Dessert Recipes

Sugar-Free Baked Lime Cheesecake Recipe

You really can’t go wrong with cheesecake; it’s creamy, sweet and often has a subtle zest that lingers in your mouth after every spoonful. What if we told you that this baked lime cheesecake recipe was sugar and gluten free? It almost sounds too good to be true, however thanks to Carolyn Hartz’s new Sugar Free Baking book, set for release in October, it’s not.

Enjoy as a lemon variation by replacing the zest.

RELATED: Wholesome Treats: Raw, Vegan And Coconut Cheesecakes


250g light fresh ricotta

220g light cream cheese

250g low fat natural yoghurt

90g Perfect Sweet xylitol

2 extra-large eggs

Zest of 1 lime (or lemon), finely grated

2 tsp pure vanilla extract

Baked_Lime_Cheesecake large


  1. Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
  2. Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
  3. Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
  4. Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
  5. Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.

Tip: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.

Sugar-Free Vanilla Layer Cake Recipe

A decadent vanilla layer cake that contains no sugar and no gluten – you must be dreaming, right? No, this is real life, thanks to Carolyn Hartz’s Sugar Free Baking book, set for release in October.

RELATED: Wholesome Treats: Raw, Homemade Nutella Cups Recipe

“We all know that we should decrease our sugar intake, but the assumption is that if you give up sugar, you are giving up desserts and treats – this is just not the case!” says Carolyn.

Free of white sugar and hidden sugars such as agave and rice malt syrup, this recipe is the ultimate sweet-treat in which you can certainly have your cake and eat it, too!



150g unsalted butter, softened, plus extra to grease

100g Perfect Sweet xylitol

3 extra-large eggs

200g almond meal

50g arrowroot

1 tsp gluten free baking powder

Pinch of salt

180 ml milk, lukewarm

1 tsp pure vanilla extract

To assemble

500ml whipping cream

400g fresh berries of your choice

200g Perfect Sweet Berry Jam

75g Dark bitter chocolate, melted (optional)

Rose petals or edible flowers to decorate (optional)

Vanilla_Layer_Cake large


  1. Preheat oven to 150˚C/130˚C fan-forced. Grease a 24cm round cake pan with butter and line with baking paper.
  2. Use an electric beater to beat the butter and xylitol in a medium bowl until pale and fluffy. Add the eggs, one at a time and beat well.
  3. Mix the almond meal, arrowroot, gluten free baking powder and salt together in a separate bowl. Add to the egg mixture and combine on low speed. Add the lukewarm milk and vanilla and stir until combined.
  4. Pour mixture into prepared cake pan and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
  5. Cool in pan for 10-15 minutes then turn onto a wire rack to cool completely.
  6. Repeat this recipe twice for the remaining layers.
  7. To assemble, whip the cream in a medium bowl until soft peaks form.
  8. Set aside 1 cup of the whipped cream and 150g of the fresh berries to decorate the top layer.
  9. To assemble, place the first cake layer on a serving plate and spread over half the jam, then half the remaining cream and top with half the remaining berries. Gently place the second cake layer on top and repeat. Place the third cake layer on top and finish with the reserved whipped cream and berries. If using, drizzle with melted chocolate and serve.

Tip: It is best to have the milk lukewarm as it gives the cake a better texture. It’s also recommended that you use strawberries when making your jam for use in this recipe.

Delicious Summer Popsicle Ideas

Replace the store-bought ice cream for healthy homemade popsicles this summer. Add your favourite fruits and juices into the recipe, which even kids are sure to enjoy! We have sourced some yummy ideas below to get the inspiration flowing. What is your favourite? Let us know in the comment section below.

RELATED: 5 Ingredient Fruity Dessert Ideas

Strawberry and rockmelon

This delightful duo tastes sweet with added strawberry pieces to munch on throughout the day. Make sure the rockmelon has been liquified to make the popsicles smooth and clump-free.

Delicious Summer Popsicle Ideas


Probably one of our favourites so far has to be these blueberry popsicles. Fill each popsicle with a handful of blueberries, then fill-up with your favourite fit juice.

Delicious Summer Popsicle Ideas

Cucumber and mint

For a healthy kick, try a combination of cucumber and mint, which looks absolutely mouth-watering!

Delicious Summer Popsicle Ideas

Watermelon and yoghurt

Add some yoghurt with your favourite fruit to make the popsicle taste delicious. This popsicle requires a touch of granulated sugar and lemon juice, so don’t forget those two essential ingredients before starting.

Delicious Summer Popsicle Ideas

Peaches and cream

Try this yummy combination of fresh peaches and cream to cool down on a hot day. Make sure to peel off the skin before adding in the peaches.

Delicious Summer Popsicle Ideas

Red berry

If you have a bag of mixed berries sitting in the freezer, use them with a splash of juice for a tasty afternoon or morning snack.

Delicious Summer Popsicle Ideas

Orange and cream

Finish off with these easy orange and cream popsicles, which kids are bound to love!

Delicious Summer Popsicle Ideas

Images via BuzzFeed, Paper & Stitch, Sugar and Cloth, La Tartine Gourmade, Chocolate and Carrots

Carrot, Beetroot And Chocolate Mudcake Recipe

Mudcake has never tasted so good or been so healthy!

