Preheat oven to 180°C (350°F). Place the pineapple, water and ½ cup (110g) sugar in a wide saucepan over medium heat. Bring to the boil and cook for 15 minutes. Remove the pineapple and set aside.

Preheat the oven to 180°C. Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases. Place the flour, almond meal, baking powder, sugar, chia, yoghurt, oil, vanilla and egg in a bowl and mix ...

Preheat oven to 220°C (425°F). Place the quinoa in a small saucepan and cover with cold water. Bring to the boil and cook for 10–12 minutes or until tender. Drain well. Place the pumpkin and onion on ...

Preheat oven to 160°C (325°F). Place the oats, flour, sugar and coconut in a bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.

Preheat oven to 160°C. Lightly grease a 28cm fluted loose-bottomed tart tin. Place the butter, sugar, lemon and orange rind and vanilla seeds in the bowl of an electric mixer and beat for 6–8 minutes, ...

Place the breadcrumbs and milk in a large bowl and mix to combine. Set aside for 5 minutes to soak. Add the mince, onion, ginger, salt and 2 tablespoons of the hoisin and mix well to combine. Roll ...

Preheat oven to 220°C (425°F). Place the cauliflower, garam masala and 2 teaspoons of the oil in a large bowl and toss to coat. Place on a large oven tray and cook for 20 minutes or until tender and ...

Preheat oven to 150°C (300°F). Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly ...

Cook the pasta in a saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to pan. Whisk together the cream, egg yolks, salt and pepper, add to pan and cook, stirring, ...

Preheat oven to 240°C (475°F). Place the cauliflower, garlic, salt, pepper and oil on 2 large oven trays and toss to combine. Cook for 10 minutes or until golden and just tender. Place 1½ cups of the ...

Preheat oven to 180°C (350°F). Place the flour, bicarbonate of soda, both the sugars, the egg, vanilla, peanut butter, butter, chocolate and peanuts in a large bowl and mix to combine. Divide between ...

Line a 10cm x 21cm loaf tin with non-stick baking paper and freeze for 10 minutes or until chilled. Spoon the vanilla ice-cream into the tin and, using a palette knife, spread into an even layer. Set ...