Fired-up ginger and honey cocktail


½ cup runny honey
½ cup water
1 knob ginger, cut into 5cm pieces
2 shots vodka or gin
1 shot fresh lemon juice
1 egg white


First, place the honey and water into a small saucepan on very low heat. Drop in some pieces of ginger and warm together to melt honey and infuse. 

Cook for 5 minutes to really bring the flavours out. Set aside to cool. 

You will need ½ … Read more »

Honey baked apples


6 x apples
½ cup muesli of choice
¼ tsp cinnamon
2 Tbsp honey
2 Tbsp coconut oil
ricotta and extra honey to serve


Preheat your oven to 180C. Core the apples and place in a baking dish. Fill the centres of the apples with muesli and scatter more around the base to soak up juices.

Melt together honey, coconut oil and cinnamon and mix to combine, … Read more »

Immunity honey tea


1 tsp of honey
1 tsp lemon juice
1 tsp thyme
½ tsp ginger root
¼ tsp turmeric root powder
1 cup of boiled water


Add the dry and fresh ingredients to a teapot with freshly boiled water. Brew for 5 minutes. Pour tea through the strainer. Sip while warm.

Spiced honey and orange mulled wine


5 -10 whole cloves
3 whole cinnamon sticks, + extra to serve
¼ cup honey
½ tsp nutmeg, freshly grated
2 star anise
2 cups water
flat slivers orange rind
fresh orange juice squeeze
dash vanilla essence (optional)
1 bottle fruity red wine


In a saucepan add all the ingredients except the wine and orange juice. Bring it all to a gentle simmer and simmer for 5-8 minutes gently, … Read more »

Labneh, honey & walnuts


340 g Greek yogurt
sea salt
1 teaspoon fresh lemon juice
¼ cup honey (for drizzling)
1 tablespoon chopped walnuts

To make labneh:

Line a fine strainer with a few layers of cheesecloth or muslin and set over a bowl.

In another bowl, combine the yogurt, salt and lemon juice. Stir to incorporate. Spoon the yogurt mixture into the prepared strainer and fold layers of cheesecloth or cotton over the yogurt to cover completely.

Transfer … Read more »

Pumpkin Gnocchi

by Flick Ruby

500 g baked pumpkin pulp
1.25 cups plain flour
½ cup of grated parmesan cheese
ground black pepper to taste

Bake a halved butternut pumpkin, or peeled pieces of pumpkin, for 1.5 hours. Let cool and scrape pulp into a bowl, adding the sifted flour, grated cheese and ground pepper (I use a lot!). Knead the ball of dough for two minutes or until smooth. On a floured … Read more »