Real food from scratch
Pucker up no more – poach the little blighters in a wine syrup for a sweeter feijoa treat.
Capri is where I discovered this almond cake, sweet, nutty, chocolatey with a fresh note of lemon, an ingredient which the island is famous for. I’ve been making it a lot lately and it just gets better and better.
Mmmm … tender soft crumb meets nutty spicy topping. Add the heady whiff of feijoa, and, yep, you’ll be back for another slice …
Chocolate and peach, peach and chocolate … whichever way you say it, I want some!
Crunchy crumbs – just the thing to top fruit or sprinkle in a trifle!
Short sharp season. Get them while you can.
Great. You get to the end of a meal with friends. Everyone’s having a ball, and you can too, because dessert is all prepared and ready to go!
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
A little creative plating can help expensive berries feed many mouths … and it looks so festive!
Summer in a mouthful! Sweet, tangy, fruity, GORGEOUS!
Rock that stone fruit! Baking in a fruity white wine makes even unripe fruit taste half decent!
Got a bunch of too-firm nectarines, or fruit that makes your mouth pucker? Deal to them this way and you’ll be back for seconds.
Colourful, crunchy, juicy, tangy and with a balanced minty ginger bite, a bowl of fresh fruit salad is the perfect end to a summer’s meal.
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.
At least once in your life, make a batch of rich shortcrust pastry. You may just fall in love with it!
Could there be a better fruit combination than strawberries and mango? Doubt it.
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
Mid-afternoon miseries? Talk about a wicked pick-me-up …
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?
Orange blossom water, cinnamon and vanilla are the calling cards of this unbelievably creamy rice pudding.
Cooking pears in a slow cooker produces a perfect result – you’ll never go back to poaching pears once you try it.
Here you go – layer up your breakfast in a glass for a life less ordinary.