Caramel Walnut Brioche Pudding

Nutty Barramundi with Coconut Greens

1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
3. Place fillets on an oven tray; season with salt and pepper.
4. Press nut mixture evenly on each fillet.
5. Bake fish for 10 minutes or until the crust is golden brown.
6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
7. Combine all coconut ingredients in a small jar. Shake.
8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Carrot & Walnut Cake Cupcakes

Preheat oven to 180 degrees Celsius 

Whisk together your plain flour, baking soda, salt and cinnamon 

In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar 

Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins. 

Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix. 

Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top. 

Bake in the oven for approximately 20 minutes or until a skewer comes out clean.  

Let cool completely before decorating with meringue. 

Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks. 

Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.  

Fruit and Nut Easter Eggs

Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed. 

Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.

Place remaining seed mix into a food processor and process to a coarse crumb.  Transfer to a small bowl.  Repeat with remaining hazelnuts.  Pour remaining coconut into a small bowl. 

To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain.  Refrigerate at least 2 hours before serving cold.

Chocolate Fudge Cookies

1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.

Vegetable Tagine

Fruit & Nut Hot Cross Truffles