This plant-based chocolate mudcake recipe by chef, Cynthia Louise is dairy-free and packed with naturally sweet ingredients including beetroot, coconut and cocoa. The best part is it’s freezer friendly, meaning you can have a perfectly balanced dessert on hand 24/7!

RELATED: Low-Calorie Brownie Recipe

Serves: 8



2 medium sized beetroots (unpeeled and grated)

1 carrot (unpeeled and grated)

2 cups shredded coconut

2 tbsp psyllium husk

15 dried dates

1/2 cup maple syrup

1 cup cocoa powder

200 g soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained)

1/4 cup chia seeds

pinch of salt


1 cup soaked cashews (soaked overnight in 2 cups of water, then rinsed well and drained)

1/4 cup chia seeds

2/3 cup maple syrup

1/2 cup water

1/2 cup cocoa powder

250 g cocoa butter (melted)


  1. Combine all ingredients for the base in a food processor and process until well combined.
  2. Transfer into a round spring-form cake tin, pressing down to get an even layer. Set aside in the fridge while you make the icing.
  3. For the icing combine the first five ingredients in a blender and blend until creamy and smooth.
  4. Once creamy and smooth, turn the blender down to medium speed and pour in the melted cocoa butter. Blend for 5 seconds.
  5. Pour onto the cake, and set aside in the fridge for the icing to set and the cake to firm up.

Red Grape Granita, Lime Posset, Honey And Pistachio Tuille

Winter is a prime time to try out a new, decadent dessert recipe. So, why not impress your party guests by having a red-hot crack at this light, refreshing, and show-stopping winter dessert packed with flavour and the all-important wow factor?

RELATED: Classic Tomato And Mozzarella Pizza Recipe

It comes courtesy of Brisbane hotspot, Stokehouse Brisbane Restaurant. There, young, talented head chef Richard Ousby (pictured) is making a big impact on the dining scene and will shortly launch his new-season menu.

fine-dining recipe, dessert recipe, winter recipe

Serves 4



1500g red grapes

100ml water

25g caster sugar

Lime Posset

500ml thickened cream

125g caster sugar

125g freshly squeezed lime juice

Honey And Pistachio Tuille

110g unsalted Butter

165g honey

225g icing sugar

240g plain flour

170g egg whites

40g shelled pistachio kernels



  1. Juice the grapes using an electric juicer, and measure out 700ml, reserving any leftovers for another use.
  2. Whisk the grape juice, water and sugar together in a large saucepot and bring to a simmer over a high heat, whisking occasionally.
  3. Once the mixture has boiled, allow it to cool to room temperature then strain though a fine mesh sieve into a wide baking tray.
  4. Use a large spoon to scoop the froth off the top of the liquid, discard the froth.
  5. Carefully place the baking tray into the freezer and leave overnight to freeze solid.


  1. Place the thickened cream and caster sugar into a heavy bottomed pot and whisk well
  2. Bring the cream to a simmer over a medium heat while whisking constantly
  3. Once boiled, remove the pot from the heat and whisk in the lime juice
  4. Allow to cool on the bench to room temperature, then strain the cream through a fine mesh sieve into a suitably sized pouring jug
  5. Divide the cooled cream mixture between 4 individual serving glasses, cups, or ramekins, gently tapping the filled glasses on the bench to level the posset flat
  6. Carefully place the glasses in the fridge overnight to set

 Honey and Pistachio Tuille

  1. Place the butter, honey, and icing sugar together in a mixer bowl and use the paddle attachment on a high speed to beat together thoroughly.
  2. Beat the butter mixture until pale and doubled in size, approximately five minutes.
  3. While the mixture is in the machine, sift the flower into a bowl and set aside.
  4. Place the pistachio kernels on a chopping board and roughly chop using a large heavy knife.
  5. Turn the stand mixer off, add the sifted flour, and then turn back on at low speed.
  6. Once the flour is completely incorporated, turn the speed back to high and slowly pour in the egg whites a little at a time, making sure the whites you’ve added are fully incorporated before adding the next amount.
  7. Stop the machine once more, and use a spatula to scrape down the side of the bowl, so that any remaining flour or egg can be incorporated correctly then continue to beat on high speed for a further one minute.
  8. Spread the tuille mixture over a flat baking tray lined with a non-stick silicone baking mat, aiming for a uniform thickness of around 2-4 millimetres.
  9. Sprinkle the chopped pistachio over the tuille mix and bake in a preheated oven at 140C for 10 minutes, or until golden brown.
  10. Remove the tuille from the oven and let cool to room temperature before peeling off the silicone mat and breaking into rough, palm sized pieces.

To assemble

  1. Remove the granita from the freezer and immediately scrape the frozen mixture with a fork.
  2. Spoon a generous two-to-three tablespoons of the scrapped grape granita on top of each posset.
  3. Stand three shards of honey and pistachio tuille into the glasses of granita and serve this gorgeous winter dessert immediately. Enjoy!

fine-dining recipe, dessert recipe, winter recipe

Summer Dessert Ideas

Since fruit such as strawberries, blueberries, and peaches are in season, why not take advantage of this and make some super quick and tasty dessert recipes for the entire family?

We have found five yummy fruit recipes which are easy (even for beginners), and look amazing!

