Spicyicecream

Bourbon Dill Pickles

I’ve been making pickles for years and years at this point. There are almost always some zucchini, red onion or carrot and daikon pickles lurking in the fridge, so it seems a little crazy that I hadn’t tried making cucumber pickles until this year. Arguably the most common pickle of them all! I suppose it makes sense that I gravitated to more unique varieties you can’t buy at the supermarket. But lately I’ve been on a mission to make more things from scratch and stop buying products that are easy, affordable and often just better when homemade. It was really only a matter of time before I tackled the classic cucumber pickle. But of course, I’m putting my own spin on it. And so these Bourbon Dill Pickles were born.

This recipe took a couple of attempts to get right. The first batch smelled incredible – the brine was literally making my mouth water – but after a few days in the fridge, the flavour was surprisingly flat. It needed more of a vinegar punch and um, double the bourbon. So I went back to the drawing board, tweaked the recipe, and tested it a few more times until I landed on my absolute favourite version. The result is a pickle that sits somewhere in between a sweet bread and butter pickle and a classic crisp dill pickle, with just enough bourbon to add a subtle depth of flavour.

What you need to make Bourbon Dill Pickles

Cucumbers – Unfortunately I did not plant cucumbers in time for a harvest this year, and so these are not homegrown. But these Lebanese cucumbers were still in season and extremely affordable when I made this recipe. I also got to use my crinkle cut knife, which is 100% optional, but why does crinkle cut everything magically taste better?

Vinegar – Vinegar is of course the key ingredient in making pickles! It’s a preservative and adds that distinctive brine flavour. I used both white and apple cider vinegar in these pickles. White vinegar gives a clean, sharp flavour and the apple cider vinegar (made from fermented juice) adds a fruity flavour. You can also experiment with malt vinegar if you like, which I think would work well with the bourbon flavour.

Salt – Another absolutely critical ingredient that you can’t leave out. Salt is kind of magical and has several functions in a pickle recipe. It’s a preservative that inhibits bad bacteria growth, but encourages the good bacteria in fermented recipes. It’s a flavour enhancer while also drawing water out of vegetables to ensure they stay crisp. No one likes a soggy pickle! Fine grain white salt is the best to use as other varieties (like Himalayan pink salt) can have other trace minerals that can colour or cloud the brine. This is a refrigerator pickle recipe that isn’t fermented so the vinegar is the primary preservative, but the salt is still super important for flavour and texture.

White sugar – Important for balancing out the intense flavours of vinegar and salt in a pickle brine. Some recipes don’t use it but because this one is inspired by bread and butter pickles, I wanted a some sweetness in the flavour profile.

Mustard seeds – These are the small seeds from the mustard plant, which are available in yellow, brown and black. Many pickle recipes use yellow mustard seeds, which are the easiest to find at the supermarket. They add a distinctive tangy flavour and are widely used for pickles and savoury preserves as they have natural anti-microbial properties. They also plump up in the brine and add a nice texture as well.

Dill – There is something about the scent of fresh dill that just makes my mouth water!! The entire plant is edible and sometimes the seeds are used. I have used the fronds to add that lovely distinctive flavour to my pickles. If you have some dill leftover after this recipe, you should try My Famous Potato Salad. A few of these pickles finely chopped and stirred through the dressing would seriously be so good.

Bourbon – My not so secret ingredient, seeing as it’s in the recipe name and all! The bourbon adds a really delicious something-something that balances really well with all the other ingredients. My biggest tip is to use a bourbon that you already love the flavour of. I used Maker’s Mark because that’s my favourite and what I had on hand. You could experiment with other types of whisky if you like. If you prefer to leave it out, that’s fine too, but it will have an impact the flavour profile.

Optional flavours – If you like, you could add some chilli, garlic cloves or thinly sliced onion. Other spices such as peppercorns, coriander, cumin, dill or celery seeds amp up the flavour even more! All are great options so play around with it!

One thing I learned while I was recipe testing is that the brine needs to taste almost too strong when it’s first made. Once the cucumbers absorb the liquid, the flavour mellows out considerably. While you can technically eat these pickles after 24 hours, they’re much better after 3-5 days once the flavours have mingled. I think they’re at their best after a week in the fridge. These are not a water-bathed shelf stable pickle, so they do have to remain refrigerated. If stored correctly, they will last in the fridge for a couple of months.

And so, I guess cucumber pickles are now added to the list of things I no longer buy! As much as I love wandering around the farmers’ markets and admiring all the beautiful jars of artisan pickles, they can get pretty pricey. Sometimes upwards of $15 a jar! These homemade Bourbon Dill Pickles are every bit as delicious and a little but unique. Plus, if you make a batch when cucumbers are in season, then they are also incredibly affordable too.

Of course, you can use these babies anywhere you’d use regular pickles – on burgers, sandwiches, big mac tacos, potato salad, or in those viral charcuterie nachos. Yeah, those are definitely on my list of things to try next time I invite the girls over! I think these sweet-tangy pickles would make the most epic Cubano, but they’re equally good eaten straight from the jar while standing in front of the fridge… Hey, as pickle lovers, we’ve all been there, right?!

Related Post: Small Batch Green Tomato Chutney

Bourbon Dill Pickles

These homemade Bourbon Dill Pickles are crisp, tangy, slightly sweet and packed with fresh dill flavour. Easy to make and far better than store-bought!

Course Basics, Pickles

Keyword Basics, Pickles

Prep Time 30 minutes

Cook Time 10 minutes

Chill in Fridge 5 days

Total Time 5 days 40 minutes

Servings 3 jars

Ingredients

750 g cucumbers, thinly sliced (crinkle cut optional!)
1/2 cup water
1/2 cup white vinegar
1 cup apple cider vinegar
1/2 cup sugar
2 tablespoons salt
2 teaspoons mustard seeds
1/4 – 1/3 cup bourbon (60-80ml)
Fresh dill

Instructions

To make the pickles, first sterilise your jars by submerging them in boiling water in saucepan. Carefully remove them with tongs and Wash jars, metal lids and bottles in hot, soapy water. Rinse thoroughly. Boil in a large pot of water for 10-15 minutes. Remove with tongs. Dry upside down on a clean towel or in a low oven (about 120°C/250°F) for 10-15 minutes until completely dry. Remove carefully with oven mits or a tea towel as the glass is very hot.
Wash your cucumbers and pat dry with paper towels. Carefully slice them. You can use a mandolin if you like thin pickles, but I used a crinkle cut knife and just went slowly to try and get them as even as possible. Set aside for now.
To make the brine, place water, white vinegar, apple cider vinegar, sugar, salt, mustard seeds and bourbon into a medium saucepan over medium heat. Stir until the sugar and salt are dissolved and the mixture comes to a boil. Cook for 2-5 minutes and then remove from the heat. Allow to cool.
Layer the sliced cucumber and fresh dill into jars, making sure to pack them in well. Pour the cooled brine over the cucumbers, pressing them down to submerge. Seal the jars and place in the fridge. The pickles will be ready in 3-7 days.

