Our sky-high pavlova tower is drizzled with sweet caramel, a gooey Nutella sauce and finished with chocolate eggs.

Chewy pavlova with caramel and Nutella fudge sauce

Our sky-high pavlova tower is drizzled with sweet caramel, a gooey Nutella sauce and finished with chocolate eggs.

Chocolate and meringue cream layer cake

Chocolate and meringue cream layer cake

This magical chocolate cake features a creamy meringue icing and is decorated with colourful meringue kisses.

I’m not going to tip-toe around this one. These cookies aren’t healthy for you, I’m not even going to try and pretend that they’re nutritious or organic or anything… but they’re yum… and a really delicious treat. They’re called earthquake because you make the dough, and then roll into icing sugar, and then bake… and... Read More

Chocolate Earthquake Cookies Recipe

I’m not going to tip-toe around this one. These cookies aren’t healthy for you, I’m not even going to try and pretend that they’re nutritious or organic or anything… but they’re yum… and a really delicious treat. They’re called earthquake because you make the dough, and then roll into icing sugar, and then bake… and... Read More

You only need THREE ingredients to make this delicious and oh so easy Mars Bar Fudge! Both regular and thermomix instructions included.

You only need THREE ingredients to make this delicious and oh so easy Mars Bar Fudge! Both regular and thermomix instructions included.

Sweet Potato Brownies

Sweet Potato Brownies

I Quit Sugar - Sweet Potato Brownies Must try - sub stevia instead of rice malt syrup + oven min

Try this Chocolate Dacquoise recipe by Chef Matt Moran.This recipe is from the show The Great Australian Bake Off.

Chocolate Dacquoise

Try this Chocolate Dacquoise recipe by Chef Matt Moran.This recipe is from the show The Great Australian Bake Off.

Raspberry & Ginger Frangipane Tart

Raspberry & Ginger Frangipane Tart

“Apples and cheese have gone together forever, so it’s no surprise this combination works so well – in fact, it’s stunning. Most will prefer it with the caramel but I quite like it without.” Poh Ling Yeow, Poh & Co.

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