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  • Classic beef lasagne

    There is a lot to love about a classic lasagne. Served with a crisp salad, it's an all-in-one meal that is a guaranteed crowd pleaser and it tastes even better the following day. That's if there's any left!

    Australian Women's Weekly|Oct 30, 2019

  • Sticky date pancakes and candied walnuts

    All the flavours of a sticky date pudding, in the form of a fluffy pancake and topped with candied walnuts for added crunch.

    Australian Women's Weekly|Oct 29, 2019

  • French toast with caramel and banana

    It doesn't get much more decadent than this. Brioche French toast layered with sliced banana, rich caramel sauce and topped with cream. Go on, spoil yourself.

    Australian Women's Weekly|Oct 27, 2019

  • French toast

    Tender and sweet French toast makes for a quick and easy yet decadent weekend breakfast. For best results use real maple syrup, and if you like, serve it topped with fresh blueberries.

    Australian Women's Weekly|Oct 16, 2019

  • Raspberry and almond tarts with meringue

    These adorable tarts are filled with a sweet almond filling glazed with raspberry jam and topped with caramelised Italian meringue. Yum!

    Australian Women's Weekly|Oct 16, 2019

  • Windsor shortbread

    The addition of both lemon and orange rind gives a heavenly citrus hint while the use of brown sugar rounds out the flavour of these sweet buttery biscuits. Cookie stamps add a bit of extra flair.

    Australian Women's Weekly|Oct 16, 2019

  • Lemon curd cake

    The secret ingredient in this cake is lemon curd, which gives the cake a deliciously buttery lemon flavour – coupled with a simple lemon glaze drizzle, it is perfect for citrus lovers.

    Australian Women's Weekly|Oct 16, 2019

  • Melting moments

    A classic in the same league as a monte carlo or iced vovo - these melt-in-your-mouth melting moment biscuits are always an afternoon tea favourite.

    Australian Women's Weekly|Oct 10, 2019

  • White chocolate cheesecake

    This baked white chocolate cheesecake uses sour cream to make it creamy with a slight tartness that goes beautifully with a chocolate biscuit base.

    Australian Women's Weekly|Oct 02, 2019

  • Passionfruit teacake

    This light and summery tea cake is topped with a sweet and fruity icing. With an added swirl of coconut and passionfruit through the centre, it's a real treat for lovers of the fruit.

    Australian Women's Weekly|Oct 02, 2019

  • Pork skewers with sriracha aioli

    Spicy sriracha swirled through aioli give these tasty pork skewers an added hot kick

    Australian Women's Weekly|Oct 02, 2019