Red Wine and Plum Tarte Tatin

It’s not a secret that I’m a big fan of a boozy dessert – coffee liqueur in tiramisu, bourbon salted caramel sauce, or a splash of Chambord in a berry dessert. I barely drink at all these days, but I can never resist a spiked dessert. Fruit and booze are basically best friends, and today’s recipe is no exception. This Red Wine Plum Tarte Tatin feels incredibly elegant, but it’s actually surprisingly simple to make. It has all the wow-factor and pan-flipping theatrics that you want for a dinner party… but it’s all made in one pan and actually much simpler than you might expect!

This recipe is a spin on the Pimm’s and Peach Tarte Tatin I made last year. It was my very first attempt at this beautiful French dessert. I absolutely loved it and immediately vowed to make more variations in the future. If that was the summer stone fruit version, then this one, with in-season plums simmered in a red wine caramel, feels perfect for autumn. Plus, I’m obsessed with the colour!! It just looks so rich and dramatic on the plate!

How to make Red Wine and Plum Tarte Tatin

The steps for making tarte tatin are pretty much the same no matter what fruit you’re using. The only thing that may differ is the cooking time. First, I like to defrost store-bought puff pastry and cut it into a round shape. I am generally all for making pastry from scratch, but I draw the line at puff pastry. I have made it in the past and while it was delicious, I almost never have the time, patience or fridge space for that! So store-bought puff pastry it is.

Next, slice up your fruit. Stone fruit like plums, peaches or nectarines all work brilliantly. Apples and pears are the classic French option, but you could also get creative with strawberries, mangoes or even bananas. Firmer fruit like apples will take a little longer to cook than softer ones. This is also a great dessert for using fruit that is a little underripe as it will soften perfectly as it cooks.

Next comes the caramel, made right in the pan. You will want to choose a pan that can go from the stovetop right into the oven, such as cast iron, enamel or stainless steel. The caramel is made with caster sugar and a small amount of liquid. In this recipe I used red wine. You can use another liqueur, orange juice, tea or simply water if you prefer. This is also where I like to add spices and aromatics. I used a whole vanilla bean because I just love the flavour. If you’re a fan of mulled wine you could add in some cinnamon, ginger or cloves to the caramel too. Whatever suits your fruit/booze pairing the best.

Once the caramel is bubbling, add in your fruit. I like to arrange the slices neatly around the pan because once you flip the tart, that becomes the top. Cook for a few minutes, then carefully place the round of pastry over the fruit. Prick it a few times with a fork to let steam escape, then place the whole pan into a preheated oven.

Once the pastry is golden and cooked, remove the pan from the oven. This is where we get serious. You’ll need good oven mits and a large plate. Place the plate upside down onto the tart and carefully flip the entire thing so the tart lands fruit-side-up on the plate. It is very hot, and could be quite heavy depending on your pan so please do this carefully. If any pieces of fruit stick to the pan, just tuck them back into place like nothing happened. I won’t tell a soul.

Serve the tarte tatin straight away with big scoops of ice cream and some thyme or rosemary leaves, which also pair perfectly with the flavours of red wine and plum. The vanilla bean and spices aren’t edible but they do make a beautiful garnish.

If you’re serving this at a dinner party, I’d recommend popping this in the oven while everyone is enjoying the main course. Then all you need to do is flip and serve! This Red Wine Plum Tarte Tatin is definitely best fresh from the oven. The pastry is crisp and the caramel is glossy and bubbling. Unfortunately, leftovers don’t really hold up particularly well… but honestly I’ve never had much trouble finishing it off on the day anyway!

There is just something about the combination of red wine and plums that will always have my heart. Add in flaky pastry and ice cream and I’m an extremely happy girl. Using store-bought pastry makes this dessert easy enough to satisfy a craving on a random autumn night, but it definitely feels special enough for a cozy home cooked dinner with friends too. If you try this, make sure to tag me on Instagram!

Red Wine Plum Tarte Tatin

A simple yet elegant Red Wine Plum Tarte Tatin made with caramelised plums, puff pastry and vanilla bean. The perfect autumn dessert for dinner parties.

Course Dessert

Keyword Autumn, Dessert, Pies & Tarts

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Ingredients

6-8 plums
1 vanilla bean
100 g caster sugar
1/4 cup red wine
1 sheet puff pastry, defrosted, trimmed to a circle the size of your pan
Vanilla ice cream, to serve
Thyme or rosemary leaves, optional, to serve

Instructions

Preheat your oven to 220°C (430°F).
Wash plums and pat dry with a paper towel. Cut each plum in half and twist to remove the seed. Then cut each half into 4 slices. Repeat until all plums are sliced.
With a small knife, carefully split the vanilla bean lengthways and use the tip of the knife to scrape out all the seeds. Set aside.
Take your ovenproof fry pan (mine is 26cm) and place over medium heat. Add the caster sugar, red wine and vanilla seeds and pod and gently stir to combine. Cook for around 3-5 minutes until a bubbling caramel forms.
Add the plum slices in a circle around the edge of the pan and then fill in the middle, nestling them as close as possible to fill the entire bottom of the pan. Cook for an extra 2 minutes, then remove from the heat and drape the puff pastry over the top, pushing the edges down with a spoon.
Place the whole frying pan into the oven and bake for 25-35 minutes or until puffed and golden in colour.
Remove from the oven. Making sure you are wearing oven mits, place a large plate or board upside down onto the pastry surface. Very carefully flip the plate and frypan upside down so that the tart is now fruit side up on the plate. Everything is very hot and some frypans can be quite heavy!
Serve immediately cut into slices with vanilla ice cream, cream or custard and thyme or rosemary leaves if you like. The vanilla pod isn’t edible but makes a lovely garnish. I also like to add some fresh thyme or rosemary and star anise because it looks beautiful. This tart doesn’t store or reheat very well so it is best eaten soon after it’s made.

Mother’s Day Recipes: Brunch, Dessert & Homemade Gifts

Cooking is my love language, so of course, Mother’s Day is the perfect opportunity to show Mum the love and appreciation I truly feel every day. Luckily, the way to my Mum’s heart is vanilla slice, so that works out quite well! So I put together a roundup of Mother’s Day recipes to make things easy and give you a few delicious ideas. Whether you’re planning a brunch, baking something sweet for dessert or afternoon tea, or dropping off a lovely homemade gift, there’s something here I’m sure she’ll love!

Lemon and Raspberry Pull Apart Loaf

This lovely pull apart loaf is perfect for baking and sharing on Mother’s Day. I love that this one can be perfectly imperfect. Any bits that stick out get extra crisp and delicious, and the sweet lemon glaze makes it look gorgeous no matter what. The dough is an absolute dream to work with, so don’t be intimidated by that! Lemon and raspberry is always a winning flavour combination in my book – the perfect blend of tart and sweet. But you could also put your own spin on it and try other flavours that your Mum would love!

