Looking for a quick way to make your own fruit mince tarts? Here we show you how to make your own sweet pastry and do a nifty short-cut with some ready-made store-bought fruit mince. Shhh – promise we won’t tell. You only need half this pastry mix, so you can easily freeze the remainder for a lemon tart in a few weeks time. A shallow patty pan tray is also helpful. [Read more…] about Fruit mince tarts
Desserts & special occasion
If you want a showstopper dessert, look no further than this amazing chocolate hazelnut semifreddo. You can make it up to a week in advance, and simply store in the freezer until ready to serve. A guaranteed hit. [Read more…] about Chocolate hazelnut semifreddo
These tasty little caramelised onion and goats’ cheese tarts are a perfect appetiser. Great savoury dish to take to someone’s house or serve at home. You can caramelise the onions well in advance and freeze them, or even cheat a little by buying them at the supermarket in a jar. [Read more…] about Caramelised onion and goats’ cheese tarts
On ANZAC day, there is the dawn service, the parade, and of course, these great biscuits. Anzac biscuits (cookies for our North American friends) are so named as allegedly they were good biscuits for wives and girlfriends to send to their loved ones in the Australian and New Zealand Army Corps at war. Because they were baked without the use of eggs, it was said that they did not spoil and would make the long journey intact. [Read more…] about Anzac biscuits
Gluten-free baking can be hard to master, but at Easter time you can’t miss out on a hot cross bun. This gluten-free hot cross bun recipe includes some sneaky chocolate chips to give a little Easter flavour to your baking. You can swap them for dried fruit if you prefer, and simply use flour and water for the cross. [Read more…] about Gluten free chocolate hot cross buns
As Easter Friday rolls around, many turn their minds to homemade hot cross buns. Well think no more: we have the best recipe for you (and it’s not even ours!). We can’t really better Karen Martini’s fabulous hot cross bun recipe, so instead we’ve just cooked them up, photographed them, with a few minor amendments. Enjoy!