SERVES 16 You’ll need a 5cm-deep, 12cm x 22cm baking pan. 180g almond meal80g shredded coconut100ml rice malt syrup1 egg, lightly beaten1 cup (250ml) coconut oil, melted, cooled2 titanium-strength gelatine leaves2 cups (500ml) coconut cream2 cups (20

SERVES 6 Begin this recipe at least 3 hours ahead. You’ll need a 6cm-deep, 10cm x 18cm (base measurement), 12cm x 21cm (top measurement), rectangle loaf pan. 125g unsalted butter, chopped½ cup (125g) brown sugar½ cup (50g) Dutch cocoa powder4 eggs, a

Get a year of delicious. delivered for just $99* PLUS receive a bonus Wiltshire 3-piece bakeware set This non-stick bakeware is designed for balanced, all-round heat distribution, ensuring none of the heartwarming goodness gets left behind. Plus, it

MAKES 40 BISCUITS Begin this recipe at least 4 hours ahead. This dough is perfect to have in the freezer. Simply slice off as many biscuits as you need and bake them fresh. 120g unsalted butter, chopped, softened½ cup (110g) caster sugar⅓ cup (80g) f

SERVES 8-10 Begin this recipe a day ahead. Prep the custard on Easter Saturday to serve with the pudding at Easter Sunday lunch. You’ll need a 5cm x 32cm 3L round baking dish. 12 egg yolks2 tbs cornflour150g caster sugar700ml thickened cream225g whit

CHOCOLATE HAS A SPECIAL ALLURE quite unlike any other food. Rich, decadent, sweet, luxurious… it’s the everyday indulgence that’s guaranteed to bring a spark of joy. It’s no surprise, then, that we’ve chosen to dedicate an entire cookbook to chocolat

MAKES 10 Begin this recipe at least 3 hours ahead. You’ll need a sugar thermometer, an 8cm round cutter and a piping bag fitted with a round nozzle. 50g unsalted butter, softened2 tbs golden syrup2 small egg whites, lightly beaten90g plain flour1 tsp

A party is the perfect excuse for eating chocolate. From small treats to a cake with the whole shebang, you and your fellow chocoholics will be in heaven. Salted chocolate doughnuts, p 49 -- Ready-bake chocolate cookie ice cream sandwiches, p 90 -- C

SERVES 4 You’ll need either 12 metal skewers or 12 soaked bamboo skewers. ¼ cup (75g) gochujang (Korean red pepper paste)2 tbs soy sauce2 garlic cloves, crushed2 tbs sesame oil800g minute steaks, cut into 3cm-wide strips2 bunches broccolini2 tsp mixe

SUNNY DAYS AND balmy evenings call for less time in the kitchen and more time enjoying the best that the late Australian summer has to offer. This is the season for bright and beautiful fruits and vegies, stunning seafood and fresh, flavourful feasts

MAKES 16 Begin this recipe a day ahead. You will need 16 x½-cup (125ml) ice pop moulds and 16 wooden popsicle sticks. 1 (500g) red dragonfruit, peeled, chopped½ (770g) honeydew, peeled, seeds removed, chopped½ (400g) red papaya, peeled, seeds removed

Get a year of delicious. delivered for just $99* PLUS receive a bonus Wiltshire 3-piece bakeware set SUBSCRIBE NOW. MAGSONLINE.COM.AU/P/M24MOOK1 This non-stick bakeware is designed for balanced, all-round heat distribution, ensuring none of the heart

MAKES 8 Fresh seafood teamed with veg crunch, these are quick and easy entertainers. 4 dried shiitake mushrooms1 tbs vegetable oil12 (450g total) medium green prawns, peeled, deveined, finely chopped1 onion, finely chopped4 long green shallots, thinl

Lay out the chequered tablecloth, then adorn it with plenty of treats and light eats – whether it’s a delightful spread for two or a whole crew. Healthy raspberry muffins, p 23 OR Chia fruit salad balls, p 14 Pulled chicken, iceberg, preserved lemon

You’ll need a 20cm square cake pan. 180g unsalted butter, softened⅓ cup (75g) caster sugar⅓ cup (115g) golden syrup4 cups (160g) corn flakes⅓ cup (65g) buckwheat, toasted Preheat oven to 160°C/140°C fan-forced. Grease a 20cm square cake pan and line

SERVES 4 ⅓ cup (50g) cornflour½ tsp each ground white pepper and ground black pepper600g flathead (or other white fish), cut into 2.5cm pieces¼ cup (60ml) rice bran oil1 red onion, cut into thin wedges250g snow peas, halved on an angle½ cup (125ml) o

SERVES 10 You’ll need an 11cm x 21.5cm loaf pan. 2 (400g total) zucchini, coarsely grated75g chopped green leaves (we used baby spinach) or ⅓ cup drained thawed frozen spinach1 cup finely chopped herbs (we used parsley, mint and coriander)2 long gree

SERVES 6 Begin this recipe 1 day ahead. 1.6kg piece boneless pork belly, skin on250g rock salt1 bunch sage, plus ⅓ cup extra sage leaves4 Granny Smith apples, halved¼ cup (60ml) extra virgin olive oil, plus extra, to drizzle2 cups (500ml) chicken sto

SUBSCRIBE NOW. MAGSONLINE.COM.AU/P/M23XMDLC Sharp knives are essential for quick and easy preparation. Say goodbye to blunt edges with Wiltshire Staysharp. This 13cm utility knife is ideal for precision cutting, slicing and trimming. It’s perfect for

Traditional flavours that have stood the test of time paired with something fresh and fun will guarantee the Christmas magic. Mulled wine, p 34 Roasted capsicum bruschetta, p 36 Sour cherry-glazed ham, p 91 Duck fat roast potatoes, p 61 Pimm’s & pavl

SERVES 8-10 You’ll need a 3.75L bundt pan and a 2½-cup (625ml) sterilised jar. 250g unsalted butter, softened2 tbs vegetable oil⅔ cup (150g) caster sugar⅔ cup (160g) firmly packed brown sugar5 eggs2½ cups (375g) plain flour, plus extra to dust2 tsp b

SERVES 6 2kg cime di rapa, thick stems cut in half lengthways (substitute collard, turnip or mustard greens – see note)Extra virgin olive oil, to drizzle2 long red chillies, thinly sliced Bring a large pot of salted water to the boil. Blanch cime di

SERVES 6-8 You'll need a 23cm x 33cm Swiss roll pan. 5 eggs½ cup (110g) caster sugar, plus1 tbs extra 1 tsp red gel food colouring⅓ cup (50g) plain flour, sifted2 tsp cocoa powder2 tbs milkIcing sugar mixture, to dustFresh raspberries, to serve BOOZY

‘TIS THE SEASON for celebration, spending time with the people closest to your heart and, of course, feasting on the very best food. As family and friends gather around your table, the joy of Christmas will only be heightened when you share beautiful

SERVES 4 1kg debearded mussels½ bunch flat-leaf parsley, finely chopped2 garlic cloves, crushed1 long red chilli, finely chopped200g fine sourdough breadcrumbs¼ cup (20g) finely grated pecorino⅓ cup (80ml) extra virgin olive oilLemon wedges, to serve

SERVES 4 1kg small waxy potatoes (we used Dutch cream), scrubbed 100ml extra virgin olive oil ½ cup basil leaves, plus extra 1 cup basil leaves, finely chopped ½ bunch oregano 1.2kg whole snapper, gutted, scaled Plain flour, to dust 25g unsalte