Ingredients
10 cloves.
2 cinnamon sticks.
1/4 cup caster sugar.
1 nutmeg, grated roughly.
2 cups water.
1 orange, rind grated roughly.
1 apple, chopped roughly (skin on).
750ml light, fruity red wine (such as a merlot).

Method
Place a large saucepan over medium heat and add cloves, cinnamon, sugar, nutmeg, water, orange rind.
Bring to the boil, then reduce heat to low and simmer for 10 minutes.
Add red wine and simmer for a further 5 minutes.
Remove from heat.
Strain into a jug.

Serving
Serve hot.

Ingredients
2 baby beets.
2 teaspoons oil.
1 small brown onion, finely diced.
1 clove of garlic, crushed.
1 teaspoon ground coriander.
1/2 teaspoon ground cumin.
pinch of chili powder.
2 tablespoons shredded coconut.
1/2 cup plain yoghurt.
1 tablespoon fresh chopped mint leaves.
1 tablespoon fresh chopped coriander leaves.

Method
Peel then grate the beets. Wear gloves to prevent staining of skin.
In a pan over medium heat, add the olive oil.
Add the onion and garlic and cook for 3-4 minutes, or until onion is soft.
Add the coriander, chili and cumin and cook until fragrant, about 1 minute.
Add the beetroot, coconut and 1/2 a cup of water. Bring to the boil then reduce to a simmer and cook uncovered for 10 minutes.
Transfer to a bowl and allow to cool.
Once cool, stir in yoghurt and herb leaves.

Serving
Serve with crackers, naan bread or pappadums.

Ingredients
4 scoops frozen berry sorbet.
12 lychees, peeled, halved and deseeded.
12 rambutans, peeled, halved and deseeded.
8 mangosteens, peeled and deseeded.
Lime and Bitters Syrup Ingredients
1 cup white sugar.
3 large limes, juiced.
1 tablespoon Angostura bitters.
2 tablespoons coconut liqueur, optional.

Method
Over medium heat, mix the sugar and half cup water in a small saucepan. Stir constantly until sugar dissolves.
Bring to the boil without stirring.
Reduce heat and simmer until syrup has thickened slightly.
Remove pan from heat, and allow to cool for 10 minutes.
Stir in half cup lime juice, bitters and liqueur (if used).
Set to one side to cool completely, then pour syrup into an airtight container. Cover and freeze for 1 hour or until semi-frozen.

Serving
Place a scoop of sorbet into the base of four chilled glasses. Top with fruit and spoon over the semi-frozen Lime and Bitters syrup. Serve.

Ingredients
2 small fennel bulbs, trimmed and sliced.
1 small onion, sliced.
2 cloves garlic, peeled.
1 1/2 tablespoons olive oil.
2 tablespoons fennel seeds.
1 1/2 tablespoons parmesan cheese, grated.
2 tablespoons lemon juice.
1/2 cup light sour cream.
Crackers to serve.

Method
Preheat oven to 200 C/180 C fan-forced.
In a roasting dish, combine the fennel, onion, garlic and 1 tablespoon of oil in a roasting dish.
Cook, covered, for 35 to 40 minutes, or until soft.
Spread the fennel seeds over a baking tray and bake for 5 to 10 minutes, until fragrant. Set to one side.
Transfer the roasted vegetables to a food processor.
Add cheese, lemon juice, sour cream, two thirds of the fennel seeds and 1 tablespoon of cold water.
Process until smooth, thinning with more cold water if necessary.
Season with salt and pepper.
Transfer to a serving bowl.

Serving
Top with remaining oil & fennel seeds, and serve with crackers.

Ingredients
1 cup of plain flour.
1 cup of rolled oats
1 cup of brown sugar.
1 cup of desiccated coconut.
125 grams chopped butter.
2 tablespoons of golden syrup.
1 1/2 teaspoons bicarb soda.
1 tablespoons of boiling water.

Method
Preheat oven to 160C.
Line 2 trays with paper.
In a large bowl, combine the flour, oats, coconut and sugar.
Place the butter and golden syrup in a saucepan and heat over low heat.
In a jug, whisk the bicarb and the water together.
Once the butter has melted into the golden syrup, remove from the heat and add the bicarb mix, stirring to combine.
Pour this into the flour mix and mix well.
Use a tablespoon to portion the mix, rolling them into balls before placing on the trays, allowing room to spread.
Bake for 8 minutes, swap trays then bake for a further 8 minutes.
Allow to cool for 5-10 minutes on trays before removing to wire racks to cool completely.

Ingredients
1 cup wholemeal self-raising flour.
1 tablespoon honey.
2 teaspoons vanilla essence.
3 egg whites.
2/3 cup skim milk.
Olive oil cooking spray.
200 grams reduced-fat ricotta cheese.
250 grams strawberries, halved.
150 grams blueberries.
2 tablespoons maple syrup.

