A St Patricks Day snack board

A St Patricks Day snack board

We love a good snack board, and for St Patricks Day we can't think of anything better than a fresh and healthy green platter! 

Of course the best thing about a snack board is you can put whatever you like (or whatever's in your kitchen) on it, but if you're after some ideas for a St Patricks themed platter, here are some of our favorite ideas.

Green is good

One way to make your board undeniably Irish is to feature only (or mostly) green foods.

On our board we've chosen grapes, capsicum/pepper, cucumber, avocado, green apple, Irish cheddar, pesto and crackers.  Other options to try include beans, olives, kiwi, rocket/arugula, pears and sugar snap peas. 

If you're not so fussed on the health aspect of your board, you can also go crazy with green-hued candy such as gummy bears and skittles.

snack board st patricks day

Taste the rainbow

Another fun way to combine food and color is to create a rainbow effect, perfect for a St Patricks Day theme. Select a range of your favorite nibbles (bright colored is the best way to go here) and arrange them according to color. 


st patricks day rainbow board charcuterie

(image by @thedelicious / Instagram)

Irish delights

Not crazy about color? You can create a beautiful board using a variety of traditionally Irish treats such as Irish cheeses and charcuterie teamed with rye bread.

Pair your board with a Guinness, or if beer isn't your thing you can try our fresh and zesty St Patricks Day cocktail.

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Alexandra Liddy
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A fresh and zesty St Patricks Day cocktail

A fresh and zesty St Patricks Day cocktail

Whether you celebrate St Patricks Day or not, this fresh and zesty cocktail is the perfect excuse to enjoy a drink or two with friends.

This simple lime + mint vodka cocktail already has a pretty green hue but if you want to boost the color for St Patricks Day, you could add a drop or two of food colouring before shaking, or add a teaspoon of matcha tea powder if you prefer a natural option.

st patricks day vodka mint cocktail

Mint and lime St Patricks Day cocktail

INGREDIENTS (serves 2)
  • 2/3 cup mint leaves
  • 1 cup (250ml) lime juice (approximately 6 limes)
  • 1 cup (250ml) vodka
  • 1/4 cup simple syrup*
  • Soda water, to serve
  • Food coloring / matcha powder (optional)


To make the simple syrup, place 1 cup of water and 1 cup of sugar in a small saucepan and bring to the boil.  As the water approaches boiling point dissolve the sugar by stirring constantly. 

Reduce heat and simmer for 10-15 minutes.  Remove the pan from the heat and allow to cool completely

Place the mint leaves in a cocktail shaker with the lime juice and lightly bruise using a cocktail muddler or wooden rolling pin. Add vodka and simple syrup (and optional coloring), then fill the shaker with ice. Give it a good shake, then pour into glasses and top up with soda water.

*If you're pressed for time or would rather not bother making simple syrup, you can substitute with agave or maple syrup to taste.  If you prefer a tart drink, you can omit the sweetener entirely.

st patricks day vodka mint cocktail

After a couple of these tangy tipples you'll be feeling very festive - to be sure, to be sure!   

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Alexandra Liddy
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A berry, berry good pie recipe

A berry, berry good pie recipe

It's hard to beat a beautiful pie filed to the brim with juicy berries, unless perhaps you pair said pie with a scoop of vanilla ice cream.

This recipe has been our go-to for years now - originally adapted from this one over at Taste of Home, we've made some small adjustments to suit our taste and now think it's pretty much perfect.

The best thing about it is it's very easy to make a few tweaks depending on your tastebuds, and what berries you have available to you.

So whether you're about to leave berry season behind, or just heading into it, we recommend giving this recipe a go.  If you do, please let us know!

A berry, berry good pie recipe


  • 2-1/2 cups all-purpose (plain) flour
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 8 tablespoons ice water

  • 1 cup sugar
  • 1/3 cup cornstarch / corn flour
  • Dash salt
  • 1/4 cup water
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter


    • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
    • For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
    • Preheat oven to 400° / 200C. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-inch (3mm) thick circle; transfer to a 9 inch / 22cm pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
    • Roll remaining dough to a 1/8 inch (3mm) thick circle; cut into 1/2 inch (1cm) wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry. Bake 10 minutes.
    • Reduce oven setting to 350° / 180C; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

    pie recipe berry


    If you aren't able to find any of the berries listed in the ingredients, simply substitute with more of one of the other berries. Alternatively you can use apples or cherries.