Vanilla Slice with Pomegranate Glaze

This one always makes me think of my Mum, because vanilla slice might be her favourite dessert ever. I made this one just for her on a previous Mother’s Day and she absolutely loved it. Of course I had to add my own little twist – the pretty pink pomegranate glaze. It makes me think of my Nanna and the pomegranate tree in her backyard. This recipe is a special tribute to two of my favourite women that I am so blessed to have in my life.

Strawberry Cheesecake Cookies

I have been making these crowd-pleasing cheesecake stuffed cookies for more than a decade! They’ve kind of become one of my signature homemade gifts at this point. I’ve made so many flavour options over the years, but these strawberry cheesecake cookies are one of my personal favourites. They’re made with freeze-dried strawberries, so even though they look perfect for spring, you can bake them all year round!

Flourless Orange and Almond Cake (Gluten Free)

This cake is so cool. First you cook up whole oranges, skin and all, and then puree them. All the other cake ingredients are then added into the food processor. It’s honestly so simple to make, and so unlike the method of almost every other cake out there!! It is made with almond meal so it’s also completely gluten free. I love to frost it with an orange blossom infused mascarpone icing and decorate with seasonal fruit, which at the moment is delicious raspberries and figs. So pretty and so yummy!

Rhubarb and Almond Crumble Cake

I like to think of this cake as a ‘snacking cake’ – perfect for afternoon tea, but a little piece for breakfast or dessert kind of works too. It’s a versatile, easy to make, unfussy kind of cake that doesn’t need frosting to feel fancy. Just a simple glaze, if you like (turned a lovely pale pink from the stewed rhubarb juioce) or a dusting of icing of icing sugar. This is one of those Mother’s Day recipes that is simple and perfect to share.

Blueberry Almond Croissant Focaccia

If your Mum loves an almond croissant from a café as a little treat, then she will love this homemade focaccia! It’s a fluffy bread filled with the same almond frangipane filling as the yummy croissants, topped with blueberries, flaked almonds and plenty of icing sugar. It’s perfect for brunch or afternoon tea, with an iced latte or a cup of French Earl Grey. And it’s easier to make than you might expect! Make the dough the night before and you can bake it in time for brunch. It would also make epic French toast!

Apple Crumble Filo Pie

If Mum has a soft spot for apple pie, then please try this little twist on the classic. It’s kind of like apple pie and baklava had a baby! Crisp filo pastry, cooked spiced apples, crunchy crumble and homemade salted caramel sauce on top. It’s giving perfect comfort food vibes for our Southern Hemisphere autumn! Some of the elements can be prepped the day before so you’re ready to assemble and bake on Mother’s Day. Serve it with ice cream, whipped cream or even homemade custard.

Raspberry and Ricotta Baked French Toast

Raspberry Ricotta Baked French Toast

Have you ever tried a Baked French Toast? It’s sort of like a bread and butter pudding, but you can eat it for breakfast! When I lived at home, I used to always make Mum a special breakfast on Mother’s Day. This version uses a fruit challah sandwiched with raspberry jam and some creamy ricotta in the egg mixture. I love that you can assemble it the night before and pop it into the oven for breakfast while your coffee brews.

Donna Hay’s Vanilla and Almond Biscotti

This recipe is so special and nostalgic to me because it’s one of the first things I learned to bake from my Donna Hay cookbook, back in the early days of this blog. And it’s now one of the most popular recipes on my site! Your pantry might already have everything you need to make these perfect afternoon tea snacks. They really are an elite biscuit – a little crunchy and perfect to dip into coffee. Or you could package them up as a lovely homemade gift!

Pickled Red Onions with Pink Peppercorns

My sweet Mother is always absolutely thrilled to receive a jar of whatever pickle experiment I’ve come up with that week. I get updates in the group chat about what she’s used them in. Then she dutifully washes and returns all my jars! Honestly, it’s so cute and I’m always happy to share. These Pickled Red Onions are a fantastic option for a homemade gift. They’re so simple to make in small batches and are ready in as little as a few hours-1 day, depending how thick they are sliced! They’re also super versatile to use on sandwiches, burgers, salads, tacos and more!

Berries and Cream Rocky Road

I’m going to continue shouting from the rooftops that Rocky Road is a perfect homemade gift! It’s so simple, endlessly customisable and it looks gorgeous no matter what you put inside. This Berries and Cream version was a favourite of mine… but maybe your Mum is more of a Caramel Apple or Pavlova kind of gal? Simply melt the chocolate, mix it all together, set in the fridge and package it up in clear cellophane to show off that beautiful cross section. Perfect!

I could honestly go on and on! If you need any more Mother’s Day recipes or ideas, just head over to my Instagram or my Recipe Index! Wishing all the mums out there (including step-mums, grandmothers, fur mums, and more) a very happy Mother’s Day. However you’re celebrating, I hope there’s something delicious, a chance to put your feet up, and someone else to do the dishes!!

Pear and Anzac Biscuit Crumble

Now that we’re well into April, it’s starting to feel a little more like autumn. The days are still lovely and warm, but it’s getting darker earlier and the mornings have that little chill. Just enough that a hot coffee feels extra comforting. And I’m honestly living my best life. It’s my favourite season! Humidity and frizzy hair, farewell! With comfort food season just around the corner, it’s my time to shine. And what could possibly be more comforting on a cool night than a bowl of Pear Crumble? Maybe this version, with a little twist. With Anzac Day coming up next weekend, I decided to turn it into a Pear and Anzac Biscuit Crumble!

Not a full biscuit situation (we’re not messing around with a classic), but a crumble topping inspired by those crunchy, golden beauties. If you’re from Australia or New Zealand, then these flavours will be instantly familiar to you.

Oats.
Shredded coconut.
Golden syrup.

Anzac biscuits are a classic with a long history here. Originally made during the first World War with only humble pantry staples (and no eggs!), they were designed to travel long distances to bring comfort and familiarity to soldiers. Over time they’ve become something much more, baked with love and remembrance – usually around Anzac Day on April 25th. Imagine a crunchy oatmeal cookie, with a slight toffee flavour and toasty coconut. When you take those nostalgic flavours and turn them into a crumble topping, you get something very special.

I cut the pears into larger pieces so they soften but still hold their shape. We want tender, but not mushy and overcooked here. The whole thing is cooked in a skillet so the pears can go straight from simmering on the stovetop to bubbling in the oven. Less washing up? I’ll take it. And as for flavours, we’ve got cinnamon, ginger, vanilla (all best friends with pear) plus my secret ingredient… A splash of cider that adds a really great depth of flavour! Pear cider is perfect of course, but I only had apple on hand and it was delicious.

Now let’s talk about the Anzac biscuit crumble topping.

The golden syrup makes it a little bit caramelised and the clusters of crumble crisp up around the edges of the pan. The shredded coconut and rolled oats give a really lovely texture. I always think that the fruit-to-crumble ratio is a personal choice, and so I chose ‘abundance’ and made triple the crumble for this recipe. I have zero regrets. If you don’t have golden syrup on hand, you can try this recipe with honey.

Serve warm with vanilla ice cream, custard or dollops of cream and you’ve got a cozy and delicious, yet meaningful dessert that is just a little bit different. A sprig of rosemary is a nice touch to finish it off, as it’s the traditional symbol of remembrance worn every Anzac Day.

