French Toast


6 slices bread

3 eggs

1/2 cup milk

1 Tsp cinnamon

1/4 cup caster sugar

1 Tbls icing sugar

3 Tbls butter


In a large bowl whisk eggs, milk sugar and cinnamon.

Heat half the butter in a large fry pan over med-high heat. Dip one slice of bread into egg mixture, turning.

Carefully place bread into hot pan and cook for 2-3 minutes each side or until golden brown.

Transfer to serving plates. Repeat with remaining butter, bread and egg mixture. Sprinkle icing sugar over and serve with fruit and yoghurt.

Italian Summer Pudding


250g good-quality milk chocolate, broken into pieces

3 punnets fresh raspberries

2 tablespoons icing sugar

Raspberry jelly crystals

4 eggs, separated, plus 1 extra egg white

125g caster sugar

250g Mascarpone cheese

14 large sponge finger biscuits (Savoiardi)

Cocoa powder, to dust


Place chocolate in a heatproof jug and microwave on 50% for 30 second intervals, until chocolate melts. Cool slightly.

Make jelly as per packet instructions. Leave to cool. Set aside a quarter of raspberries, then place remainder in a bowl with icing sugar and 2 tablespoons of jelly liquid. Leave aside until needed.

Using an electric mixer, beat egg yolks and caster sugar in a large bowl until pale and thick. Beat in the Mascarpone, followed by the cooled chocolate.

In a seperate bowl, using electric beaters, beat egg whites to stiff peaks, then fold into the chocolate mix using a metal spoon.

Layer a 2-litre (8-cup) dish with sponge fingers. Pour over the remaining jelly mixture. Spread half the chocolate mixture over sponge, then top with macerated berries. Continue layering. Cover and chill for 4 hours.

Dust with cocoa and garnish with reserved raspberries to serve.

Dark Chocolate Mousse


300g good-quality dark chocolate, roughly chopped

3 eggs, at room temperature

1/4 cup caster sugar

1 tbls cocoa powder, sifted

300ml thickened cream, plus extra whipped cream to serve

Grated chocolate, to serve


Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water or the chocolate will burn). Stir until melted. Remove bowl from heat and set aside to cool slightly.

Place eggs and sugar in an electric mixer and beat for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.

In a separate bowl, whip cream until thickened. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 2 hours. Top with extra whipped cream and grated chocolate to serve.

Fruit & Nut Bar


1 cup rice puffs
2 cups rolled oats
1/2 cup macadamias, crushed
1/2 flaked almonds
1 cup almond meal
8 pitted dates
1/2 cup dried cranberries
1/3 cup honey
100g butter
1 tsp cinnamon
2 tsp vanilla extract


Pre heat oven to 180°. Line a slice tin with non-stick baking paper leaving an overhang on the long sides.

Spread the rice puffs, oats and flaked almonds in the tray evenly and cook in oven for 15 minutes or until toasted and golden. Allow to cool once cooked. Add almond meal and macadamias.

Place the dates and cranberries in a food processor and process until chopped.

Place the honey, butter, cinnamon and vanilla into a small pan over a low heat. Stir continuously until smooth and glossy. In a large bowl combine oat mixture and honey mixture. Stir well until combined.

Place mixture bake into prepared tin and press down firmly until the mixture is evenly spread in tin. Freeze for 1 hour.

Choc Hazelnut Brownies


2 cups hazelnut spread

1/2 cup hazelnuts

4 eggs

1 cup self raising flour

200g dark chocolate, roughly chopped



Preheat oven to 180C. Grease and line the base and sides of a 20cm square cake pan.

Place the hazelnuts on a baking tray. Bake for 12 mins or until just toasted. Place in a clean tea towel and gently rub to remove skins. Roughly chop.

In a large bowl combine hazelnut spread with eggs. Sift in flour and stir well until combined. Fold though the hazelnuts and chocolate. Add to prepared pan and cook for 40-45 mins or until firm to touch. Place on cooling tray for 10 minutes before serving.

Mini Lemon Tarts



1 packet mini tart shells

5 eggs

1 cup thickened cream

3/4 cup caster sugar

1/2 cup lemon juice


Pre-heat oven to 180 degrees. In a large bowl, whisk together the eggs, cream, lemon juice and sugar. Place in fridge for an hour to chill.

Evenly pour egg mixture into prepared cases. Bake for 25-30 minutes or until just set. Cool in pan.

Apricot & Muesli Bliss Balls


2 cups toasted muesli

1 cup dried apricots

1/4 cup honey

60g butter, melted

1 cup desicated coconut


Place all ingredients, except coconut, into food processor and process for 1-2 mins until well combined.

Place coconut on a plate and roll spoonfuls of muesli mixture into balls. Toss through coconut and refrigerate before eating.

Choc Honeycomb Balls


1 packet arrowroot or marie biscuits

1 tin sweetened condensed milk

2-3 standard size honeycomb chocolate bars (Eg Violet Crumble/Crunchie)

3 Tsp cocoa

Desiccated coconut for rolling



Place biscuits into a food processor and process until a fine crumb.

Add remaining ingredients (except coconut) and mix again until well combined.

Roll small amount of mixture into balls and toss through coconut. Refrigerate once done.



3 cups self-raising flour
1 Tsp bicarbonate of soda
1 1/2 Tbls caster sugar
1 3/4 cups milk
3 eggs
90g butter, melted
Icing sugar to serve
Ice cream and maple syrup to serve
Preheat waffle maker. In a large bowl, sift flour and bi-carb of soda. Add sugar.
Whisk in milk, eggs and butter until well combined.
Carefully spoon approximately 2-3 spoonfuls of mixture into waffle maker. Be careful not to overfill the maker.
Close the waffle maker and cook for 1 minute or until golden. Repeat with remaining mixture.
Dust with icing sugar and serve with syrup and ice-cream.

Double Chocolate Brownies

Ingredients (Makes 16 pieces)
125g butter, chopped
1 1/3 cups (200g) milk chocolate
1/2 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups (185g) plain flour
1 cup (190g) white chocolate
Pre heat oven to 180 degrees. Grease and line base and sides of a 19cm square cake tin
Combine butter, milk chocolate and sugar in large saucepan. Stir over low heat until melted. (It’s important to make sure the heat is low as chocolate can burn eaily)
Stir in eggs, flour and white chocolate. Spoon mixture into prepared tin
Bake for 25 minutes or until mixture is just firm to touch. Cool in the pan. Turn out on to chopping board and cut into squares to serve