Coconuts and summer go hand-in-hand. Embrace the dense flavour of the tropical ingredient (as well as its versatility) with the following dish ideas.
"This XL lamington is the ultimate crowd-pleasing indulgence, with a light-as-air sponge sandwiching jam and cream." – Phoebe Wood. You'll need a 34cm x 24cm shallow baking dish.
Presenting our take on Aussie icon, the Weis Bar. While as cool and refreshing as the original, our bars aren't frozen, making them easy to take on those summer beach trips. Recipe taken from our cookbook, At Our Table.
Dragon fruit, with its stunning red skin and white centre, adds a beautiful delicate flavour and dramatic pop of colour to this tropical fruit salsa. You'll need a 20cm springform pan for this recipe.
Fool them all with this easy yet impressive coconut cake. We’ve given it a modern twist to include blueberries and edible flowers. Make it the star on the food table at your next soirée.
Could this be the best brownie recipe ever? Matt Moran brings new Cherry Ripe-inspired ingredients together on his quest for the world's best brownie.
This classic and super easy lemon slice is perfect for afternoon tea.
Impress your friends and family with delicious dessert by surprising them with this spicy coconut cake.
Spread some festive cheer by giving these delicious coconut ice slices to friends and family.
Need to wow a crowd? This meringue covered coconut chiffon cake has got you covered.
Vegetables in desserts? Trust us, it works, and we’re talking so much more than carrot cake. Phoebe Wood makes it easy to eat your greens with this veg-tastic line-up, from popsicles to pie.
Try this luscious dessert of pear and nutty almonds, baked to crumbly perfection and served with a generous dollop of double-thick cream. Winter never tasted so good.
For those of you who love granola and chia as a sweet start to your day, why not combine the two with this super easy recipe? This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99).
This spectacular dessert can be layered up or layered down, and dressed with any other seasonal fruit with a tropical twist. Begin this recipe 1 day ahead.
After the excesses of the festive season, guilt-free desserts and snacks are top of mind. It's time to cook Shannon Harley's healthy, refined-sugar-free, work-lunch appropriate raspberry, lemon and coconut slice.
This is the (wholefood) lovechild of the Splice and the Weis Bar.