Method
Into a bowl, sift flour.
Place honey, vanilla, egg whites, and milk in a jug and whisk until well mixed.
Pour into flour and stir into a smooth batter.
Allow to rest for 10 minutes.
Place a frying pan, which has been sprayed with oil, over medium heat.
Pour 1/4 cup batter into pan and cook for 1 to 2 minutes, then turn over and cook for 1 minute, until cooked through.
Transfer to a plate, and repeat process with remaining batter. Ensure the pan is greased between pancakes.

Serving
Place pancakes on plates, topped with berries and ricotta, and drizzled with maple syrup.

Ingredients
2 large navel oranges.
1 cup pistachio nuts.
1 teaspoon ground cinnamon.
1 cup almond meal.
1 teaspoon baking powder.
6 eggs.
1 cup caster sugar.
The juice of 2 large oranges, extra.
3/4 cup caster sugar, extra.
3 cinnamon sticks.
Double cream, to serve.

Method
Place a saucepan over medium heat and add oranges and enough cold water to cover.
Bring to the boil, then reduce heat to low.
Cover and simmer for 90 minutes, topping up with water if required, to keep the oranges covered.
Drain, and leave to cool to room temperature.
Preheat oven to 170 C.
Grease and line a 22cm springform pan.
To the bowl of a food processor add the pistachios and process until chopped finely.
Transfer to a large bowl and add cinnamon, almond meal and baking powder. Stir to combine.
Cut the cooled oranges in half and remove any seeds.
Place in bowl of the food processor and process until smooth.
Add eggs and sugar, and process until well mixed.
Pour the orange mixture into the pistachio mixture and combine.
Pour into prepared pan and bake for 60 to 70 minutes, until a skewer comes out clean when inserted into the centre of the cake.
Combine 150ml of orange juice and extra caster sugar in a small saucepan.
Break the cinnamon sticks in half, and add to the saucepan.
Over medium-high heat, bring to the boil.
Reduce the heat to low and simmer for 10 minutes.
Strain.

Serving
Drizzle syrup over cake, and serve with cream.

Ingredients
200 grams butter, at room temperature.
1/3 cup icing sugar mixture.
2 cups plain flour.
4 eggs.
1/2 cup caster sugar.
1/2 cup fresh lemon juice.
Pulp from 2 passionfruit.
100 grams butter, extra.

Method
Preheat oven to 180 C.
Line a baking tray with baking paper.
To a large mixing bowl, add butter and icing sugar.
Beat until pale and creamy.
Stir in plain flour until a soft dough forms.
Cover and chill for 15 minutes.
Turn out dough onto lightly floured surface, and roll out to 3 – 4cm thick.
Use a 6cm heart cutter to cut out 30 shapes.
Use a 4cm heart cutter to cut the centre out of half of the hearts.
Place on prepared baking tray.
Chill in freezer for 15 minutes.
Bake for 10-12 minutes.
To a jug add eggs and caster sugar. Whisk in fresh lemon juice and passionfruit pulp. Add butter and stir to combine.
Microwave on medium for 7-10 minutes, stirring at 1 minute intervals.
Allow to cool.
Sandwich a heart base and a heart outline together with the passionfruit curd.

Ingredients
2 1/4 cups self-raising flour.
1/4 teaspoon salt.
50 grams butter, chopped.
1/3 cup tasty cheese, grated.
40 grams leg ham, chopped roughly.
1/4 cup parsley, chopped.
3/4 cups milk.
Extra butter to serve.

Method
Preheat oven to 200 C. Line a baking tray with baking paper.
Into a large bowl, sift the flour and salt.
Add butter.
With your fingertips, rub the butter into the flour until the mixture resembles bread crumbs.
Add cheese, ham and parsley and stir to combine.
Make a well in the centre of the mixture and pour in the milk.
Stir the mixture with a flat-bladed knife until it just comes together – don’t over mix, as it toughens the dough.
Sprinkle a board with flour, and turn dough out onto it.
Gently knead, until dough comes together, then shape into a round.
Cut into 6 pieces and shape each piece into a ball.
Place the dough balls onto the prepared tray, leaving room for them to spread.
Sprinkle with a little flour.
Bake for 15 to 20 minutes, until golden.

Serving
Serve warm with butter

Ingredients
1 kg red seedless grapes.
2 cups cranberry juice.
1 egg white.
1/4 cup caster sugar.

Method
Place grapes in a blender or food processor and process until crushed.
Strain and press flesh through a sieve with the back of a spoon to obtain as much juice as possible.
Transfer grape juice to a container and add cranberry juice.
Mix well.
Cover and freeze for 3 to 4 hours, until almost frozen.
Break up the ice crystals with a fork.
Place egg white into a small bowl and beat with an electric beater until soft peaks form.
Add sugar, a little at a time until a thick meringue forms.
Fold meringue into ice mixture, cover and freeze for 2 hours until firm.

Serving
Spoon into glasses and serve.