RELATED: Nutella Brioche Dessert Recipe

Blueberry cake

This luscious blueberry cake is made with a vanilla filling which is bound to agree with everyone’s taste buds! Feel free to add the icing once the cake has cooled down, then top if off with your favourite berries for extra flavour – without the refined sugar!

5 Summer Dessert Ideas

Rhubarb and almond tart

If you’re making something for the adults, this rhubarb and almond tart is the perfect dessert to serve with tea and coffee (or cocktails if you’re that way inclined!). Dust it lightly with some sugar and silvered almonds for extra taste and texture.

5 Summer Dessert Ideas

Fig cake

Who can resist a juicy fig? These delicious fruits make for the perfect cake filling since they are so soft and naturally sweet!

Pass on the icing if you want to keep the cake on the healthy side, but don’t forget to serve with a generous amount of sliced figs instead – yum!

5 Summer Dessert Ideas

Watermelon coconut ice cream

Why buy it from the store when you can make it yourself? This delicious duo only uses 4 ingredients and is gluten and sugar-free.

5 Summer Dessert Ideas

Strawberry rhubarb pie

Finish up with this classic summer pie featuring yummy strawberry and rhubarb extract. The filling is super-sweet, so it’s best to serve it with something light such as a green or chamomile tea. Store it in the fridge so you can enjoy a cool treat at any time of the day!

5 Summer Dessert Ideas

Image via Swooned Magazine, She Who Eats, Nutritionist in the Kitch, Flickr

Vanilla Poached Peach With Vanilla Crème Recipe

If you’re looking for an Autumn dessert that’s not too heavy, look no further! Sweet, scrumptious and easy to make describes this recipe by Guillaume Brahimi. Wow guests by serving at a dinner party, or whip up over the weekend and enjoy as an after dinner treat throughout the week.

RELATED: Mother’s Day Eats: Grilled Figs And Honey Ice Cream Recipe

Serves 4


4 peaches

2 vanilla beans (split)

750g sugar

1lt water

2 vanilla beans (scrapped)

200ml double cream

20gm icing sugar


  1. Place sugar, water and vanilla in a sauté pan and bring to the boil.
  2. Place peaches into the pan, reduce to a simmer and place lid on the pan. Check after 15 mins and remove from liquid when just soft.
  3. Gently peel the peaches.
  4. Place cream, vanilla and icing sugar in bowl and whisk until it reaches a thick consistency.
  5. Quenelle into a serving bowl and serve together.

Recipe Courtesy of Tefal 

Treat Yourself: Raw Chocolate Cheesecake Recipe

Why not treat yourself to a delicious chocolate cheesecake… without the added calories?

Our recipe is one of the tastiest raw desserts you’ll ever try, and is made with cacao for the filling, then a few different nuts for the crunchy base.

RELATED: 3 Easy No-Bake Desserts


230g cashews

250ml water

2 tablespoons yeast flakes

40g raw cacao

150ml coconut oil

60g coconut blossom syrup


200g almonds

160g brazil nuts

1/2 teaspoon vanilla essence

150g dates

80ml coconut oil


  1. Prepare a 10 inch spring form tin by lining the base with baking paper or cling-wrap.
  2. Soak the cashews in the water for 30 minutes while you make the base.
  3. To make the base put the almonds and brazil nuts into a food processor and blend until a crumb like texture. Add in the dates, coconut oil and vanilla essence and blend again until it become sticky and easy to form into balls.
  4. Push into the base of the tin until its really compact and then put it into the fridge.
  5. To make the filling pour the soaked cashews, the remaining water, raw cacao, yeast flakes, coconut oil and coconut palm syrup in a high speed blender. Blend until a completely smooth, velvety texture.
  6. Take the base out the fridge and pour the chocolate filling into the cake tin. Make sure that it is flat on the top buy banging the tin on your work top surface – this will help to level it out.
  7. Put into the freezer for 4-6 hours or in the fridge for at least 8 hours to set.
  8. When ready to serve carefully take out of the cake tin and decorate with some berries.

Image and Recipe courtesy of Honestly Healthy Food

Quick and Easy Vanilla Macaroon Recipe

Traditional French macaroons are actually easy to make, regardless of the hype surrounding them. Plus, did you know that you only need less than 10 ingredients for the entire recipe?

RELATED: Delicious Raspberry Coconut Macaroon Recipe

We have tracked down the perfect recipe for delicious vanilla macaroons which the entire family is sure to love. Enjoy with juice for the kids, a cup of tea, or even a glass of champagne for a touch of glamour.


75g ground almonds

2 eggs

50g caster sugar

1 tsp vanilla extract

100g icing sugar

50g butter (unsalted)

100g icing sugar (for the filling)


  1. Fill a food processor with the ground almonds and 100g of icing sugar, then mix for 10-15 seconds.
  2. In another bowl, whisk the 2 egg whites then add the remaining caster sugar until you have a soft meringue. Then add 1/2 teaspoon of the vanilla extract.
  3. Fold the almond mixture into the meringue until you have a soft, consistent texture. Then pour it into a piping bag with a plain nozzle.
  4. Line a tray with baking paper and preheat the oven to 160ºC (320ºF), then pipe out 32 rounds onto the tray. Leave the tray at room temperature for at least 15-30 minutes, then bake for 10 minutes.
  5. For the filling, combine the butter (softened) and vanilla extract into a bowl until fluffy. Place it on the bottom of each round, then sandwich it with the top.

