+ We used charcoal flatbreads, not just for taste – they also look so striking against the fresh colours of the vegetables. You can use any type of flatbread you wish, from seeded to Lebanese to ...

Preheat oven to 180°C (350°F). Place the flour, relish, ham, spinach, chive, cheddar, oil, milk, eggs, salt and pepper in a large bowl and mix until just combined. Divide the mixture between 12 x ...

Preheat oven to 220°C (425°F). Place the cauliflower and chickpeas on 2 large baking trays lined with baking paper and drizzle with the oil. Top with the dukkah and salt and toss to combine. Roast for ...

Line a 10cm x 21cm loaf tin with non-stick baking paper and freeze for 10 minutes or until chilled. Spoon the vanilla ice-cream into the tin and, using a palette knife, spread into an even layer. Set ...

Preheat oven to 160°C (325°F). Place the brown and white sugars, butter and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl and add ...

Preheat oven to 160°C. Line a 20cm x 30cm slice tin with non-stick baking paper. Place the eggs, oil, yoghurt, lemon rind and sugar into a bowl and whisk until combined. Add the coconut, baking powder ...

Place the eggs, flour, onion, salt and pepper in a large bowl and mix well to combine. Add the zucchini, basil and grated haloumi and mix well to combine. Heat half of the oil in a large non-stick ...

⅓ cup (90g/3 oz) crunchy peanut butter ⅓ cup (80ml/2¾ fl oz) coconut milk 1 tablespoon soy sauce or coconut aminos 2 teaspoons raw caster (superfine) sugar 2 tablespoons lime juice + For a satay ...

Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over high heat, add the onion and garlic, and cook for 4 minutes. Place the silverbeet, ricotta, breadcrumbs, dill, chive, ...

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds ...

Preheat oven to 150°C (300°F). Line a 20cm round springform tin with non-stick baking paper. Place the biscuits, hazelnut meal and butter in a food processor. Process into coarse crumbs. Add the ...

Preheat oven to 160°C. Place the hazelnut meal, cornflour, sugars and baking powder in a large bowl and mix to combine. Add the butter, egg and vanilla and mix well to combine. Stir through the ...