Recipe and photography Kelly Gibney. Semifreddo is a delicious no-churn frozen dessert. Because it can be made in advance, it’s a great option for dinner parties and bbqs. This one is full of strawberries -  whose flavour has been intensified through roasting - and chunks of
Recipe and photography Jana MacPherson. Tickle those tastebuds with tried and true teriyaki flavours. Can you really go wrong with Japanese-inspired salmon and noodles? We think not. A Biroix Dutch Oven makes light work of your sauce and noodles and adds a beautiful splash of colour
Photography and styling Aimee Magne. This smoothie is great for your skin, thanks to the collagen creamer and blackcurrant powder. Collagen is such a big trend right now – but is it really that beneficial? The answer is yes, in both bovine and marine forms, according to
Recipe and photography Jana MacPherson One of the best parts of Spring is all the fresh produce available. This risotto is filling but also light thanks to the new Spring asparagus and herbs. And in your bright Biriox Dutch Oven, it’s even fresher! Cast iron is
Photography Yuki Sato, styling Sarah Tuck This gorgeous rice pudding can be eaten at room temperature or cold and keeps well in the fridge for two days. Served with stunning golden saffron-infused pears, this makes the perfect ending to a meal for someone with a pitta
Photography Yuki Sato. Styling Sarah Tuck. This frozen coconut yoghurt bark is a great after-dinner treat. Chock full of pistachios, raspberries, coconut flakes and rose petals, it tastes as good as it looks. Serves 4-6 INGREDIENTS 500g coconut yoghurt (plain or flavoured) or a mix of Greek and
Photography Yuki Sato, styling Sarah Tuck This is one of my favourite dishes because it doubles deliciously as a dip with homemade crackers and as a main curry with roti/paratha. Spicy and lusciously velvety, it’s the perfect light meal for a kapha dosha. Serves 4. INGREDIENTS
Photography Yuki Sato, styling Sarah Tuck. This salad can be prepared ahead of time and be eaten at room temperature and the dressing adds a lovely zing without being too spicy. Followed by a delectably creamy rice pudding served with saffron-infused pears, this makes for a
Photography and styling, Aimee Magne Fresh, creamy and full of healthy nutrients, this makes a great snack, dessert or even breakfast! It’s easy to make, but still has that wow factor. If mango is not in season, you can change up the recipe with berries. Serves
Recipe By Kelly Gibney Makes 8 - 10 cookies These giant cookies are a heavenly, buttery, golden treat infused with the goodness of Tony’s Chocolonely’s caramel sea salt milk chocolate. INGREDIENTS 120g melted butter ½ cup white sugar ½ cup coconut or brown sugar 1 free-range egg 1 ½ teaspoons vanilla essence 1/2
