Preheat oven to 180˚C (350˚F). Place the dry ingredients in a large bowl and add 115g melted unsalted butter, 1 lightly beaten egg, 1 teaspoon vanilla extract and mix to combine. Roll tablespoons of ...

Preheat oven to 150°C. Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir occasionally for 6 minutes or until melted and smooth. Set aside to cool ...

Place the ricotta, eggs, lemon rind, parmesan, salt and pepper in a medium bowl and mix to combine. Heat the oil in a large non-stick frying pan over high heat. Cook tablespoons of the mixture, in 3 ...

Preheat oven to 160°C (325°F). Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine. Add the flour and whisk until well combined. Fold through the blueberries ...

Place the frozen mango, bananas, yoghurt, honey and water in a blender and blend until smooth, stirring, if necessary. Add the ice and blend until smooth and thick. Divide the smoothie mixture between ...

To make the pastry, place the flour, sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the vinegar, water and vanilla and process until a rough dough ...

Preheat oven to 240°C (475°F). Place the parsnip, oil and sugar in a large bowl and toss to coat. Divide between 2 large oven trays and cook for 6–8 minutes. Turn and cook for a further 5–6 minutes or ...

+ Do not allow the coffee syrup to boil or it will become bitter.

Preheat oven to 180°C (350°F). Place the flour, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. Gently fold through the oats and blueberries. Divide the mixture between 12 ...