Here’s How To Make Bubblepop Electric Cupcakes

These cupcakes are seriously BRIGHT – and seriously fun. 

January 30, 2017

Here’s How To Make Vegan (Yes, VEGAN) Meringues

No eggs required, and only two ingredients? Magic exists!

January 24, 2017

16 Next-Level Ice-Cream Concoctions Worth Traveling For

Save up so you can travel the world to eat ice-cream. 

July 4, 2016

8 Surprising Things I Learned About Healthy Eating In Paris

“If you’re afraid of butter, use cream” – Julia Child

June 13, 2016

3 Easy No-Bake Desserts

Invite some friends and family over just as an excuse to try these three delicious desserts that don’t require any baking whatsoever. Treat your guests to a mouth-watering cheesecake, mousse or raw cake which are all made from scratch, and simply require some spare time, and a lot of room in the kitchen (and the refrigerator!).

Nutella Cheesecake

This recipe for a no-bake Nutella cheesecake is so rich and creamy, that you probably won’t have any leftovers, which isn’t exactly a bad thing, is it? Get started on this recipe the day before your special event, since it requires a night of refrigeration to gain it’s texture.


250g digestive biscuits

75g soft unsalted butter

400g jar Nutella (the smallest size available) at room temperature

100g chopped and roasted hazelnuts

500g cream cheese (feel free to choose a light option)

60g icing sugar (sifted)


  1. Break the digestive biscuits into large pieces, then add into a food processor. Add the butter and a tablespoon of Nutella to create the base, then mix until it combines. Measure up 3 tablespoons of the roasted hazelnuts and mix until it’s sandy and damp.
  2. Spray a 23cm round springform pan and then line it in baking paper. Tip the mixture into the bottom of the pan, and press the base in evenly with your hands or the back of a spoon. Place in the fridge to chill.
  3. Combine the cream cheese and icing sugar into a large bowl and use an electric mixer until smooth. Then add the remaining jar of Nutella, and mix well until completely combined.
  4. Take the springform pan out of the fridge, and tip in the Nutella mixture on top of the base. Make sure to take time and smooth it over evenly, then scatter the remaining hazelnut pieces over the mixture. For some added flavour and texture, chop up Ferrero Rocher and sprinkle over the hazelnuts. Then cover the tin and place in the fridge to set overnight.
  5. By the next morning, the mixture will be set and ready to eat. Yum!

Chocolate Mousse

If you have some unexpected guests arriving and don’t have time to leave the mixture in the fridge overnight, try this no-bake recipe to achieve creamy chocolate mousse.


150g mini marshmallows

50g soft butter

250g dark chocolate (minimum 70% cocoa)

60ml hot water (from the kettle)

284ml double cream

1 teaspoon vanilla extract


  1. Add the marshmallows, butter, chocolate and water into a saucepan. Make sure the saucepan is deep enough to hold all these ingredients beforehand.
  2. Put the saucepan over gentle heat to melt the mixture and make sure to stir it every few minutes so it doesn’t stick. Then remove from the heat.
  3. Whip the cream with the vanilla extract until the mixture is thick, then add into the chocolate mixture which is cooling. Mix with a wooden spoon until it is cohesive and smooth.
  4. Place into glasses or small bowls and eat straight away, or put them into the fridge if you would like them to chill.

Raw Chocolate Cake

A delicious treat if you’re hosting a dinner party with guests who have a real sweet tooth.


