Layers of coffee-soaked ladyfingers and light mascarpone cream, finished with a generous dusting of cocoa. Best made ahead and left overnight for the flavours to settle.
Fresh, colourful and full of good things. This salmon poke bowl brings together soy-marinated salmon, creamy avocado, sweet mango and edamame over fluffy rice. Finish with a generous drizzle of sriracha mayo for a little extra heat.
Crispy sesame, just-seared tuna and golden kabocha, all piled onto rice with a generous swipe of wasabi mayo. Good-looking, full of texture and surprisingly simple.
A little Halloween dress-up for your snack table. Sweet roasted red capsicum gives this creamy hummus its orange colour, while a few spoon strokes and a zucchini stem turn it into a pumpkin. Serve on your favourite platter with crunchy veg, crackers and warm pita. Almost too cute to dip into. Almost.
Sweet peaches, creamy vanilla filling and hardly any effort. This easy cheesecake comes together in a blender with cottage cheese and yoghurt, then bakes until softly set. Chill, slice and serve for an afternoon treat or a fuss-free dessert.
Golden at the edges, soft in the middle and filled with pockets of melted chocolate. These chocolate chip cookies are lovely on their own, but a scoop of vanilla ice cream and a sprinkle of sea salt turn them into something worth lingering over. Make the dough ahead, then bake when you’re ready for a little sweetness.
Crispy sesame, just-seared tuna and golden kabocha, all piled onto rice with a generous swipe of wasabi mayo. Good-looking, full of texture and surprisingly simple.
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