Image via Brit.co

Grilled Banana And Walnut Waffles Recipe

Sweet tooth’s, listen up! Because we’ve teamed up with the dessert master-minds over at Oliver Brown to bring you this delicious banana and walnut waffles recipe.

RELATED: Raw Chocolate-Coated Protein Bars Recipe

Using only quality ingredients, this dish is simple to make, warming in the cooler months and will tantalise even the fussiest of taste buds – perfect to complete that dinner party or Saturday night in.

Serves 2


4 belgian waffles

4 bananas

Brown sugar

1 cup walnuts (approx)

Belgian chocolate (to drizzle)

Ice cream (to serve)


  1. Place Belgian waffle in salamander to heat for 2 minutes on both sides.
  2. Cut up banana lengthways and sprinkle flat side of sliced banana with brown sugar.
  3. Heat brown sugar with heat torch to caramelise.
  4. Place Belgian waffle on plate and add heated banana to top of waffle.
  5. Add one handful of walnuts on top of sliced banana and top with melted Belgian chocolate.
  6. Serve with ice cream.

Mixed Berry Crumble Recipe

This delicious mixed berry crumble is the perfect way to say goodbye to the summer season.

You can use some of your favourite frozen berries, but the recipe tastes better with something fresh. Make sure to use a springform tin so you can easily store the crumble after it’s done.

RELATED: Goji, Acai And Blueberries… Are They Superfoods


250g chopped strawberries

250g fresh blueberries

2 tbsp caster sugar

70g butter

50g plain flour

30g chopped cashews

40g brown sugar

30g slivered almonds


  1. Preheat the oven to 180ºC (356ºF), and line your springform tin with canola oil and baking paper.
  2. Place the strawberries and blueberries evenly on the bottom layer of the pan, making sure to cover any gaps.
  3. Combine the butter, flour, brown sugar, cashews, and slivered almonds until you have a fine paste. Squeeze it in the palm of your hands, then cover the berries. Take any leftover almonds and cashews then sprinkle them over the top.
  4. Cook for 30 minutes or until the topping is golden brown and the berries begin to ooze out. The crumble tastes just as good if it’s stored in the fridge overnight.

Image via Leites Culinaria

Creme Fraiche Panna Cotta Recipe

If you’re looking for an excuse to throw a dinner party, this Creme Fraiche Panna Cotta recipe is the perfect summer dessert to enjoy with friends. Topped with orange compote and candied pistachio, it’s relatively light so it won’t weigh you down if you’re pairing it with a glass of bubbles.

RELATED: Delicious Summer Fruit Crepes Recipe

Serves 6


Panna Cotta

400ml thickened cream

200g castor sugar

1 vanilla bean, seeds scraped

400ml creme fraiche

80ml freshly squeezed orange juice

5 sheets gelatin (10 gram total),

softened in cold water

Orange Compote

2 oranges

2 tbsp honey

1 tbsp castor sugar

2 drops orange blossom water

Candied Pistachio

¼ cup shelled pistachio

2 tbsp castor sugar

2 tbsp water

pinch salt


  1. For the panna cotta, bring the cream, sugar and vanilla bean to the boil. Remove from heat and slightly cool. Add orange juice.
  2. Squeeze moisture from gelatin and add to cream mix.
  3. Stir in creme fraiche to combine then pour into 4 jars and chill for 2 hours or until set (overnight is best).
  4. For the orange compote, use a microplane to remove the zest from the oranges. Peel using a small knife and cut the flesh into small dice, removing any seeds.
  5. Place into a small saucepan with honey, zest, sugar and orange blossom. Simmer until slightly thickened then cool.
  6. For the candied pistachio, preheat oven to 160 degrees.
  7. Dissolve the sugar in the water, add pistachio and salt.
  8. Spread onto an oven tray lined with baking paper and roast for 8 mins, or until crisp. Set aside to cool.
  9. Top the set panna cotta with compote, sprinkle with pistachio and enjoy!

Delicious Summer Fruit Crepes Recipe

Nothing screams summer more than delicious seasonal fruits for dessert every evening (if you have an enormous sweet tooth!).

A fruit crêpe is the ideal treat after a long afternoon of swimming at the beach, followed by a delicious summer barbecue with friends and family. This recipe takes about 30 minutes to prepare and tastes amazing paired with a cocktail or sweet tea.

RELATED: How To Create The Perfect Cup of Coffee


1 cup flour

300ml full cream milk

1 egg

20g butter (softened)

1 cup of your favourite summer fruits

2 tbsp jam


  1. Combine the jam and summer fruits into a saucepan over medium heat. Stir occasionally to allow everything to mesh together. Remove and set aside.
  2. In a large bowl, combine the flour, egg and milk. Whisk together until smooth before adding the melted butter.
  3. Add a little olive oil into a frying pan, and transfer one ladle of batter. Cook until each side is golden brown before flipping to the other side. This recipe will make about four large-sized crêpes, but you can always decrease the serving size to make more.
  4. Serve each crêpe (either rolled up or laid flat) with the jam and summer fruits garnished over the top. Add some powdered sugar, chocolate or whipped cream for extra flavour.

