Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the eggs, sugar and vanilla in the bowl ...

Preheat oven to 180°C (350°F). Line 2 x 20cm round cake tins with non-stick baking paper. Place the flour, cocoa, sugar, eggs, milk, butter, chocolate and vanilla in a large bowl and whisk until ...

Preheat oven to 160°C (325°F). Place the cashews on a large baking tray and cook for 8–10 minutes or until golden. While the cashews are still warm, place them in a large food processor and add the ...

Place the gin, cordial, apple juice, apple slices and ice in a jug and stir to combine. Serves 6. + Elderflower cordial is available from supermarkets and delicatessens.

½ cup (180g) honey ½ cup (50g) roughly chopped walnuts 1½ tablespoons small rosemary springs or leaves ¾ teaspoon sea salt flakes, extra Place the ricotta, yoghurt and salt into a bowl and whisk until ...

Preheat oven to 160°C (325°F). Place the chocolate and butter in a small saucepan over low heat and stir until smooth. Allow to cool slightly. Place the caster sugar, brown sugar, eggs, flour, cocoa ...

Place chicken, chilli jam, garlic, ginger and onion in a bowl and mix to combine. Place 2 teaspoonfuls of the mixture on a wonton wrapper. Brush the edges with water. Fold in half to create a ...

Preheat oven to 220°C. Using a vegetable peeler, peel the pumpkin into thin ribbons and set aside. Place each flatbread on a large baking tray and spread with the caramelised onion. Top with the ...

Preheat oven to 180°C (350°F). To make the pastry, place the flour, baking powder and sugar in a food processor and process to combine. Add the butter and process until the mixture resembles fine ...

Place the flour, baking powder, sugar, buttermilk, vanilla and egg yolks in a large bowl and whisk until smooth. Place the eggwhites in a clean medium bowl and beat with electric hand beaters until ...