark chocolate, roughly chopped 3 eggs, at room temperature 1⁄4 cup caster sugar 1 tbsp cocoa powder, …
Chef and cookbook author Luke Hines is encouraging Aussies to embrace the arrival of the misunderstood Shepard avocado by learning how to use and choose them correctly! New YouGov Galaxy research shows 20% of Millennials struggled to identify when Shepard avocados are ripe – which means the avocado-loving generation could be leaving ripe ones on …
Brought to us by Australian Pears, this unique ginger and pear cheesecake combination makes for an impressive entertaining choice. How good do the pears look piled up on top? This recipe works well with Beurre Bosc or Packham pears. Makes an 8 inch round cheesecake serving 8-10 people | Prep time: 30 mins | Cook time: 60 …
As more and more people pursue a plant-based diet, the quality and variety of vegetarian dishes increases by the day. Taken from the new cookbook Vegan Japaneasy by Tim Anderson, published by Hardie Grant Books, this is a warming vegan take on what is traditionally a meat dish. "When I first opened Nanban, we had no vegetarian ramen on the menu. …
Brought to us by Jacob's Creek, today's recipe combines a classic Australian pavlova with a strawberry rosé syrup for a contemporary update. You can also pair the dessert with a glass of the wine label's new Le Petit Rosé which is currently housed in a gorgeous limited edition bottle designed by Australian artist Heidi Willis. Prep: 15 mins (+ …
I'm not into resolutions, but I would like our family to start eating less meat this year, for health and environmental reasons. And recipes like this Lentil Shepherd’s Pie from our favourite nutritionist Rosie Eyre, make me think it's totally doable! Over to Rosie... I love this take on shepherd’s pie without the meat. You can really bulk …
Styled on the brand’s colourful Majolica range (that was inspired by traditional Italian majolica tin-glazed ceramics), today’s delicious vegetarian recipe is brought to us by Maxwell Williams. Grilled haloumi is pretty hard to resist at any time of year, but this dish would make an ideal meal on these hot summer days. Yum! Preparation time: …
This week's recipe is brought to us by Australian Pears and it's a beauty. A great combination of salty and sweet, pears are the perfect complement to the recipe's melted brie and honey balsamic vinegar. Beurre Bosc or Packham pears will work best and ideally, the pears should be slightly firm. Serves 4 | Prep time: 20 minutes (plus …
A fabulous way to jazz up store bought croissants for an easy Sunday morning brunch, this simple recipe is brought to us by Laurent Bakery founder Laurent Boillon who has generously shared his secrets to achieving that classic creamy almond filling. Mmm... Ingredients 200g quality butter (at room temperature) 260g icing sugar 260g …
Light, full of flavour and delicious to boot, this brunch bruschetta is the perfect accompaniment to a deliciously long summer weekend brunch. Pairing toasted sourdough with creamy ricotta, salty prosciutto and sweet and tangy balsamic-roasted tomatoes, it's perfect alongside a glass of sparkling chardonnay or a crisp Pinot Grigio. And the best …
