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Raspberries are sun-sweet and juicy and they seem to float in this light and airy sponge cake.

Serves 10-12


4 medium eggs, at room temperature

75 g sugar

50g butter, melted and cooled

75g plain flour

1 tsp baking powder

250g fresh raspberries


Preheat oven to 180C

Grease and line round 20cm cake tin.

Whisk the eggs and sugar together until the mixture is light and airy and triples in volume.

Slowly pour in the cooled melted butter whilst whisking continuously. The volume may drop a little but don’t worry. Stop beating.

Sieved flour and baking powder into the egg mixture and gentle fold through.

Add half the raspberries and fold through. Pour into prepared tin and then sprinkle over remaining raspberries as these will sink a little.

Bake in preheated oven until lightly golden and well risen. It will be cooked when gently touched in the centre and bounces bake (20-30minutes).

Remove from oven cool in tin for 5 minutes then gently remove and cool.



south american soup

This soup has South American flavours and influences but brought together with our local seasonal delights.

Serves 4-6


1 Tbsp butter

1 Tbsp olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 medium zucchini, finely sliced

4 cups corn kernels (3 cobs) (fresh or frozen)

700ml -1 litre cold water

1 cup peas (fresh or frozen)

Generous handful fresh coriander, roughly chopped

1 medium green chilli, charred and peeled*

1 large cos or romaine lettuce (or a variety that is similar) roughly chopped

Sea salt and freshly ground pepper

To serve – salted yoghurt (unsweetened with pinch of salt), lime wedges, coriander and chilli


In a large pot add 1 tablespoon butter with 1 tablespoon oil add the onion and garlic and cook over medium heat to soften and sweeten the onion (approx. 5 -8 minutes).

Add the sliced zucchini and cook for a few minutes until soft.

Add the corn kernels and 500 ml water and cook for a further 5 minutes. Add the peas, lettuce, 2/3 of the coriander and chilli. Season with salt and a little cracked pepper. Cook over medium-high heat for another few minutes. Puree until desired consistency (I like it almost pureed with a little texture). Adjust consistency if needed by adding enough water to desired thickness. Taste and adjust seasoning if necessary.

I like to serve this with the yoghurt, lime, coriander and chilli piled high on top.


*To char the chillies: place whole chillies on a hot dry pan, or barbecue blacken by rotating regularly, until blistered and charred on all sides. Transfer to a heat proof bowl, cover, and let steam for a few minutes. The chillies are now ready to peel and the black blistered skin will slip easily off. Be careful as the chilli heat can rub off onto your skin!