This is the kind of dessert that makes you want seconds before you’ve even finished your first helping. Leftovers are also dangerously good! I was sneaking spoonfuls straight from the fridge. The topping becomes a little bit chewy and is just so delicious.

There is something about baking with these simple pantry staples that have been part of so many kitchens for generations, and bringing them together in a slightly different way that I really love. This Pear and Anzac Biscuit Crumble is so comforting and nostalgic, and perfect to share alongside a cup of tea this Anzac Day. It’s just a small way to honour this classic and a gentle nod to the past, while making new traditions of your own.

Pear and Anzac Biscuit Crumble

A cozy Pear and Anzac Biscuit Crumble made with oats, coconut and golden syrup. A nostalgic autumn dessert perfect for Anzac Day.

Course Dessert

Keyword Australian, Autumn, Crumble, Dessert, Pears, Winter

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6

Ingredients

5-6 pears
1/2 cup pear or apple cider
1/3 cup water
2 tablespoons raw sugar
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1 teaspoon vanilla extract or vanilla bean paste

Crumble

65 g plain flour
90 g brown sugar
180 g butter, cut into 3cm cubes
225 g rolled oats (2 1/4 cups)
75 g shredded coconut (3/4 cup)
2-3 tablespoons golden syrup, plus extra to serve

Instructions

Preheat your oven to 180°C (350°F).
Peel the pears and slice in half. Remove the core with a teaspoon and slice each half into 4-5 pieces. Place into an ovenproof skillet (I used an enameled cast iron skillet) with the cider, water, sugar, cinnamon, ginger and vanilla. Stir to combine and cook, stirring occasionally for 15-20 minutes.
In the meantime, make the crumble. Place the flour, brown sugar and butter into a bowl and rub with your finger tips until combined. Add the oats, coconut and golden syrup and stir or rub together until it forms clusters. Scatter the crumble evenly over the top of the pears and place into the oven for 20-25 minutes, or until golden and bubbling.
Serve with ice cream and an extra drizzle of golden syrup.

Easter Egg Rocky Road

Here am I again, standing in front of you, begging you to make a seasonal rocky road. Why? Because it’s fun, whimsical and requires no baking. Plus it’s always on-theme and makes an excellent homemade gift. This Easter Egg Rocky Road is the perfect last-minute treat that you can whip up in about 10 minutes. Just melt, mix and set in the fridge.

Easter already comes with an abundance of chocolate, but a slab of homemade rocky road just hits different. It’s thoughtful, a little bit nostalgic and something special that you made. Cut it into squares, wrap it in baking paper or cellophane and tie it up with twine. It’s also a fun holiday activity to get the kids involved in. They can pick out the colourful mix-ins and help to stir it all together.

The best part is, you can make it entirely your own. I’ve included a recipe below of course, but feel free to substitute your own favourite things. Some of the mix-ins I’ve included are limited edition and potentially Aussie-specific. Don’t worry, I’ve included some other ideas in the section below. There are basically no rules, but I do love to use a variety of colours and textures to get the prettiest cross-section and the most satisfying bite. If there’s one thing I can promise you… once you start making rocky road, it’s hard to stop experimenting!

What’s in my Easter Egg Rocky Road

Milk Chocolate – You can use any chocolate that you like, but milk chocolate felt like the right option here. It pairs beautifully with all the sweet mix-ins. Melt it carefully in the microwave, 20-30 seconds at a time and then stir through teaspoon of vegetable oil. This keeps the texture a little smoother. This batch turned out slightly more brittle and crumbly than others I’ve made in the past. I’m not sure if it’s because I used a different brand of chocolate this time, or if the crunchy shell of the speckled eggs made them harder to slice through. I think it still looked gorgeous, but just something to keep in mind.

Biscuits – I used two types of biscuits for crunch. I found a special edition Créme Egg inspired Oreo which was very on theme. I also used my absolute favourite biscuits – Teevee Snack Malt Sticks. If you can’t find these exact biscuits, don’t stress. Regular Oreos and any kind of plain sweet biscuit such as shortbread, Scotch Finger or Biscoff would work just as well.

Lollies – I really wanted a pastel coloured lolly for a chewy element. I found milk bottles with a cool marble pattern in chocolate, strawberry and banana flavours. You could use any pastel coloured gummy candy or jelly lolly, or even something like Turkish delight (which I personally love).

Easter Marshmallows – To me, marshmallows are a non-negotiable in rocky road. I love the soft pillowy texture and variation in colour. I like to keep the marshmallows large but you could cut them up or use mini size if you prefer. I found pastel coloured marshmallows in fun Easter shapes like bunnies, eggs and baby chicks. Of course I had to use them!! But any pink and white marshmallows will work too.

Easter Eggs – Alrighty, here is where you can get really have some fun. I used a variety of mini-size chocolate eggs inside and on top. Cadbury Créme Eggs to get some gooey pockets, and speckled eggs with a crunchy outer shell. You can throw in some white chocolate eggs for colour variation or choose eggs with different fillings – some crunchy, some oozy perhaps? The options are literally endless so you can be creative here. And if you’re giving this rocky road as a gift, you can use their favourite flavours too!

Once you’ve gathered all your mix-ins, all that’s left to do is melt your chocolate and stir it all together until everything is well coated. Transfer the mixture into a lined loaf tin (or a square cake tin if you’re making a double batch), press down firmly and add some extra Easter eggs to the top. Pop it into the fridge for a few hours or overnight, until completely set. Then slice into pieces with a large, sharp knife.

So if Easter has crept up on you again (it happens every year, somehow) then this is your sign to make a last minute batch of this Easter Egg Rocky Road. And whether you’re sharing it as a homemade gift, adding it to a dessert table, or just snacking on it over the long weekend, I hope it adds a little fun to your Easter. And if you find yourself already dreaming up your next rocky road flavour combination, well I totally understand. There may or may not be many more rocky road recipes happening here very soon (hint, hint!)

Easter Egg Rocky Road

This Easter Egg Rocky Road is an easy no-bake treat made with milk chocolate, mini eggs, marshmallows and biscuits. The perfect last-minute homemade gift for Easter.

Course Dessert

Keyword Easter, Snack

Prep Time 20 minutes

Chill in Fridge 6 hours

Total Time 6 hours 20 minutes

Servings 8

Ingredients

400 g milk chocolate
1 teaspoon vegetable oil
100 g Oreo’s, roughly chopped (about 8, I used Creme Egg flavoured)
60 g malt stick biscuits, roughly chopped
120 g milk bottle lollies (I used Allen’s Nesquick)
70 g marshmallows (I used Easter themed ones)
125 g mixed mini Easter eggs, eg: speckled, créme egg – whatever you like
Mixed mini Easter eggs, extra for decoration

Instructions

Line a loaf tin with non-stick baking paper. I used a 24 x 13 x 6.5 cm tin.
In a small bowl, break up the milk chocolate into pieces and melt carefully, either using the microwave in 20-30 second increments, stirring between each, or over a double boiler. Stir in the vegetable oil. Set aside for now.
In a large bowl, place the chopped Oreo and malt biscuits, milk bottle lollies, marshmallows and Easter eggs. Pour the melted chocolate over the top and mix well to ensure everything is completely coated.
Spoon mixture into the prepared loaf tin and spread out into an even layer, making sure to get right into the corners. Decorate the top with extra mini Easter eggs.
Refrigerate for 3-4 hours or overnight, until set.
Ensure the Rocky Road is completely set before lifting out of the loaf tin and cutting into 8 large pieces. Store in an air-tight container in the fridge.

