These Triple Chocolate Fudge Cookies are our ultimate stay-at-home baking goals. Made with Valrhona Guanaja 70%, Manjari 64% and Ivoire 35% they make the every

This light & fluffy delicious pudding showcases Summer ripened passionfruit from Ponthier. Ponthier Purees are 100% natural all fruit purees made with the finest seasonal

  Elevate the humble waffle with a delicious upgrade of caviar, potato & chives, or take it to the next level with Nortindal Squid ink

This creamy baked artichoke dip is an all round crowd pleaser. Made with preserved artichokes from @conservaselnavarrico it has a deliciously creamy base of our

This fine leek tart showcases these beautiful Spanish leeks from El Navarrico. Paired with crisp buttery pastry and layered on a luxurious dijon cream, it’s

Fight food waste with this recipe for our Pickle Brine Ham Hock. Made for pickle lovers, it’s a delicious dish of smoky ham, zingy Dillicious

The word fondue is derived from the French word “fondre” which means, “melt”. Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal,

Imagine fresh ripe tomatoes baked with crispy buttery party and the creamiest of goats cheese. This Tomato Tartin will bring the ultimate Summer vibes to

Learn how to bake a soufflé with Chef Miko Aspiras from Hilton Sydney using our baking range from Valrhona.

Take this luscious Mac n Cheese to the next level with the sweet & nutty flavours of Comté, fresh Australian black winter truffles. Benedetto Cavalieri

This delicious seafood broth showcases the light flavours of vongole, fennel & Pons olive oil. Made with Aneto Natural broth & our Verjus, it’s a

Upgrade everyone’s favourite roast with the smoky, sweet flavour of Paprika from Pons and add extra flavour with these black empeltre olives.

This hearty cauliflower soup is a meal in itself. Take one cauliflower, add Aneto Vegetable Broth and finish with a generous slick of Pons Truffle

These light & flaky scones are filled with delicious morsels of Cashel Blue® cheese, good quality Le Conquerant butter by Will Studd and served alongside

Make your mealtime jolly with this delicious trifle to crown any celebration in style. Laden with delicious layers of our Pandoro, ripe juicy peaches preserved

Valrhona Ivoire 35% Blondies with Raspberry puree from Ponthier. These rich & buttery blondies are enriched with the sweet, vanilla notes of Valrhona Pacific Ivoire

Make this fragrant Sticky Date Chai-infused Pudding for something deliciously aromatic at Tea Time. Chai Walli is sourced from small batch, organic and fair trade

Tartiflette is a traditional dish from the Alpine region. Rich and creamy with hearty potatoes, garlic, ham and cheese, it’s the perfect recipe to indulge

Warm up this winter with a flaky feta & spinach pie. Think of crisp golden layers of filo filled with Will Studd Aphrodite Feta, spinach

Looking to satisfy those chocolate cravings? Then this Flourless Chocolate Brownie Cake has just the right amount of decadence. Made using Valrhona Pacifc Guanaja 70%

These delightful caramel cupcakes are made with Valrhona Dulcey 32% blonde chocolate. We’ve topped these with an array of Valrhona praline candy eggs for a

These delicious cake morsels – white caramelised chocolate & Yellowbox honey madeleines – are best eaten on the day of baking. Based on a recipe

  This delicious no-bake icebox cake uses a mix of ready made ingredients to deliver a truly festive offering for your table this Christmas. Made

Meet the Monday Morning Cooking Club. Their latest book ‘It’s Always About The Food’ is available now, in all Simon Johnson stores. Original recipe credit

The festival of Chanukah is celebrated in December. During the ‘festival of light’ families light the special candelabra (chanukiah) and traditionally eat food fried in

Meet the ladies from the ‪Monday Morning‬ Cooking Club. They’re recipe sharers, story tellers & Sydney gals who love to eat+cook with loads of brilliant

This classic mignonette dressing is suitable for the majority of seafood & light proteins. Forvm Chardonnay vinegar is produced in Catalonia, Spain. Using a traditional

Entertaining for a crowd? These flaky pastry shells are dressed with slices of celery, nashi fruit & crowned with morsels of Cashel Blue® Cheese. The

This deliciously moist olive oil cake uses Pons Green Extra Virgin Olive Oil. It’s fruity flavour is derived from fresh Arbequina olives, which matches well

This heirloom recipe from Monday Morning Cooking Club is perfect for the upcoming celebration of Rosh Hashanah (Jewish New Year). These Honey Snaps from Carolyn

Lunchtime beckons with this delicate & sultry tart, made using Tasmanian Hot Smoked Salmon by The Woodbridge Smokehouse. Established in 2004 on the verdant south-east