Image via Alexandrea Hickey

Delicious Creme Brulee Recipe

Why travel to Paris for a mouth-watering crème brûlée when you can make one at home? Not only is this much-loved French dessert easy to make, but our recipe takes less than 30 minutes and the results are incredible! So clear your schedule and invite some friends and family over for this yummy treat tonight.

RELATED: Classic Nicoise Salad


4 egg yolks

40ml sugar

1 vanilla pod

250ml cream

Caster sugar (to sprinkle on top)


  1. Preheat the oven to 180ºC (400ºF).
  2. Combine all the egg yolks, sugar, and mix a few at a time.
  3. Slice open the vanilla pod, and remove the seeds with a sharp knife. Add these seeds into the previous mixture, then pour into ramekins.
  4. Place all the ramekins in a heat-proof dish with cold water, this will help the crème brûlée to form an even consistency.
  5. After you have removed them from the oven, let them cool. Place into the fridge overnight so the entire mixture can set.
  6. The next morning, sprinkle some caster sugar over each pod, and caramelise under the grill. Easy!

Image and Recipe via Nigella, Kuchenne Love Story

Lavender And Chocolate Ice Cream Recipe

If you’re looking for an excuse to use your latest kitchen accessories, then making your own ice cream should be at the top of the list.

Our recipe adapted from David Lebovitz is low in fat, and features delicious shavings of calming lavender on a bed of homemade cocoa whipped to perfection. For best results, chill the ice cream overnight and it will be ready the next morning!

RELATED: 3 Easy No-Bake Desserts


2 cups half and half

3 tbsp cocoa powder

5 ounces bittersweet chocolate

1 pinch of salt

1 cup whole milk

3/4 cup sugar

5 large egg yolks

1/2 tsp vanilla

2 tsp lavender buds


  1. Heat the half and half in a saucepan over medium heat. Once it starts to simmer, add the lavender buds, then remove and let it steep for an extra 15-20 minutes.
  2. Chop the bittersweet chocolate and set aside.
  3. Strain the lavender from the first mixture, and heat again in the saucepan over medium heat. Just as it begins to simmer, add the bittersweet chocolate and cocoa powder. Cook until the mixture is smooth, then set aside.
  4. In a different saucepan, heat the whole milk. While it’s simmering, whisk the egg yolks in a medium sized bowl, and add 3/4 of the sugar.
  5. Just before the milk begins to simmer, temper the milk into the egg mixture. Slowly transfer the rest of the mixture with the milk. Whisk until the cream begins to thicken.
  6. Strain into a bowl, then combine the half and half, chocolate mixture, and vanilla together. Let it cool down to room temperature, and refrigerate overnight.
  7. The next morning, serve it right away with some lavender topping – yum!

Image and Recipe via The Wholesome Pursuit (adapted from David Lebovitz)

The Best Chocolate Brownie Recipe Ever

As if we needed another excuse to share a delicious dessert recipe, but with the festive season just around the corner, who doesn’t want something to treat their guests? This time we’ve found the best chocolate brownie recipe which is gluten-free, and tastes so yummy!

RELATED: Dark Chocolate – Bad or Beneficial?


2 ounces unsweetened chocolate

1/2 cup coconut oil (melted)

1/4 cup honey

3/4 cup coconut sugar (or brown sugar)

3 large eggs

2 tsp vanilla extract

1/2 cup almond flour

1 tbsp coconut flour

3/4 cup unsweetened cocoa powder

1/4 tsp salt

1/4 tsp baking soda

1/2 cup chocolate chips


  1. Preheat your oven to 350ºF (180-200ºC), and grease a baking pan with canola oil.
  2. Set aside, and melt the unsweetened chocolate and coconut oil over medium heat. Stir until you have a smooth consistency.
  3. Remove from heat, and place the melted chocolate into a food processor. Then add the honey, sugar, eggs, vanilla, flour, cocoa powder, salt and baking soda. Pulse until the entire mixture is smooth in consistency.
  4. Evenly spread over the greased pan, and sprinkle with chocolate chips.
  5. Cool for 20-25 minutes, and cool down before serving. The inside should be soft and moist by the time you take it out.

Image and Recipe via Whole and Heavenly Oven

Delicious Raspberry Coconut Macaron Recipe

Who doesn’t love a tasty macaron every once in a while? Not only are these delicious treats a luxury which makes almost 48, you can also create an unconventional recipe which your friends and family are sure to love.

This week we’ve prepared a raspberry and coconut recipe which is perfect for the warmer weather, which you can finish off with a yummy glass of bubbly!