Chocolate Cherry Focaccia

Here we are again, with the latest instalment in my ongoing Sweet Focaccia series – Chocolate Cherry Focaccia! And guys, it is so good – it contains an entire block of dark chocolate, after all. I absolutely love baking with cherries during their short season and they are honestly one of my favourite parts of summer. But combining them with chocolate? Plus fluffy, airy focaccia? And a delicious pink glaze? An absolutely elite combination of flavours and textures that I’m positive you’ll love.

I sort of love that focaccia has taken over both my TikTok feed and the Australian café scene in the last couple of years. If you’ve stumbled across this post and you’re brand new to making focaccia, I’m here to reassure you that it’s probably easier than you think. The recipe I use is honestly so simple, dare I say foolproof. However I would recommend taking a look at this post where I go into more detail about all the ingredients, because each one is there for a reason, and there are slight differences between countries. If you’ve made focaccia before, let’s get on with it!

It’s a no knead, high hydration dough that gets a quick mix and then rises overnight in the fridge. And when I say quick mix, I truly mean it. We’re not hauling out a stand mixer or kneading for twenty minutes. It’s a bowl, a wooden spoon (or a Dough whisk makes it even quicker!) and a super shaggy dough. Trust the process. The overnight rest does all the heavy lifting for you. By the next day, the dough is risen, airy and full of bubbles. This is exactly what we want.

The cold rise is where the flavour develops. A quick round of stretch-and-folds helps to develop the gluten structure without kneading, and helps the dough to retain all those air bubbles. All you need to do is wet your hands and lift one side of the dough up and fold it back over itself. Turn the bowl 90 degrees and repeat. Many recipes call for multiple rounds of stretch-and-folds, but I only do one ‘round’ for this recipe and it always turns out super fluffy and perfect.

Then I transfer the dough to a generously buttered baking pan. I like to use a rectangular metal pan with straight sides. At this point you can add in any inclusions that you want running through the middle of your dough. This time I did half a block of chopped dark chocolate. Fold the dough over itself gently like a letter to enclose the filling and rotate it to fit in the pan. It’s a slightly messy process, but that’s exactly what we want. The dough relaxes again as it rises in the pan for about 90 minutes-2 hours.

After this second rise, comes my favourite part – the dimpling! For sweet focaccia I like to use melted butter instead of olive oil and dimple in my toppings. There is something satisfying about pressing your fingertips into the dough. Don’t be afraid to get your hands dirty! It’s one of those baking moments that feels almost like a meditation. Baking is my happy place, but making bread and yeasted doughs specifically just makes my busy brain relax in the most beautiful way.

Chocolate Cherry Focaccia of course means that the topping is some delicious fresh cherries and the other half a block of chopped dark chocolate. You could also use frozen cherries if fresh aren’t in season where you are. A scattering of raw sugar over the top also gives it a lovely texture when baked.

And then it’s into the oven! We are going for a short, hot bake – 220°C or 450°F for about 20-30 minutes, rotating at the half-way mark. As they bake, the cherries soften and release their juices, which mingle with the melting chocolate and sink in as the fluffy focaccia dough rises around them. You’ll see little jammy pockets and that’s exactly what we want here. I was nervous that the chocolate would start to burn but my loaf was perfectly fine.

The smell while this Chocolate Cherry Focaccia bakes is insanely good. When it comes out of the oven, try to resist the urge to slice into it straight away. It’s actually still cooking as it cools and if you cut into it too soon, the crumb can be a little gummy. Plus the chocolate will firm up just enough to give you fudgy streaks instead of burn-your-mouth molten chocolate lava. However if you really can’t resist, I won’t judge.

And then the glaze. The pink cherry glaze is optional, but very highly recommended. I make it with muddled and strained cherry juice and icing sugar, and drizzle it generously over the slightly warm focaccia so it settles into the dimples and cascades over the edges. It adds sweetness, contrast in colour and just completes the focaccia perfectly. However if you like it indulgent, a chocolate ganache sauce could be an awesome option too.

Some more delicious Focaccia recipes:

Chocolate Cherry Focaccia

A super simple no knead Chocolate Cherry Focaccia finished off with a pretty pink cherry glaze. Fluffy, sweet and absolutely delicious!

Course Bread, Breakfast, Brunch

Keyword Bread & Yeast, Focaccia

Prep Time 45 minutes

Cook Time 30 minutes

Rising 12 hours

Total Time 13 hours 15 minutes

Servings 12

Ingredients

Focaccia Dough

2 1/2 cups lukewarm water
2 1/4 teaspoons active or instant dried yeast
2 teaspoons honey
625 g plain/all purpose flour (5 cups)
1/2 tablespoon cooking salt
2 tablespoons extra virgin olive oil
90 g dark chocolate, roughly chopped
Butter for greasing pan

Topping

25 g butter, extra, melted
90 g dark chocolate, extra
175 g pitted cherries, extra
Raw sugar

Glaze

2 tablespoons cherry juice
1 1/2 cups icing sugar (205g)

Instructions

In a large bowl, whisk together the water, yeast and honey. If you are using active dry yeast, let it sit for a few minutes to activate, until it starts to look foamy on top. If you are using instant dry yeast, you can skip the wait and move on to the next step.
Add the flour and salt and mix together with a spatula, wooden spoon or dough whisk until flour is incorporated and you have a shaggy dough.
In another large bowl, add 2 tablespoons of olive oil and swirl around the bowl to coat. Transfer the dough into this bowl and over with plastic wrap. Now you have two options. For a quick rise, leave at room temperature for 3-4 hours depending on the temperature. Or, place the bowl into the fridge to chill and rise for 8 hours, overnight, or up to 1 day. Either way the dough should be doubled in size and look very bubbly.
Butter your pan generously. I use a 23 x 32cm metal pan with straight sides.
Stretch and fold your dough either using wet hands or two forks. You want to pick up the dough from the edge and lift it towards the centre. Rotate your bowl and repeat 3 more times. I usually just do this once, however you can continue doing this 2 more times if you like.
Transfer the dough to the buttered pan. Spread over 2/3 of the 90g of chopped chocolate. Fold 1/3 of the dough in towards the middle and add the remaining 1/3 of the chopped chocolate over the folded dough. Bring the other 1/3 of the dough over the top to enclose the chocolate. Rotate the dough in the pan to sit nicely. Loosely cover with plastic wrap and allow to rise in a warm spot until doubled in size again (this usually takes about 2 hours for me).
When the dough is ready, preheat your oven to 230°C (450°F).
Drizzle the melted butter over the top of the focaccia dough and then scatter the cherries and extra dark chocolate over the top as evenly as possible. With damp hands, dimple the toppings into the dough. By this, I mean get your fingers into the dough, all the way to the bottom of the pan, to form deep holes. The dough may bubble up around the hole. Repeat until there are dimples and bubbles of dough evenly all over the dough. Scatter over the raw sugar.
Bake for 20-30 minutes until golden. When cooked, remove from the oven and cool in the pan for at least about 20-30 minutes. Remove from the pan carefully and place onto a wire rack or wooden board.
To make the glaze, combine the cherry juice with the icing sugar and mix until you have a slightly runny glaze consistency. Drizzle the glaze over the cooled focaccia and serve in slices. This focaccia is best on the day it’s made. It can be stored in an airtight container and placed into the oven for a few minutes to crisp back up.