    You can use frozen berries but they will release more juice than fresh berries.  In order to stop the base of your pie becoming soggy; you should either pre-bake the pie base only for around 5 minutes and/or add an extra 1-2 tablespoons of butter to your pastry which will help repel the extra juice.

    If you would like to create a decorative upper pie crust such as ours, working with cold dough will make your life a lot easier.  Ensure dough is chilled before starting to work on your design and if it gets difficult to work with, you can re-chill it for 15 minutes or so.

    If your berries are very ripe and sweet, you can add an extra half tablespoon of lemon juice to cut through the sweetness.  Alternatively you could try slightly reducing the sugar in the filling.

    If you have any other tips or tricks please be sure to let us know in the comments.  Enjoy!

    Alexandra Liddy
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    Love popcorn? You NEED this recipe!

    Love popcorn? You NEED this recipe!

    Did you know that the second Thursday in March is Popcorn Lovers Day? Well, it is in the US - but being in the wrong country isn't going to stop us from celebrating one our favorite, salty snacks.

    While I do love popcorn as a standalone snack, it also lends itself perfectly to a dessert board (perhaps with a chocolate dipping sauce), and also as a topping for ice cream, cakes and other sweet treats.

    One of the best uses of popcorn we've seen is in Charlotte Ree's drool-worthy new cookbook, Just Desserts.  Her Shortbread Caramel Slice is truly a popcorn lovers dream.

    charlotte ree popcorn caramel slice recipe

    (image by Louisa Brimble / goodfood.com.au)

    A shortbread biscuit base combines with a salted caramel sauce, which is then topped off with dark chocolate and, of course, popcorn.  

    What could be better than the perfect combination of sweet and salty, crunchy and gooey?  Please let us know in the comments if you give this a try - we'd love to know how you go.

    Shortbread Caramel Slice


    8 oz / 225g plain flour, sifted

    4 oz / 115g rice flour, sifted

    4 oz / 120g superfine / castor sugar

    pinch of sea salt

    7 oz / 200g salted butter, at room temperature


    5 oz / 150g salted butter

    5 oz / 150g caster sugar

    5 tablespoons / 80ml golden syrup*

    1 x 400g (14 fl oz) tin sweetened condensed milk

    ½ tsp sea salt, or more if you are a salt fiend like me

    7 oz / 200g dark cooking chocolate (70 per cent cocoa), roughly chopped

    caramel popcorn, to decorate (optional)

    popcorn caramel slice


    1. Preheat the oven to 300F / 150C. Grease and line a 30cm x 20cm x 3.5cm (8 x 12 inch) baking tray with baking paper.

    2. Combine the flours, sugar and salt in a bowl. Rub the butter in with your fingers until a crumble begins to form. Place in the tray and flatten out evenly with the back of a wooden spoon. Bake in the oven for 40 minutes, or until golden. Remove from the oven and prick the shortbread with a fork. Allow to cool completely in the tin.

    3. To make the topping, place the butter, sugar, golden syrup, condensed milk and salt in a wide, heavy based saucepan and heat gently, stirring to melt the butter. Bring to a simmer and continue to simmer for about 10 to 15 minutes, stirring constantly to stop the mixture sticking to the bottom of the pan and burning. When the caramel is thick and fudgy, pour it over the shortbread and smooth out with a palette knife. Leave to set for 30 minutes.

    Melt the chocolate in a double boiler, or in a heatproof bowl set over a saucepan of simmering water (ensuring the bowl doesn't touch the water). When melted, spread it evenly over the set caramel. Leave for two hours to set, then turn out and cut into 18 pieces. Store in an airtight container in the fridge for up to a week.

    Although Charlotte suggests the popcorn is optional, we think it elevates your usual caramel slice into something that little bit more special.

    If you find the caramel popcorn too sweet, you could use salted popcorn and omit the salt in the caramel sauce.  We think you could also try topping this slice with pretzels for a saltier crunch.

    To give the popcorn a little more staying power (of you didn't stick it on in time like us!) you can go over the top with a chocolate drizzle to keep everything in place.

