Preheat oven to 150°C (300°F). Place the flour, sugar and butter in the bowl of a food processor and process for one minute or until a rough dough forms. Using the back of a spoon, press the mixture ...

Place the broccoli, ½ cup (80g) of the pine nuts, the garlic, lemon rind and juice, oil, parmesan, salt and pepper in a food processor and process until roughly chopped. Set aside. Crush the remaining ...

Place the eggwhite in the bowl of an electric mixer and whisk on high speed until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++ ...

Preheat oven to 180°C (350°F). Place the flour, relish, ham, spinach, chive, cheddar, oil, milk, eggs, salt and pepper in a large bowl and mix until just combined. Divide the mixture between 12 x ...

Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Stir through the egg yolks and set aside. Whisk the eggwhites until soft peaks form. Gradually add ...

Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Pour the mixture into a large saucepan over medium heat and cook, stirring for 2 minutes or until the sugar ...

Preheat oven to 180°C (350°F). To make the biscuit base, place the biscuits and butter in a medium bowl and mix to combine. Using the back of a spoon, press the mixture into a lightly greased 20cm x ...

Preheat oven to 180°C (350°F). Place the apple, sugar, lemon juice and cinnamon in a large bowl and mix to combine. Transfer to a 1.5-litre-capacity ovenproof dish. To make the crumble topping, place ...

Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth. Add the chocolate and stir to combine. Preheat oven to 160°C (325°F). Lightly grease a 20cm ...

Place the porcini mushrooms, water and vinegar in a small bowl and set aside for 5 minutes to soften. Heat the butter in a large non-stick frying pan over high heat and cook for 5–6 minutes or until ...

Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer.

600ml pure cream 1 cup (250g) mascarpone ¼ cup (40g) icing sugar, sifted 100g dark (70% cocoa) chocolate, extra, shaved using a vegetable peeler ...