Passionfruit Crumble Muffins

No matter advanced you get as a baker, there is something so special and comforting about coming back to the basics. In my case, that was a craving for muffins. They were probably the first thing I ever baked on my own as a teenager, and the genesis for my now decades-long baking obsession. But these aren’t just any basic-bish muffin… they are Passionfruit Crumble Muffins!

The kind you’d be thrilled to spot in a café cabinet… except they’re super simple (and definitely worth it) to make at home. These muffins are a slight tweak on my favourite easy loaf cake recipe. It’s the perfect texture for a muffin. Light and tender, but with enough structure to stand up to generous mix-ins.

There’s also a crunchy crumble topping. If you’re new here, hi, I have a bit of an obsession with putting crumble on absolutely everything in sight. These muffins also get homemade passionfruit curd both inside AND dolloped on top, because if we’re making muffins, they are gonna have a great amount of flavour.

My passionfruit curd recipe is really easy and just takes just a few ingredients and a little bit of whisking. You can also use canned passionfruit pulp if fresh aren’t in season where you are.

I love these Passionfruit Crumble Muffins as an easy weekend baking project, for when you want something a little bit special without having to commit to a time consuming or complicated recipe. And the muffin mixture is all made in one bowl, which we love! If you’ve already got a jar of passionfruit curd on hand (either homemade or store-bought) then they are really quick to make. Perfect for brunch, a lunchbox treat or afternoon tea.

How to adapt these Passionfruit Crumble Muffins

Use sour cream instead of Greek yoghurt. I’ve made this recipe heaps of times as a loaf cake with sour cream. This time I only had yoghurt in the fridge and substituted 1:1. It gave the muffins a great texture. So the good news is, which ever one you have on hand will definitely work in this recipe!
Try a different flavoured curd. You can absolutely change up the flavour of these muffins! I think lemon curd would be absolutely delicious here. Blood orange curd is also a great option. But you can honestly use any flavour you like! I personally love how the tart sweetness of the passionfruit curd balances against the buttery crumble topping.
Swap the curd for jam. Again, any flavour of homemade or store-bought jam will work here! Get creative. Blueberry or rhubarb jam would be delish.
Level up the crumble! Add some chopped pistachios or flaked almonds to the crumble for extra flavour and crunch.
Make them snack size. I made 8 jumbo cafe style muffins but you could definitely bake them in smaller liners, making them the perfect size for a snack or kids lunchbox.

A little tip: don’t overfill your muffin cases. Leave a bit of room for the crumble and the curd on top so everything has space to do its thing in the oven. When you dollop in the curd, only swirl it very gently with the blade of a knife, if at all. And if you want that bakery-style finish, be generous with the crumble. It creates those beautiful crunchy clusters!

I would say another big dollop of curd on top is pretty much non-negotiable. It looks so pretty and makes the muffins so delicious. However, if you want to store these in an air-tight container at room temperature, add the curd just before you serve them. Otherwise they can be stored in the fridge for up to 3 days. Happy baking!

Passionfruit Crumble Muffins

These bakery style Passionfruit Crumble Muffins are soft, buttery and topped with crunchy crumble and homemade passionfruit curd. Simple, delicious and easy to make.

Course Afternoon Tea, Breakfast, Muffins & Cupcakes, Snack

Keyword Afternoon Tea, Cake, Crumble, Muffins

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 8 large muffins

Ingredients

Muffins

110 g butter, room temperature
1/2 cup caster sugar (120g)
1/2 cup Greek yoghurt, or sour cream
3 eggs
1 1/2 cups self-raising flour (250g)
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon

Crumble Topping

50 g sugar (1/4 cup)
50 g brown sugar (1/4 cup)
50 g plain flour (1/3 cup)
55 g butter, softened

Passionfruit Curd

1 jar storebought or homemade passionfruit curd

Instructions

First make passionfruit curd according to the instructions in the recipe linked above.
Preheat the oven to 180°C / 160°C fan forced (350°F). Line a muffin tin with 8-12 muffin liners (depending on size).
Cream the butter and sugar together in a large bowl until pale and fluffy. Add the Greek yoghurt and beat until combined. Add the eggs and mix in one at a time until combined. Add the flour, baking powder, salt and lemon zest and beat until combined, being careful not to overmix.
To make the crumble topping, combine the sugar, brown sugar, flour and butter. Rub butter into the mixture with your fingertips until a crumble forms.
Spoon a 2-3 heaped tablespoons of the mixture into each muffin liner. Add a teaspoon of passionfruit curd and then another 1-2 tablespoons of muffin mixture on top to cover. You can very gently swirl the passionfruit curd into the muffin mix if you like, but don’t overmix.
Top with crumble evenly among the muffins. Bake for 25-35 minutes (for large muffins), checking at the half way point and rotating the tray. If your muffins are smaller, check them at the 15-20 minute mark. They are ready when golden brown, risen and a skewer inserted into the middle (not the curd) comes out with a few crumbs.
Allow to cool and then top with another generous dollop of passionfruit curd to serve.

Berries and Cream Valentine’s Day Rocky Road

Somewhere along the line, Rocky Road became the Christmas treat that goes viral every December. I shared a Rocky Road Week on socials late last year and hundreds of thousands of people tuned in, which was honestly so much fun. But my question is… why are we limiting ourselves to enjoying Rocky Road only one month a year? It’s a fantastic gift for other holidays too, so here’s my second annual Valentine’s Day Rocky Road.

I think this berries and cream inspired version looks heart-eye emoji gorgeous. Just look at that cross section! Not to mention that it’s also completely no bake and extremely low stress. You don’t even really need to measure anything. Rocky Road is very forgiving, so it’s a pretty safe bet to eyeball the mix-ins.

Once you start thinking of it as a formula rather than a fixed recipe, a whole world of possibilities opens up! I think it would be perfect to make for your sweetheart (way better than a store-bought box of chocolates). It would also be so much fun for a Galentine’s Day catch up or as a sweet project to make with the kids.

What’s in my Valentine’s Day Rocky Road?

