banana & coconut bread

Ingredients
Melted butter, for greasing
100g shredded coconut
450g self-raising flour
150g brown sugar
150g butter, at room temperature,
cubed
1 ripe large banana, mashed
270mls coconut cream
2 tsp vanilla essence


What to do
Preheat oven to 180°C. Brush a
6cm-deep, 10 x 21cm (base measurement) loaf pan with the melted butter to
grease. Line the base and sides of the pan with non-stick baking paper.
Spread coconut over a large
baking tray. Toast in preheated oven for 3-4 minutes or until lightly toasted.

Sift flour and sugar into a large
mixing bowl and stir to combine. Add butter and use your fingertips to rub in
until the mixture resembles fine breadcrumbs. Stir in the toasted coconut and
make a well in the centre.

Combine the banana, coconut cream and vanilla essence in a medium bowl. Add to dry ingredients and use a wooden spoon to mix until just combined.

Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface.

Bake in preheated oven for 30 minutes. Cover with foil and bake for a further 30 minutes or until a skewer inserted into centre of bread comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool.

To serve, preheat grill on medium.

Thickly slice the bread and place on a baking tray. Toast under preheated grill for 2-3 minutes each side or until lightly toasted.

Spread with ricotta, drizzle with honey and serve immediately.

Lemon Semifreddo

what you need

Oil, to brush

4 savoiardi sponge-finger biscuits

80ml Vin Santo or dry marsala*

4 eggs, separated

2 lemons, rind grated

110g (1/2 cup) caster sugar

500ml (2 cups) thickened cream, whipped

Candied lemons

2 lemons, sliced

110g (1/2 cup) caster sugar

what to do

Lightly brush a 24 x 10cm terrine with oil and line with plastic wrap.

Roughly break up the sponge fingers and place in a bowl with the Vin Santo. Beat egg yolks, lemon rind and sugar until pale. In a separate bowl, beat the eggwhites until soft peaks form. Fold together sponge fingers, egg yolk mixture, eggwhites and cream, then pour into prepared terrine. Freeze overnight.

To make the candied lemons, place lemon slices in a saucepan and cover with cold water. Bring to the boil, cook for 1 minute then drain. Discard the water and set the lemons aside.

Place the sugar and 425ml cold water in the saucepan. Stir over low heat until the sugar dissolves, then add the lemon slices and simmer for about 30 minutes (the lemons should be translucent and the liquid well-reduced). Drain the lemons on a rack over a tray until cool.

Allow the terrine to soften in the refrigerator for 1/2 hour. To serve, slice the semifreddo and serve with the candied lemons and cream, if desired.

chef’s note

* Vin Santo is Italian wine and is available either sweet or dry. If unavailable, use a good-quality dry marsala

chocolate tart

what you need

3/4 cup unbleached all-purpose flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter
1-1/2 to 2 tablespoons cold water

170 grams bittersweet chocolate coarsely chopped

2 egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup sugar
1/8 teaspoon salt
3/4 cup chopped pecans or walnuts
Chocolate shavings (optional)

what to do
To make the crust, thoroughly mix flour and 1/4 teaspoon salt in a large bowl. Cut butter in chunks and add to bowl. With two knives or pastry blender, cut butter into flour, tossing to coat with flour until largest pieces are the size of pine nuts and remaining pieces resemble coarse breadcrumbs.

As you work, scrape flour up from bottom of bowl, and scrape butter from knives or pastry blender. Do not let butter melt or blend completely into flour. Drizzle 1-1/2 tablespoons cold water over flour mixture while tossing and mixing, until just moist enough to hold together when pressed.

Add remaining water if needed. Turn out on plastic wrap. Gather into a flat disc, pressing together any loose bits. Wrap in plastic; refrigerate 30 minutes or up to 3 days.

Position rack in lower third of oven. Preheat oven to 400 degrees (200 degrees celsius). Let dough stand 30 minutes at room temperature, or until pliable enough to roll without cracking.

On lightly floured surface, roll dough to 14- by 9-inch (35cm - 23cm) oval, about 1/8-inch thick (3mm), rotating and dusting with flour to prevent sticking.

Brush excess flour from dough; fold in half to transfer to a piece of parchment slightly larger than dough. Unfold dough. Loosely fold and roll edge, without pressing, to form rimmed crust. Place parchment with pastry on baking sheet. Bake 10 to 12 minutes, or until light golden brown (crust edge will be a little raw inside).

Meanwhile, for filling, melt chocolate in microwave on 50 per cent power (medium) about 2 minutes. Stir frequently until chocolate is almost completely melted. Remove from microwave. Stir until melted; set aside.

In bowl, beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar and 1/8 teaspoon salt. Beat until whites are stiff but not dry. Pour pecans and melted chocolate over whites; fold with spatula until batter is uniform colour.

Remove crust from oven. Reduce oven to 350 degrees (180 degrees celsius). Dollop filling on crust. Spread to 1/2-inch (1.2cm) thick. Bake 10 minutes, or until surface looks dry and slightly cracked (fudgy inside).

