dessert

If you have ever stopped at the Jasper and Myrtle Chocolate stall at the Market and found yourself lingering a little longer than planned, you will understand exactly why this Canberra chocolate maker […]

                      Pudding: 200g cherries, plus extra cherries, left whole, to decorate the pudding 1 pear, peeled and grated 100g raisins […]

Want to put a face to the business where you get your produce at the Market each week? Or a name to the face of the guy who sells you […]

Rhubarb & Quinoa Trifle Ingredients 800g rhubarb, cut into 4cm pieces 100g caster sugar Grated zest of one orange 100g quinoa 200ml cream For the custard 500ml milk 6 egg […]

Chocolate Brownie  Ingredients 180 grams butter 2 cup(s) caster Sugar 0.75 cup(s) good quality cocoa 3 Eggs (lightly beaten) 1.5 cup(s) self-raising flour 1 teaspoon(s) vanilla essence 250 grams good […]

Brandy Brulee with Cherry compot Recipe by Ivonne Nathan of forchefs Ingredients: Compot: • 500g cherries, pitted to give 300g, halved • ½ 1tsp vanilla essence • 110g sugar • […]

Recipe by Daniel Hurley of For Chefs Ingredients 10g butter 8 Figs, halved ½ cup Castor sugar 100ml water 1 sheet frozen puff pastry, partially thawed Goats cheese – to […]

Avocado chocolate mousse with a fig, strawberry & mint tian Recipe by Daniel Hurley of For Chefs Ingredients 4x soft avocados, cut in half, seed removed 1 cup dates soaked […]

Recipe by Michaela Uren of For Chefs Ingredients: 8 ripe figs Knob of butter 4 tbs clear honey Handful of shelled pistachio nuts 1 tsp ground cinnamon Mascarpone or Greek […]

Recipe by Daniel Hurley of Forchefs Ingredients: Lemon Curd: 6 egg yolks 350mL lemon juice 400g diced butter 250g Caster sugar