300g pecans

150g dates

150g dried figs

2.5 tablespoons raw honey

35g raw cacao powder

1.5 tablespoons vanilla extract


60g cacao butter

150g hazelnuts

2.5 tablespoons raw cacao powder

1.5 tablespoons honey


200ml coconut oil

100g raw cacao powder

2 teaspoons raw dark agave nectar


  1. Line a 23cm springform pan with baking paper, or alternatively spray the bottom and sides with canola or cooking spray.
  2. For the base, shave the cacao butter finely, then place into a bowl of hot water and allow it to melt. Place the hazelnuts into a food processor and then combine with the melted cacao butter, cacao powder and honey. Then press into the bottom of the springform pan.
  3. Place the pecans into the food processor and remove only until they are very finely chopped. Then add the remaining ingredients and don’t stop until they make a cohesive mixture. Add this into the pan, then place into the fridge to chill for 3 hours.
  4. Now for the icing, combine the coconut oil, raw cacao powder and the dark agave nectar and chill for 20 minutes. This will allow the icing to set perfectly.
  5. Remove the cake from the pan, spread the icing and dusk with confectionary sugar or hazelnuts for added texture and taste.

Recipes via Nigella and Taste; Image via Buzzfeed

By Felicia Sapountzis

September 10, 2015

Tasty Avocado Ice Cream Recipe

Are you head over heels for avocado? We’re talking about those who enjoy it with their eggs, salads, sandwiches and even in a green smoothie. Well, you’re going to love this homemade avocado ice cream which is packed with good fat for once!

RELATED: 9 Different Ways To Enjoy Avocado


4 avocados

2 limes

200g caster sugar

300ml thick cream

1 tsp vanilla extract


  1. Combine the four avocados and lime juice into a food processor. Mix until you have a smooth puree.
  2. In another bowl, combine the sugar and cream with an electric mixer. Combine all of the ingredients together, then add the vanilla extract.
  3. Churn in an ice cream maker, then transfer into a small container. Freeze the mixture for up to 4 hours, or overnight.

Image and Recipe via Sweetest Kitchen

May 22, 2015

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

May 4, 2015

Black and White Raspberry Slice

With Mother’s Day fast approaching, Philadelphia has created five exciting and inspiring recipes to help make something special for their mum next Sunday. Here is the first:

Serves 12 

Preparation Time 15 minutes                         

Cooking Time 55 minutes 


125g Philadelphia Block Cream Cheese, softened

¼ cup caster sugar

1 egg, lightly beaten

¼ cup white chocolate chips

1½ cups flour

1¼ cups caster sugar, extra

½ cup cocoa

1½ teaspoons bicarbonate of soda

150g butter, melted

½ cup milk

1 tablespoon vinegar

2 eggs, extra, lightly beaten

1 teaspoon vanilla essence

200g frozen raspberries


  1. Beat the Philly and sugar with an electric mixer until smooth. Beat in the egg then stir through the white chocolate chips.
  2. Sift the flour, extra sugar, cocoa and bicarb soda into a mixing bowl. Combine the butter, milk, vinegar, extra eggs and vanilla then stir into the dry ingredients until combined.
  3. Pour the mixture into a greased and paper lined 30cm x 25cm slice pan. Dot the top with spoonfuls of the Philly mixture and swirl through gently with a knife. Lightly press the raspberries over the top. Bake in a moderate oven 180°C for 40–45 minutes or until cooked. Allow to cool on a wire rack for 10 minutes before removing from the pan. Cool then cut into squares. Serve as required.
May 1, 2014

Dark Chocolate Bark Recipe

This decadent chocolate delight is so versatile. Present it to friends as an impressive, handmade gift, serve as an accompaniment to coffee at the conclusion of a dinner party, or simply embellish it with your favourite nuts and fruits and indulge yourself.

Serves 4


250g Well Naturally Sugar Free Dark Chocolate Melts

50g nuts

50g dried cranberries

Edible glitter (optional)


  1. Fill a small saucepan with Fill a saucepan with water to 1/3 full. Place the saucepan over medium heat and bring to a simmer, not a boil. 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.
  2. Place 2/3 of the chocolate into the glass bowl and reserve 1/3 for later use.
  3. 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.
  4. 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.
  5. Line a baking tray with baking paper and pour the chocolate mixture onto the paper. Move the tray from side to side to ensure that the chocolate covers the base of the tray evenly.
  6. Sprinkle the chocolate with the pistachio nuts, cranberries and edible glitter and then place in the fridge to set. This should take no more than 30 minutes.
April 27, 2014

How to Make Perfect Ice Cream

Thinking of making your own ice cream this summer? Lawrence Harris, creator of Harry’s Ice Cream, shares his tips for making the best homemade ice cream and how to come up with a winning flavour combination every time.

