Monte Carlo biscuits
A delicious home made take on the classic Australian Monte Carlo biscuit.
Read MoreBeef and Pepperberry Pies
A home made Australian beef pie with a twist, made with native pepperberries and hidden vegetables.
Read MoreCoffee Miso Caramel Brownies
An ultimately decadent brownie smothered in a rich deep caramel flavoured with miso and coffee.
Read MoreChai Honey Hot Cross Buns
A super fluffy, spicy alternative to the traditional Easter bun
Read MoreCarrot and Citrus cake
A deliciously moist carrot cake bursting with citrus and perfect for Easter
Read MoreChocolate Swirly Easter Buns
An easter bun with chocolate swirls and no fruit pieces, just as good any other time without the cross on top.
Read MoreChestnut and Honey Mini Madeleines
A delicious quick traditional french treat with an added twist of chestnut and honey
Read MoreChocolate, Hazelnut and Orange Babka
A moist, fluffy, buttery Babka loaded with rich chocolate spread, toasted hazelnuts and notes of fresh orange zest.
Read MoreGrape, Rosemary and Ashed Goats Cheese focaccia
an easy, adaptable and delicious fluffy bread, packed with seasonal flavour and perfect for any occasion
Read MoreCardamon, Vanilla and Muscovado Meringue Kisses
A sweet dainty meringue with a delicious complex burst of spiced flavour
Read MoreSpekulatius (Speculaas)
A traditional spiced german biscuit, made with a blend of spices, Australian wattle seed and a hint of liquorice salt, orange and vanilla to create a buttery and texturally complex treat.
Read MoreCinnamon Stars (Zimtsterne)
This traditional German Christmas biscuit has been given an Australian twist with the addition of macadamia nuts, plus some extra kick from a sprinkle of white pepper. complimenting the cinnamon flavour. Gluten free, simple and delicious.
Read MoreChocolate, Chestnut and Honey Christmas Bundt
A festive chocolate, chestnut and honey cake that is deliciously moist and simple to bake.
Read MoreHoney Jumbles
This is such a fantastic and pretty little biscuit that for me conjures up memories of after school treats and raiding the biscuit tin. It’s a little bit retro, a little bit pink and packed with spice, flavour and just a hint of liquorice salt. What’s more it just keeps on getting better with age.
Read MorePumpkin, Maple and Spelt Bread
A deliciously light, fluffy loaf flavoured with pumpkin and a hint of maple. A favourite for all members of the family and a real keeper of a bread recipe.
Read MoreBlack Sesame Khorasan Bread
If you are looking for a crusty yet soft wholemeal bread with bags of flavour and good looks, this one is for you. Made using ancient grains and toasted sesame, and a using pre-ferment technique, it’s quick to rise and delicious, with great keeping qualities.
Read MoreStrawberry and Hibiscus Jelly Cakes with Vanilla Creme Fraiche Cream
Here is a little variation on my blood orange jelly cakes,, using the recipe for strawberry and hibiscus jelly and adding a few tweaks, and a little shape shifting to produce another delectable and tender little jelly cake.
Read MoreStrawberry and Hibiscus Jelly
A delicious, intense and natural fruit jelly with the right amount of wobble.
Read MoreBlood Orange Jelly Cakes
There’s something so iconic about a jelly cake - and my first Jelly cake experience brings me back to country Victoria and is symbolic of community and country kindness, and the depth of generosity that a heartfelt bake can bring.
My own version is adapted quite a bit from the original CWA (Country Women’s Association) version. These are red from home made blood orange jelly, with a soft orange scented vanilla sponge inside, a dot of vanilla chantilly cream and a good rolling of white coconut.
Read MoreApple Galette with Almond Calvados Cream
There is nothing quite like hot baked apples and pastry, just out of the oven and smothered in cream or ice-cream, or custard - it's all so delicious and wholesome.
What I love about galettes is how quick they are to prepare, how versatile they are ( you can so easily change the fruit to pears or berries for instance, add in some nuts, or alter the flavours), and how they can be as rustic or as fancy as you want and still look and taste delicious.
I've added an almond cream in this galette, a slight adaptation of a really great almond cream by Laduree which adds an extra degree of flavour and creamy lusciousness, whilst protecting the pastry from any moisture released by the fruit so that it remains crisp.
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