RELATED: Adriano Zumbo On Tour Around Australia



120g ground almond flour

228g powdered sugar (sifted)

2 tsp frozen raspberries (finely ground)

140g egg whites

70g granulated sugar

Cream tartar


280g white chocolate

1/2 cup whole coconut milk

1 tsp coconut extract


  1. Cut a piece of baking paper small enough to fit into a baking sheet (in circles).
  2. Sift together the ground almond lour, powdered sugar, and raspberries in a large mixing bowl. Add the egg whites and whisk on high until the mixture has combined. Sprinkle the granulated sugar over the mixture, then whisk again on high-speed for about 5 minutes.
  3. Once the egg whites are fluffy, add the tartar cream, and continue to whisk on high-speed. Feel free to add some pink food colouring to make the macaron filling look amazing!
  4. Add half of the meringue to the dry mixture, and fold 5 times. Smooth out the batter by pressing the mixture against the sides of the bowl, and remove as much air as possible from the mixture.
  5. Fill a pastry bag with batter, and carefully use the circles as a guide to show you how much filling you need. If you don’t have a pastry bag, use a teaspoon instead. Let the macarons rest for 20 minutes, then bake them at 200ºC for about 10 minutes. Wiggle the shell to see if they’ve been cooked enough – if it feels attached, give them a few more minutes in the oven. Match with the shells then set aside.
  6. For the filling, place the chopped white chocolate in a heat-proof bowl. Warm the coconut milk over a saucepan over medium heat, then bring to a simmer before pouring over the chocolate. Add the coconut extract, then mix until smooth.
  7. Leave the filling to thicken for a few minutes at room temperature, or to speed up the process, in the fridge. Then transfer into a pastry bag or teaspoon before filling half of the shell with the rest of the paste. Leave to cool, then serve with a cup of tea or splash of champagne!

Image and Recipe via The Kitchn

Nutella Dessert Rolls Recipe

Looking for a mid-week cheat meal to get you through another tough day at work? Your prays have certainly been answered if you love a bit of chocolate spread (who doesn’t), with this delicious Nutella roll recipe.

If you’re not the biggest fan of Nutella, you can always substitute it for jam and enjoy with a lovely cup of tea!

RELATED: 3 Easy No-Bake Desserts

Makes 7-8 slices


For the sponge cake:

1/4 cup sugar

1/2 cup plain flour

3 eggs

1 tsp honey

1 tbsp vanilla essence

For the filling:

2-3 tbsp Nutella spread

For Dusting:

Icing sugar


  1. Preheat the oven to 200ºC (400ºF) and cover a tray with baking paper or just a bit of Canola oil over the base.
  2. Combine the egg yolks, sugar, and honey then mix well until the batter is of a smooth consistency.
  3. In another bowl, whisk the egg whites at a room temperature then add 2 drops of lemon juice for extra flavour (optional). You should keep whisking the mixture until it is foamy and white in texture.
  4. Combine both of the mixtures together, then sift in the flour and lastly add the vanilla extract.
  5. Empty the mixture out onto the tray, and even it out. Bake for just 6 minutes and don’t let it burn!
  6. Remove from the oven, and transfer to a rack so it can quickly cool down. Sprinkle some sugar over it, then cover with cling-wrap and let it cool down completely.
  7. Once it’s cooled down, roll the cake and dust with some icing sugar (or more Nutella) before serving. Yum!

Image and Recipe via All Food Recipes, I Heart Cakes

Carrot, Date and Pistachio Cake Recipe

This fabulous dessert has been developed by the head chef, Michael Robinson, at Margan Restaurant. Margan is an award winning restaurant in Broke Fordwich, a region of the Hunter Valley, and has recently been named as one of the top 10 Regional NSW restaurants by Gourmet Traveller Restaurant Guide 2014.


125 g self raising flour

1/2 teaspoon powdered ginger

½ teaspoon of mixed spice

1/2 cup brown sugar, firmly packed

2/3 cup light olive oil

2 free range eggs

2 cups grated carrot

1/2 cup chopped dates

½ cup chopped pistachio nuts


  1. Preheat oven to 180 degrees Celsius.
  2. Line an 18cm spring form bake tin with Gladbake (or similar).
  3. Sift flour, spices and sugar together.
  4. Lightly beat oil and eggs together and add to flour.
  5. Beat with an electric beater for about a minute until smooth.
  6. Fold in dates, nuts and carrots.
  7. Pour into tin and bake for an hour. Cool.

To Serve

In the Margan Restaurant, it is served with fried carrot ribbons (shredded carrot – do this with a peeler – deep fried in clean oil, drained and cooled); vanilla creme anglaise and praline pistachios (toffee coated pistachios). Or a simple dusting of icing sugar works well.

Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.


Top Tips For At-Home Baristas

Nespresso’s head of coffee, Karsten Ranitzsch, has given us his top 5 tips for at-home baristas and a special recipe for Caramelito Affogato.

1. Get frothy: The density of froth changes depending on the type of milk used.  Milk with a high fat content makes a richer and denser froth, whereas milk with a low fat content will make a lighter, more aerated froth.

2. Learn the language: Impress your guests with your coffee knowledge. A Caffé Latte in Italian simply means ‘coffee and milk’, while the word Macchiato literally translates as ‘stained’, meaning to make the coffee with a stain of milk.

3. Create new tasting experiences: Try adding coffee to sweet and savoury recipes, whether it’s a simple Affogato for dessert or as part of a savoury dish.  Check out www.nespresso.com/coffee-and-milk for more recipes.

4. Serve wisely: The design, size and shape of your coffee cup can improve the coffee-drinking experience, as the shape has an impact on the structure and consistency of the crema.  For espresso, serve in a small cup made of porcelain or glass and for coffee with milk, use a taller glass.

5. A perfect match: When pairing coffee with snacks, coffee should enhance the flavour not overpower it.  The trick is to look for complementary flavour notes, so pair strong coffee with intense, rich treats such as dark chocolate and mild blends with delicate snacks like puff pastry. 

