The next time you have guests over, try these Pecan Pies; they are individual serves and will leave everyone impressed.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 5

You Need:

Pastry

300g (2 cups) plain flour
240g chilled butter, cubed
2 tbs caster sugar
1 egg yolk
3 tsp iced water

Pecan filling

3 eggs, lightly whisked
185ml (3/4 cup) maple syrup
100g (1/2 cup) firmly packed brown sugar
50g butter, melted
195g (1½ cups) pecans

Method

1. To make the pastry, place the flour, butter and sugar in the bowl of a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg yolk and iced water and process until the mixture just begins to come together.

2. Turn the pastry onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest. Preheat oven to 200°C.

3. Divide the pastry into two equal portions. Use a lightly floured rolling pin to roll one portion out to about 3 mm thick. Use a 15cm diameter cutter to cut five discs. Line five 2cm-deep, 8cm (base measurement) fluted tart tins with removable bases with the pastry and trim any excess. Repeat with the remaining pastry portion to line five more tart tins. Place on a baking tray in the fridge for 30 minutes to rest.

4. Cover each pastry base with greaseproof paper and fill with rice or dried beans. Bake in a preheated oven for 10 minutes. Remove paper and rice or beans and bake for a further 8 minutes or until golden. Remove from oven. Reduce oven temperature to 160°C.

5. Meanwhile, to make the pecan filling, whisk the eggs, maple syrup, sugar and butter in a medium bowl. Stir in pecans.

6. Pour the pecan mixture evenly into warm pastry cases. Bake in a preheated oven for 20 minutes or until just set in the centre. Place pies on a wire rack and set aside for 40 minutes or until completely cool.

Fun Facts About Peacans

• Pecans are native to North America and were enjoyed by Indigenous peoples long before European settlers arrived.
• The word “pecan” comes from an Algonquin word meaning “a nut requiring a stone to crack.”
• Pecans are technically a fruit because they grow from the pecan tree with a pit-like shell around the seed.
• A pecan tree can live for more than 300 years and continue producing nuts for generations.
• Pecans contain more than 19 vitamins and minerals, including zinc, magnesium, and vitamin E. They are rich in antioxidants, which help protect the body from cell damage.
• Pecans are one of the few nuts that have earned the National Heart Foundation of Australia Tick approval on selected products.
• Texas declared the pecan tree its official state tree in 1919.
• Pecans pair beautifully with both sweet and savoury dishes, from pies and brownies to salads and cheese boards.

The dual-toned journals are designed to acknowledge the ups and downs of daily life and help young Australians (and adults, too) manage their wellbeing. Each themed journal has space to reflect and track any changes you make along the way.

Three of the new journals include:

• Sleep Journal: Track sleep habits, record dreams, and strengthen memory retention.
• Relationship Journal: Builds healthier relationships by encouraging open conversations and trust.
• Fitness Journal: Helps track workouts, nutrition, and goals. Jot down recipes or exercises to try.

The collection also includes the Mindfulness Journal, Wellness Journal, Gratitude Journal, and Manifestation Journal, so there’s something for everyone. The split-tone pages are a clever touch, with one side for calm reflection and the other for messier thoughts. This shows that it’s okay to have all the feelings.

Even five minutes a day can make a difference. And the best part is that 10% of online sales go to Lifeline Australia to support youth mental health.

Whether it’s for a teen in your life, or someone you know who could use a little extra mindfulness, these journals make a thoughtful Christmas gift. Available now at Collins Debden for $14.99 each.

For anyone needing immediate support, Lifeline’s crisis line is available 24/7 on 13 11 14.

They are all perfect for gifting this festive season, or as a little thank you if you’re invited to a dinner or BBQ.

Our top wine picks for Christmas 2025:

1. Nautilus Estate Sauvignon Blanc (Marlborough, New Zealand)

Crisp and lively, with flavours of passionfruit, citrus, and a hint of basil. It works beautifully with seafood, salads, or on its own. A safe, stylish pick that’s easy to gift…it’s won a tonne of awards too.

2. Little Giant Pinot Gris (Adelaide Hills, Australia)

Light, fresh, and easy to drink, with notes of pear, apple, and citrus blossom. Pairs well with pasta, roast chicken, or just shared with your besties. A versatile choice that most people will enjoy, and the bottle is pretty cute!

