Classic Italian chocolate biscotti made with cocoa, roasted almonds, and chocolate chips. Twice-baked for a crunchy texture, perfect for coffee or gifting.

A classic Crème Brûlée made with cream, vanilla, and egg yolks, baked to silky perfection and finished with a crisp caramelised sugar topping — an elegant dessert that’s simple yet indulgent.

In a mixing bowl of stand mixer, sift flour, icing sugar and salt. Cut cold butter in small cubes, add to the bowl with paddle attachment, mix on a slow setting until the flour has coated butter and it looks like a sandy texture.

Enjoy the fresh taste of the Adriatic with this grilled King Scallops and Yellowfin Tuna recipe. Served with a tasty tomato, olive sauce and a traditional side of silverbeet and potatoes, this healthy meal is full of flavour and ready in just 30 minutes.

Smoky, tender eggplant meets creamy whipped macadamia in this bold, plant-based dish. Char whole eggplants over a flame or BBQ until blackened and soft, then peel and season for maximum flavour.

A light, aromatic chicken noodle soup with a zesty twist. In a large pot, combine chicken stock, lemongrass, cardamom, and bay leaf, and bring to a gentle boil.

Slow-roasted lamb shoulder meets sweet, oven-baked caponata in this comforting dish. Preheat the oven to 140°C, brush the lamb with Dijon mustard, season well, and roast over a bed of carrots and fennel for rich, tender results.

Place 12 cabbage leaves on the clean surface (table) and slice the rest of the cabbage thinly and set aside. In a bowl using your hand, mix beef mince, lamb mince, diced bacon, crushed garlic, Vegeta, paprika, rice, parsley, 10ml olive oil, ground pepper and one beaten egg.

Place the flour and sugar into a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

In a large pot cover the bacon hocks with cold water then bring to boil, drain the water and discard and then cover with cold water again. Add all of the remaining ingredients and bring to boil.

Heat grill to high. Grate the zest from half the lemon and squeeze the juice from both halves. Split the pork fillet down the centre, cutting almost all the way through, and open out like a book.

Cut two small melons into halves and remove seeds. Using a fruit baller make melon balls for decoration and leave it on the side. Scoop gently and not too deep the rest of the melon into a bowl and crush it with a fork. Leave the shell of the melon in original shape with some melon flesh in it and intact.