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  • Kylie Kwong's Christmas fried rice

    Kylie Kwong's Christmas fried rice

    Kylie Kwong's Christmas fried rice recipe - Break eggs into a bowl and beat lightly. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of wok for 10 seconds before folding the egg mixture over onto itself with a spatula.

    Now to love|Dec 26, 2017

  • Josh Niland's next-day omelette

    Josh Niland's next-day omelette

    Fridge full of leftovers after your last big party? Brunch the next day is a cinch with a bit of advice from Saint Peter chef Josh Niland, who shares his recipe for a fluffy omelette.

    Now to love|Dec 24, 2017

  • Bacon, egg and avocado salad

    Bacon, egg and avocado salad

    Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

    Now to love|Dec 03, 2017

  • Twinkies


    Twinkies recipe - Preheat oven to 170°C. Wrap a deep 25cm-square baking tin with tinfoil to prevent leaks, then line it with baking paper.

    Now to love|Nov 06, 2017

  • Jatz pie

    Jatz pie

    Jatz pie recipe - For the pie base, preheat oven to 170°C and line two 22cm-diameter cake tins with baking paper. Combine dry ingredients in a bowl, then mix in melted butter (the mixture will resemble coarse breadcrumbs).

    Now to love|Oct 25, 2017

  • Blueberry tart

    Blueberry tart

    Blueberry tart recipe - For crème Chantilly, bring cream, honey, sugar and vanilla to the boil in a saucepan over high heat, stirring to dissolve sugar.

    Now to love|Oct 22, 2017

  • Cornflake cookies

    Cornflake cookies

    Cornflake cookies recipe - Preheat oven to 170°C, and line oven trays with baking paper. Beat butter and sugars in an electric mixer until pale and fluffy (3-4 minutes).

    Now to love|Sep 28, 2017