3. Santa Margherita Pinot Grigio (Valdadige, Italy)

Clean and dry, with apple and citrus flavours and a crisp finish. Great as an aperitif or with seafood and white meats. Recognisable, classic, and always a solid gift with its beautiful bottle.

4. Marnong Estate Reserve Blanc de Blancs (Sunbury, Victoria, Australia)

A sparkling Chardonnay with citrus, green apple, and a touch of brioche. Smooth bubbles and bright acidity make it perfect for celebrations, toasting, or New Year’s cheers. This is a special gift for a special person.

5. Patisserie Crème Brûlée Chardonnay (Australia)

Rich and slightly sweet, with flavours of vanilla custard, caramelised sugar, and stone fruit. A fun, playful bottle that works well with light desserts. It also tastes like a little treat on its own.

Wrap up one of these bottles, add a ribbon, and it’s ready to gift or take along as a thank you. Simple, thoughtful, and guaranteed to be appreciated by any wine lover.

Please drink responsibly.

How to enter:

• Purchase a specially marked jar of Nutella at Coles, Woolworths, or your local supermarket.
• Keep your receipt.
• Scan the QR code on the pack and visit nutella.com/winsummer to enter.

Ends 26 October 2025.

Nutella isn’t just for eating on toast or straight out of a jar. There are plenty of other ways this chocolate-y spread can be your star ingredient. Try this bonus recipe for Panini with Nutella and Strawberries:

Ingredients
Makes 4 portions

• 8 Mini panini
• 60 g Nutella® (15 g/portion)
• 100 g Fresh strawberries cut into slices
• 25 g Ricotta
• Icing sugar to taste

For the panini

• 250 g Wholemeal flour
• 18 g Sugar
• 3 g Salt
• 12 g Butter
• 120 ml Whole milk
• 17 ml Water
• 8 g Brewer’s yeast

Method

Step 1. For the panini: mix together all the ingredients until you have a smooth, homogenous dough. Make little balls of dough, each weighing 40 g. Gently press down on each and leave them to rise for approximately 2 hours. Then bake in an oven at 180°C for 15 minutes.

Step 2. At the time of serving, cut each panini in half and gently heat them up in the oven. Spread them with ricotta and, using a piping bag, add the portion of Nutella® on top of the ricotta. Finish them off with the strawberries, put the panini back together and serve with a sprinkling of icing sugar.

This spider web cake from The Nourished Chef and Califia Farms will be the feature of any ghoulish event. Let’s get cooking.

Serves 8
Ingredients
CHOCOLATE CAKE

• 2 Cups Plain Flour
• ¾ Cup Cocoa Powder
• 1 ½ tsp Baking Soda
• ¼ tsp Salt 
• 1 Cup Granulated Sugar 
• ½ Cup Brown Sugar
• 1 ½ Cups Califia Farms Original Oat Milk
• ¾ Cup Vegetable Oil
• 2 tsp Vanilla Extract
• 100g Vegan Friendly White Marshmallows 
• EDIBLE BLOOD
• 100g Vegan Friendly White Chocolate 
• ⅓ Canned Coconut Milk
• Red Food Colouring

BLACK FROSTING

• ½ Cup Vegan Butter (room temp) 
• 3 Cups Powdered Sugar
• Black Food Colouring
• 1 tsp Vanilla Extract
• 3 Tbsp Califia Farms Original Oat Milk

Method

1. Preheat the oven to 180C. Grease 2 x 20cm cake tins. To a bowl, add flour, cocoa powder, baking soda, salt and sugars. Stir briefly.

2. In a second bowl, add oat milk, oil and vanilla. Add wet mixture to dry ingredients. Stir to combine. Divid mixture, pour into prepared cake tins. Bake for 25-30 minutes or until cooked through. Allow to cool. 

3. Meanwhile, place coconut and chocolate into a small saucepan. Melt until smooth. Allow to cool. Add red food dye to your colour liking. Place into the fridge to set. 

4. For the frosting, add the butter to a stand mixer. Slowly add the powdered sugar until well combined. Add vanilla, oat milk and black food colouring to your colour liking. 

5. Melt marshmallows in the microwave for 30 seconds. It’s now time to assemble! Add the edible bloody mixture into between the two mud cake layers. Spread over black frosting evenly. Using two forks, stretch the sticky marshmallows to create ‘spider like’ webs. Layer over the frosting. Add your favourite Halloween sprinkles. Allow cake to firm up in the fridge for approximately 1 hour. 

