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

  • 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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  • 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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  • 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.
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  • 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.
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  • 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.
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  • 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

A chocolatey breakfast in bed? Yes, you can.

By
Casey Warrener
Added
09 February, 2017

Get your Valentine’s Day off to a sweet start with this chocolate-chia pudding from the Pana Chocolate cookbook.

Want to surprise your one-and-only with breakfast in bed? This chocolate-chia number would make for a sweet start. Impressive presentation and a cayenne pepper kick are guaranteed to spice up your V-Day. (As a bonus, the hit of chilli is a metabolism booster, so you can eat chocolate for breakfast and feel good about it too.)

Good to know

This recipe calls for a dehydrator to prepare dried orange slices, but if you don’t have one, don’t stress – you can simply use your oven instead. Turn your oven on to a low temperature (we set ours at around 100°C), cut your orange into thin circles, spread the slices onto a baking-paper-lined tray and cook for around two-and-a-half hours.

Getting ahead

There are a few steps you’ll need to take to pull off this pudding with ease. The chocolate shard and chia need to be prepared in advance – ideally a day ahead.

Firstly, prep your dried orange slices. While your orange slices are in the oven, mix together your chia seeds and coconut milk. The recipe says to let the chia soak for two hours, but it will be fine if you leave it in the fridge overnight. 

Now for the coup de grace – the chocolate shard. This part may seem daunting, but it’s actually a cinch to achieve. Melt two bars of *Pana chocolate (the orange, raw cacao and cinnamon varieties are good options) with two teaspoons of coconut oil. To melt the chocolate but keep the recipe raw, all you need to do is boil a saucepan of water, take it off the heat and sit a bowl with your chocolate and oil on top. The boiled water will heat the bowl up enough to melt the chocolate so that you can mix it with the oil. 

*If you can’t find Pana bars, there is an alternative. You can make a similar style of chocolate with these three ingredients: coconut oil, cacao or cocoa, and a natural liquid sweetener such as coconut nectar or agave. Stir together a ¼ of a cup of cacao, a ¼ of a cup of coconut oil and three tablespoons of liquid sweetener, and you’ll have your own raw, refined-sugar-free chocolate.

Once your chocolate is runny and glossy, spoon it onto a baking-paper-lined tray and spread it out to the desired thickness and shape. Just remember, it doesn’t need to be perfect! We cut ours (above) into more of a triangular shape at the end. To finish, sprinkle with chopped pieces of dried orange and fig, and then place into the fridge.

It’s V-Day

The hard part is behind you and it’s time to present. Take your pre-prepared chia from the fridge and pour it into the food processor with the pitted dates, cacao and spices (if you’re catering to someone who can’t stand the heat, substitute cayenne pepper for ground or fresh ginger, or simply leave it out – it will still be delicious). Now blend, blend, blend until you have a smooth, chocolatey mix. Finally, get out your fanciest glassware (we chose to use some vintage Champagne coupes), divide the mixture among them, top with a shard of chocolate and a semi-circle of dried orange, and prepare for your partner to swoon. Voila.

Breakfast is sorted, but what about the rest of the day? Try these tarts for a tea-time treat or wow-worthy dessert. 

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