    * in the US and Canada, if golden syrup isn't available in the baking section of your grocery store, you could try the international section, or Amazon.

    If you'd like more recipes like this, please be sure to check our Charlotte Ree's book, Just Desserts.  Her easy, user-friendly creations are designed to taste amazing, rather than just look pretty (though pretty they most certainly are!)

    charlotte ree just desserts

    Alexandra Liddy
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    How to make your best ever smoothie bowl

    How to make your best ever smoothie bowl

    Smoothie bowls are all over insta and it's no wonder - they're healthy, they're delicious and they're also a feast for the eyes (just head over to @smoothiebowls if you don't believe us).  

    But if you're never quite sure what to put in them (or what to leave out) the good news is, its completely up to you.

    smoothie bowls

    (smoothie bowls featured on @smoothiebowls instagram)

    Generally you should start with some kind of liquid base, this will help bind all your other ingredients together and give your bowl a smoothie-like consistency.  You can use water, coconut water or a milk - we like to use unsweetened almond milk for a little added protein and a good hit of vitamin c.

    For an added health kick, add some leafy greens such a spinach or kale to your liquid base.  You could also add some protein powder as well, this is a great way to ensure your bowl keeps you feeling full for longer.

    smoothie bowl how to ideas recipe

    Blend this together, then you can add some frozen fruit if desired - this will help thicken your smoothie and give it that cool, creamy texture. 

    We often use frozen bananas or berries here but really almost any frozen fruit will work - peaches, melons, mangoes and pears are all great options.

    If you don't have any frozen fruit handy, just make sure to thrown in some ice cubes to keep your smoothie bowl nicely chilled.

    To thicken up your smoothie bowl at this stage, you can add more banana or even some avocado.

    smoothie bowl recipe

    Toppings will help add additional health benefits to your bowl, and will look great as well.  You can use whatever takes your fancy, we tend to stick to those listed below. 

    Depending on which toppings you choose, they can provide added fibre, protein, vitamins and texture to your bowl.


    • Seeds - chia and flax seeds are great for fibre
    • Nuts (whole or sliced e.g. slivered almonds)
    • Fresh fruit
    • Granola / Muesli
    • Toasted coconut flakes
    • Nut butter
    • Chocolate shavings / cacao nibs

    Then all that's left to do is dig in and enjoy your tasty creation (after getting an insta-worthy shot first, of course!)

    Alexandra Liddy
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    A Sydney-siders most loved pancake

    A Sydney-siders most loved pancake

    Bill Granger's eponymous cafes are a Sydney institution, and if you haven't had their ricotta hotcakes they've been dishing up since 1993, you pretty much can't call yourself a Sydney-sider.

    Luckily enough, for those of you not in Sydney, the recipe for these heavenly 'pancakes' is readily available online, and they're really very easy to re-create at home.  

    Traditionally they're served with a moreish honeycomb butter (which we really do recommend you try some time - you can find the recipe here) and bananas, but today we're using Bill's classic hotcake recipe and adding instead fresh (or frozen) berries and maple syrup to save you a little time in the kitchen for when Pancake Day falls mid-week.

    ricotta pancake recipe ciroa bills

    Bill's ricotta hotcakes recipe


    • 11/3 cups (320g) fresh ricotta, drained, crumbled
    • 3/4 cup (180ml) milk
    • 4 eggs, separated
    • 1 cup (150g) plain flour
    • 1 tsp baking powder
    • Unsalted butter, to cook
    • Fresh (or frozen) berries, to serve
    • Maple syrup, to serve


    Place ricotta, milk and egg yolks in a bowl and mix to combine.

    Sift the flour, baking powder and a pinch of salt into a separate bowl.

    Add ricotta mixture and whisk until just combined.

    Place egg whites in a clean dry bowl and whisk to stiff peaks.

    In two batches, fold egg whites through the ricotta mixture using a large metal spoon.

    Lightly grease a large non-stick frypan with a small portion of butter. Working in batches (don’t cook more than 3 hotcakes per batch) add 1/4 cup batter to the pan.

    Cook over medium-low heat for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm.

    Place a small handful of fresh (or frozen) berries over a stack of hotcakes, and drizzle over maple syrup to taste. 

    And enjoy!

    Adapted from Bill Granger's recipe for ricotta hotcakes found on Delicious.com.