White Chocolate – A berries and cream themed rocky road needs a white chocolate base, of course! It’s the perfect choice here – creamy and sweet, while allowing all the other ingredients to stand out. Those pops of pink and red really contrast nicely! I always melt the chocolate (carefully) in the microwave and add a teaspoon of vegetable oil, which helps to keep the texture smooth and makes slicing much easier once set.

Biscuits – I used a pack of special edition pink (marshmallow flavoured!) Oreo’s and those yummy jam tart biscuits. They are super nostalgic for me. I love the subtle crunch they add, not to mention how good they look in the cross-section. If you can’t find these exact biscuits, pink wafers or any jam-filled biscuit would work really well here.

Pink Marshmallows – I think marshmallows are non-negotiable in rocky road! And of course, the pink is very on theme here. I like to keep them large but you could cut them up or use mini size marshmallows if you prefer!

Berry Lollies – I used two kinds of classic Allen’s lollies, the red raspberries and strawberries and cream. If you’re not in Australia, feel free to substitute in any berry-flavoured gummy candy that you love. Turkish delight could also be a great option, if you’re into that!

Freeze-dried Strawberries – These add a little tartness to balance out the sweetness, plus extra berry flavour and gorgeous colour on top. I just crush them with my fingers to get a mix of big and small pieces. They stay crisp, even after a couple of days in the fridge. You can usually find them in the baking aisle of most supermarkets. Freeze-dried raspberries are also a great option.

Sprinkles – Do I own more sprinkles than the average person? Yes. Did I have to use the pink and heart shaped ones here? OF COURSE. I had to do it.

And then all that’s left to do is melt and mix! Make sure every ingredient is well coated in the white chocolate and then press the mixture into a lined loaf tin. Sprinkle the crushed strawberries and sprinkles on top and let it set in the fridge before slicing it up. The perfect make-ahead treat! It keeps well in an air-tight container in the fridge for several days.

I really love how this one turned out, with all those pops of pink and red throughout. As always, you can absolutely make it your own by swapping in your favourite mix-ins. Rocky road is the perfect treat for any holiday, and Valentine’s Day is the perfect excuse to make it extra special. So grab your chocolate, your favourite goodies, and have fun creating something that’s as delicious as it is pretty!

You can also check out my other delicious Rocky Road recipes:

Lamington Rocky Road (last year’s Valentine’s Day recipe!)
Pavlova Rocky Road
Caramel Apple Rocky Road

Berries and Cream Valentine’s Day Rocky Road

Make Valentine’s Day extra sweet with this no-bake Berries & Cream Rocky Road. Easy, colourful, and perfect for gifting, Galentine’s Day, or a fun homemade treat!

Course Afternoon Tea, Bars, Dessert

Keyword Chocolate, Slices, Valentine’s Day

Prep Time 10 minutes

Refrigerate 4 hours

Total Time 4 hours 10 minutes

Servings 6

Ingredients

400 g white chocolate
1 teaspoon vegetable oil
100 g pink Oreo’s, roughly chopped
95 g raspberry tart biscuits (about 8), roughly shopped
110 g strawberries and cream lollies (Allen’s brand)
100 g red raspberry lollies (Allen’s brand)
60 g pink marshmallows
15 g freeze-dried strawberries, crushed into pieces
Pink and white sprinkles

Instructions

Line a loaf tin with non-stick baking paper. I used a 30 x 11 x 7cm (12 x 4 x 3 inch) loaf tin.
In a small bowl, melt the white chocolate carefully, either using the microwave in 20-30 second increments, stirring between each, or over a double boiler. Stir in the vegetable oil if using. Set aside for now.
In a large bowl, place the two kinds of chopped biscuits, raspberry lollies, strawberries and cream lollies and marshmallows. Pour the melted chocolate over the top and mix well to ensure everything is completely coated.
Spoon mixture into the prepared loaf tin and spread out into an even layer, making sure to get right into the corners. Top with crushed freeze-dried strawberries and sprinkles (measure with your heart!)
Refrigerate for 3-4 hours or overnight, until set. Ensure the Rocky Road is completely set before lifting out of the loaf tin and cutting into 10 large pieces or up to 18 smaller ones. Store in the fridge.

Homemade Chocolate Fudge Sauce

If you’ve only ever had store-bought chocolate fudge sauce, then you’re in for a very good surprise with this rich, delicious homemade version. It comes together with just 4 simple ingredients and takes about 5 minutes from start to finish. Drizzle it over ice cream, spoon it onto cheesecake, pour over poached pears, or use it to make the most amazing chocolate milkshake.

Honestly, it’s just better on every single level. This version is made with real chocolate and cream, which gives it a deep, proper chocolate flavour. To me, store-bought ones taste overly sweet with a slightly artificial aftertaste. I took a look at the ingredients list on a popular store-bought sauce and… yikes. A strange mix of water, sugar, thickeners and stabilisers, with only about 3% cocoa powder. Once you’ve made this at home, it’s hard to go back. It tastes way better and you actually know what’s in it.

What you’ll need to make Homemade Chocolate Fudge Sauce

Cream – The cream is what makes this sauce so luscious and glossy. Some recipes add butter but I really don’t miss it. Just make sure to use a full-fat thickened or pouring cream for the richest and creamiest texture.

Dark Chocolate – In any recipe where chocolate is the star, use a brand you’d actually love eating on its own. I like chopping up a good quality chocolate bar rather than using melts or chocolate chips. I’ve used 70% dark chocolate here, but feel free to use your favourite. Milk chocolate will also work if you like a sweeter sauce.

Brown Sugar – This adds the right amount of sweetness to balance the chocolate and helps to create a beautiful silky texture.

Vanilla Extract – It’s not the main player, but it adds that little “something something” that rounds out the sauce beautifully. You can also swap it for other extracts like peppermint, coconut, coffee or even orange to give your fudge sauce a fun twist!

Then all that’s left is to stir the ingredients together until they form a glossy sauce. I like to do this over a double boiler because chocolate can be a bit delicate. Burn it or let it seize, and there’s not much you can do to fix it! Just make sure your bowl is heat-proof and sits above the simmering water rather than touching it. Also grab some oven mitts to keep it steady while you stir!

Once it’s melted and combined, you’ve got the most decadent homemade chocolate fudge sauce. Keep in mind that this isn’t a hard shell chocolate sauce, but one that is perfect for drizzling over, like, everything! It lasts for a couple of weeks in an air-tight container in the fridge and reheats well too. Just microwave it in 20 second bursts and stir in between until warmed through.

My favourite ways to use Homemade Chocolate Fudge Sauce

And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and more in my new free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!

Homemade Chocolate Fudge Sauce

Homemade decadent chocolate fudge sauce, made in just 5 minutes with 4 simple ingredients. Perfect for drizzling over ice cream, cheesecake, or making the ultimate chocolate milkshake!