Caramelito Affogato

Serves 4


Salted caramel cream

110g caster sugar

95g fresh cream

70g unsalted butter


1 capsule of Caramelito Variations (coffee grounds)

40g caster sugar

40g ground almonds

25g plain flour

10g cocoa powder

Salt (just a pinch)

35g unsalted butter, melted and cooled


Vanilla ice cream

1 capsule of Caramelito Variations (40mL)


  1. To make the caramel cream, scald cream and set aside.
  2. Dry caramelise sugar and dissolve thoroughly until golden brown.
  3. Add caramel to cream and simmer for 30 seconds.
  4. Whisk in butter and cool.
  5. Mix crumble ingredients in a bowl, including the coffee grounds from one Caramelito Variations capsule.
  6. Bake for 20 minutes in 330 degrees F (165 degrees C) oven.
  7. Pour salted caramel cream into a glass and then place a scoop of vanilla ice cream on top.
  8. To finish, pour hot Nespresso Variations Caramelito coffee on top of ice cream and sprinkle with crumble.

Tip: For a simple, everyday affogato, place a generous scoop of ice cream into individual glasses and pour your favourite Grand Cru coffee over the top. For an indulgent treatafter dinner, use Decaffeinato Intenso.

Recipe by Darren Purchese, chef and owner of Burch & Purchese Sweet Studio in Melbourne

No-Bake Nutella Sushi Rolls Recipe

Looking for a way to indulge after a long and stressful week at work? This delicious Nutella recipe is perfect for anyone with a sweet tooth, and offers a modern twist to a classic recipe. Made with fresh banana and crepes, simply roll-up and enjoy as an occasional treat.

Serves 2


2 leftover room temperature crepes

2 ripe bananas



  1. Lay the crepe on a flat surface and spread a generous amount of Nutella in the centre. Leave a small border around the outer corners.
  2. Peel and chop a banana, then place it on the top of the crepe. Roll it up and secure it well.
  3. Cut the roll in half with a short knife, or your own preferred size. Serve with chopsticks!

Image and Recipe via Laura Fuentes 

Mocha Brownies Recipe

This is a unique brownie recipe that combines rich dark chocolate, espresso (Gloria Jean’s Coffee Nicaragua RA Certified) and nuts (any variety will work), making for a delicious indulgence for the whole family.

Makes 10-20 


200g dark chocolate

250g butter

4 eggs

125g brown sugar

125g castor sugar

1 short black (30 ml Gloria Jean’s Coffee Nicaragua RA certified)*

1 tsp salt

100g plain flour

150g hazelnuts or pecans, roughly chopped


  1. Preheat oven to 170C. Melt chocolate and butter in a bowl over gently simmering water. Stir to combine heat until just melted.
  2. Beat eggs and sugars together, incorporating as little air as possible. Stir in chocolate, coffee, salt and flour.
  3. Fold through nuts and pour into a lined and greased 28cm x 18cm tin. Bake for about 45 minutes or until just cooked and a little gooey in the centre.
  4. Allow to cool and turn out onto a board. Cut into squares and serve with coffee.

Gloria Jean’s Coffees has a range of whole bean coffee available for purchase through any one of their coffee houses nationally or via http://www.gloriajeanscoffees.com.au/ 

Panna Cotta With Coffee Syrup And Almond Toffee

Feel like a sweet treat and a bit of a pick-me-up as well that you can make yourself at home. We’ve got just dessert:


Panna Cotta

200ml milk

600ml thickened cream

80g caster sugar

1 vanilla bean, split, seeds scraped

4 gold strength gelatin leaves

Coffee syrup

200g caster sugar

100ml espresso-strength Gloria Jean’s Coffees Sereno Blend coffee

Coffee almond shards

200g caster sugar

80g almonds, coarsely chopped

½ tsp very finely ground Gloria Jean’s Coffees Sereno Blend coffee


  1. Place milk, cream, sugar and vanilla pod and seeds in a saucepan over low heat, stirring to dissolve sugar. Bring to just below boiling point, then remove from heat and stand for 15 minutes to infuse. Soak the gelatine leaves in cold water for 3 minutes to soften.
  2. Meanwhile, gently reheat the cream mixture over low heat. Squeeze gelatine to remove excess liquid, then add leaves to cream and stir until dissolved. Cool slightly, then strain and pour into six 150ml serving glasses. Cover with plastic wrap and chill overnight until set.
  3. Meanwhile, for coffee syrup, bring sugar and 100ml water to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush and cook over medium heat until a caramel coloured (5-10 minutes). Add coffee (being careful as hot caramel may spit) and stir over low heat until syrupy (1-2 minutes), then set aside to cool.
  4. Meanwhile, for coffee almond shards, bring sugar and 100ml water to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush, cooking over medium heat until caramel coloured (5-10 minutes). Stir through almonds and coffee, pour onto a sheet of baking paper and set aside to cool (10-20 minutes). Break into shards and set aside.
  5. To serve – pour some syrup over the panna cottas and serve with the coffee almond shards. Serve extra syrup in a small jug.

