Nectarine and Macadamia Tart

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I love summer fruits and nectarines and macadamias make good friends. Based on a frangipane tart, macadamias in the pastry and the filling take it […]

Vanilla Slice

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Makes: 12 pieces
Preparation Time: 15 minutes
Cooking Time: 30 – 35 minutes + cooling time

2 sheets butter puff pastry, thawed
1½ cups (375ml) milk
1½ cups (375ml) cream
60g […]

Semi-dried Plum Tart with Chestnut Crumble

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Girard Ramsay from Mt Lofty House Hotel in the Adelaide Hills told me about these beautiful local semi-dried plums, so I was determined to use […]

Frozen Christmas Pudding


This is a wonderful alternative to a traditional hot Christmas pudding, ideal for warm climates. It’s also a great way to help charities – buy […]

Chocolate Sponge Kisses with Rose and Raspberry filling

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I love the combination of the rose and raspberry in the filling to make a modern and elegant sweet treat for a high tea.

Makes: 35 […]

Brown Sugar Meringues with Passion Fruit Curd

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The grander and leisurely pace of train travel is reflected in Albury’s beautiful station so as a nod to times past, I cooked up my […]

Lavender Crème Brûlée


Floriade, the annual  floral spectacular in Canberra,  was the perfect location Chef Claude Fremy to cook this for me.

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 1 […]

Rum and Raisin Chocolate Brownies

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Makes: 18 pieces
Preparation Time: 5 mins
Cooking Time: 25 – 30 mins

1 cup (150g) raisins
¼ cup rum
125g butter
100g eating quality dark chocolate, broken into pieces
2/3 cup […]

Chocolate, Cabernet and Rhubarb Dessert

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This is a delicious grown-up dessert. You could use cherries or berries in place of the rhubarb.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

2 cups […]

Upside Down Salted Caramel Cheesecake with Macadamia Pretzel Praline

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Servings: 4
Cooking Time: 30 minutes

½ cup (125ml) cream
180g cream cheese, softened
1 teaspoon vanilla bean paste

Salted Caramel Sauce
60g butter
½ cup light muscovado or brown sugar
½ cup […]