Ingredients 480ml vanilla ice cream 60ml vodka 60ml coffee liqueur 60ml Irish cream liqueur 2 tablespoons single or double cream Maraschino cherries Method Place ice cream, vodka, liqueurs

Ingredients 360g ice cubes 290g cream of coconut 240ml milk 140g chocolate syrup 120ml vodka 1⁄2 teaspoon almond extract Fresh raspberries (optional) Method Place ice cubes, cream of coconut,

Ingredients 1 ½ cups (200g) gluten free self-raising flour ¾ cup  (100g) potato flour 2 tsp baking powder 1 tsp salt 180ml lemonade 100ml thickened cream potato

Ingredients Chocolate Rosemary Olive Oil Popcorn 3 tablespoons olive oil 4 springs fresh rosemary 1/2 cup popcorn kernels 3 tablespoons powdered sugar 2 tablespoons dark unsweetened

Ingredients 2 cups (300g) ‘OO’ Flour Generous pinch salt 3 eggs, lightly beaten 30ml extra light olive oil Extra flour, for dusting Method Attach the Flat Beater

Ingredients Sweet Chilli Dipping Sauce ¾ cup Thai style sweet chilli sauce 50ml lime juice 50ml iced water 2 tbs chopped fresh coriander 1 tbs fish

Ingredients warm water, divided use, 40˚C-46˚C (105˚F-115˚F) 2 teaspoons caster sugar 1 Tablespoon active dry yeast 310 g (2½ cup)

Ingredients 6 cups (1.5 litres) vegetable stock 4 tbs olive oil 40g butter 1 onion, finely chopped ¼ cup fresh Italian parsley, finely chopped ¼ cup dry

Ingredients 1 cup (100g) good quality finely grated fresh Parmesan ½ cup (50g) finely grated Romano Cheese 60g butter Freshly ground black pepper Fresh Pasta 2

Ingredients 1 Anjou pear, ends trimmed 2 slices sourdough bread, toasted 2 tablespoons ricotta cheese 1 teaspoon honey 1/2 teaspoon flaked salt 1/2 teaspoon freshly ground

Ingredients Base 110g blanched whole almonds, soaked overnight, rinsed and drained 3/4 cup (65g) rolled oats 1/2 cup (45g) desiccated fine coconut 1/3 cup (80g)