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  • Cumquat ginger marmalade

    Why should oranges have all marmalade fun? Mix up your toast toppings with this cumquat version instead. It uses ginger to add a hint of spice and aroma to the sweetness.

    Australian Women's Weekly|Oct 10, 2018

  • Raspberry and custard tea cake

    This moist and buttery tea cake, adorned with raspberries and almond flakes is a wonderful afternoon or after-dinner treat - especially with thickened cream.

    Australian Women's Weekly|Sep 16, 2018

  • Spinach dip cob loaf

    This is one retro recipe that never goes out of style. The cheesy spinach dip has just the right amount of garlic and bacon bits to make this an instant hit at any party.

    Australian Women's Weekly|Sep 16, 2018

  • Cheat's pork and veal wellington

    We've given this classic British dish a tasty update with a mix of pork, veal and sausage mince and a thin layer of prosciutto wrapped in flaky puff pastry for a mouth-watering family meal the kids will love.

    Woman's Day|Jul 06, 2017

  • Simnel cake

    Packed with fruit, spices and marzipan, Simnel Cake is an Easter tradition. We’ve made ours with chunks of marzipan and decorated it with pretty flowers.

    Australian Women's Weekly|Sep 12, 2016

  • Bolognaise pies

    Take your favourite midweek dinner, bolognaise, and use it to fill a delicious flaky pastry pie. Serve with mushy peas and you have a complete meal for culinary comfort. Photography by David Hahn / Bauersyndication.com.au.

    New Zealand Woman's Weekly|Jul 01, 2016

  • Keep the kids busy over the holidays

    It's great to have the kids home for a few days, but it's pretty easy to run out of ideas to keep them entertained. Luckily, little ones seem to love getting involved in the kitchen, and letting them help out with the food prep is a great way to keep them busy. We've put together a collection of simple, tasty recipes that the kids will have a ball with over the holidays!

    Now to love|Dec 10, 2015

  • Lemon posset with sugared zest

    Michele Cranston shares this deliciously easy recipe for lemon posset in "A Simple Table". "Part of me loves this dessert for its wonderful old-fashioned name but I mostly love how stupidly simple it is. It sets into a sublimely silky, creamy, lemony pudding that could be served with crisp almond bread, but for this recipe I’ve decided to celebrate the lemon and garnish it with sugared zest. The zest adds just a little bit of sweet texture, which is really all you need, because the posset is pretty darn close to perfection as it is. Just one quick note: make sure you buy thick, or double, cream and not thickened cream or the result will be disappointing."

    Supplied|Dec 01, 2015