Gewurzhaus’ twist on the Anzac Biscuit
An Aussie icon, great with a cuppa or as an afternoon treat for the family – learn how to bake Anzac biscuits with a chewy twist with...
Deliciously Decadent Chocolate Brownie
This mouth-watering chocolate brownie is the ultimate winter pick-me-up. Ingredients 150g unsalted butter, chopped 250g dark (70%)...
Hot Cross Buns
Give your own hot cross buns a go this Easter with this easy to follow recipe from Gerwürzhaus Serves 16 For the dough 500g baker’s...
Pomegranate Panna Cotta
This mouth-watering pomegranate panna cotta is a fantastic dessert for autumn. Pomegranate Panna Cotta Serves 6 Ingredients 1 packet...
3 Ways with Lychees
Lychee would have to be one of the most refreshing fruits for spring, and we’re very fortunate to have it abundance this November. Read...
Bananacino smoothie from Market Juice
Ingredients 1 1/2 cups of milk (whatever you like) 2 ripe bananas 1 scoop of yoghurt a dash of honey splash of vanilla essence 1 shot of...
Apple Strudel by Gewurzhaus
Ingredients Dough 250g flour ¼ tsp salt 1 egg, free range, beaten 100ml water, lukewarm 20ml vegetable oil Filling 100g breadcrumbs 50g...
Ricotta Cheesecake
Ingredients 900g Firm Ricotta 120g Honey 60g caster sugar 1 tsp dried camomile flowers 400g choc ripple cookies 140g brown butter, melted...
Fig Tart Tartine
Ingredients 8 ripe figs 200g raw caster sugar 80g unsalted butter pinch of saffron 1 sheet of good quality puff pastry Fresh blue berries...
Chocolate Cake with Chocolate Ganache
Ingredients 465ml water 360g butter 180g dark chocolate (I used 60 percent Callebaut) 510g sugar 380g plain flour 45g cocoa 18g bicarb soda...
