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Here is a traditional Australian favourite that the kids can make themselves.



1 x 500ml thickened cream

1 tsp caster sugar

1 tsp vanilla essence

1 x 250g pkt Arnott's Choc Ripple biscuits

Fresh raspberries, to serve

Use an electric beater to beat the cream , sugar and vanilla in a bowl until firm peaks form.

Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.

Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.

Top with the raspberries then slice the cake diagonally.

Chocolate ripple cake

We've given Christmas classic rocky road a fun cocktail twist using coffee-flavoured Tim Tams, chocolate-coated coffee beans, marshmallows and white chocolate. For an easy gift idea, wrap up squares of rocky road up in cellophane bags.

3 x 180g dark chocolate blocks, finely chopped

3 tsp instant coffee powder

200g Arnott’s Tim Tam Virgin Espresso Martini biscuits, coarsely chopped (see tip)

120g chocolate-coated peanuts

2 x 180g white chocolate blocks, chopped

80g (1/2 cup) chocolate-coated coffee beans

30g (1/2 cup) mini white marshmallows

10.40 gm shredded coconut

Grease an 18 x 28cm (base size) slice pan. Line the base and sides with baking paper, allowing the paper to overhang the long sides.

Place dark chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Stir in the coffee powder then set aside to cool to room temperature. Stir through the biscuit and peanuts. Use a spatula to quickly and evenly spread over base of prepared pan. Set aside to set.

Meanwhile, place the white chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside to cool to room temperature. Stir through the coffee beans, marshmallows and coconut.

Spread the white chocolate mixture on top of the dark chocolate layer then set aside to set. Cut into squares to serve.

Espresso martini rocky road recipe

Two fave desserts have combined - pavlova and cheesecake! Perfect for when you can't decide which one to make for Christmas. With the addition of store-bought passionfruit curd and fluffy meringue, this boujee pav ticks all the boxes.


5 egg whites

270g (11 ⁄4 cups) caster sugar, plus 55g (1 ⁄4 cup), extra

250g cream cheese, at room temperature, chopped

42.00 gm fresh lemon juice

300ml carton thickened cream

250g bought passionfruit curd, plus extra, to decorate

Ferrero Confetteria Raffaello truffles, to decorate

Large white chocolate stars, to decorate

Gold and silver cachous, to decorate

Edible gold leaf, to decorate

Preheat oven to 120C/100C fan forced. Draw a triangle, 14cm at base and 22cm in height, on a sheet of baking paper. Place, ink-side down, on a large baking tray.

Whisk together egg whites and sugar in a large heatproof bowl. Place bowl over a saucepan of simmering water (make sure bowl doesn’t touch water). Whisk until sugar dissolves and mixture reaches 70C on a cook’s thermometer. Transfer mixture to another large bowl. Use electric beaters on high speed to beat for 10 minutes or until cooled to room temperature.

Carefully spoon into a piping bag fitted with a 1.5cm fluted nozzle (see tip). Pipe meringue along triangle outline on paper. Pipe to fill centre of triangle. Pipe tree trunk. Pipe large peaks along triangle edge, starting at the top and working your way to the bottom, to create leaves (see tip). Pipe any remaining meringue into the centre. Use a palette knife to smooth the centre, leaving leaves intact. Bake for 1 hour or until crisp and dry. Turn off oven. Leave tree in oven, with door slightly ajar, for 1 hour or until cooled completely.

Use electric beaters to beat the cream cheese and extra sugar in a bowl until smooth. Beat in lemon juice then cream until thickened. Spoon half the cream cheese mixture into a piping bag fitted with a 1.5cm plain nozzle. Gently fold 100g (1 ⁄3 cup) curd through remaining cream cheese mixture until well combined. Spoon curd mixture into a piping bag fitted with a 1.5cm plain nozzle.

Transfer tree to a serving board. Spoon remaining 150g (1 ⁄ 2 cup) curd over the centre of the tree. Smooth the surface. Pipe alternating peaks of cream cheese and curd mixtures on top of curd to cover. Place in the fridge for 1 hour until chilled and firm.

Pipe extra curd on top of the tree to decorate. Top with truffles, stars, cachous and gold leaf to serve.

Passionfruit cheesecake pavlova tree recipe

This crunchy and cool dessert combines crushed meringues with everyone's favourite Summer combo, strawberries and cream, for simple, but sophisticated sweet treat.

80g unsalted butter

70g (1/3 cup) caster sugar, plus 3 tbs, extra

28.60 gm honey

120g (4 cups) cornflakes

400g fresh strawberries, hulled, quartered, plus extra, hulled, halved, to serve

450ml thickened cream

1 tsp vanilla bean paste

6 store-bought meringue nests, lightly crushed

Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper.

Place the butter, sugar and honey in a large saucepan over medium-low heat. Stir until the butter has melted and mixture is smooth. Remove from heat then add the cornflakes. Mix until well combined. Spoon the mixture evenly over prepared tray. Bake for 10 minutes or until golden. Set aside to cool completely.

