Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time. Low in sugar (really) and with opulent waves of fresh, whipped coffee cream in the middle and a chocolate ganache glaze on top.

Risotto, when done right can be a truly comforting dish and is one of Matt’s favourites. Truffles? Don’t even get me started… Check out my tips for making the perfect risotto and an indulgent fennel, mushroom and truffle version to boot!

Jamaican Jerk Chicken is a classic in its own right, and now it’s even easier to recreate the authentic flavour with an all natural, gluten-free and preservative-free spice blend.

These three power blender smoothie recipes taste more like refreshing juices than thick smoothies. Made with filtered water, whole vegetables and fruit they are a healthier and more nutritious alternative to pressed or squeezed juices. PLUS Save $10 off your Omniblend purchase price!

Inspired by our recent visit to Kazbah in Balmain, this dish is an absolute stunner and probably one, aside from the smoky babaganouj, that I would go back for every time. My healthied up version requires no deep frying and is served with a little pomegranate.

Chestnuts are absolutely gorgeous roasted and simply enjoyed on their own, but they also lend their creamy, sweet flavour well to soups, sauces and stews. Even desserts.

These scrumptious Super Spread Cookies are a good antidote to finding your third first grey hair on a drizzly grey day. Made using my current favourite nut and seed spread. They are crunchy, satisfying and vegan, dairy- and egg-free, too.

Coloured with three simple ingredients: fresh turneric for deep orange, beetroot for pink and red cabbage for a delightful shade of duck egg blue, these natural dyed Easter eggs are pretty just as pretty on the outside as they are in.