'Jam & Cream' French Toast

This ‘Jam & Cream’ French Toast is a simple yet elegant twist on a classic breakfast favourite.

Thick slices of buttery brioche are soaked in a vanilla-scented egg mixture, then pan-fried until golden and crisp. Served warm with a generous dollop of thick Greek yoghurt, mascarpone, or whipped cream, and topped with a spoonful of your favourite St. Dalfour fruit spread. I’m currently loving the Fig Royale, but truly, any flavour you choose will be delicious.

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Steamed Broccolini with Zingy Dressing & Olive Oil-Toasted Seeds

This isn’t your average side of greens. This Steamed Broccolini® with Zingy Dressing & Olive Oil-Toasted Seeds is the kind of dish that steals the spotlight-fresh, snappy broccolini dressed up in a tangy mustard vinaigrette with a salty hit of parm, then scattered with golden, crunchy seeds toasted in olive oil.

It’s fast, unfussy, packed with goodness, and full of texture-perfect for weeknights, lazy weekend lunches, or as part of a BBQ.

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Browned Butter Anzac-Style Cookies Dipped in Milk Chocolate

Crunchy, crispy, caramelised edges coated in chocolate, with a deliciously chewy centre - these ANZAC-style cookies are, to me, pretty close to perfect.

For those new to the ANZAC biscuit, it was originally created during World War I and sent by wives and mothers to soldiers serving overseas, as it kept well during long shipments. 

Traditional recipes often include golden syrup, but I wanted to streamline the ingredients a little. After plenty of testing, this version came out on top for taste, texture, and ease - a triple win!

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