Recipes

A traditional Italian chickpea flatbread made with chickpea flour, water, olive oil, and salt. Baked in a well-oiled pan until golden.

A super soft and digestible focaccia with 24-hour fermentation that can be customized with various toppings like olives, potatoes, or kept simple with just oil and salt.

There is no cake more Australian than the Lamington! The sponge in this recipe is buttery and moist, generously coated in chocolate and coconut. Sandwiching with jam and cream is optional - takes it over the top, but it's great without.