    Alexandra Liddy
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    Get your taste buds tingling with this tangy tipple

    Get your taste buds tingling with this tangy tipple

    Whether you're in the Northern Hemisphere looking for a drink to herald the start of Spring, or sweltering through the end of Summer like us, our newest favorite tipple is just the thing to get your taste buds tingling.

    While we would never say no to a classic margarita, it's always good to mix things up a little, especially at the end of a long season - enter the sweet citrus-y tang of pink grapefruit.

    So to celebrate #nationalmargaritaday, we bring you a classic with a twist - the pink grapefruit margarita.  It's SO good, SO tangy and SO fresh - you'll love it!

    pink grapefruit margarita recipe

    Pink grapefruit margarita


    4 oz tequila

    1 cup pink grapefruit juice

    1/2 oz simple syrup (optional)

    1 cup sparkling water/soda water to top off 

    Sea salt flakes

    Grapefruit wedges, for garnish

    Crushed ice (approx 1 cup


    Cut a wedge of grapefruit, and run it around the circumference of the rim of your glasses.  Turn the glass upside down and press gently into salt.

    Combine ice, tequila, juice, and simple syrup (if using) into a cocktail shaker and shake until the mixture is cold.

    Fill your glasses with ice, then strain the mixture into the salted glass. Finish with a splash of sparkling water and garnish with grapefruit slices. 

    pink grapefruit margarita recipe

    And enjoy!  

    This recipe serves two but you can triple it for a 6-serving pitcher.

    Alexandra Liddy
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    A delicious, divine and delicate dessert

    A delicious, divine and delicate dessert

    To celebrate the launch of our bakeware on Amazon, we teamed up with the very clever Marcella of Modest Marce @modestmarce who was able to showcase our mini tart pans to perfection with this delicious, divine and delicate dessert.

    The subtle earl grey flavor with a slight citrus tang make these beautiful individual desserts an ideal choice for a dinner party, lunch with friends or even just a weeknight treat for someone special.

    If you love a delicate (yet flavorful) dessert, we're sure you're going to adore these!

    And if you do happen to give them a go, please let us know how you went in the comments, or tag us on instagram.

    earl grey creme brulee recipe

    Earl grey & citrus creme brulee


    • 2 cups heavy cream
    • 1 tablespoon loose leaf earl grey tea (or two tea bags)
    • 5 large egg yolks, room temperature
    • 1/2 cup granulates (caster) sugar, plus more for topping
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon orange zest
    • 1/8 teaspoon fine salt
    • fresh blueberries, for topping
    • sliced blood orange, for topping


    Preheat oven to 300F / 150C. Bring a large pot of water to a boil.  Place four mini fluted tart dishes on a large baking pan.

    In a saucepan over medium heat add the cream and tea.  Bring to a simmer and remove from heat.  Let stand for 10 minutes to allow the tea to steep.

    In a separate mixing bowl vigorously whisk the yolks, sugar, vanilla, orange zest and salt until creamy (about 2 minutes).

    Continuing to whisk the yolks, slowly add in one cup of the cream mixture.  Once the cream has been tempered, whisk in the remaining mixture.

    Pour mixture through a fine mesh sieve into a large measuring cup.

    Evenly divide the mixture among four tart dishes (or six small ramekins) and carefully pour the water halfway up the sides.

    Bake for 35-40 minutes, until the custard has a slight jiggle in the centre.

    Carefully remove the custard from the water bath and transfer to a cool baking sheet. Refrigerate for a minimum of two hours.

    When ready to serve sprinkle with sugar and let stand for 15 minutes at room temperature.  Using a blow torch, melt the sugar to form a crispy top.  Top with fruit and enjoy!

    NOTE:  If you don't have a torch available simply use the oven broiler/grill to warm the sugar.Watch it very closely to ensure it doesn't burn! 

    CLICK HERE to view our full range of bakeware, now available on Amazon

    Alexandra Liddy
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    Your new favorite Friday fizz

    Your new favorite Friday fizz

    One of our preferred ways to spend Friday night is to unwind after the working week by enjoying a cocktail with friends and family.

    And although we’re always up for testing something new, one of our tried and true favorites of late has been a blueberry vodka spritz – it’s a great choice pretty much all year round (although it really holds its own in warmer weather) and is also on the drier side so pairs well with a cheeseboard or any other cocktail hour nibbles you might have planned.

