3 cups (780g) roughly mashed banana (about 8 bananas) 1¼ cups (100g) shredded coconut 1 x quantity base muffin mixture (see recipe link under method) 1 tablespoon raw caster (superfine) sugar ...

Place the chilli, fennel seeds, mustard seeds, curry powder, chilli powder, salt, ginger, garlic, turmeric and vegetable oil in a small food processor and process until a fine paste forms. Heat a ...

Line a 10cm x 21cm loaf tin with non-stick baking paper and freeze for 10 minutes or until chilled. Spoon the vanilla ice-cream into the tin and, using a palette knife, spread into an even layer. Set ...

Place the butter, miso, nori and ginger in a small bowl and mix to combine. Set aside. Heat a char-grill pan or barbecue over high heat. Thread the prawns onto 12 metal skewers and drizzle with the ...

Preheat oven to 220°C (425°F). Place the eggplant slices on 2 large oven trays. Sprinkle each side with the salt and set aside for 20 minutes. While the eggplant is being salted, place the flour, salt ...

Preheat oven to 180°C (350°F). Place the apple, sugar, lemon juice and cinnamon in a large bowl and mix to combine. Transfer to a 1.5-litre-capacity ovenproof dish. To make the crumble topping, place ...

Place the spinach, ricotta, parmesan, parsley, garlic, lemon, dill, breadcrumbs, salt and pepper in a large bowl and mix to combine. Place the tomato puree and water in a second large bowl and mix to ...

Place the flour, cornflour, baking powder and salt in a large bowl and mix to combine. Add the buttermilk, oil and egg yolks, whisk until smooth and set aside. Place the eggwhites in a medium bowl and ...

Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1–2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon ...

Preheat oven to 200°C. Place the spinach, feta, dill, spring onion, breadcrumbs, salt and pepper in a bowl and mix well to combine. Divide the spinach mixture into 4 even portions and roll into ...

Preheat oven to 200°C. Heat the oil in a large heavy-based ovenproof frying pan over high heat. Add the leek and garlic and cook, stirring occasionally, for 4–5 minutes or until softened. Place the ...

Cook the pasta in a large saucepan of salted boiling water for 8−10 minutes or until al dente. Drain, return the pasta to the pan and place over low heat. Working quickly, add the egg yolks, cream, ...