Honey Roast Chicken with Nutty Stuffing

Dark Chocolate Rocky Road

1. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending the paper over sides.
2. Place chocolate and coconut oil in a large heatproof bowl over saucepan one-third filled with simmering water. Stir until melted and remove from heat.
3. Add raisins, marshmallows, macadamias, coconut and three-quarters of the seed mix (saving some for the top). Stir to combine and spread into prepared pan. Scatter with reserved seed mix.
4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 24 pieces to serve.

Simnel Cake

Preheat the oven to 180degress.

Butter the walls of your Bundt tin well.

Chop your glace cherries into quarters and mix into your mixed fruit.

Cream the butter and sugar until light and fluffy and add the lemon zest.

Mix the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.

Into the whipped butter and sugar mix, add 1 of the eggs with a quarter of the dry ingredients.

Add in the other 2 eggs in the same way, followed by the rest of the dry mix remaining.

Mix in the mix, then the fold in the fruit.

Spoon the mixture evenly around the Bundt tin and smooth out the mix.

Bake on 180degrees for 30 minutes and then turn down the oven to 150 degrees for 1.5 hours or until the cake has risen and a skewer comes out clean.

Let the cake rest for 15 minutes before turning it out to cool further.

For the icing, mix the icing sugar, milk and orange juice together and pour over and enjoy!

Cinnamon Scrolls

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.  

Stir in flour, salt, currants and sultanas until a dough begins to form. 

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball. 

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.  

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough. 

In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter. 

Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.  

Cut into 1 inch sections with a serrated knife. You should get 9 large pieces. 

Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. 

Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.

Makes 9 cinnamon scrolls. 

To make the frosting:  

In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.  

Decadent Christmas Cake

1. Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas in a large saucepan. Add water and port, mix through. Place over a low heat for 5 minutes until liquid is absorbed and fruit softened. Set aside to cool.

2. Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. Fold in flours and spices.

3. Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.

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.

Spiced Currant Biscuits

1. Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with electric beaters until thick and pale, then add eggs, 1 at a time, beating well after each addition. Fold ii the flour mixture slowly, then stir in currants and lemon zest. Wrap in plastic and chill for at least 2 hours.
2. Line 2 baking trays with baking paper. Preheat the oven to 180°C. Roll out dough 4-5mm thick then cut with a round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings.
3. Sprinkle biscuits with extra sugar. Bake for 10 minutes until firm to touch but still pale. Cool on trays for 5 minutes, then transfer to a rack to cool completely.