Lawrence knows a thing or two about creating delectable ice cream flavour combinations – Passionfruit Pavlova, Sticky Date Pudding and Raspberry Cheesecake are currently on the production line in his artisan ice cream factory in Brunswick, Victoria. While there is no winning formula to creating delicious ice cream flavour combinations, Lawrence recommends following these simple rules of thumb.

1. Keep it simple
Keep it simple with a maximum of three additions; you want to be able to taste each element.

2. Beware the sweetness
If you’re adding a very sweet mix-in such as white chocolate or honeycomb, consider reducing the amount of sugar in the base mix to ensure the end product isn’t overly sweet.

3. Complimentary flavours
Think about each flavour on a plate and consider if they complement each other – match flavours that have a natural affinity to each other or reflect an existing dessert that works well.

4. Ice ice baby 
The freezer bowl you’re using should be completely frozen before starting the process – put it in the freezer for 24 hours prior.

5. Size matters
Mix-in ingredients and flavours should be no larger than a 10 cent piece.

December 23, 2013

Pineapple and Passionfruit Cheesecake Recipe

This pineapple and passionfruit cheesecake recipe is the quintessential Australian dessert, with an Anzac crumb base and a delicious summer fruit swirl.

Recipe and image from Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz, Published by Murdoch Books, RRP: $59.99. Makes a great Christmas gift idea for the foodie in your life.

Serves: 8–10


Anzac crumb base

150 g plain flour
125 g rolled oats
70 g caster sugar
90 g desiccated coconut
1 teaspoon fine sea salt
150 g unsalted butter, diced
200 ml pure maple syrup
3 g bicarbonate of soda (baking soda)

Cheesecake mixture

500 g cream cheese, chopped
200 g caster sugar
2 eggs
200 ml cream (35% fat)
50 ml passionfruit purée (see note)
50 ml pineapple purée (see note)


Anzac crumb base

Preheat the oven to 180C. Mix the flour, oats, sugar, coconut and salt together in a large bowl.

Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.

Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.

Grease a 20 cm (8 inch) spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.


Turn the oven down to 130C. Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth.

With the mixer running, add the eggs and cream and mix for a further 2 minutes.

Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture.

Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.

Note: Fruit purées are available from specialty food stores, often in Tetra packs.


December 9, 2013

5 Christmas Cooking Tips

With Christmas only weeks away it’s definitely time to start organising a few things, especially when it comes to the feast on the 25th.Here we’ve devised a list for you so you don’t get left behind:

  • If you have to cook the Christmas cake then make sure you prepare it well in advance and every week tip a bit more brandy or sherry over the cake to improve the flavour. Leave the cake in the tin and cover it with aluminium foil. Even if you buy a good quality cake do the same thing, it will taste delicious.
  • Doing the seafood thing? Then purchase prawns, crabs, lobsters etc well in advance. You definitely don’t want to miss out. Make sure you ask your local fishmonger what the best way to store the seafood is.
  • You want that spectacular ‘woo’ factor when you light the pudding? Then warm the brandy a little in the microwave or on the cook top before you pour it over the pudding. Turn down the lights, pour over the brandy and light and voila you will be the life of the party.
  • Get frozen milk, brown sugar and brandy. Place it in a blender with a little grated nutmeg, process until smooth and you will have a frozen eggnog – without the egg. Great to server before your lunch.
  • Don’t have time to make mince pies? Then buy some good quality pies from David Jones or Jones the Grocer and squirt in a little extra brandy before you serve. Just adds that little added zing you may need.

Leftovers Tip

Got Christmas leftovers such as ham? Then grab a fresh baguette, some Dijon mustard and layer on the freshly cooked ham.

March 2, 2000