Sesame ginger plum cake — by Jessica on

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An easy cake that celebrates plums at their best. This version has some inspiration from Japan, matching plums with ginger and sesame. ...

Rhubarb, rosehip & apple bircher muesli — by Jessica on

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I start this recipe the night before. I soak the oats, nuts and seeds in water in the refrigera...

Tropical Fruit Cakes — by Jessica on

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Why Tropical Fruit Cakes? The first seasons peaches are popping up in fruit shops and mangos are starting to fill the shelves. The swee...

Recipe Of The Week: Blueberry and Lime pancakes — by Jessica on

3 comments

Why Pancakes? Pancakes for me, have a long yet loved history. I used to eat pancakes every Sunday morning, made by my mum. Cooked in bubblin...

Make Your Own... Poached Quinces — by Jessica on

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I am not sure what I love more about slow poached stone fruits – either the sweet spiced aroma that fills the air or the taste. Poached quin...

This Week’s Recipe: Nashi Pear and Cabbage Salad — by Jessica on

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Why Nashi Pear and Cabbage Salad? I have forgotten how much I love a Nashi Pear. Also known as Asian pear or apple pear, I remember them bei...

Make Your Own… Tangy Lemon Dressing — by Jessica on

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Summer heat means salad season. When it is too hot to eat a big meal, salads are the perfect answer. They do however have a reputation for b...

This Week’s Recipe: Strawberry and Frangipane Tart — by Jessica on

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Why Strawberry and Frangipane tart? Frangipane is a classic French term that refers to a sweet filling made from and flavoured with almonds....

Make Your Own… Traditional Boozy Trifle — by Jessica on

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A time-honoured dessert (or better said, pudding) is still as delicious as ever. Although it may seem dated the trifle still celebrates with...

This Week’s Recipe: Pear and Taleggio Risotto — by Jessica on

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Why Pear and Taleggio Risotto? Taleggio, an Italian cheese from the Lombardy region, was already thought of as a delicacy in 1762, wh...

This Week’s Recipe: Blood Orange Tarts — by Jessica on

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Why Blood Orange Tarts? I am not a fan of oranges. Ever since I can remember I have never enjoyed them as much as everyone else. To me orang...

Make your own...Strawberry Jam — by Jessica on

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There is nothing better than hot buttered toast smeared with homemade jam. From the intense ‘candy red’ colour to the sweet strawberry scent...

This Week’s Recipe: Rhubarb Clafoutis — by Jessica on

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Why Rhubarb Clafoutis? With a strange name, this dessert does not get the attention it deserves. Best described as a ‘kind of fruit flan’, c...

This Week’s Recipe: Pistachio Lemon Cake — by Jessica on

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Why Pistachio Lemon Cake? This cake is simple yet decadent. Jewelled with syrup covered pale yellow green pistachios this cake not only look...

This Week’s Recipe: Baked Cherry Pudding with Chocolate Sauce — by Jessica on

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Why Cherry Pudding with Chocolate Sauce? This pudding is similar to traditional steamed puddings, yet fuss free in comparison to the hassle ...

This Week’s Recipe: Rocket, Fig and Cheddar Salad — by Jessica on

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Why Rocket, Fig and Cheddar Salad? In late summer as autumn approaches figs are one of the first ingredients I think of. Deep purple skinned...

This Week’s Recipe: Watermelon, Mint and Fetta Salad — by Jessica on

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Why Watermelon Salad? It is February and autumn is soon approaching, however looking out the windows many Australians will not believe it as...

This Week's Recipe: Marmalade and Polenta Cake — by Jessica on

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Why Marmalade and Polenta Cake? Beautiful and scrumptious this cake is one to have in your repertoire. The orange slices keep this cake mois...

This Week’s Recipe: Blueberry Orange Crumble Cake — by Jessica on

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Why Blueberry Crumble Cake? I don’t know anyone who doesn’t love a cake covered in deliciously buttery icing. To make a cake unbelievably de...

Food for Thought: Rhubarb — by Jessica on

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Rhubarb is an ingredient that intrigues me. Technically a vegetable, rhubarb is regarded as a fruit. Although beautifully pink, rhubarb tend...