Feijoa and almond crumble slice


The air is cooler, the days a little shorter and there are trees absolutely brimming with a gorgeous little green fruit. Yip, it’s officially feijoa season!

After visiting my grandparents last weekend I was lucky enough to come home with a big bag brimming with feijoas – so many that a few days later, even with husband doing his best to eat every last one, there were enough left to do a bit of feijoa baking.

That’s where this beautifully fragrant feijoa and almond slice comes in. Imagine a light shortbread base with just a hint of lemon, topped with freshly sliced feijoas and a scattering of slivered almonds, finished with a crumbling of shortbread. Good, right?

The beauty of this recipe is that it’s an absolute breeze to make – the base and topping are one mixture, and all the feijoa topping needs is a sprinkling of sugar and a dash of lemon juice. Too easy!

Enjoy the finished slice hot or cold, on its own or with a generous swirl of whipped cream on the side. However you serve it, I’m sure the feijoa fans in your life are going to absolutely love it!

Happy baking!


Feijoa and almond crumble slice
Makes approx. 20 pieces


  • 1 ½ cups flour
  • ½ tsp baking powder
  • ½ cup sugar
  • 1 egg
  • 110g butter, softened
  • 2 tsp lemon juice
  • 12 medium feijoas, peeled and sliced
  • 2 Tbsp sugar
  • Juice of one lemon
  • 2 Tbsp slivered almonds


  1. Grease and line a 20x30cm (or similar) slice tin with baking paper and preheat oven to 185 degrees Celsius.
  2. In a large bowl, combine flour, baking powder, sugar, egg, butter and 2 tsp lemon juice. Mix until well combined and a soft dough forms.
  3. Press 2/3 of the dough into the prepared baking tray. Set aside while you prepare the filling.
  4. In a medium bowl combine sliced feijoas, 2 Tbsp sugar and juice of one lemon. Mix until well combined and allow to sit for five minutes.
  5. Drain excess lemon juice and scoop feijoas onto prepared base. Scatter with small pieces of remaining dough.
  6. Place in oven and bake for 35-40 minutes or until lightly golden. Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.

White chocolate ANZAC cheesecake

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There are a few things we always do on ANZAC Day, year after year – we get up bright and early and head along to the Dawn Service at the Auckland Museum, then go out somewhere nice for breakfast before heading home to do a bit of ANZAC baking.

Whether you’re a baker or a baking-eater, no ANZAC Day is complete without ANZAC biscuits – and what’s not to love about those sweet, chewy, oaty biscuits?

While ANZAC biscuits are delicious as they are, I decided to make something a little more indulgent this year – after all, we’re lucky enough not to be limited by war-time rationing, so why not! So this year we’ll be enjoying something a little different on ANZAC Day – a white chocolate ANZAC cheesecake.

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Spiced apple yoghurt muffins

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While it’s always a bit hard getting used to the end of daylight savings and the arrival of cooler weather, there’s one great thing about autumn – the baking!

Not only is it much more pleasant using the oven when you aren’t already roasting in the summer heat, but there are a whole new range of flavours you can play around with – think baked autumn fruits and warming spices.

Spiced apple is one of my all-time favourite flavours for the cooler months, so I was thrilled to find out Piako’s launched two delicious new flavours to their range – Lime and (my personal favourite) Spiced Apple.

Like all the flavours in Piako’s range, these new gourmet yoghurts are perfect for enjoying as an indulgent treat on their own – but they’re equally delicious in baking! After all, Piako yoghurts are known for being deliciously flavoursome so why wouldn’t you want to bring that beautiful flavour into your baking?

PSST – want to WIN a month’s supply of Piako yoghurt and a beautiful candle inspired by Piako’s Spiced Apple flavour? Then get your entry in at the bottom of this post.

That’s where these gorgeous Spiced Apple yoghurt muffins come in. As well as being loaded with a full cup of Piako’s beautifully creamy Spiced Apple yoghurt, they’re also packed with fresh diced apple and a dash of cinnamon and nutmeg to give them a little extra punch.

Not only does the Spiced Apple yoghurt effortlessly bring a whole heap of flavour into the muffins, but the Piako yoghurt also helps keep the finished muffins incredibly fluffy and moist.

Seriously, these muffins are so good that you’ll want to make the recipe using all the various flavours in Piako’s range – raspberry muffins made with Piako raspberry yoghurt with frozen raspberries are next on my list!

So grab a tub (or two) of Piako yoghurt (RRP $5.99 for 500g) and get baking!