Meanwhile, place the strawberries in a small bowl. Sprinkle with 1 tbs extra sugar and stir to combine. Set aside for 10 minutes to macerate. Use a fork to roughly mash. Use electric beaters to beat the cream, vanilla and remaining extra sugar in a bowl until soft peaks form.

Use your hands to break honey joy clusters into smaller pieces. Divide one-third of the clusters among six 360ml serving glasses. Top with one-third of the cream mixture, one-third of the macerated strawberries and one-third of the meringue. Repeat with half the remaining honey joy clusters, cream mixture, strawberries and meringue to create 1 more layer. Top with the remaining cream mixture, strawberries and meringue. Place the remaining clusters and extra strawberries on top and serve immediately.

Honey joy Eton mess recipe

This is our white chocolate version of our best-ever Christmas crack. It’s got the classic savoury cracker base, the brittle butter praline middle and a layer of white chocolate on top, plus 100s and 1000s because who doesn’t love fairy bread? We have added stars to the sprinkles for an extra special Christmas feel, but you can use any small Christmas sprinkles you have or skip them altogether. Store in an airtight container in a cool dark place for up to 5 days (if you can resist it for that long!)


6 Arnott’s Salada Original crackers

160g (1 cup, lightly packed) brown sugar

125g salted butter, chopped

2 x 180g white chocolate block, melted

20.00 ml hundreds and thousands

40.00 ml rainbow star sprinkles

1.20 gm sea salt flakes

Preheat oven to 180C/160C fan-forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Arrange crackers in a single layer over base of prepared pan, trimming to fit.

Place sugar and butter in a small saucepan over medium heat. Cook, stirring, until butter melts and mixture is smooth. Bring to the boil. Cook, stirring, for 30 seconds or until thickened. Remove from heat.

Pour sugar mixture evenly over crackers. Bake for 5 minutes or until sugar mixture is bubbling.

Pour the white chocolate over the sugar mixture. Use a palette knife to smooth the surface. Scatter over hundreds and thousands and sprinkles. Sprinkle with sea salt flakes. Set aside for 2 hours or until set. Break into pieces to serve.

Fairy bread Christmas crack recipe

Who can resist chilli con carne? These crispy nachos are the perfect accompaniment to spicy beef mince.

1 avocado, peeled, stoned, mashed

37.60 gm sour cream

10.40 gm chilli sauce

Sliced jalapeño chilli, to serve

Sliced birdseye chilli, to serve

Corn or tortilla chips, to serve

18.20 gm olive oil

1 brown onion, finely chopped

1 green capsicum, seeded, finely chopped

1 carrot, peeled, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, crushed

1 long red chilli, seeded, finely chopped

5.00 gm ground cumin

2 tsp ground coriander

5.00 gm smoked paprika

1 tsp dried oregano

500g No Added Hormones Beef Mince

100g bean

2 x 400g cans diced tomatoes

44.40 gm tomato paste

To make the chilli con carne, heat the oil in a large saucepan over medium heat. Add the onion, capsicum, carrot, celery, garlic and chilli. Cook, stirring, for 5 mins or until onion softens.

Add the cumin, coriander, paprika and oregano and cook, stirring, for 1 min or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.

Stir in the beans, diced tomato and tomato paste. Bring to a simmer. Reduce heat to medium-low and cook, partially covered, stirring occasionally, for 1½ hours or until the sauce thickens and the beans are tender.

Spoon the chilli con carne into a large serving dish. Top with the avocado and sour cream and drizzle with chilli sauce. Sprinkle with combined chilli. Serve with the corn or tortilla chips.

Chilli con carne nachos recipe

These Anzac cream cups create the perfect mix of flavour with their sweet cream dollops and the crumbly, buttery biscuit cups. Anzac biscuits are an Australian favourite and these 5-ingredient winners make a great finger food dessert for parties. What’s more, they’re unbelievably easy. You can shape the biscuits up to 1 day ahead, cool completely then store in an airtight container. Prepare the cream mixture and transfer to a bowl (or piping bag fitted with a fluted nozzle) and refrigerate for up to 2 hours. Fill biscuits close to serving time and be prepared to wow your friends and family with these sweet and iconic treats.

300g packet Anzac biscuits

125g (1/2 cup) sour cream

125ml (1/2 cup) thickened cream

13.40 gm golden syrup, plus extra to drizzle

Preheat oven to 180C/160C fan forced. Place 1 biscuit on top of 22 holes of 2 x 12-hole round-bottomed patty pans. Bake for 3 minutes or until biscuits have softened. Working quickly, place one pan on top of the other and press down to shape lower biscuits into shells, then swap pans and shape the other biscuits. Leave in the pans for a few minutes, then transfer to a wire rack to cool completely.

Place remaining 2 biscuits in a snap-lock bag and coarsely crush. Use electric beaters to beat sour cream, cream, vanilla bean pasta and golden syrup together until firm peaks form. Pipe or spoon into biscuit shells. Drizzle with extra golden syrup and sprinkle with crushed biscuits.

Little Anzac cream cups recipe

This fluffy and aromatic pancake recipe includes ripe mashed bananas, aromatic cinnamon, and sweet maple syrup. It's the perfect breakfast for a sweet tooth with a cinnamon-y punch. These pancakes are super-easy to make and will leave you with a warm and fuzzy feeling inside. It's simply delicious!

