Recipe on page 52


Recipe on page 52


Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7. (Apologies, may be subject to change)

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Recipe on page 52


Recipe on page 54

Recipe on page 54

Recipe on page 56

Recipe on page 56

Recipe on page 56


Preparation time 40 mins

Cooking time nil

Serves 4

500g cherries, plus extra, to garnish
⅓ cup caster sugar
½ cup shredded coconut, toasted
200g dark chocolate (70% cocoa)
4 waffle cones
½ cup toasted hazelnuts, finely chopped
500g cottage cheese
½ cup pure icing sugar
2 tsp vanilla paste

STEP 1 Pit, stem and halve cherries, then combine half of them with caster sugar in a medium bowl. Set aside for 20 minutes to marinate.

STEP 2 Meanwhile, dice remaining cherries and mix with coconut in a medium bowl. Grate 50g of the chocolate, add to coconut cherries and mix to combine. Melt remaining choc and brush on inside and rims of cones. Dip rims in chopped nuts to make a top crust. Set aside until set.

STEP 3 Whip cottage cheese, icing sugar and vanilla in a large bowl with an electric mixer. Gently fold in marinated cherries.

STEP 4 Spoon cherry-choc mixture into cones, top with cottage cheese mixture and garnish with extra cherries.


Preparation time 20 mins plus 2 hours chilling

Cooking time 20 mins

Serves 6

400g mixed dried fruit, chopped (see Cook’s tip)
1 cup brandy
2 tsp vanilla extract
650g panettone, torn into pieces
2 tsp mixed spice
400g white chocolate, chopped
100g unsalted butter
¼ cup thickened cream
Cherries and rosemary sprigs, to garnish

STEP 1 Combine dried fruit, brandy and vanilla in a medium saucepan and cook over medium heat for 10 minutes, until brandy is absorbed. Transfer to a bowl, add panettone and mixed spice, then mix to combine.

STEP 2 Combine 300g of the white chocolate and butter in a medium saucepan and gently melt over a low heat. Stir in fruit mixture, then spoon into a 22cm ring mould lined with plastic wrap. Press down firmly, then refrigerate for 2 hours, until firm.

STEP 3 Heat remaining chocolate and cream in a bowl over a saucepan of barely simmering water, whisk well and then set aside to cool slightly. Unmould the pudding wreath onto a platter and spoon over white chocolate sauce. Garnish with cherries and rosemary to serve.


Mixed fruit can be bought ready to use, but you can also make it using a combo of figs, glacé cherries, cranberries, peaches and peel.


Preparation time 20 mins plus 1 hour chilling

Cooking time nil

Serves 4-8

250g cooked lobster meat (you will need at least 4 lobster tails)
75g cultured unsalted butter, at room temperature
150g cream cheese
1 Tbsp fish sauce
2 Tbsp mayonnaise
¼ tsp ground nutmeg
Sea-salt flakes and freshly ground black pepper, to season
1–1½ cups stale white bread, crusts removed, torn
150g cooked tiger prawns, peeled, finely diced, plus extra, to serve
2 cups mixed herbs, finely chopped or picked (we used parsley, rosemary, thyme and dill)
500g pumpernickel bread, crumbled (you may not need all of it)
3 herb bouquets featuring long rosemary, basil and dill sprigs
Artisan crackers and mustard pickle, to serve

STEP 1 Combine lobster meat, butter and cream cheese in a food processor and purée until smooth. Add fish sauce, mayonnaise and nutmeg, then season and pulse to combine. Add enough bread to stiffen mix to pliable consistency while pulsing in food processor, then fold in diced prawns.

STEP 2 Refrigerate mixture for 1 hour, then divide into 3 even pieces and form into balls. Roll in chopped herbs.

STEP 3 Scatter pumpernickel over a platter, then arrange balls on top. Make a hole in top of each with a skewer, then insert a herb bouquet. Serve with extra prawns, crackers and mustard pickle.


Preparation time 15 mins

Cooking time 1¼ hours

Serves 4-6

1kg carrots, peeled
¾ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
¼ cup golden syrup
Finely grated zest and juice of 3 lemons
1 tsp cumin seeds
1 red onion, finely sliced
2 Tbsp dried cranberries, chopped
¼ bunch mint leaves
1 cup mixed herbs
4 cloves garlic
½ cup torn day-old sourdough bread, crusts removed
1 cup tahini
1 cup Greek yoghurt

STEP 1 Preheat oven to 200°C fanforced (220°C conventional). Line a large oven tray with baking paper. Cut carrots into uneven wedge shapes, then toss with ¼ cup of the oil and a generous amount of salt and pepper. Bake for 45 minutes.

STEP 2 Mix golden syrup, half of the zest and juice, and cumin seeds, then pour over carrot. Bake for a further 30 minutes, until carrot wedges are glazed. Allow to cool, then toss with onion, chopped cranberries and mint.

STEP 3 Combine mixed herbs, garlic, bread, remaining zest and juice, and remaining oil in a food processor and purée until smooth. Season.

