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).
"My mum, Pauline...still makes this cake and brings it to Billy Kwong as a treat." Says Kylie Kwong, "I'm no sweet tooth, but I absolutely love it, and our staff love it just as much."
Baked rhubarb with orange and citrus mascarpone recipe - Preheat oven to 200C. Toss rhubarb with sugar, orange juice, sliced orange and coriander seeds in a baking dish to coat.
"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."
Champagne Crustas recipe - Mix orange juice, elderflower liqueur, syrup, brandy and bitters in a mixing glass half-filled with ice and stir with a bar spoon until chilled
Have this chilling in the fridge so it’s set to be served over ice when you’re ready. It’s great at brunch and it would also be excellent frozen in popsicle moulds.
