This is Hubby's comfort food at its best! I request this regularly during winter; but let's be honest it's also great for a summer BBQ. A very simple and tasty side dish. Ingredients: 10 large Washed Potatoes; Peeled 300ml Cream 3 Cloves Garlic; Crushed Salt 3 Tblsp Parmesan Cheese; Grated 1/2 cup Tasty Cheese; grated Method: Preheat oven 160.c Using a mandolin, slice potatoes. Or you can slice them thinly with a sharp knife. In a large jug combine cream, garlic and salt. Mix well. In an ovenproof casserole style dish, begin layering potato slices. Then add some cream mixture then a tblsp of Parmesan cheese. Repeat twice until potato is used up. Finish with tasty cheese on top. Cook 1 1/2 hours or until golden and cooked.

This ANZAC Day I chose to not make biscuits, but instead a slice version. Just as delicious of course! Actually a little easier because you don't have to roll the mixture into balls ... just throw into a slice pan! Ingredients: 1 cup Rolled Oats / Old-Fashioned Oats 1 cup Plain / All Purpose Flour ⅔ cup Brown Sugar ⅔ cup Desiccated Coconut 125g Butter ¼ cup Golden Syrup ½ teaspoon Bicarb Soda 2 tablespoon Water Method: Preheat the oven to 180C or 160C (fan-forced), and grease a standard slice pan. Combine oats, flour, sugar and coconut in a mixing bowl. Place butter and golden syrup in a saucepan over medium heat.  Stir for 2 minutes, or until the butter has melted.  Remove the saucepan from the heat.  Mix bicarb with the 2 tablespoon of warm water, then add to the saucepan.  The butter will appear frothy – this is good.  Pour the wet ingredients into the mixing bowl with the dry ingredients and stir to combine.  Pour the mixture into the prepared slice pan and press down firmly.  Bake for 15- 20 minutes or until golden.  Leave in the pan to cool, then slice and serve.

This was the recipe I made for Larry and Kylie on The Morning Show. Its the one where I described it as "tart and moist" on national TV! I absolutely LOVE this recipe. Ingredients: 2 Cups Plain Flour 1 1/4 Tsp Baking Powder 1/2 Tsp Salt 1 1/2 Cup Caster Sugar 6 Tbsp Extra Virgin Olive Oil 2 Eggs, Room Temp 1/2 Cup Milk 2 Tbsp Fresh Lemon Juice 1 Tsp Vanilla Extract I Large Zucchini, Grated 2 Tbsp Lemon Zest Lemon Glaze: 1 Cup Icing Sugar 2 Tblsp fresh Lemon Juice Method: Preheat oven to 180.C   Spray a loaf pan with baking spray and line with baking paper. Set aside.   Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.   In a large bowl, combine the sugar and olive oil. Whisk to combine.   Add eggs and milk and whisk together.   Add lemon juice and vanilla extract and stir to combine.   Add flour mixture and stir just until incorporated. With your hands, squeeze handfuls of the zucchini to remove excess water. Or alternatively place in a clean, dry tea towel and squeeze.   Fold in grated zucchini and lemon zest to flour mixture.   Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted skewer comes out clean. The top of the cake should look dry.   Place the loaf on a cooling rack and cool for 15 minutes. Use the baking paper to carefully lift the cake from the pan. Let cool completely on rack.   For the icing, in a small bowl, combine icing sugar and lemon juice. Whisk until smooth.   Drizzle the glaze over the cake.

Without fail every time I serve this, everyone LOVES it! Roasting the tomatoes and garlic makes such a difference. Ingredients: 3 punnets Cherry Tomatoes/mini Roma/medley tomatoes (you choose) 6 Garlic Cloves Olive oil Salt and Pepper 150g tub of La Casa Burrata Caramelised Balsamic Vinegar Fresh Basil leaves Fresh Baguette Method: Preheat oven to 180.c Place tomatoes and whole garlic cloves (skin on) into oven proof dish and drizzle with olive oil, salt and pepper. Roast for 30 mins. Let cool to room temperature. Squeeze glad out of their skins and mash into the tomatoes. Meanwhile bring Burrata out of fridge to room temperature. To assemble place Burrata in middle of a serving plate and place tomatoes around. Drizzle with vinegar and add chopped basil leaves on top, along with a little more olive oil and salt and pepper. Cut baguette into slices and drizzle with olive oil and cook in oven 5-7 mins or until toasted. To serve slice the middle of the Burrata until all the cheese oozes out.

This tangy lemon dessert is called an impossible pie because it’s impossible to muck it up! It creates a smooth and creamy pie that’s a bit like custard with a crusty style bottom. Enjoy! It’s a fave of mine. Ingredients: 1 Cup Dessicated Coconut 1 Cup Caster Sugar 1/2 Cup Plain Flour 4 Eggs; Room Temperature 100g Unsalted Butter, Melted and Cooled 1 Cup Milk 1/2 Cup Lemon Juice; Freshly Squeezed 1/2 Cup Lemon Curd Icing Sugar Method: Preheat oven to 180°C (160°C fan-forced). Brush a 28 cm (base measurement) ceramic quiche dish or a 2-litre (8 cup) capacity ovenproof dish with the melted butter to grease. Combine the coconut, sugar and flour in a large bowl. Put the eggs, butter, milk, lemon juice and lemon curd in a separate large bowl and use a balloon whisk to whisk until evenly combined. Add the coconut mixture and stir until just combined. Pour the mixture into the prepared dish. Bake in preheated oven for 40 minutes or until lightly golden, firm to the touch in the centre, and a skewer inserted comes out clean. Remove from the oven and stand the dish on a wire rack for 1 hour or until cooled to room temperature. Place in the fridge for 1 hour or until chilled.

This Donna Hay recipe is a must make when stone fruit is in season in the summer time. We are so blessed to have peaches, nectarines and apricots all grown locally, so I interchange which fruit I use in this recipe. You can do the same with the berries; blueberries, raspberries or strawberries. The final result is a classy looking "cafe style" cake that is super easy and is great for the budget and perfect for entertaining at Christmas time. Ingredients: 125g butter, softened 1 cup Caster Sugar I teaspoon Vanilla Extract 2 Free Range Eggs; Beaten 1 1/2 cups Self-Raising Flour 2 fresh Peaches, halved, cut small wedges 1 punnet Raspberries Method: Preheat oven to 160 degrees Celsius. Grease and line a 20cm cake tin with baking paper. In a medium bowl combine butter, sugar and vanilla. Beat with an electric mixer until light and creamy. Add the eggs and beat after each addition. Fold in flour until combined. The batter will be quite thick. Pour the mix into the prepared tin and top with your fruit. Place in the oven and cook for one hour.