Cook’s Notes

Before you begin, make sure to thoroughly read the cook’s notes and the recipe.

While most recipes are relatively quick and easy once you have gathered all the ingredients, some may require preparation in advance, such as soaking nuts. Additionally, certain recipes can be prepared in stages and set aside to be finished just before serving,

All the recipes have been tried, tested, proofread, and edited. If you come across any issues, don’t hesitate to ask for help, use form below.

Measurements and Temperatures

All measurements are in metric units.

When precision is ideal, I use weighed ingredients measured in grams. For recipes where the exact amount is not critical, I use a 250ml cup and a 15ml tablespoon.

All temperatures provided are in Celsius for a fan-forced oven. If your oven doesn’t have a fan function, you may need to increase the temperature by approximately 20ºC.


This page list equivalents for common ingredients.

In my recipes, I focus on fresh produce over products. For egg and dairy replacements, I strive to create recipes that utilise ingredients commonly found in many countries.

I use ingredient names common to New Zealand and Scotland. If you need assistance with ingredient equivalents, consult this list.

Feel free to let me know if you have any suggestions for additional items to include.