Lemon Curd

  • 185 mil (3/4 cup) fresh lemon juice
  • 1 Tblsn grated lemon zest
  • 150 g (3/4 cup) sugar
  • 3 eggs
  • 100 g (1/2 cup) unsalted butter
  • In a medium saucepan – well combine all stuff and heat over medium-low heat until thick enough to hold marks from whisk and first bubble appears on surface – about 6 minutes



  • 1 cup water
  • 2 1/2 Tblsn sugar
  • 1/2 tspn salt
  • 2 Tblsn vege oil
  • 1 cup flour


  • 1/2 cup sugar
  • 1 tspn ground cinnamon


  • In a small saucepan over medium heat – combine water, sugar, salt and oil – bring to boil.
  • Remove from heat – stir in flour until mixture forms a firm ball.
  • heat oil in deep-drier to 190°. Pipe strips of dough into hot oil using Paster the bag or my Tupperware press. Fry until golden -drain on paper towel.
  • Roll drained Churros in combined sugar and cinnamon mixture

Cake Frosting – Butter Icing & Caramel

Butter Icing


  • 225g unsalted butter, at room temperature
  • 5 ½ cups (650g) icing sugar
  • 1-2 Tbspn whole milk
Flavour Options
  • ½ vanilla bean, seeds scraped out and/or 1 tspn vanilla essence
  • 1 tspn lemon juice and lemon zest
  • 2 Tbspn blackcurrant cordial or berry juice
  • 2 tspn sifted good quality cocoa.
  • Beat butter until light and fluffy.
  • Add icing sugar, ½ cup at a time, beating between additions.
  • Beat in milk, adding a little extra if necessary until a pipeable consistency is achieved.
  • Beat in any flavourings or colourings of your choice – Note : if adding a lot of liquid flavouring or colouring you may need to reduce the milk

Caramel Frosting
  • 30g unsalted butter
  • 3 Tbspn whole milk
  • ½ cup brown sugar
  • 1 cup icing sugar
  • ½ tspn vanilla essence
  • In a saucepan over medium heat, melt the butter – mix in milk and brown sugar. Boil vigorously for 1 minute.
  • Remove from heat – beat in 1/2 the icing sugar. Cool slightly, and beat in the vanilla and remaining sugar. Add more milk if the mixture is too thick.
Note – will set quite quickly (5 – 10 minutes)

Chocolate Brookies – is it a Cookie or is it a Brownie?


  • 350g 70% dark chocolate
  • 45g butter
  • 225g caster sugar
  • 80g cornflour
  • 1 tspn baking powder
  • 3 eggs
  • 1 tspn vanilla essence
  • 100g dark chocolate chips – Optional


  • Preheat oven to 180C.
  • Place dark chocolate and butter in a bowl and set over a saucepan of simmering water. Stir to melt and combine. Remove from heat and set aside to cool.
  • Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until light and fluffy. Add cooled chocolate butter mixture and mix until well combined
  • Spoon Tblsn of mixture onto baking trays lined with baking paper.
  • Optional – Dot the top of the cookies with the dark chocolate chips, pressing gently into the dough.
  • Bake for 12-13 minutes in the preheated oven.
  • Remove from oven and set aside to cool.

Stolen from Harry Foster – Aussie MasterChef



  • 100g egg white
  • 135g almond meal, sifted
  • 135g castor sugar
  • 135g icing sugar, sifted
  • 35g water
  • 5 drops food colouring


  • Preheat oven to 130C
  • Combine the almond meal and icing sugar in a large bowl – mix to combine. Add 50g egg whites – mix until well combined.
  • Place the remaining 50g egg white into the bowl of a stand mixer fitted with a whisk attachment – begin whisking egg whites on low speed.
  • Combine the caster sugar and water in a small saucepan on medium heat – heat the sugar syrup until it reaches 118C.
  • Once the syrup is at temperature, increase the mixer speed to high and gradually pour the sugar syrup onto the egg whites – whisk continuously.
  • Continue whisking the egg whites for approximately 5 minutes or until soft glossy peaks form and meringue has cooled slightly.
  • Fold the meringue into the coloured almond meal mixture – mix until combined (do not over mix)
  • Pipe approximately 4cm circles onto lined baking tray.
  • Leave the piped shells to rest at room temperature for at least 20 minutes.
  • Bake macarons in the pre-heated oven for 14 -16 minutes.
  • Remove from oven and allow to cool slightly on the tray – carefully peel the shells from the baking paper

Banana Bread with Miso


  • 3 large ripe bananas, rough chopped
  • 150g light muscovado sugar [Note – original recipe 275g]
  • 2 Tblsn white miso paste
  • 3 eggs
  • 140ml milk
  • 2 Tblsn vege oil
  • 270g gluten free flour (I use Orgrans)
  • 1 1/2 tspn xatham gum
  • 1 tspn baking soda
  • 1 1/2 tspn baking powder
  • 170g macadamia nuts, roasted & roughly chopped – optional


  • Preheat oven 170°
  • Line a loaf tin with with baking paper
  • In a large bowl – banana, sugar, miso paste & eggs. Blend with electric beater until banana is all mushed up. Add the milk & oil – blend some more
  • In another bowl – combine the flour, xatham gum, baking soda & baking powder – add to the banana mixture and combine well (5 minutes)
  • Add the macadamia nuts – mix in
  • Bake for 1 hour


or Stuff

  • 150g Wholemeal flour (I use – Ceres Organics Wholemeal Spelt Flour)
  • 150g Wholegrain Rolled Oats (I use – Ceres Organics Wholegrain steel-cut Oats)
  • 1 ½ tspn Salt
  • 100g Sunflower seeds
  • 50g Sesame seeds
  • 50g Linseeds or Flaxseeds
  • 30g Pumpkin seeds – Optional
  • 250 mil water
  • Flavours – Onion, Parmesan, Garlic, Cumin, Fennel, Caraway, Chilli – see below
  • Salt flakes (I use – Murray River Pink Salt)


  • Heat oven to 130C.
  • Mix all the dry ingredients together in a large bowl – add the water and mix well. It should be the consistency of porridge.
  • Put approx 1/4 (about 200 g) of the mixture in a separate bowl – add the flavoring of you choice and mix well.
  • Using 2 sheets of baking parchment paper – roll out to approx 1.5 mm thick. Remove the top paper (you can reuse the removed top sheet for the next roll-out).
  • Sprinkle with salt flakes
  • Place the dough slab (on it’s paper) on a baking tray. Bake in the oven for about 20 minutes.
  • Remove from oven, cut into pieces/shapes as desired & place upside-down back on the paper lined  baking tray
  • Bake for another 3/4 to 1 hour until they are golden and crisp – Note: you may need to remove any thin ones after about 1/2 an hour if they look cooked already


Flavour added per 200g of wet dough

  • Onion Crackers – upto 50 g Fried Shallots (available in the Asian section) plus unto 1 tspn onion powder
  • Cheese Crackers – approx 50 g Parmesan “Dust” (very fine grated) plus a light sprinkle of Parmesan “Dust” on top
  • Garlic Crackers – upto 1 tspn Garlic powder
  • Cumin Crackers – upto 1 Tblsn Cumin Seeds
  • Fennel Crackers – upto 1 Tblsn Fennel Seeds
  • Caraway Crackers – upto 1 Tblsn Caraway Seeds
  • Chilli Crackers – upto 1 tspn dried Chilli flakes or upto 2 Tblsn Korean Chilli flakes
  • Poppy Crackers – upto 1 Tblsn Poppy Seeds