This Week’s Recipe: Hunza Pie — by Jessica on

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Why Hunza Pie? Popular in the 60’s amongst hippie vegetarians and often seen in health food stores and at health retreats this simple pie is...

Make your own… Chocolate Valentines Cookies — by Jessica on

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Show your loved one how much they mean to you this Valentines Day by baking them a batch of scrumptious chocolate love heart cookies. Or bet...

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...

Lemonade scones with Double Cream and Jam — by Jessica on

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Ingredients 1-cup (250ml) cold lemonade 1 cup (250ml) thickened cream 3 cups (450g) self raising flour, sifted 1/2 teaspoon salt Full cream ...

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...

Make your own...Baked Ricotta — by Jessica on

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This is a unique version of baked ricotta and on lend from a very dear friend and fellow ‘foodie’. While having the delicious rich creamines...

This Week's Recipe: Pumpkin Gnocchi — by Jessica on

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Why Pumpkin Gnocchi? It is nearly a year since my fabulous trip to Italy and has taken just as long to create a recipe for pumpkin gnocchi t...

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...

This Week’s Recipe: Toasted Muesli — by Jessica on

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Why Toasted Muesli? There are too many types of muesli on the market today. The simple task of choosing a breakfast cereal is no longer that...