Blueberry Cobbler


Serves 6


  1. demerara sugar, for sprinkling
  2. vanilla ice cream or cream, to serve
  4. 2 pears, peeled, cored and coarsely grated
  5. 4 x 125 g punnets blueberries
  6. 2 tablespoons caster sugar
  7. finely grated zest & juice of ½ lemon
  8. ¼ cup (60 ml) water
  9. 3 teaspoons cornflour
  11. 1 ¼ cups (185 g) plain flour
  12. ¼ cup (55 g) castor sugar
  13. 3 teaspoons baking powder
  14. pinch sea salt
  15. 80 g chilled & diced unsalted butter
  16. ¾ cup (180 ml) cream, plus extra for brushing


Preheat the oven to 180 °C.

To prepare the filling, place the grated pear, blueberries, sugar, lemon zest and juice into a 23 cm round ovenproof casserole dish. Blend the water and cornflour together in a small bowl, pour over the berry mixture and stir to combine.

To prepare the topping, place the flour, sugar, baking powder and salt together in a food processor and pulse to combine. Add the butter and blend, until the mixture resembles coarse breadcrumbs. Add the cream and blend until it begins to come together. Turn out into a bowl and mix to form a rough, lumpy dough.

Divide the dough into six even pieces. Shape into rough balls and flatten slightly. Arrange five of the balls around the outside of the filling and place one in the centre. Brush the tops with a little cream and sprinkle with demarera sugar.

Bake for 40–45 minutes, until dumplings are golden brown and the filling is bubbling up around the sides.

Allow to cool slightly for 10 minutes, before serving.

Serve with vanilla ice cream or cream.

Lychee Frozen Cheesecake


Preparation time: 15 minutes + 2 hours freezing
Cooking : 10 minutes
Serves 6-8

250g packet gingernut cookies, broken roughly
60g unsalted butter, melted
250g pack reduced fat cream cheese
250g low fat ricotta
2/3 cup caster sugar
1 1/2 teaspoons finely grated lemon rind
250mls light thickened cream
15 fresh Australian lychees, peeled, seeded and chopped
extra lychees, to serve
lemon zest, to serve if desired

Method: To make the base, place the cookies in a food processor or blender and process to a coarse crumb. Add the melted butter and continue to process until fully combined. Remove the crumb mixture and press into the base of a greased and lined 20cm springform cake tin, pressing with your hand until the surface of the base is smooth. Cover and chill.

Place the low fat cream cheese, low fat ricotta, sugar and lemon rind in the bowl of an electric mixer and beat for a couple of minutes until well combined then add the light cream and continue beating for 5 minutes until mixture is smooth and thick. Stir through lychees.

Spoon the mixture into the tin over the biscuit base and smooth the surface. Cover and freeze for 2 hours or until filling is solid.

Take cake tin out of the freezer 15 minutes before serving. Carefully remove from tin and transfer to a serving plate.

Top with extra lychees and lemon zest if desired. Serve immediately.

Grilled Kanzi® apple on Haloumi cheese

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  • 2 Kanzi® apples
  • 1 pack Haloumi cheese, approx. 150g
  • 1 small aubergine
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 pinch salt/pepper
  • 2 bunches fresh mint


  1. Remove the cores from the apples and cut them diagonally into slices 1 cm thick.
  2. Similarly, cut the aubergine and the cheese into slices and marinate everything together in a bowl with the olive oil and the lemon juice.
  3. Then season with salt and pepper.
  4. In the meantime, preheat the grill pan or grill thoroughly.
  5. Grill the aubergine, apple and cheese on both sides until dark strips appear.
  6. Then return the grilled ingredients to the bowl, add herbs and adjust seasoning if necessary.
  7. To serve, stack the various slices on top of one another and garnish with pepper and the remaining mint.


The dish can be enjoyed both as a snack and as an accompaniment to grilled fish or meat, with pesto or olive oil and lemon.

Blueberry Blintzes


Serves 4


  1. Crepe Batter
  2. 3/ 4 cup (110 g) plain flour
  3. 1 tablespoon caster sugar
  4. 1 1/ 2 cups (375 ml) milk
  5. 2 large eggs, lightly beaten
  6. 1 tablespoon butter, melted, plus additional for greasing
  7. Filling
  8. 2 x 125 g punnets blueberries
  9. 1/ 4 cup (40 g) icing sugar, plus additional for dusting
  10. 2 tablespoons lemon juice
  11. 500 g smooth ricotta
  12. 250 g cream cheese
  13. 1/ 2 teaspoon ground cinnamon


To make the crepe batter, combine the flour and sugar in a medium bowl. Add the milk, eggs and melted butter and blend to make a smooth batter. Strain through a fine mesh sieve into a bowl, to remove any lumps. Set aside for 30 minutes, to rest.

Meanwhile to prepare the filling, combine the blueberries, icing sugar and lemon juice in a small saucepan and cook over low heat for 5 minutes, or until soft and syrupy. Strain through a fine mesh sieve, reserving both the syrup and pulp in separate bowls.

Beat the ricotta, cream cheese and cinnamon together using an electric mixer, until smooth. Add the blueberry pulp and stir to combine.

Preheat a crepe pan or 22-cm non-stick frying pan over medium heat.

Lightly grease the pan with melted butter.

Pour 1/ 4 cup (60 ml) of the batter into the centre of the pan and swirl to coat the base. Cook for 30–45 seconds, until light golden. Turn and cook for a further 20 seconds, or until light golden. Transfer onto a plate and repeat with the remaining batter.

To assemble the blintzes, divide the filling evenly amongst the crepes, placing approximately 1/ 3 cup into the centre of each crepe. Fold the edges over to enclose the filling, making a fat rectangular parcel.

Grease a frying pan with butter and cook the parcels over medium heat for 1–2 minutes, until golden brown.

Serve warm, dusted with icing sugar and drizzled with the reserved blueberry syrup.

Avocado and Chicken Potato Salad


Serves 4


800g fresh potato creamy salad
½ barbecue chicken, skin and bones discarded, coarsely shredded
1 avocado, peeled, seeded, coarsely chopped
¼ cup finely chopped chives


  • Place the potato salad in a large bowl.
  • Add the chicken and avocado and gently toss to combine.
  • Divide evenly among serving plates.
  • Sprinkle with chives and serve immediately.
Tips: Replace the chicken with a can of red salmon, drained and flaked, and chopped dill for an alternative.

Mash Potato folded with Fresh Avocado


Serves 30


3kg potatoes (peeled)
10 avocado
1 l cream
800g butter
Salt and ground nutmeg to taste


  • Boil potatoes until cooked, drain and allow to dry.
  • Pass the potato through a mouli or fine sieve and set aside.
  • Separately, pass the avocado through a mouli or fine sieve and set aside.
  • Bring cream & butter to boil and divide the cream into ¾ and ¼ quantities.
  • Add all of the potato to the ¾ of cream and season.
  • Add the avocado to the remaining cream and season.
  • Serve both types of mash folded together.