BUN BREAD Makes 12

  • 2 + 1/4 Teaspoons Active Dry Yeast
  • 236ml 1 Cup Milk, Tepid
  • 112g 1/2 Cup Caster Sugar
  • 86g 1/3 Cup Unsalted Butter, Room Temp.
  • 1 Teaspoon Salt
  • 2 Large Eggs
  • 500g 4 Cups Plain/All-Purpose Flour


  1. Stir yeast into tepid milk in mixer bowl. Allow to activate and foam up for 5 minutes.
  2. **If you use fresh yeast, or active dry yeast they both require the step for activating in tepid liquid until frothy. If using instant dried yeast, you can skip this step and add it directly to the dried ingredients.
  3. Add the sugar, butter, salt, eggs and flour to the bowl.
  4. Use dough hook or by hand, knead until well incorporated.
  5. Place dough into an oiled bowl, cover with cling wrap and allow to proof till double in size in a warm place.
  6. Roll out the dough till 16 x 12″ rectangle in size, 1/4″ thick.
  7. Slightly warm the caramel till spreadable consistency and spread over the dough evenly.
  8. Sprinkle over the fine apple pieces.
  9. Gently roll from one of the long sides to the other. Using sharp knife or floss method to slice into 1 + 1/2″ thick slices.
  10. Place into muffin pans and cover with damp towel or cling wrap for 30 minutes until doubled in size.
  11. You can also make this ahead of time and allow to prove in the fridge for an entire day – it will be easier to work with and you won’t have to rush with making everything all at once.
  12. Preheat oven to 180C (350F).
  13. Bake for 20 minutes or until just slightly golden in colour.



  • 250g (Cup) Caster Sugar
  • 95ml (7 + 1/2 Tablespoons) Water
  • 86ml (Cup) Thickened Cream
  • 65g (Tablespoons) Unsalted Butter
  • 2 Large or 3-4 Small Red, Firm Apples, Diced into 1/2cm Cubes
  • Pink/Sea Salt, Optional


  1. Over medium-high heat, cook the sugar and water in a medium heavy bottomed saucepan without stirring.
  2. Once the sugar dissolves and mixture turns a dark amber color, add the cream. * Be careful as the mixture will bubble and spit a little.
  3. Swirl and stir it until it subsides, about 30 seconds – remove from heat.
  4. Stir in the butter & salt.
  5. For the apples, peel & cut into quarters around the middle core. Cut into sugar cube or smaller sized pieces roughly.




Ingredients (Serves 4)

  • 125g (1 Cup) All-Purpose/Plain Flour
  • 2 Teaspoons Baking Powder
  • 100g (1/2 Cup) Dark Brown Sugar
  • 130ml (1/2 Cup + 1 TBSP) Hot Water



  1. Stir together sugar and hot water till well combined.
  2. In another bowl, sift together the flour and baking powder.
  3. Gradually whisk in one direction as you add in the sugar water. Once all combined, continue to whisk in one direction for 5 minutes.
  4. Line molds with regular cupcake paper. I’m using fairly standard sized pudding molds. Ceramics are traditionally used, but thinner containers of other materials for baking may work as well so long as they are thin enough to conduct the heat in small amount of time.
  5. Chinese tea cups, small ceramic bowls are traditional go-to, otherwise muffin or tart pans can come in handy too.
  6. In a large wok or deeper pan, bring lots of water to boil on high heat – it should be just under the height of the bamboo steamer or just under where your cakes sit.
  7. Pour batter into lined molds till just under the brim, cover and steam for 20-25 minutes.
  8. Do not open the lid in the first 10 minutes.



