September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
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May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
    Read more…

  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Guide to styling handmade edible gifts

By
April Carter
Added
05 February, 2014

What better way to say 'I love you' than with a handmade gift? And an edible handmade gift really, ah, takes the cake. April Carter, author of trEATs, shares her tips and tricks for making beautiful and delicious gifts for any occasion.

One of my favourite things about baking is getting to share what I’ve made. Whether it’s a gift to say thank you, a way of celebrating happy news or something sweet to cheer up a friend, thoughtful, beautifully presented trEATs that taste as good as they look have a way of making people feel happy. Of course, you also get to sample lots of different recipes without the temptation of eating the whole batch yourself!

Most of us don’t have time to spend hours in the kitchen, so with that in mind you’ll find plenty of simple and quick recipes in this book that don’t use too many different ingredients. My White Chocolate & Pistachio Popcorn recipe can be put together just before you go out, Gingerbread Bats can be baked in advance and decorated later, and Pomegranate & Vanilla Vodka can be made a couple of weeks ahead. Everyone appreciates the time that goes into making something lovely at home, even if it’s just an hour squeezed in at the weekend or a late-night baking session after work.

After all of your effort in the kitchen, it’s really fun to show off your trEATs with beautiful packaging and presentation. I always think that simple is best when it comes to food packaging and that you don’t need anything too fussy or expensive. I keep a good supply of baker’s twine in three different colours, some baking paper, medium-sized cellophane bags and some deli-style paper bags for keeping things flat. 

How to style your handmade gifts 

Beautiful styling can make such a difference. By thinking about how to package up your trEATs you’ll not only make sure that they get to their destination in one piece, but you can turn your batch of simple popcorn or cheese straws into a thoughtful and stylish gift.

When it comes to choosing packaging you don’t need to buy anything too expensive. Try to keep some baking paper, baker’s twine, cellophane bags and an empty jar or two to hand and you’ll be covered for most edible gifts.

Chocolate salami

Looking out for deli-style paper bags, cartons and cake boxes means that you won’t be stuck carrying empty cake tins home at the end of an evening. A cake box tied with string like an old-fashioned parcel is one of the best ways of keeping cakes flat whether you’re travelling by car or public transport. Patisserie bags with wide bases are useful for keeping boxes the right way up, and cotton tote bags can be folded away for the journey home.

If you’re making something for a special present, try to find vintage tins, unusual boxes or even egg cartons to package your trEATs in. Line boxes and tins with baking, craft or tissue paper and separate individual cakes and biscuits with cupcake cases or squares of baking paper.

Personalise your trEATs by hand-writing a message on a parcel tag tied with ribbon or string, or take a tip from artisan bakeries and use a rubber stamping set to print the name of the trEAT or person it’s intended for directly onto the paper, box or bag. Making labels for your cakes, biscuits and foodie gifts is a great excuse to buy nice stationery.

Oatcakes with Pink Peppercorns

Pairing different gifts can be a really fun way to give food too. Think about packaging up some Oatcakes with Pink Peppercorns with an artisan cheese, or Currant Scones with some jam. Look out for unusual boxes or tins and make up your own cookie selection – try arranging Tiny Lemon Meringue Pie Cookies on one side of the tin with Blackberry and Vanilla Linzer Cookies on the other. Or make sweet suggestions for how to eat each trEAT; one of the simplest and most personal foodie gifts that I’ve received was some dark wasabi-flavoured chocolate with a hand-written note on it that said ‘to be enjoyed with your evening green tea’ – one of my favourite drinks to have with chocolate. 

Most of all, have fun baking, making and sharing, and remember to keep a few trEATs for yourself as well.

Check out more edible gifts from trEATs by April Carter.

COOK TREATS BY APRIL CARTER

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