Kitchen gardens, often referred to as “potagers” in French, have a rich and diverse history dating back centuries. Their origins can be traced to the medieval monasteries of Europe, where monks cultivated herbs, vegetables, and fruits within the confines of their cloisters. These early kitchen

So quick and simple to make this ice cream, served in pretty, white-chocolate-dipped cones, and it’s a hit with young and old. Serves 8 1 cup desicated coconut ¾ cup coconut milk 1 tablespoon sugar 1 litre vanilla ice cream 500 grams fresh or frozen mango pieces 2 tablespoons Malibu liqueur 8 medium

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

Managing to be both creamy and fresh at the same time, this kokoda makes a fabulous light entree, or can be served in shot glasses with a small fork as a cocktail snack. Serves 4 600 grams trevally 2/3 cup freshly squeezed lime juice 2/3 cup coconut cream ½ small

PREP TIME: 30 minCOOK TIME: 45 minSERVINGS: 12 INGREDIENTS CAKE 1 ½ cups plain white flour 1 cup caster sugar ½ cup cocoa powder 1 ¼ tsp baking soda ½ tsp salt 1/3 cup neutral oil 1 tbsp vinegar (balsamic or white) 1 tsp vanilla 1 1/2 cups cooled coffee CHOCOLATE GANACHE ICING 2x blocks (200g) Whittaker’s 45% Rich Cocoa Chocolate or dark cooking chocolate 1 cup Cream METHOD CAKE Preheat the oven to

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