= 250g (9 Oz) Cream Cheese, Room Temp
= 57g (1/4 Cup) Unsalted Butter, Room Temp
= 875g-1kg (7-8 Cups) Pure Icing/Confectioners Sugar, Plus Extra
= 1 + 1/2 Teaspoon Mint Extract
= Matcha Powder, 2 Teaspoons or To Taste
= Chocolate Chips, 2 Teaspoons Worth


  1. Over low heat in a saucepan, melt together butter & cream cheese till smooth.
  2. Begin to add sifted icing sugar, you will need a large amount in order to get it to the consistency to be able to handle and shape it.
  3. Once it is firmer bread dough consistency where a large handful holds its shape in your hands it is ready and you can add in flavourings and colors. Make sure to use gel based coloring if you can to not water down the mix.
  4. From here I take the size I want to use to make which was shy of a tennis ball size and rolled it in more icing sugar, kneading between my hands until it was not sticky anymore.
  5. Roll between hands until smooth and round, place on a tray or cutting board and shape neatly as you like. A round, a square, etc whatever you prefer.
  6. You can then take cookie stamps or cutters, press firmly into the mint to emboss it with a pattern. You need to do this soon after rolling or the cookie may begin to crust and set and crack under asserted pressure.
  7. You can flatten out the balls a bit and add chocolate chips, paste fillings of your choice before rolling into a ball and embossing.
  8. For the matcha I simply added 2 teaspoons for each ball and kneaded the powder in by hand to create rustic swirls through it.
  9. You can of course even do very tiny ones with multiple colours by getting the consistency right and fitting it into a piping bag.
  10. Air dry these as is for 2-3 days uncovered. If you are worried about pests, cover it with a cake net so it can still vent out and dry. Once the outside is set relatively firm it is ready.
  11. Store airtight, chilled for longer storage but serve at room temperature or it will be hard.




  • 3 Tablespoons Earl Grey Tea, Cut Open or Loose Leaf
  • 7g (2 + 1/2 Teaspoon) Gelatin Powder
  • 40ml (3 Tablespoons) Thickened/Heavy Cream
  • 500ml (2 Cups + 2 Tablespoons) Thickened/Heavy Cream
  • 2 Teaspoons Matcha Powder
  • Zest of 1 Lemon
  • 80g (1/3 Cup + 1 Tablespoon) Caster Sugar



  1. Stir together gelatin powder and 40ml of cream in a dish till well combined. Set aside for 5 minutes to bloom.
  2. Combine 500ml cream, zest, earl grey tea & sugar to a saucepan.
  3. Bring to a boil, switch off the heat & allow to steep for 10 minutes.
  4. Bring to a simmer then switch off, stir in the gelatin mix until completely dissolved.
  5. Strain and reserve 70ml, divide the rest between 4 x 125ml pudding molds (I was using the containers from yogurts I had finished & washed out for this).
  6. Chill in freezer till just set enough to pour the next layer on.
  7. Gradually stir in the reserved mix into matcha powder till well combined.
  8. Spoon over the chilled first layer, divided evenly among the 4 molds.
  9. Keep airtight and chill in fridge till set, serve as is or lightly warm the mold by dipping in some hot water and inverting onto a plate or dish.
  10. Panna cotta is best served within a few days after making as the gelatin tends to contract after some time and make it less silky smooth, and toughens it a bit.



  • 210g (2/3 + 1/4 Cup) Caster Sugar
  • 140 ml (3-4 Large, 1/3 + 1/4 Cup) Fresh Lemon Juice
  • 15g (1 Tbsp) Glucose Syrup
  • 2 Tablespoons (18g) Gelatin Powder
  • 2 Large Egg Whites
  • 180g (1 + 1/2 Cups) Pistachio
  • 140g (1 Cup + 2 Tbsp) Pure Icing/Confectioners Sugar
  • Zest of 3-4 Large Lemon


