Who has time to make sugared rose petals? I do. Come along to the cooking class and I will make them for you.
Look for tangy apricots, not sweet ones, because it is that tang that gives this tart the X-factor.
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
Sweeten it up if you dare!
Butter up. Yep, loaf tastes good, but buttered loaf tastes even better.
Waiheke Island has lost the wonderful Ringawera Bakery. The last bake was Sunday, and like many islanders I now have a freezer full of Patrick Griffiths bread which is going to have to do me for some time. That’s it for now. After nearly 8 years, the quirky café and bakery much loved by locals […]
make this your go-to dessert when you want a big sumptuous tart to serve at the end of a dinner party.
Mmmm. Sugary-topped, crimson juices, woody notes of cinnamon …
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Mix it up baby! Nuts, seeds, oats and dried fruit any which way you fancy.
Scented with orange, with a nutty crunch of walnuts and sweet rich taste of dates, these scones served warm with a pot of tea are just the ticket for Mother’s Day.
Dates are seriously good for you. True!
Yep. It’s a humdinger of a pie.
Share them around.
This recipe make heaps of biscuits so you’ll have plenty to give to friends or neighbours for Easter.
Sweetness and spice, baking and butter, Chelsea Buns have everything going for them.
Quick fig tarts – make one, or make a dozen!
If you know someone who is feeling a bit down in the dumps, bake them a batch of cookies, wrap them in cellophane and tie with a pretty ribbon and call around to have a cuppa with them. It’ll lift their spirits no end. Refrigerator Cookies
Plum & blueberry tart signals the end of summer. Wrap them up in cinnamon pastry and bake until the juices run and the pastry is golden.
Add a squirt of lemon to blueberries – it brings them alive!
Sticky, sweet, lemony-tart, and simply too hard to resist.
Best tray-bake ever. Here’s how to do it …
Now is the time to make cake!
Cake time! It’s easy when you know how.
Oh plums, I’ve been waiting for you!
This is everything a pav should be: crisp shell, marshmallowy centre, mountains of whipped velvety cream and loads of gorgeous berries. Second slice? Why not!