Cool on baking sheet on rack. Serve warm or cool. Cover and refrigerate after two hours or up to 24 hours. To serve, top with chocolate shavings.

baked gorgonzola figs with macadamia, honey, balsamic dressing

what you need

8 fresh ripe figs

50gr gorgonzola cheese

1/3 cup toasted, finely chopped macadamia nuts

2 Tablespoons Olive Oil

Fresh dressed mixed greens

2 tablespoons full flavoured honey

1/4 cup olive oil

2 tablespoons balsamic vinegar

what to do

Trim off the stem end of the figs, and using a sharp knife cut an X into the top of the fig 3/4 of the way down leaving the bottom of the fig attached.

Roll some of the gorgonzola into small balls about 1/2 to 3/4 of an inch in size, then roll the balls into the macadamia nuts gently pressing them into the cheese balls. Place the figs on a baking sheet, then place a cheese ball into each fig. Gently squeeze the fig to enclose the cheese inside. Brush the figs lightly with a little olive oil and place the figs in a preheated oven, until the figs are heated through and the cheese is just beginning to melt.

While the figs are heating, divide the greens on top of each of four plates. Mix together the honey, balsamic, and olive oil. Place the figs on top of the greens and drizzle the figs with a little of the honey, balsamic dressing. Serve immediately.

chocolate lava cake

These individual chocolate lava cakes are great for dinner parties because they can be completely made the day before and then quickly baked before serving, for the all-important "ooze" factor. Makes 6.

180gr unsalted butter, cut in small pieces
6 ounces unsweetened chocolate
3 large eggs
1 cup granulated white sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon salt

In a double boiler, melt chocolate and butter, set aside. Spray six 6-ounce ramekins or muffin pan with cooking spray. In a large mixing bowl, whisk together eggs, sugar, cornstarch, vanilla and salt. Slowly stir the melted chocolate into the egg mixture until thoroughly combined. Pour the mixture evenly into the ramekins. Cover the ramekins and refrigerate for at least 2 hours or overnight. preheat oven to 350 degrees F. bake for15 to 20 minutes. They will be done when the outside has risen slightly above the sides of the ramekins and the center is still soft. Unmold the cakes. Place each cake on a plate and serve with fresh berries, vanilla ice cream or a dollop of double cream.

raspberry and white chocolate friands

what you need
125g fresh or frozen raspberries
185g butter, melted
6 egg whites
1 x 100g packet almond meal
1/2 cup plain flour
1 1/2 cups icing sugar mixture
100g white chocolate, chopped

what to do
Preheat oven to 180°C. Lightly grease 8 x 1/2 cup capacity loaf friand pans.
Crush 1/2 cup (75g) of the raspberries, place in large bowl with butter, egg whites, almond meal, flour, sugar and chocolate, and mix until combined.
Pour evenly among prepared pans. Scatter with remaining raspberries. Bake 25 minutes or until a skewer inserted comes out clean. Stand 5 minutes before turning onto wire rack to cool.
Dust with icing sugar and serve with a little raspberry coulis, if desired.

peach and buttermilk muffins

what you need
2 cups rolled oats (regular oats not instant or fast cook)
2 cups buttermilk
1/2 cup vegetable oil
4 eggs, lightly beaten
2 1/4 cups self-raising flour
2 teaspoons ground cinnamon
2/3 cup brown sugar
415g can peach slices in natural juice, drained, diced

what to do
Preheat oven to 180°C. Lightly grease three 6-hole, 1/3-cup capacity muffin pans.

Place oats, buttermilk, oil and eggs in a large bowl. Stir with a wooden spoon until well combined.

Sift flour and cinnamon over oat mixture. Add sugar. Stir gently to combine. Fold in peach. Spoon mixture into muffin holes to completely fill (muffins won't rise much, due to the oats).

Bake muffins for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.

Serve muffins warm with cream cheese.

rich chocolate brownies

What you'll need
500g butter
1Kg flour

120gr Sugar
8 Eggs
70g Cocoa Powder
50g Dark Chocolate
250g Roasted Hazelnuts (Chopped)

What to do
Heat the chocolate and butter until melted, don't boil. Pour into a large bowl and whisk in the sugar, adding the eggs one at a time, then sift in the flour and cocoa and chopped hazelnuts.

Line a large baking tray with baking paper and pour in the mixture, Bake at 150*c (302 F) for 35 minutes.

Remove the brownie from the baking tray, trim the edges off and cut into portions.

Top with some vanilla bean ice cream and a rich chocolate fudge sauce.

orange and poppy seed muffins

what you need
2 1/2 cups self-raising flour
teaspoon baking powder
2/3 cup caster sugar
1 1/2 tablespoons poppy seeds
1/3 cup extra-light olive oil
1/3 cup buttermilk
2 eggs, lightly whisked
2 large oranges, rind finely grated, juiced
100g cream cheese
1/4 cup pure icing sugar


what to do
Preheat oven to 200°C. Place twelve 1/2-cup capacity extra-strength muffin cases on a baking tray (see note).
Sift flour and baking powder into a bowl. Stir in sugar and poppy seeds. Make a well in the centre.

Whisk oil, buttermilk, egg, 2 teaspoons orange rind and 1/2 cup orange juice in a jug.

Pour into well. Gently fold until just combined. Three-quarter fill muffin cases with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand muffins on tray for 5 minutes to cool slightly.

Place cream cheese and icing sugar in a small bowl. Using a wooden spoon, beat until light and fluffy. Add 1/2 teaspoon grated orange rind and 1 teaspoon orange juice and stir until well combined. Spoon mixture on top of muffins.