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…
This cake recipe came about through my friendship with wine and olive oil producers Frankland Estate. Of Middle Eastern heritage, using semolina in the cake batter provides a more dense yet open texture in…
As with all shortcake recipes, this strawberry variation is best the same day as they’re baked. Light and fluffy on the inside with surprise chunks of strawberry and crystallised ginger and golden crusty on…
This banana bread recipe is lighter, less sweet and made extra wholesome with the addition of LSA premix (combo of linseed, sunflower seeds & ground almonds) which can be found in the health food…