mixedberrycrumble.png - largeMixed Berry Crumble

Preperation Time:

5 Minutes


Cooking Time

25 Minutes



  1. 500g Frozen mixed berries, thawed.
  2. 1/4 Cup Caster Sugar
  3. 1tbs Cornflour
  4. 3/4 Cup Rolled Oats
  5. 1/2 Cup Shredded Coconut
  6. 1/3 Cup Flaked Almonds
  7. 1/3 Cup Brown Sugar
  8. 50g Butter, melted
  9. Ice Cream, to serve



  • Preheat oven to 180*C. Lightly grease 4 x 1 Cup oven proof dishes. Place the berries, sugar & corn flour in a bowl and stir until well combined.
  • Spoon Berry mixture evenly into the prepared dishes. Place the dishes onto a baking tray.
  • Combine rolled oats, coconut, almonds, brown sugar & melted butter in a bowl. Sprinkle the crumble mixture over the berries.
  • Bake for 20-25 minutes or until golden brown.

White Chocolate & Blackberry Muffins


  1. 2 Cups Plain Flour
  2. 2 Teaspoons Baking powder BlackberryMuffin.png - large
  3. 1/2 Cup Caster Sugar
  4. 125g White chocolate bits
  5. 2 eggs, lightly beaten
  6. 1 Cup Buttermilk
  7. 1 Teaspoon vanilla extract
  8. 100g Butter, melted
  9. 150g Blackberries



  • Preheat oven 180*C. Lightly grease 12x1/2-cup capacity muffin pan. Sift flour and baking powder in a large bowl. Add sugar and choc bits. Stir until well combined.
  • Whisk eggs, buttermilk, vanilla and butter together in a seperate bowl.
  • Using a large metal spoon, stir butter mixture into flour mixture until just combined. Gently swirl through berries.
  • Spoon mixture into muffin holes. Bake 25-30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve.

Four Berry Summer Jam


4 x 300ml Jars


Ingredients FourBerryJam.jpg - large

  1. 2 Lemons
  2. 750g Strawberries
  3. 4 Cups White Sugar
  4. 200g Raspberries
  5. 200g Blackberries
  6. 200g Blueberries



  • Juice the lemons and reserve the seeds. Place the seeds in a small piece of muslin and tie with kitchen string to secure
  • combine the strawberries, lemon juice, lemon seeds and sugar in a large saucepan over medium-low heat. Cook, stirring occasionally  for 10-15 minutes or until sugar dissolves. Increase heat to medium to high and bring to the boil. Boil, stirring occasionally for 20 minutes or until jam is reduced by one-quarter.
  • Remove the lemon seeds and add the Raspberries, Blueberries and Blackberries. Cook, stirring occasionally for a further 5 minutes or until jam is set. (To check when jam is set, place a saucer in the freezer. Remove the jam from the heat and place a spoon full of hot jam on the chilled saucer. Return to the freezer for 1 minute. Run your finger through the jam to check if it wrinkles and jells. If it doesn't return to the heat for a further 5 minutes then repeat the test.)
  • Spoon the hot Jam evenly among four sterilized preserving jars and seal immediately. Turn upside down for two minutes. Turn upright and set aside to cool completely.


Mango Daiquiri



  1. 2 Cups frozen Mango Chunks
  2. 3/4 Cup white rum
  3. 1/2 Cup cointreauMangoDaiquiri.jpg - large
  4. 1/3 fresh lime juice

    1/4 cup vodka
  6. 1 Cup ice Cubes



  • Place Mango, Rum, Cointreau, Vodka & Ice in the jug of a blender and blend until smooth. Pour among glasses. Garnish with mint to serve.

Rhubarb breakfast Sundae



Ingredientsrhubarb-breakfast-su1.jpg - small

  1. 500g box Creative Gourmet frozen Rhubarb Cuts
  2. ½ cup apple and mandarin or apple juice
  3. 2-3 tablespoons sugar, to taste (or use a sweetener or honey if preferred)
  4. 1 cup toasted muesli or crunchy granola
  5. 1 cup thick natural yoghurt

Preparation method

  • Place frozen Rhubarb Cuts and juice into a frying pan or saucepan.
  • Cover and bring to the boil, stirring occasionally, over medium-high heat.
  • Reduce heat, cover and simmer, stirring occasionally, for 4-6 minutes until cooked to your liking.
  • Remove from heat and stir in sugar. Set aside for 10 minutes to cool slightly. 
  • Transfer to an airtight container and chill until ready to serve.
  • To serve, spoon rhubarb, muesli or granola and yoghurt into serving glasses.

Top tip: Cook the rhubarb the day before so it's ready to serve in these sundaes for breakfast.


Raspberry mousse

Ingredientsresizer.jpg - small

  1. vanilla-flavoured soy milk, 2 cups

  2. frozen raspberries, mashed, 1½ cups
  3. caster sugar, ¼ cup
  4. low-kilojoule raspberry jam, 2 tablespoons
  5. just-boiled water, 2 tablespoons
  6. powdered gelatine, 1 tablespoon
  7. fresh mixed berries, shaved coconut, to serve


Preparation method


  • In a small saucepan, combine milk, berries, sugar and jam. Stir over low heat, until combined. Bring almost to the boil and remove from heat. Push mixture through a large sieve and discard seeds. Set aside to cool.
  • In a small jug, whisk water and gelatine together vigorously with a fork until dissolved. Whisk into berry mixture. Transfer to a large bowl. Chill 30 minutes, until edges begin to set.
  • Using an electric mixer, beat raspberry mixture 4-5 minutes, until light and thick. Spoon evenly among four 1-cup serving glasses. Cover and chill 30 minutes, until firm. Serve topped with berries and coconut. Use any berries in season.


  • Berry and gelatine mixtures must be similar temperatures when combined to avoid lumps.

Red papaya and mixed berry parfaits

resizer(1).jpg - small


  1. 400g red papaya

  2. 500g natural Greek or vanilla yoghurt
  3. 200g toasted muesli or granola
  4. 250g frozen mixed berries
  5. 1 tablespoon water


Preparation method

  1. In a saucepan over medium heat, simmer berries and water for four to five minutes, until just warm and syrupy. Mash slightly with a fork and set aside to cool while you peel, de-seed and dice papaya.
  2. Spoon 2 tablespoons granola into the base of four glasses. Layer each glass with ¼ cup yoghurt, 2 tablespoons berry compote, ¼ cup diced papaya and 2 tablespoons granola.
  3. Repeat layers and serve immediately. 

Blueberry Muffins



  1. 2 Cups Bran
  2. 1 Cup Wholemeal Flour
  3. 1 Cup White Flour
  4. 1/2 Cup Sugar 
  5. 3 teaspoons Baking Powder 
  6. 1 1/4 Cup Blueberries 
  7. 2 teaspoons Baking Soda
  8. 1 1/4 Cup Milk
  9. 100g Butter
  10. 3 Tablespoons golden Syrup
  11. 2 Eggs - Whisked. 



  • 1. Mix Bran, Wholemeal & white flour, sugar and baking powder in a bowl. 
  • 2. Stir in Blueberries
  • 3. Dissolve Baking Soda in the milk
  • 4. Melt the butter with the Golden Syrup
  • 5. Make a well in the dry ingredients & add all the wet ingredients. 
  • 6. Do not over mix
  • 7. Bake for 15 mins @ 190*C
  • 8. Leave in to sit in the muffin tray for 2 mins before removing. 


**Blueberries can be substituted for other berries as per preference, add cinnamon or mixed spices for an extra kick **