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PREP TIME: 20 mins COOK TIME: Up to 1hr SERVINGS: 10 INGREDIENTS 3 medium very ripe bananas, mashed 2 eggs 1 ¼ cups castor sugar ½ cup neutral oil ¼ cup milk 1 teaspoon vanilla 1 teaspoon baking soda 1 ¾ cups flour 1/3 cup desiccated coconut (optional) 1x 100g block Whittaker’s Canterbury Hazelnut, roughly chopped or 100g of any chocolate 100g roasted hazelnuts, roughly chopped METHOD Preheat oven to 180°C fan bake. Line

600g beef strips 200g dried noodles 1/2 head broccoli, cut into florets and sliced 150g green beans, sliced 125g button mushrooms, sliced 3 spring onions, trimmed and very finely sliced 1 red chilli, deseeded and very finely sliced 1 tablespoon sesame seeds, toasted Marinade 2.5cm piece fresh ginger, peeled and finely grated 1

Tips and tricks to reduce your waste and save money for the year ahead.As we embrace a new year, many of us are reflecting on ways to make positive changes in our lives. One impactful resolution that not only benefits the environment but also promotes

A delectable cheesy sharing dish to enjoy among loved ones this summer. Recipe in collaboration with Sarah Glover Feeds 3–4 250 g good-quality blue cheese (you can mix it up with a soft white if you don't like blue cheese) 6 slices Prosciutto hand full of hand torn

From issue 56. Words and recipe Vanessa Baxter. Photography Todd Eyre This is a flash version of the Vietnamese summer roll, and is one I have fallen in love with. It is a wonderful fresh appetiser or a finger-food option for a drinks party. Makes 30+Ingredients: 300g salmon

Recipe created by Tess Eden. INGREDIENTS ½ cup maple syrup 1/3 cup smooth peanut butter 1 tsp vanilla essence 2 tsp pink Himalayan salt 15 medjool dates (pitted) 125g Whittaker’s Oat Milk Chocolate or any milk chocolate ¼ cup peanuts, crushed ¼ salt flakes METHOD In a small-sized saucepan, add maple syrup, peanut butter, vanilla and

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