  1. Pulse together in a processor the pistachio and pure icing sugar till fine.
  2. Stir in between pulses once or twice to ensure even mixing. Do not pulse for too long just enough to make a fine powder as the nut may leak oil if over done.
  3. Oil & line a 23cm (9″) square pan with cling wrap, sprinkle generously with the pistachio mix to prevent marshmallows from sticking.
  4. In a small dish, stir together 40ml lemon juice with the gelatin powder until combined. Set aside to bloom for 5 minutes.
  5. Add lemon zest, 100ml lemon juice to a saucepan. Add sugar & glucose.
  6. Over medium heat, heat this mixture until 121C (250F), do not stir.
  7. When mix is reaching 100C (212F), whisk egg whites on high speed so that it is stiff peaks when the mixture reaches the right temperature.
  8. Immediately stir in the gelatin mix into the sugar mix & stir until completely dissolved.
  9. Gradually pour the sugar mix in a steady stream down the side of the egg whites whilst whisking on high. Avoid hitting the whisk for splash backs.
  10. Continue to whisk on high speed until bowl feels cold to the touch.
  11. Pour it into the lined pan, gently shake in all directions and it should level out by itself.
  12. Cover generously with pistachio mix.
  13. Allow to set at room temperature for 2-3 hours until springs back to touch.
  14. Flip out the marshmallow onto cutting boards, peel away the cling wrap and slice with a sharp knife.
  15. These taste extra tangy when slightly toasted before eating, but are zingy enough as is. Keep well for up to a week if kept airtight and away from humidity as the sugar pistachio coating can get a bit damp over time.




  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 188g 1 + 1/2 Cups Plain/All-Purpose Flour
  • 168g 3/4 Cup Caster Sugar
  • 6 Milk Chocolate (15g x 6) Digestive Cookies/Graham Cracker Crumbs, Coarse
  • 3 Large Very Ripe Bananas, Mashed
  • 79ml 1/3 Cup Vegetable Oil
  • 1 Large Egg
  • 1 Teaspoon Pure Vanilla Extract



  1. Preheat the oven to 200C (F) or higher, wrap 3 large & ripe bananas in foil & roast for 20-30 minutes until it feels mushy. This intensifies the flavour of the banana in the end product. Set aside to cool before using.
  2. Preheat oven to 180C(350F). Line 6 jumbo muffin pans with jumbo muffin liners.
  3. In a large bowl, whisk together the flour, spices, baking powder, baking soda, salt & sugar.
  4. Add in the roasted bananas, mash it up with the whisk till uniform then add in the oil, egg and vanilla. Gently using the whisk, stir together till everything is just combined – do not over mix or your banana bread will be tough.
  5. Portion between the 6 muffin liners – I used an average ice cream scoop for this.
  6. Use your fingers to crumble up one cookie over each muffin – you want it rustic and rough for texture of the cookies like a chunky crumble.
  7. Bake for 35-40 minutes until a knife inserted to the center comes out with moist crumbs, but not wet.
  8. Best when hot from the oven, or kept chilled and airtight and served at room temperature or warmed in an oven.


CHICKPEA FUDGE BROWNIE – (Gluten-free) Recipe


  • 254g (14 Oz) Can of Chickpeas Drained & Rinsed
  • 2 Large Eggs
  • 40g (1/3 Cup) Dutch-Processed Cocoa Powder, Sifted
  • 150g (2/3 Cup) Caster sugar
  • 2 Tablespoons Full-Fat/Dairy-Free Milk
  • 1 Teaspoon Instant Coffee Granule
  • 2 Teaspoons Baking Powder
  • 88g (1/2 Cup) Dark Chocolate Chips
  1. Preheat the oven to 180C (350F) and line a 9″ x 9″ pan with baking paper (or lightly oil it).
  2. Add all ingredients for the brownies to a processor and blend until completely smooth.
  3. Stir in the chocolate chips.
  4. Pour the brownie batter into the prepared baking pan – you can sprinkle additional chocolate chips at this point for a nicer presentation.
  5. Bake for 24 to 26 minutes. Different to regular fudge brownies, you want the knife inserted to come out clean rather than with moist crumbs as the chickpea texture needs to bake off or you might get some odd texture.
  6. Allow brownies to cool at least 20 minutes before cutting and serving. I let mine sit in the fridge till firmer before I sliced mine.