1 ripe banana, mashed

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup milk

1 egg

2 tablespoons unsalted butter, melted

1/2 teaspoon vanilla extract

Maple syrup, for serving

In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.

In a separate bowl, whisk together the milk, egg, melted butter, mashed banana, and vanilla extract until well blended.

Add the wet ingredients to the dry ingredients and stir until just combined (it's okay if there are some lumps).

Heat a non-stick pan over medium heat. Using a 1/4 cup measure, scoop the batter onto the pan.

Cook until the edges start to dry and bubbles form on the surface of the pancake, about 2 minutes.

Flip the pancake and cook until golden brown, about 1 minute more.

Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Serve hot with maple syrup and more butter, if desired.

Banana Cinnamon Pancakes

A light and airy meringue dessert with a crispy outer shell and a soft, marshmallow-like center that melts in your mouth. Topped with fresh whipped cream and seasonal fruits, it's the perfect dessert for any occasion.

6 large egg whites

1 1/2 cups granulated sugar

1 1/2 teaspoons white vinegar

1 1/2 teaspoons cornstarch

1 cup heavy cream

1 teaspoon vanilla extract

Assorted fresh fruit, such as strawberries, kiwi, and mango, for topping

Preheat the oven to 300°F. Line a baking sheet with parchment paper.

In a large mixing bowl, beat the egg whites on medium speed until they form soft peaks.

With the mixer still running, gradually add the sugar and continue beating until the mixture is thick and glossy, and forms stiff peaks.

Add the white vinegar and cornstarch, and beat for another minute until well combined.

Spoon the meringue mixture onto the prepared baking sheet, forming a circle about 8-9 inches in diameter.

Use the back of a spoon to create a well in the center of the meringue, leaving a border around the edge.

Reduce the oven temperature to 250°F and bake the meringue for 1 hour.

Turn off the oven and leave the meringue inside until cooled completely.

In a separate mixing bowl, beat the heavy cream and vanilla extract together until soft peaks form.

Spread the whipped cream inside the well of the cooled meringue.

Top with assorted fresh fruit.

Pavlova

A creamy, rich and frosty treat made from fresh bananas and milk with a hint of vanilla

2 ripe bananas

2 cups of whole milk

1 tbsp of honey

1/2 tsp of vanilla extract

2 cups of ice

Peel and slice bananas

Place bananas in the blender with milk and blend until smooth

Add honey and vanilla extract and blend again

Add ice and blend until smooth and creamy

Banana Milkshake

Juicy and tender chicken with a garlic butter center, coated in crunchy breadcrumbs, baked until golden brown and crispy

4 boneless, skinless chicken breasts

1/2 cup unsalted butter, softened

4 garlic cloves, minced

1/4 cup chopped fresh parsley

2 large eggs, beaten

1 1/2 cups breadcrumbs

1/2 teaspoon salt

1/4 teaspoon black pepper

Preheat the oven to 375°F (190°C).

Butterfly each chicken breast and pound it out to an even thickness with a meat mallet.

In a bowl, mix together the butter, garlic, and parsley until well combined. Form the mixture into 4 equal size logs and chill in the refrigerator for 30 minutes until firm.

Place the flour in a shallow dish, and season with salt and pepper.

In another shallow dish, beat the eggs.

In a third shallow dish, mix together the breadcrumbs and salt.

Remove the garlic butter logs from the fridge and place one log inside each butterflied chicken breast. Secure the edges with toothpicks.

Dredge each chicken breast in the seasoned flour, then dip in the beaten egg, making sure it's completely coated. Finally, coat in the breadcrumb mixture.

Arrange the chicken Kiev on a baking tray and bake for 25-30 minutes or until golden brown and cooked through. Remove the toothpicks before serving.

Chicken Kiev

For the ultimate comfort food you can't go past these crispy roast potatoes topped with a cheesy, bacon crumb and served with sour cream and chives.

1kg baby red potatoes

45.50 gm extra virgin olive oil

200g packet real bacon pieces, finely chopped

165.00 ml pizza cheese

40.00 ml panko breadcrumbs

117.50 gm sour cream

20.00 ml finely chopped fresh chives

Baby French kale leaves, to serve

Preheat oven to 200C/180C fan-forced. Combine potatoes and 2 tablespoons oil in a large baking dish. Season with salt and pepper. Bake for 40 minutes or until just tender.

Meanwhile, heat remaining oil in a medium frying pan over medium heat. Cook bacon for 4 to 5 minutes or until lightly golden. Drain on paper towel.

Using a fork, squash potatoes until lightly crushed. Top with cheese and breadcrumbs. Bake for 15 minutes or until potatoes are crisp and cheese has melted. Top with sour cream, bacon and chives. Serve with kale leaves.

Crispiest-ever smashed potatoes with cheese and bacon crumb

Desserts

Gooey caramel slice meets fudgy chocolate brownie in this two-for-one sweet special. You'll love the touch of sea salt in the chocolate topping

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