    If you’re not keen on spending the night measuring, muddling and mixing, this can all be made in advance – with the exception of adding the ice & sparkling water.  

    So you can put almost everything together the night before, and have it ready and waiting for the next evening – easy peasy lemon squeezy!

    blueberry lemon fizz cocktail recipe

    Blueberry lemon spritz cocktail


    ¼ cup blueberries (fresh or frozen)

    ¼ lemon (cut into slices or chunks) plus additional lemon for garnish

    ½ oz / 15ml simple syrup

    1 oz / 30ml vodka

    1 oz / 30ml limoncello liqueur

    4 oz / 120ml soda water / sparkling water (adjust to taste)

    sprig of rosemary or mint, for garnish


    In a glass, muddle the blueberries, lemons and simple syrup until most of the blueberries are smashed. Stir in the vodka and limoncello.

    Fill the glass with ice, and top with the sparkling water. Garnish with lemons and a sprig of rosemary.

    If you find it too dry or too sweet, adjust the simple syrup accordingly.

    blueberry lemon fizz cocktail recipe

    Although we like ours with vodka and limoncello, if you don’t have limoncello available feel free to substitute with vodka. 

    More of a gin fan?  This wold work so well with gin too – just swap out the vodka and limoncello for 2 oz of quality gin.

    This is such a delicious, easy-to-drink cocktail, we hope you give it a try – it’s almost guaranteed to end up on your high-rotation drink list.

    Adapted from this Blueberry Lemon Vodka Spritz recipe by Serendipity by Sara Lynn.

    CLICK HERE to shop our range of barware

    Alexandra Liddy
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    A swoon-worthy dipping sauce for your next dessert board

    A swoon-worthy dipping sauce for your next dessert board

    We're big on platters here at Ciroa, so much so that we don't stop at using them only for cheese and charcuterie - they're also one of our favorite ways to serve dessert.

    Perfect for allowing you and your guest to select just a few (or many) favorite morsels, everyone gets the the chance to try a selection of different sweet treats.  And for the host, they take next to no time to put together.


    One thing we like to do is offer a chocolate dipping sauce as part of the board - this is SUCH a great way to enjoy fruits (strawberries and bananas were made for this!) but it's also ideal for pretzels, breadsticks, marshmallows and well, pretty much anything.

    And in the unlikely event that you have leftovers, it also works beautifully on ice cream and pancakes, or anything else that could do with a little hit of chocolate.

    Our current fave? A simply swoon-worthy sauce that is perfect for a Valentines (or Galentines) dessert option.  It's simple to make and most importantly, truly irresistible.

    ciroa dessert platter valentines chocolate dipping sauce

    Toblerone dipping sauce recipe


    7oz / 200g Toblerone chocolate, broken into pieces
    5 fl oz / 150 ml thickened cream
    1 tablespoon honey
    1 tablespoon brandy / Kahlua / Tia Maria (optional)


    Place chocolate pieces into a small saucepan and melt on low heat (you can also do this in the microwave but take care to use low power and stir frequently)

    Remove from heat and stir in honey, then add cream gradually to desired consistency.

    Allow to thicken slightly in fridge.


    Alexandra Liddy
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    An easy, no fuss guide to the perfect cheese board

    An easy, no fuss guide to the perfect cheese board

    Whether you’re looking for an at-home date night idea for two, or planning a fun night with friends, you can’t go past a grazing platter for an easy, yet special, meal.

    While some may think a cheese or charcuterie board is more of an appetizer, we are more than happy to call it the main event, and why not?  If you include multiple ingredients for maximum flavor combinations, everyone will be happy AND satisfied.

    Our favorite part?  With a little forward planning (i.e. a quick trip to the grocery store) you can whip up a stunning cheese board in next to no time.

    ciroa how to create perfect cheeseboard


    When we are planning a platter, we like to include 2-3 types of cheese.  A mix of hard and soft cheese is best so you can enjoy the different textures, and pair them with a wider range of other items on your board. 

    For 1-2 people, two smallish wedges should do, but if you're planning on a larger group, you can serve a wider variety - you’ll need 3-4oz / 120g of cheese per person (or around a pound / 500g per 5 people).