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Spiced apple yoghurt muffins
Makes 12 muffins, recipe adapted from Once Upon a Chef


  •         120g butter, softened
  •         ½ cup white sugar
  •         ¼ cup brown sugar, packed + extra for sprinkling
  •         1 egg
  •         1 cup Piako Spiced Apple yoghurt
  •         2 cups plain flour
  •         1 tsp baking powder
  •         1 tsp baking soda
  •         1 Tbsp cinnamon
  •         ½ tsp nutmeg
  •         2 apples, cored and diced


  1.    Preheat oven to 190 degrees Celsius and grease a 12-hole muffin pan.
  2.    Place butter in a large bowl and beat until creamy. Add sugars and beat until pale and fluffy.
  3.    Add egg and mix until well combined. Add Piako Spiced Apple yoghurt and mix well.
  4.    Add flour, baking powder, baking soda, cinnamon and nutmeg, and beat until just combined.
  5.    Add diced apple and mix until just combined. Mixture will be very thick.
  6.    Spoon mixture evenly into the prepared muffin pan. Sprinkle each muffin with brown sugar.
  7.    Place in oven and bake for 18-20 minutes or until lightly golden and a skewer comes out clean. Allow to cool slightly in the pan before transferring to a wire rack. Best enjoyed warm.


Thanks to the lovely team at Piako I have a month’s supply of Piako yoghurt and a beautiful candle inspired by their new Spiced Apple flavour to giveaway to one lucky reader.

To be in to win, simply use the gadget below to tell me which new Piako flavour you would most like to try – Spiced Apple or Lime.

a Rafflecopter giveaway

This post was made possible thanks to Piako. All words, images and recipes are my own. Entries close 11.59pm Sunday 24 April. The winner will be chosen at random and notified on Tuesday 26 April. Winner must make contact within 3 business days or they’ll forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

Tim Tam Easter egg truffles


Easter is just days away so now’s the time to temporarily forget your healthy-eating plans, sit back and enjoy the spoils of the season – chocolate in all its delicious forms. This means Easter eggs, homemade treats and, of course, the decadent new Tim Tam mocktails range. After all, who doesn’t love relaxing with a Tim Tam in hand?

But let’s be honest, the kids shouldn’t be the only ones enjoying delicious Easter-themed treats this long weekend, right? That’s where these delish Tim Tam Easter egg truffles come in. Decadent? Check. Cute? Check. Delicious? Double-check.

Imagine a creamy Tim Tam truffle bursting with all the flavour of your favourite drinks for a night out with the girls, dipped in creamy milk chocolate and drizzled with just a little white chocolate to, you know, balance out the rest of the chocolate. Sounds good, right?

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Strawberry Champagne Tim Tam slice


There’s nothing better than a night hanging out with your girlfriends – whether you get glammed up and head out for a cocktail or two or hang out at home with a movie and some treats, you always know that you’re in for a good time.

And thanks to Tim Tam, that good time just got even better. I have three words for to: Tim Tam mocktails. Yip, Tim Tam biscuits that taste (and smell) just like your favourite drinks on a girl’s night in or out.

There are four delish flavours in the range – Virgin Espresso Martini, Virgin Pina Colada, Virgin Strawberry Champagne and in the Tim Tam Chocolicious Bites  range, Velvet Mudslide bites. And after settling down for a night of taste testing with my girlfriends I can definitely say that they’re all freaking amazing.

But with a scent that’s to die for and beautiful pink filling, I simply couldn’t go past the Strawberry Champagne Tim Tam – and that’s when this Strawberry Champagne Tim Tam slice was born.

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Easter rocky road


There’s no better time to whip up some decadent sweet treats than at Easter and there’s no shortage of inspiration with so many chocolate eggs lining shop shelves.

The trick is finding a recipe that ticks all the boxes. It needs to be quick enough to whip up in a hurry, easy enough to be fail-proof and (of course) super delicious. Luckily this decadent Easter rocky road is all those things and more – you’re going to love it.

Imagine smooth white chocolate laden with chopped marshmallow eggs and mini chocolate eggs mixed together with a generous helping of crushed pretzels, freeze-dried strawberries and raspberries. Oh, and topped with extra Easter eggs, pretzels and berries for good measure. Pretty special, huh?

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Caramel Easter egg stuffed cupcakes


Easter is officially less than a month away, so now’s the perfect time to start planning your Easter baking – because if there’s anything better than Easter eggs, it’s homemade Easter treats!

Cupcakes are a great treat to make at Easter (and any time of the year that is) and make the perfect Easter gift – after all, what’s not to love about a delicious cupcake topped with plenty of icing and Easter goodness?

That’s where these cute little Easter cupcakes come in. Not only do they look adorable with a little homemade white chocolate bunny and mini speckled eggs nestled amongst the creamy green buttercream icing, but the cupcakes themselves have a little surprise hiding inside… a mini caramel egg! Delish, huh?

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Homemade raspberry and vanilla jam


Fresh berries are one of the best things about summer – there’s nothing quite like them! But if you’re anything like me, sometimes you end up with more than you can get through – and that’s where this almost-too-simple raspberry and vanilla jam recipe comes in.

Thanks to some spectacular trips to Hawkes Bay orchards this summer, I ended up with a full kilo of raspberries in the fridge that I just couldn’t get through. I’m going to be honest, it made me feel a little sick – they were just too soft to eat and there was no way I could bake my way through them all.

The solution? Try my hand at making raspberry jam.

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