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By Susan, on December 5th, 2010 
The Raffaello: Ferrero Rocher’s younger, less attractive sister. I shouldn’t be quite so harsh these white chocolate coconut balls actually have quite a following. I won a box of Raffaello’s the other day and after the tenth one they did start to grow on me however my heart still lies with the original golden Rocher.
My ‘clone’ attempt worked out fabulously well. They looked extremely authentic with the desiccated coconut on the outside and all the right flavours where there: coconut, almonds, white chocolate and the crunch of wafers. My centres could be tweaked a little to achieve a texture closer to the original.
Continue reading Ferrero Raffaello Clone
By Susan, on November 16th, 2010 
Ok, there is much confusion out there about Sago vs Tapioca. What are the difference? Why do some people refer to sago and the others tapioca? I found the people who had heard of sago/tapioca either knew of it as one or the other but rarely both. Sago & Tapioca derive from different plants but are interchangeable in recipes as they are very similar in taste and texture.
I had never really cooked with tapioca / sago before. It seemed quite foreign to me but I was excited to give it a try. I love cooking new food and trying new recipes. I’m
Continue reading Banana Coconut Tapioca Pudding with Sesame Syrup
By Susan, on November 8th, 2010 
Every single day Christmas gets closer and closer and I get more and more excited! Throughout the year I put aside ideas and recipes to consider as part of my ‘Day of Christmas Cooking Madness’. I set aside one day early to mid December and go nuts in the kitchen making 5…. 6…. 7…. finger sized treats to see me, family and friends through the Christmas season. I like to make them a few weeks before Christmas and enjoy them during the lead up rather then on the day because there is always SOOOOO much food on Xmas day that
Continue reading Cherry Coconut Bon Bons
By Susan, on October 24th, 2010  I seem to be going coconut crazy! Coconut chocolates, Coconut cupcakes …… I wonder if Coconut marshmallows would work? I made these Coconut Vanilla Cupcakes for a baby shower and topped them off with a green butter cream using a Wilton ‘grass and hair’ icing tip and lady bug chocolates. The grass was really effective and looked great. However, if you want even more coconut flavour sprinkle some shredded coconut on top 
Continue reading Coconut Vanilla Cupcakes
By Susan, on October 21st, 2010  Confectionery / Candy Bar / Chocolate Bar… whatever you choose to say, I love them all!! One of the first things I do when visiting a new country is pop down to a corner store and check out the chocolate bar selection. I must say, we have a pretty good selection here is Australia but I am always fascinated by the range in the USA and how you can find different bars on the east coast to the west coast. (Although I do think there is an excessive amount of peanut butter and chocolate combinations.)
Continue reading Coconut Almond Chocolate Bars
By Susan, on May 12th, 2010  Rhubarb is a funny kind of vegetable, extremely sour yet mainly used in sweet dishes. Why does the tartness of Rhubarb work so well when paired with it’s sweet companions? Living in sunny Brisbane Rhubarb in the shops means ‘winter is here’ and what better way to enjoy this seasonal vegetable then a warm comforting crumble!
Continue reading Rhubarb & Apple Crumble
By Susan, on May 3rd, 2010  Little balls of Nougat – what a treat! A slight twist on a traditional favourite, these make a great party snack, gift or Christmas treat.
Continue reading Coconut Nougat Balls
By Susan, on May 1st, 2010  This slice was my Mum’s request. It is a very common slice in Australia with almost every bakery offering it for sale. It was the first slice I fell in love with and wanted to bake. This version has a couple of variations from the traditional ‘Raspberry Coconut Slice’ you find around the place; firstly, I have used freshly grated coconut instead of the desiccated kind making it deliciously moist; and secondly, I have incorporated real raspberries, the tang of the fresh fruit is the perfect partner to the sweet raspberry jam and makes it very difficult to stop at just one piece!
Continue reading Fresh Coconut & Raspberry Slice
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NEED TO COOK ASAP:
1.
Coconut Cake
2.
Reuben Sandwiches
3.
Pumpkin Roll Cake
4.
Tiramisu
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Naan Bread
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