Prep time: 4hr 30mins  ||  Serves: Makes 1 log

INGREDIENTS

200g bar white chocolate (Milkybar), melted

395g can sweetened condensed milk

375ml (1 1/2 cups) thickened cream

2 tbsp fresh lime juice, plus zest to sprinkle

3 (about 1.2kg) mangos

150g butternut snap biscuits

45g roasted macadamias, plus extra to serve

60g butter, melted

Toasted coconut flakes, to serve

METHOD

Prep: 15 mins  ||  Cook: 25 mins  ||  Serves: 6

INGREDIENTS

6 cups cornflakes (can use gluten free, if needed)

1/4 cup grated parmesan cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 large eggs, beaten

2 tablespoons hot sauce

1kg chicken thigh fillets or breast tenderloins 

extra virgin olive oil, for drizzling

Hot Honey

1/2 cup honey

2-3 tablespoons hot sauce

1-3 teaspoons cayenne pepper

Prep: 30 mins  ||  Cook: 1hr 15mins + cooling time  ||  Serves: 6

INGREDIENTS

6 eggwhites

11/2 cups (330g) caster sugar

1 tsp white wine vinegar

1 tsp cornflour, sifted

1 tsp vanilla-bean extract

1 mango, thinly sliced

Mulberries, to serve

Lemon Curd

100g unsalted butter, chopped

1 cup (220g) caster sugar

1/2 cup (125ml) lemon juice

2 eggs, lightly beaten

1 cup (250ml) thickened cream, whipped to stiff peaks

METHOD

Prep: 25 mins  ||  Cook: 35 mins  ||  Serves: 4

INGREDIENTS

400 grams firm ricotta

150 grams soft goat's cheese

1 egg, beaten lightly

4 bunches asparagus (680g), ends trimmed

1 tablespoon finely grated lemon rind

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

2 cloves garlic, sliced thinly

1 fresh long red chilli, sliced thinly

finely grated vegetarian parmesan-style cheese, to serve (optional)

Rough puff pastry

2 cups (320g) pastry flour