STEP 4 Add a little water and salt to tahini to get a spreadable consistency. Put dollops of yoghurt, herb sauce and tahini on plates and decoratively spread. Top with carrot salad to serve.


Preparation time 10 mins

Cooking time 30 mins

Serves 4

200ml dairy-free yoghurt, plus extra, to serve
6 free-range eggs
Sea-salt flakes and freshly ground black pepper, to season
1½ cups grated dairy-free cheese
175g tortilla chips
2 x 200g tubs red capsicum dip with roasted cashews (buy dairy-free)
2 sticks celery, finely sliced
¼ cup Kalamata olives, finely chopped
1 green capsicum, diced
Coriander leaves and lime wedges, to serve

STEP 1 Whisk yoghurt and 2 of the eggs in a bowl, and season generously. Mix in ½ cup of the cheese, then spoon into four 500ml-capacity microwave-safe bowls. Top with half of the tortilla chips.

STEP 2 Spoon one tub of dip over chips. Scatter over celery, chopped olives and capsicum. Add second layer of chips and remaining dip and cheese.

STEP 3 Make indentations in each dip and crack in remaining eggs. Cover in baking paper. Microwave on 60% for 7 minutes each/14 minutes together, until egg is just set. Serve with extra yoghurt, coriander and lime.


Preparation time 25 mins

Cooking time 1 hour

Serves 4

2 red capsicums
2 punnets cherry tomatoes
2 Tbsp extra virgin olive oil
750g chicken breast fillets
½ cup Greek yoghurt
1½ tsp garam masala
Sea-salt flakes and freshly ground black pepper, to season
1 brown onion, diced
6 cloves garlic
6cm piece ginger, finely grated
2 tsp sesame oil
1 Tbsp sweet paprika
2 cups chicken stock
300g coconut cream
⅓ cup ABC butter
Coriander sprigs, cooked jasmine rice and lime wedges, to serve

STEP 1 Use a sharp knife to remove capsicum cheeks. Toss with tomatoes in 1 tablespoon of the olive oil, then cook on a hot chargrill until lightly blackened. Let cool and finely chop.

STEP 2 Score chicken breasts in close parallel lines, mix with yoghurt and garam masala, then season. Set aside for 15 minutes to marinate.

STEP 3 Meanwhile, cook onion, garlic and ginger in sesame oil and remaining olive oil in a large saucepan over medium heat for 10 minutes, until softened. Add paprika, stock, the thick top layer of coconut cream scooped out of the can (discard remaining water in can) and bring to a simmer. Add capsicum and tomatoes and simmer for 15 minutes.

STEP 4 Shake excess yoghurt off chicken and cook on a hot chargrill for 5 minutes each side, until outside has blackened (chicken will keep cooking in sauce). Chop into pieces, then add to saucepan. Simmer for 20 minutes, then stir in ABC butter. Garnish with coriander and serve with rice and lime.


Preparation time 10 mins

Cooking time 25 mins

Serves 4-6

125g unsalted butter, melted
2 Tbsp semolina
2 x 250g punnets strawberries, hulled
¾ cup light brown sugar
¾ cup buttermilk
1¼ cups self-raising flour
1½ tsp ground cardamom
1 tsp ground cinnamon
½ tsp ground white pepper
¼ bunch mint leaves, very finely sliced
¼ cup pure icing sugar
2 tsp best-quality balsamic vinegar
Whipped cream, to serve

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Use 1 tablespoon of the butter and semolina to grease and crust a 22cm round (1.5L/7cm deep) baking dish. Crush 1 punnet of strawberries with a fork, then mix with half of the brown sugar. Set aside.

STEP 2 Combine buttermilk, remaining butter and brown sugar in a medium bowl and whisk well, then sift in flour and spices. Mix until smooth. Spoon into prepared dish, then top with spoonfuls of the strawberry mixture. Bake for 20-25 minutes, until a skewer can be inserted and removed cleanly.

STEP 3 Finely dice remaining berries, then mix with mint, icing sugar and vinegar. Dollop cream onto cake and top with balsamic strawberries. Serve.


Preparation time 10 mins

Cooking time 5 mins

Serves 4

4 x 125g punnets blueberries
½ cup raw sugar
¼ cup sweet sherry
Zest and juice of 1 lemon
½ cup blueberry jam
1 mango
1 pkt (100g) meringue nests, crumbled
300g sour cream
Natural sliced almonds, toasted, to garnish

STEP 1 Combine half of the berries, sugar, sherry, zest and juice in a small saucepan and set over medium heat. Cook for 5 minutes, until blueberries begin to soften. Set aside to cool for 2 minutes. Stir through jam. Set aside to cool completely.

STEP 2 Slice cheeks off mango, then use a kitchen spoon to scoop out flesh. Slice finely.

STEP 3 Layer mango, meringue, sour cream and blueberry mixture in 4 glasses. Repeat. Top with almonds and remaining berries to serve.

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