THERE are fewer things more comforting than the sweet smell of a cake baking in the oven.
Ingredients (makes 12) 160g butter, melted and cooled 230g icing sugar, sifted 125g almond meal 100g plain flour, sifted 1/2 tsp baking powder 6 egg whites 1 tsp vanilla extract rind of 1 small lemon, finely grated 12 tsp raspberry jam 24 raspberries icing sugar, extra, for dusting Method Preheat your oven to 180C (350F).
￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼Ingredients (makes 25–30) Base 150g self raising flour 85g desiccated coconut 180g brown sugar 125g butter, melted Filling 790g sweetened condensed milk 75g butter, chopped 3 tbsp honey 2 tbsp ground instant coffee 150g whole skinless hazelnuts, toasted Topping 200g dark chocolate, chopped 1 tbsp vegetable oil Method Base ￼￼￼￼Line a 20 x 30 cm slice tray with baking paper, leaving two long sides overhanging.
THE second generation of his family creating beautiful, modern Italian cuisine for the Panania community through their award-winning restaurant, Robert Gidaro began working in the family business when he was 13 and after tertiary study, took it over in 2000.
STAGE one of Canterbury's latest dining offering, The Bistro, is now open and doing a roaring trade.
BURSTING with flavour, Aussie Passionfruit is the perfect addition to any dish - whether it's a simple breaky bowl, sweet slice or refreshing drink.
IF you haven't already, why not swing into Stumpys Burgers for lunch or dinner for a delicious and extremely affordable feed and see what everyone is talking about.
EXPERTS at satisfying hungry diners looking for quality and a good price, Panania Fish Market is offering 10 per cent off catering for parties of 20 or more.
Preparation time: 20 minutes Ingredients 4 eggs 200 g caster sugar 250 g plain flour 2 tsp baking powder 1 tsp salt 115g unsalted butter 220ml canned coconut milk 100g shredded coconut 1 cup passionfruit curd Method Preheat oven to 180C and line 20 muffin holes with paper cases.
SYDNEY'S leading, long-time favourite dining institution, Lugarno Seafood Restaurant, is celebrating 25 years with restaurateur George Andreou at the helm.