Happy Halloween! 

Let us know if you try it in the comments section below.

They take a bit of time to prep, but the results will be worth it:

Ingredients (makes 24)

• 300g honey
• 1 egg
• 120g melted butter
• 100ml milk
• 190g flour
• 60g cornstarch
• 1 ½ teaspoons (5g) baking powder
• 4 teaspoons (8g) gingerbread spice mix
• a pinch of salt
• 150ml whipping cream
• 50g cream cheese
• 20g granulated sugar
• ¼ orange zest
• 120g Nutella^®
• golden sugar pearls and gold leaf flakes to decorate

Step 1:

Preheat the oven to 170°C (340°F) and position the baking rack in the middle of the oven. Butter and flour a 24 cm diameter round cake tin with a spring-locking mechanism so it can be easily removed.

In a mixing bowl, beat the honey with the egg, the melted butter, and then the milk. Sift together the flour, the cornstarch, the baking powder, the spices and the salt.

Mix this mixture with the honey mixture until combined. Transfer the cake batter into the prepared tin and bake for about 30 minutes (or until a toothpick inserted in the middle of the cake comes out clean). Remove from the oven, let it cool down, and then remove the cake tin and place onto a wire rack.

Step 2:

Using a 3 cm diameter round cookie cutter, cut out 24 mini cakes, then half each of them into 2 layers of equal size. Spread 2.5g of Nutella^® on each piece and set aside.

Step 3: In a bowl, whisk the whipping cream with the cream cheese, sugar, and the orange zest until thick and fluffy. Transfer the cream cheese mousse into a piping bag.

Pipe the cream on 24 mini cake halves and assemble with the other 24 mini cake halves, placing the Nutella^® covered side up. Decorate with some golden sugar pearls and gold leaf flakes on top of each cake and enjoy!

Recipe is courtesy of Nutella.

They work just like a glue stick, just uncap, twist, and paint. They’re non-toxic, instant dry, and no smudge. There’s no need for brushes or a water bowl, so you avoid the mess of dirty cups and dripping paint. This is a win for all parents (and teachers, too)!

Kids can use the Chubbies on card, wood, canvas, foam, and more. You can also pick up wooden letters, boxes, bird houses, and picture frames for them to bedazzle.

This set comes with six bright, vibrant shades, but there are also Metallic and Fluorescent packs if you want to mix and match.

Pair them with some stickers, craft paper, or bling, and you’ve got an easy way to keep kids entertained and off their devices.

Affordable, colourful and mess-free, they make a great little Christmas surprise for crafty kids. We promise, if you hate paint – these are a game changer.

Individual portions and a chocolate twist, this will get your guests talking:

Ingredients:

Base:

• 100g dark cooking chocolate, chopped finely
• 60g butter, chopped
• 1 cup desiccated coconut
• 200g plain chocolate biscuits, finely crushed

Filling:

• 100g dark cooking chocolate, melted
• 1 tbsp instant coffee, finely crushed
• ½ cup cream
• 3 eggs, lightly beaten
• ½ cup caster sugar
• 1 tbsp brown sugar
• ¼ cup plain flour
• 1 tbsp cocoa powder
• Fresh strawberries and cherries to decorate

Method:

Base:

Preheat oven to 150C (130C Fan Forced). Grease 4 small tart tins with removable base.
Mix together chopped chocolate and butter in a saucepan over low heat, stir until melted. Mix in the coconut and biscuits, press mixture into the base and side of the tart tins ensuring an even coverage. Set aside whilst you prepare the filling.

Filling:

Beat together the melted chocolate, coffee, cream, caster sugar, brown sugar and flour until smooth. Pour into the prepared tart tins.
Place in oven for 20 to 30 minutes until just firm. Allow to cool and then refrigerate for two hours or overnight.

Just before serving, dust with cocoa powder, berries and Christmas cheer!

It’s powerful enough for most everyday tasks. The 800 watt motor starts slowly to avoid sudden bursts and accelerates smoothly to the speed you select. The stainless steel dual blades are long-lasting and heavy-duty, yet removable for easy cleaning.

