Commissioned to celebrate the Pink Lady™ Apple, this simple recipe with deliciously comforting results is kind of child’s place. Superb as a special breakfast treat or afternoon tea, the apple rings cooked in the…
This incredibly simple and quick to prepare cold summer dessert is a kind of cross between a trifle and tiramisu. A recipe I recently developed for the Southern Forests Food Council to showcase the…
A Clafoutis is a classic French pudding that is traditional made with fresh cherries but can also use other stone fruit. The recipe is incredibly simple and easy to make. Gluten free and despite…
Also known as pineapple guava, feijoas are more commonly known and embraced by our Kiwi cousins across the ditch. Tasting like a combination of pineapple, strawberry and quince, their heady perfume lets you know…
Easter is a Spring thing in the northern hemisphere but here in the south, we’re surrounded by falling leaves, apples, quinces, figs and pumpkins. Like a good pumpkin scone, the addition of sweet pumpkin…
The classic carrot cake recipe generally has a lot of oil and is dense, sweet and heavy. This gluten free version, based on a recipe from the wonderful Jude Blereau’s Wholefood Baking, is much…
The original Roly Poly recipe came to me many years ago from a Canadian-friend’s mother who once baked this with raspberries and rhubarb. Shahtoot mulberries can be both white and black and are particularly…