Course Basics

Keyword Basics, Chocolate, Ice Cream

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 6 people

Ingredients

185 ml thickened cream
200 g dark chocolate, chopped
55 g brown sugar
1 teaspoon vanilla extract

Instructions

Place ingredients into a heatproof bowl set over a saucepan of simmering water, but don’t let the water touch the bottom of the bowl.
Stir with a metal or wooden spoon until chocolate is almost melted and the sugar is dissolved.
Remove the bowl from the heat and continue to stir until chocolate has melted fully.
Serve warm or transfer to a clean airtight jar or container. Store in the fridge for 3-4 weeks. Serve room temperature or warm. To serve warm, gently reheat in a saucepan over low heat or in the microwave, stirring every 20 seconds until warmed through.

My Famous Potato Salad

It’s actually shocking that this is the first time I’m sharing my famous Potato Salad recipe, considering this blog has been around for almost 19 years. I make it often and it’s always a huge hit. If you invite me over for a BBQ (and I’m not already bringing dessert) then there’s a very high chance I’m showing up with this potato salad – or my pesto pasta salad. Both contain bacon and carbs, so they are generally pretty popular!

I love this salad because it’s a great side for almost any kind of protein. Grilled chicken or salmon, steak, sausages, fried chicken, a crispy schnitzel… even a roast! It’s one of those dependable dishes that feels right at home on just about any table.

If you’re tempted to grab a pre-made salad from the supermarket, try this one instead. It comes together in no time! And it just tastes so. much. better. Store-bought versions tend to be stingy on the good stuff (especially the bacon and herbs), with heavy dressings. They are basically a homogenous glob with barely any variation in texture or colour. Mine is fresh, flavour-packed and beautifully balanced, with the potatoes acting as a blank canvas for all the other elements to shine.

Here’s what’s in my famous Potato Salad

Potatoes, obviously – I like to get baby white potatoes for this because they are usually fairly consistent in size. Cut them in half, or quarters if they are larger. Aim to get your potato pieces around the same size so they all cook at the same rate. There’s nothing worse than some potatoes being undercooked while others turn to mush. Start cooking them in cool water (not boiling), and don’t forget to add salt – a few very generous pinches! Potatoes need salt to taste their best and seasoning the water is a big head start. They’re ready when a knife can pierce them easily. Drain them and let them cool for 10-20 minutes before you assemble the salad.

Bacon – You are going to look at the raw, chopped up bacon and think that it’s too much, but trust the process. It really does cook down a lot! Streaky or short cut bacon are both fine for this. The streaky bacon has more fat so it cooks up crispier, but make sure to drain off the excess fat on a paper towel. And remember to save some of the cooked bacon to scatter over the top as a garnish!

Spring onion – A non-negotiable for me in potato salad! Spring onions have a mild, slightly sweet flavour that works perfectly with the creamy dressing and salty bacon. You can also add a quarter to half a finely diced red onion if that’s your thing.

Fresh herbs – I usually go with a mix of parsley, chives and dill, partly because I love the combination and partly because I’m growing them in the garden. You can absolutely use dried chives and dill in the dressing if that’s what you have on hand, but I’d strongly recommend fresh parsley. It adds a lovely brightness and that pop of green makes the salad look extra appealing.

Dressing – Unsurprisingly, I like to make my own potato salad dressing, and I really recommend you do too. It’s quick, easy, and gives you complete control over the flavour. I use equal parts mayonnaise and Greek yoghurt, Dijon mustard (wholegrain would also be great), apple cider vinegar, garlic, white pepper and salt. I usually wing it and taste as I go, but for this recipe I actually wrote everything down. Don’t be shy with seasoning! Once you mix the dressing through the potatoes and other ingredients, the flavours mellow out beautifully.

The one thing you will never find in my potato salad, however, is hard-boiled eggs. I just really, really don’t like them. But if you do, feel free to add them in, I won’t stop you!

This potato salad is just as good served slightly warm, at room temperature or straight from the fridge. It’s incredibly versatile for entertaining, picnics and potlucks alike. It travels well, you can make it ahead of time, it disappears fast, and people always ask me for the recipe, which feels like the best endorsement possible.

If you’ve ever been tempted by a supermarket tub, I hope this inspires you to make it from scratch instead. It’s simple, full of flavour, and once you’ve made it yourself, it might just become your famous potato salad too.

My Famous Potato Salad

Skip the store-bought version and make this flavour-packed homemade potato salad with bacon, fresh herbs and a simple creamy yoghurt and mayonnaise dressing.

Course Dinner, Salad, Side Dish

Keyword Salad, Side Dish, Simple Dinners, Summer

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Ingredients

1.5 kg white baby potatoes
Cooking salt
400 g streaky bacon, diced
4 spring onions, finely sliced
12 g fresh parsley, roughly chopped (3-4 tablespoons)
Fresh dill, for garnish (optional)

Potato Salad Dressing

1/2 cup mayonnaise
1/2 cup Greek yoghurt
1 1/2 teaspoons Dijon mustard
1-2 cloves garlic, finely diced
2 g dill, finely chopped (2 teaspoons)
1 g chives, finely chopped (1 1/2 – 2 teaspoons)
1 1/2 tablespoons apple cider vinegar
White pepper and salt, to taste

Instructions

Cut the potatoes in half if small and quarters if larger, aiming to get all pieces roughly the same size. Place into a large saucepan and add cool water to cover all the potatoes. Add a few very generous pinches of cooking salt and place over medium heat with the lid on. When it starts to boil, reduce the heat and remove the lid. Cook for 15-20 minutes or until a knife can pierce through the potatoes easily – check a few of them to make sure they are evenly cooked. Drain the water with a large colander and allow the potatoes to cool for 10-15 minutes while you make the other components.
Cook the bacon in a frying pan or skillet over medium/high heat until crisp. Be careful of splatters. Place the bacon on a paper towel lined plate to drain the excess fat. Reserve some bacon to garnish the top.
To make the dressing, place all the ingredients in a bowl or jug and whisk until fully combined. Taste for seasoning and adjust to your liking, keeping in mind that the flavour will mellow out when added to the other ingredients so it might taste a little strong on its own.
To assemble the salad, place the potatoes into a large salad bowl. Add the cooked bacon, spring onions and fresh parsley and then drizzle over the dressing. Carefully toss with salad servers, being careful not to break up the potato. Add the reserved bacon and some fresh dill to garnish and serve slightly warm, room temperature or cold.

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Crumble

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What’s in my Easter Egg Rocky Road

Easter Egg Rocky Road

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Some more delicious Focaccia recipes:

Chocolate Cherry Focaccia

Ingredients

Focaccia Dough

Topping

Glaze

Instructions

How to adapt these Passionfruit Crumble Muffins

Passionfruit Crumble Muffins

Ingredients

Muffins

Crumble Topping

Passionfruit Curd

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What’s in my Valentine’s Day Rocky Road?

Berries and Cream Valentine’s Day Rocky Road

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Instructions

What you’ll need to make Homemade Chocolate Fudge Sauce

My favourite ways to use Homemade Chocolate Fudge Sauce

Homemade Chocolate Fudge Sauce

Ingredients

Instructions

Here’s what’s in my famous Potato Salad

My Famous Potato Salad

Ingredients

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spicyicecream