Gloria Jean’s Coffees has a range of whole bean coffee available for purchase through any one of their coffee houses nationally or via http://www.gloriajeanscoffees.com.au/ 

5 Ways To Serve Tequila (Without The Lick, Sip, Suck)

You don’t have to be in Mexico to enjoy tequila a variety of different ways. Bypass the standard shots at the bar with our list of five ways to celebrate tequila properly, thanks to Tequila Blu.

Spiked Mexican hot chocolate
This spicy hot chocolate gets its kick from the Oaxacan chocolate that is traditionally used to make it and with the inclusion of agave nectar and fine tequila, like Tequila Blu, this drink screams with the taste of Mexico!

Serves 2


3 cups milk of choice

1 ½ bars of good quality, spicy chocolate

6 tbsp cocoa powder

2 tbsp agave nectar

1 ½ shots Tequila Blu

½ heavy whipping cream or ½ cup water

Cayenne pepper to taste (optional)


  1. Warm the milk in a saucepan on the stove.
  2. Add chocolate, cocoa and agave nectar and whisk to melt chocolate.
  3. Season with cayenne pepper.
  4. Pour into two large mugs, top with whipped cream and garnish with ground cinnamon.

Tequila and orange
When you think of drinking straight tequila you might jump to thoughts of lime and salt, a seedy nightclub and a bad hangover… but it doesn’t always have to be that way. Why not try something different like the Tequila Blu Citrus Harvest?


45 ml Tequila Blu

Slice of fresh orange

Vanilla Sugar

Or try making a tequila and orange granita:


1 ¼ cups water

½ cup sugar

juice of 7 oranges

6 tablespoons of Tequila Blu


  1. Combine 1 ¼ cups water, ½ cup sugar (or agave nectar for a more Mexican twist), juice of 7 oranges (2 1/3 cups approx.), and 6 tablespoons of Tequila Blu, stirring until sugar is dissolved.
  2. Pour into a baking pan and place in freezer until frozen, and then use a fork to break up the ice before re-freezing until solid. Continue to break up ice crystals with a fork every 20 minutes until the mix becomes slushy. Spoon into glasses and garnish with orange slices.

Margarita ice cream


125 ml lime juice

2 tablespoons tequila

3 tablespoons Cointreau (or triple sec)

150 grams icing sugar

500 ml double cream


  1. Pour the liquid ingredients (lime juice, tequila and Cointreau) into a bowl and stir in sugar until it is dissolved.
  2. Add cream, whip til it becomes think and smooth but not stiff!
  3. Place in an airtight container and freeze overnight.

Tequila poured over sorbet

This one is an easy twist on an old favourite.
Place a few scoops of lemon, lime or berry sorbet in a glass with a salted or sugar coated rim, and drizzle with tequila for a deconstructed margarita.

Edible strawberry and tequila bites


Large strawberries (amount required depends on how many shots you plan on making)

1 x packet of jelly (choose a flavour that will go well with strawberries)

Tequila Blu


  1. Prepare your strawberry cups first.
  2. Chop off the top/green part of the strawberries and hollow out to create a cup or mould. If your strawberries are large enough you may like to cut off the bottom, just enough to make the strawberries able to stand up on their own but be careful not to cut through to the hollowed out middle.
  3. Follow instructions on the packet to make your jelly, substituting ¾ cup of water with tequila. We suggest preparing the jelly in a jug so it is easy to pour into the strawberry cups.
  4. Once you have made the jelly liquid, fill the strawberry cups and place in the fridge until jelly is set. If your strawberries aren’t able to stand up, an empty egg carton will make a great tray. You can experiment using oranges and other fruit too!

Discover these tips and more recipe ideas at facebook.com/tequilabluaustralia or share on Instagram @Tequila_Blu #tequilablu.

Chocolate Coated Fruit Recipe

The glorious combination of chocolate and strawberries is one of life’s simple pleasures. If you’re planning a party, chocolate coated fruit is quick to prepare and even quicker for your grateful guests to devour.

Serves 10


250g Well Naturally Sugar Free Dark Chocolate Melts

Fresh strawberries


Freeze dried raspberries

Pineapple, cut into bite-sized pieces

Nuts or coconut (optional)


  1. Fill a saucepan with water to 1/3 full. Place the saucepan over medium heat and bring to a simmer, not a boil.
  2. Take a glass bowl and rest it over the saucepan, ensuring that the bowl does not touch the water. You have now created a double boiler.
  3. Place 2/3 of the chocolate into the glass bowl and reserve 1/3 for later use.
  4. With a wooden spoon, gently stir the chocolate as it melts. Place a cooking thermometer into the chocolate and melt chocolate to 45 degrees C. Remove the bowl from the heat and place on a bench top.
  5. Add the remaining 1/3 of the chocolate to the melted chocolate mixture and stir constantly with your wooden spoon until the chocolate’s temperature comes down to 32 degrees C and the chocolate has melted. You should have glossy, melted chocolate ready for decorating.
  6. Line a baking tray with baking paper and pour the chocolate mixture onto the paper.
  7. Dip a raspberry into the chocolate, allowing the chocolate to coat half of the berry/pineapple. Remove from chocolate allowing any excess to drip back into the bowl and then dip into the nuts or coconut. Place the raspberry and pineapple pieces on the tray lined with baking paper and repeat this process until you have used all of the fruit.
  8. Place chocolate-dipped fruit in the fridge for 20 minutes or until the chocolate has set.
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