Afternoon pick me up

November marks the season that cranberries start to flourish. A nod to my childhood in Australia, these Anzac biscuits combine cranberries with coconut and macadamia.

Peach Tarte Tatin, with notes of caramel, bourbon and sea salt, is a quick dessert for a weeknight or a summer gathering.

This vegan cake, not only has an interesting cultural heritage, but only uses basic cupboard ingredients and is super easy to make.

Grilling the apricots brings out their full flavour potential, while the notes of thyme add a savoury element. A modern take on a classic celebration cake for life’s sweet moments!

Celebrating the refreshing and detoxifying properties of watermelon and fennel, this fresh side salad is perfect for a summer lunch or dinner.

These grown-up cookies are crunchy with a lingering chewiness. The sweet chocolate chips and hazelnuts are finished with sea salt flakes, for an indulgent treat.

The hummingbird cake is an Australian favourite. This recipe is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting.

This tomato bruschetta will transport you to the sunny isles of Greece. Use good quality ripe tomatoes and high-quality olive oil for full flavour expression.

A tea-time favourite, this roulade opts for a classic combination of chocolate, vanilla and fresh raspberries.

Tahini adds a lovely light nuttiness to banana bread. This Mediterranean wonder is full of antioxidants, B vitamins, magnesium, iron and calcium, so makes a nutrient-dense addition to an old tea-time favourite.

These vegan ginger and turmeric biscuits have a lovely crunch and slightly chewy centre. The warming mix of spices and decadent snap of chocolate and crystallised ginger will take you to a happy place.

In season heritage carrots give this soup its distinctive garnet colour. You can turn the heat up or down for a warming meal when the cold weather starts to set in.