It’s time for us to bid farewell to 2025 and wish you all a very Merry Christmas, a festive New Year and a peaceful 2026 ….

Think of a large, open, fruit mince pie and you have the idea of our Christmas Crostata. It’s a bit free-form, a bit asymmetrical and a lot tasty! ….

These recipes come from one of our favourite people. Mel served her fresh lemonade recently at a party and it was loved by all. Fresh indeed, it sings with the deliciousness of real lemon, is not overly sweet and is so so refreshing ….

We love our avocados in Australia but many of us also love the flavours of olive oil, preserved lemons and fresh lemon juice. Add some bright green broad beans, blend it all into a creamy mixture and you have a winner. Simple, delicious ….

Based on a recipe by Neil Perry, I’ve adapted this moist ginger cake to be gluten-free and included some different spices to add complexity to the flavour. It’s a very satisfying cake, and versatile ….

This is hardly a recipe, but it is gluten-free and delicious, and the ingredients are readily available. And of course you can add some of your own favourite bits. We recently trail-tested this mix on nine friends during a trip to Central Australia. They liked it a lot ….

Make a batch of these soy-enhanced brownies and you’ll be everyone’s favourite home baker. That’s if you can bear to share ….

Savoury cakes have become a bit of a thing and maybe we have Mr. Ottolenghi to thank for their popularity. This version is creamy with three cheeses, has lots of flavour, is packed with goodness from eggs, aromatics and broccolini, and is easy to make. ….

Sometimes a slice from a whole cake is just too big. Sometimes! So when something smaller is required here is a recipe for a perfectly sized sweet treat ….

I love the flavours in this meal – yoghurt, preserved lemon, saffron, an array of fresh herbs, sweet paprika, basmati rice, garlic. Used carefully, these flavours don’t overpower the delicate and tender roasted loin of goat ….