Ingredients
1/2 cup white chocolate buds.
3/4 cup caster sugar.
2 cups self-raising flour.
1/2 cup coarsely chopped macadamias.
1 cup frozen raspberries, chopped roughly.
1 egg, whisked lightly.
1/2 cup macadamia oil.
3/4 cup buttermilk.

Method
Preheat oven to 200°C.
Grease a six 3/4-cup (185ml) capacity Texas muffin pan.
In a large bowl combine the white chocolate, sugar, flour and macadamias.
Add the raspberries, and stir to combine.
Make a well in the centre.
In a small jug, whisk the egg, oil and buttermilk.
Pour into the flour mixture and gently stir until just combined.
Spoon the mixture into the muffin pan holes evenly.
Bake for 20 to 25 minutes, until cooked through.
Remove from oven and allow to stand in the pan for 5 minutes, before turning out onto a wire rack to cool.

Serving
Serve warm or cold.

Ingredients
300 grams dried apricots.
1/2 cup apple cider vinegar.
1/3 cup apricot nectar.
2 cups plain flour.
1/2 teaspoon bicarbonate of soda.
2/3 cup caster sugar.
2/3 cup milk.
2 teaspoons vanilla essence.
1/3 cup slivered almonds.
Cream cheese and apricot conserve, to serve.

Method
Preheat oven to 180 C.
Line and grease a loaf pan with baking paper.
Place a saucepan over medium-low heat and add apricots, vinegar and apricot nectar.
Bring to the boil, then allow to simmer for 5 to 10 minutes. Almost all of the liquid should have been absorbed.
Remove from the heat and set to one side to cool.
Into a large bowl, sift flour and bicarbonate of soda.
Stir in sugar, and then add milk, vanilla and apricot mixture. Stir until well mixed.
Pour mixture into loaf tin, and smooth over top until level.
Sprinkle almonds over the top, and press lightly to secure.
Bake for 40 to 45 minutes. When pierced with a skewer, it should come out clean.
Allow to stand in tin for 10 minutes, then remove and cool on a wire rack.

Serving
Cut thick slices and spread with cream cheese and apricot conserve. Can be served warm or cold.

Ingredients
2 egg whites.
Pinch cream of tartar.
1/2 cup caster sugar.
1 tablespoon cocoa powder.
4 scoops ice cream.
200 grams mixed berries.

Method
Preheat oven to 150 C.
Line a tray with baking paper, and draw four 7cm circles.
Using an electric mixer, beat egg whites and cream of tartar until soft peaks form.
Add sugar, a little at a time, beating for at least 1 minute after each addition.
Once all the sugar has been added, beat until meringue is thick and glossy.
Add the cocoa and beat until mixed through.
Spoon the meringue onto the prepared tray, using the circles as a guide.
Make a shallow well in the middle of each nest.
Bake for 30 minutes then reduce temperature to 120 C.
Bake for a further 30 minutes. Meringue should be dry and crisp.
Turn oven off and leave door ajar. Allow to cool completely in the oven.

Serving
Place meringue nests on serving plates and top with berries and ice cream. Serve.

Ingredients
100 grams butter.
1 1/2 cups caster sugar.
3/4 teaspoon ground cinnamon.
1.25kg pears, quartered.
2 sheets frozen ready-rolled butter, puff pastry, thawed.
300ml double thick cream.
2 tablespoons brown sugar.

Method
Preheat oven to 200 C.
Grease and line the base of a 20cm round cake tin.
Over medium-high heat, melt butter in a heavy based saucepan.
Add caster sugar and 1/2 teaspoon cinnamon, and stir to combine.
Add pears to the butter mixture, cover and cook for 3 minutes.
Remove cover and gently shake pan. Cook for a further 20 minutes, uncovered. The pears should be almost tender.
Remove pears with a metal spoon, leaving the sauce in the pan.
Arrange the pears on the base of the prepared cake tin, in a spiral pattern.
Place the pan containing the sauce back on low heat, and simmer for 3 minutes. Sauce should turn a deep caramel co lour.
Pour the thickened sauce over the pears, until they are half covered, and allow to stand for 10 minutes.
Cut a 24cm round from each sheet of pastry and place one on top of the other.
Lightly press with a rolling pin.
Place pastry rounds on top of pears. Press down and tuck in excess around pears.
Bake for 30 to 35 minutes, until the pastry has puffed up and has turned golden.
Remove and stand in pan for 5 minutes.
In a bowl, whisk cream, brown sugar and cinnamon until thick.
Turn tart out onto a plate, by placing a plate on top of the cake tin and inverting.

Serving
Slices of tart can be served warm or at room temperature, with cream.

Ingredients
1 tablespoon cornflour.
6 egg whites.
1 teaspoon cream of tartar.
1 1/3 cups caster sugar.
1 teaspoon vanilla extract.
1 teaspoon white vinegar.
200 ml cream.
250 grams frozen blueberries.