    Both fresh and dried fruit work well on this kind of platter.  In fact, a combination of both is optimal!  Fresh apples, pears, grapes, berries and figs pair beautifully with cheese, along with dried apples, apricots, muscatels, cranberries and more.  Another option to consider is fruit-based pastes and jellies - think quince paste or cranberry jelly.

    Crackers & breads

    On a larger board, use a variety of crackers.  Plainer varieties work well with stronger cheeses; while fruit crackers are wonderful paired with milder cheese.  Other options are baguette slices, bagel chips and spiced/flavored crackers. 


    You can opt for any of your favorite cold cuts here, but a prosciutto and a thinly sliced salami usually have a spot on our boards.  We like to make sure these are sliced/cut into bite sized pieces before being placed on the board, to save having to wrestle pieces into something more manageable while trying to hold a glass of wine simultaneously. 

    ciroa valentines day date night cheese platter

    Nuts & seeds

    Not only are these delicious AND healthy, they’re also a great way to fill in any gaps in your board.  Cashews, almonds (smoked almonds are a delicious option if you can find them), walnuts, macadamias and pepitas are all great choices but really you can choose any nuts or seeds that take your fancy.


    If you’re looking to add a little freshness to your board, you'll get a huge thumbs up from us!

    Aside from the usual carrot, celery or cucumber strips, you could add some olives, stuffed baby peppers, pickles or gherkins, some semi-dried tomatoes or marinated aubergine. 

    Veggie-based dips are also a great option to add to your board, both as a dip for the veggies and crackers but also to pair with certain cheeses.

    Wine (and other drinks)

    One of the most classic pairings, serving wine with your cheeseboard is like icing on a cake! While many experts suggest a different wine for each type of cheese, we're all about easy...so we suggest picking what you like.

    Generally, white wine (or a good, dry prosecco) is an easier mix with the majority of cheeses, but if red is your thing then go right ahead!  Or split the difference and pick your favorite rosé.

    Not into booze? A simple sparkling water will work just as well.  And surprisingly, according to Food & Wine, tea and coffee can make a wonderful pairing with many types of cheese.

    ciroa how to make the ideal date night valentines cheese board

    Other things to think about...

    While not essential, a sprinkling of microherbs or edible flowers add a fresh and inviting look to your platter, and help elevate into something a little more special.

    Of course you could use your regular knives, but specialised cheese knives will provide the most ease of serving your favorite cheese, and will look beautiful when serving your board.

    The most useful sets have a different blade for each type of knife, allowing you to use the correct one for hard, soft and crumbly cheeses.  A cheese spreader (or two!) is also helpful for soft cheese, pates, dips and pastes (click here to see our favorites).  

    We also love to use linen napkins when serving a cheese board.  Paper napkins may be fine but they do tend to take away from the special, easy luxe mood we like to create when setting up a tasting platter.

    We hope you've enjoyed our tips - if you have any we've missed please let us know in the comments.  Bon appetit!

    Featured in this post are our gold and white resin cheese knives, dash ramekins and set of mini bowls on timber board (board not shown)

    Alexandra Liddy
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    A LOVEly Valentines dessert (no cooking required!)

    A LOVEly Valentines dessert (no cooking required!)

    An impressive dessert is the perfect way to end a romantic meal, but sometimes we don't want to spend hours in the kitchen creating one.

    Enter the Eton mess - using store bought meringues you can create a more traditional version, or add your favourite toppings and make your own masterpiece

    For a more traditional version, start with a punnet of strawberries.

    Remove the stalks and quarter the strawberries, then place half of them in a bowl and sprinkle over a little caster sugar/superfine sugar and let sit for around 15 minutes (or until the juices start running out of the berries).  

    Place a dollop of whipped cream (whisked with a little powdered sugar and a dash of vanilla) over store bough mini meringues.

    Top with both types of strawberries, including some of the juice from the sugared berries (and a non-traditional drizzle of melted chocolate like we have if it takes your fancy!)

    mini eton mess

    For other variations, any type of berry will work well with this recipe. 

    Mango puree, chopped mango and passionfruit pulp combine beautifully together for an Australian version that we adore.

    You can really use whichever toppings you prefer, which for us makes this the ultimate no-cook dessert.

    Alexandra Liddy
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