The blender comes with four pre-set programs, so it’s ready for a range of kitchen tasks. Ice Crush makes frappes, granita, and slushies easy. Smoothie uses automatic variable speed to create dense, creamy textures. Green Smoothie gives full power to break down fibrous ingredients like kale and spinach. And AutoClean does the hard work for you — just add water and a small amount of soap, and the blender cleans itself.

The BPA-free Tritan jug is lightweight, strong, dishwasher-safe, and has a non-drip spout, making it easy to pour straight into glasses or bowls.

Smeg’s 50s Style range also includes a kettle and toaster, which look great together as a set. They’re more of an investment, but if you’re thinking of creating a coordinated kitchen look, they’re worth considering.

This blender makes a gift that’s both thoughtful and useful. It’s perfect for anyone who loves smoothies, sauces, or wants an instant kitchen upgrade. Add a few festive recipes for smoothies, creamy soups, or spiced frappes, and it’s ready to go under the tree.

We’ve put together 7 delicious lunchtime smoothies using yummy ingredients like banana, pineapple, watermelon, spinach, avocado, and peanut butter. Plus, there are a few extras like nuts, seeds, and protein. They’re designed to be filling and easy to make.

Why These Smoothies Work

• Protein + healthy fat + fiber: Keeps blood sugar steady and prevents mid-afternoon crashes.
• Fruits and veggies: Provides natural sweetness, hydration, and vitamins.
• Optional protein powder: Makes any smoothie more meal-like if you need extra staying power.

Day 1 – Banana Peanut Butter and Spinach

• 1 small banana
• 1 handful spinach
• 1 cup unsweetened almond milk
• 1 tbsp peanut butter
• 1 tsp chia seeds
• Optional: ½ scoop protein powder

Blend until smooth. This classic combo is creamy, nutty, and a little chocolatey if you add a dash of cocoa powder.

Day 2 – Avocado Pineapple Cream

• ½ avocado
• ½ cup pineapple (fresh or canned in juice)
• ½ small banana
• 1 cup unsweetened soy milk
• 1 tbsp flax seeds
• Optional: 5–10 almonds

Rich and creamy, with a tropical twist. Avocado makes it silky, and pineapple gives a refreshing zing.

Day 3 – Watermelon Banana Nut Smoothie

• 1 cup chopped watermelon
• ½ small banana
• 1 tbsp peanut butter
• 1 cup unsweetened almond milk
• 1 tsp chia seeds
• Optional: 5–10 walnuts

This one tastes like summer in a glass, with peanut butter adding a satisfying richness.

Day 4 – Spinach Avocado Banana Shake

• ½ avocado
• 1 handful of spinach
• ½ small banana
• 1 cup unsweetened soy or almond milk
• 1 tbsp peanut or almond butter
• 1 tsp flax seeds

Green never tasted so good. Creamy, nutrient-packed, and perfect for keeping you full until dinner.

Day 5 – Pineapple Spinach Protein Boss

• ½ cup pineapple
• 1 handful spinach
• ½ small banana
• 1 cup unsweetened almond milk
• 1 tbsp peanut butter
• ½ scoop protein powder

A little protein goes a long way. This smoothie balances sweetness, greens, and staying power.

Day 6 – Watermelon Avocado Smoothie

• 1 cup chopped watermelon
• ½ avocado
• ½ small banana
• 1 cup unsweetened soy milk
• 1 tsp chia or flax seeds
• Optional: 5–10 almonds

Hydrating, creamy, and perfect if you’re after a smoothie that doesn’t feel heavy but still keeps hunger at bay.

Day 7 – Banana Peanut Butter Power Shake

• 1 small banana
• 1 handful spinach
• 1 cup unsweetened almond milk
• 1 tbsp peanut butter
• 1 tsp chia seeds
• ½ scoop protein powder

A trusty classic to finish the week. Nutty, filling, and satisfying—exactly what a lunchtime smoothie should be.

Tips for Success

1. Prep ahead – Chop fruits and store them in the fridge or freezer. Pre-portion nuts, seeds, and protein powder.
2. Keep portions around 400–500ml – This makes the smoothie meal-sized and keeps you full.
3. Blend just before drinking – For best texture and freshness.
4. Optional protein powder – Great for extra staying power if you’re skipping a traditional lunch.

These smoothies are proof that lunch doesn’t have to be boring or heavy. Quick to make, full of flavor, and satisfying enough to get you through the afternoon without reaching for snacks.