Odette williams

Yes, you can make meringue on a weeknight! Get Australian cookbook author Odette Williams' tips for mastering meringue and turning it into easy individual desserts.

There is so much I love about chocolate cake, starting with the fact that I’m sure it’s the first cake I ever ate, the kind of cake my mom always, always baked on our birthdays as children, and later, carted to us across the country (literally) in her double decker Tupperware cake carrier when we m

This recipe comes from “Simple Cake” by Odette Williams – in store soon INGREDIENTS 130g plain flour1tsp baking powder¼ tsp salt70g dessicated coconut150g castor sugar2 eggs, at room temperature160mls well-stirred coconut milk115g butter, melted and cooled METHOD Preheat oven to 180C. Grease and line an 18cm round cake

To avoid a gummy and heavy texture, the potatoes are baked instead of boiled. The potatoes and the flour are then gently incorporated by lightly folding, mixing, and softly kneading. By keeping kneading to a minimum, this recipe allows the gnocchi to have a fluffier texture and prevents it from becoming overworked and chewy. Although heavenly on its own, this gnocchi tastes even better when paired with a pistachio pesto. This is a vegan recipe.

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The easiest vanilla custard slice you will ever make using a handy cheat (cream crackers!) and a milk tart twist!

Curate a wholesome and warming evening with this crowd-pleasing dish from chef and author Odette Williams.

You'll be making this vegetable lasagna recipe all season long, and with pasta from scratch no less. Get the recipe from Odette Williams' new book.

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