Method
Preheat oven to 200 C.
On a sheet of baking paper, draw a 24cm diameter circle, and place on a baking tray. Dust lightly with 1 teaspoon cornflour.
In a large, clean, dry bowl, beat egg whites and cream of tartar with an electric beater, until soft peaks form.
Add sugar, a little at a time, beating constantly, until glossy and thick.
Add remaining cornflour and sugar.
Fold through vinegar and vanilla.
spread meringue onto prepared tray and shape into circle.
Reduce oven temperature to 100 C.
Bake for one and a quarter to one and a half hours, until dry and crisp.
Turn the oven off and open the door. (Allow the pavlova to cool completely in the oven).

Serving
Spread with cream and top with berries.

Ingredients
375 gram punnet strawberries, halved.
2 tablespoons brown sugar.
1 teaspoon ground cinnamon.
3 hot cross buns, sliced into thirds.
1/4 cup Nutella.
1/2 cup vanilla yoghurt, to serve.

Method
Preheat oven to 230 C.
Line a small roasting tray with baking paper and lay out strawberries, flat side down.
In a small bowl, combine the sugar and cinnamon.
Sprinkle the strawberries with sugar mixture and turn to coat.
Cook for 10 minutes, until strawberries have collapsed and syrup has started to form.
Toast the slices of bun in toaster or under a grill.
Spread one side of each slice with Nutella.

Serving
Stack two bun slices one each plate, with a dollup of yoghurt in between. Top with strawberries and a dollup of yoghurt.

Ingredients
8 teaspoons sugar
200 grams dark chocolate, chopped.
100 grams butter.
1 1/2 oranges, rind finely grated.
4 egg.
8 tablespoons caster sugar.
4 tablespoon self-raising flour.
4 tablespoon desiccated coconut.
Double thick cream, shaved dark chocolate and cocoa powder to serve.

Method
Preheat oven to 180 C.
Lightly grease four 1 cup capacity ovenproof cups.
Add sugar and shake to coat greased surface, shake out excess.
In a medium bowl, place the chocolate and butter, and microwave on medium for 2 to 3 minutes. (Check after 1 minute, and stir with a metal spoon – cook until smooth).
Add orange rind, egg, caster sugar, flour and coconut then stir through well.
Spoon the mixture into the prepared cup, and place the cup onto a tray.
Bake for 35-40 minutes or until an inserted skewer comes out clean.

Serving
Top pudding with cream and chocolate shavings. Dust with cocoa and serve.

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 – Dumplings
1 1/2 cups self-raising flour.
60 grams butter, chilled and chopped.
1 egg, lightly beaten.
300 ml thickened cream.
Ingredients – Sticky Syrup Sauce
1 cup botrytis semillon wine (cold water could be substituted – use 1 1/2 cups in each pan instead).
1 cup golden syrup 1/3 cup brown sugar.
60 grams butter.

Method
Combine flour and butter in a food processor and mix until it resembles bread crumbs.
Transfer to a bowl and make a well in the centre.
Add the egg and 1/2 cup cream. Using a flat bladed knife, mix to form a soft dough.
Transfer to a lightly floured surface, and knead gently until smooth. Divide into halves.
Place two 6cm deep, 20cm (base) pans on stovetop. (use two pans to cook the dumplings in the sauce, so they can be served straight from the pans.)
Mix together 1/2 cup botrytis, 3/4 cup cold water, 1/2 cup golden syrup, 2 tablespoons brown sugar and 30 grams butter in each pan.
Over medium heat, bring to a gentle simmer, then reduce to medium-low.
Roll 1 piece of dough into 18cm log. Cut into 9 2cm thick pieces. Roll each piece into a ball.
Repeat with the remaining dough.
Drop 9 dough balls into each pan. Cover and gently simmer for about 6 minutes, or until firm enough to turn.
Coat each dumpling with sauce and turn over carefully.
Cook uncovered for 3 to 4 minutes, or until cooked through and sauce has thickened.

Serving
Spoon 3 dumplings into each bowl and drizzle with sauce. Serve with cream.

Ingredients
85 gram packet Mango jelly crystals.
1 cup boiling water.
1 cup fat-free natural yoghurt.
2 bananas, sliced.
2 passionfruit, halved.

Method
Place jelly crystals in a heat proof bowl, and add boiling water. Stir until the crystals dissolve.
Add 1/2 cup cold water and stir to combine.
Refrigerate for 30 minutes, or until chilled.
Place yoghurt in a bowl, and stir until smooth.
Add yoghurt to jelly and mix until well combined and smooth.
Divide the mixture between four 1-cup capacity serving bowls/glasses.
Cover and refrigerate for 3 to 4 hours or until set.

Serving
Add the banana slices and spoon passionfruit over the top.