Forget the store-bought chocolates and cakes, why not show Dad how much you care with a homemade creation.
Whether you're a first-time cook or the ultimate foodie, these six recipes are a great way to show Dad some Father's Day love!
2 cups self raising flour
2 tablespoons vegetable oil
2 1/4 cup buttermilk
60 g sugar
1/3 cup toasted unsalted macadamias, finely chopped
1/2 cup mashed ripe banana
Unsalted butter for cooking
1/4 cup extra macadamias, roughly chopped to serve
Maple syrup to serve
100g unsalted butter, whipped until fluffy
1/4 cup toasted unsalted macadamia nuts, finely chopped
Mix all the dry ingredients together. In a separate bowl beat the eggs and add oil. Add one cup
buttermilk to the egg mixture and mix well. Pour egg mixture into the dry ingredients mix and mix
into a thick batter, add the remaining buttermilk mix, banana and macadamias and incorporate
gently. Add more buttermilk if the batter is too thick.
Pour 1/4 cup batter (or more for larger pancakes) into a medium sized oiled pan. Turn when bubbles
appear on the top of the pancake and cook until golden. Keep warn in oven and repeat process with
To make butter, fold macadamia nuts through whipped butter until well combined. Serve pancakes with macadamia butter, sprinkle with extra chopped macadamia nuts and drizzle with maple syrup.
200 g (7 oz) butter
260 g (9¼ oz/1¾ cups) plain (all-purpose) flour
250 g (9 oz) caster (superfine) sugar
145 g (5¼ oz/1¹⁄³ cups) unsweetened cocoa powder
1 tablespoon cornflour (cornstarch)
2 teaspoons sea salt
Preheat the oven to 170°C (325°F). Line a baking tray with baking paper.
Melt the butter in a small saucepan.
Place all the remaining ingredients in a mixing bowl. Mix the melted butter through, until the mixture forms crumbs.
Spread the crumbs over the baking tray and bake for 25 minutes. Remove from the oven and leave to cool; the crumbs will crisp up as they cool.
The crumbs can be stored in an airtight container in the pantry for up to 2 weeks.
250 ml (9 fl oz/1 cup) thin (pouring) cream
375 g (13 oz) liquid glucose
95 g (3¼ oz) caster (superfine) sugar
70 g (2½ oz) unsweetened cocoa powder
110 g (3¾ oz/¾ cup) chopped dark chocolate
¾ teaspoon sea salt
Place the cream, glucose and sugar in a saucepan. Bring to the boil, then reduce the heat to a simmer.
Add the cocoa powder, chocolate and salt and stir thoroughly. Cook for a further
5 minutes, stirring constantly, until the sauce becomes smooth and glossy.
Remove from the heat and leave to cool. Depending on the expiry date of the cream, the sauce can be made a few days ahead and refrigerated in an airtight container until needed.
110 g (3¾ oz) butter, chopped
115 g (4 oz/½ cup) caster (superfine) sugar
400 g (14 oz) bananas, chopped
80 ml (2½ fl oz/¹⁄³ cup) buttermilk
225 g (8 oz/1½ cups) self-raising flour
Pinch of sea salt
Preheat the oven to 190°C (375°F).
In a bowl, beat the butter and sugar together using electric beaters, until pale and creamy. Beat in the eggs one at a time, until completely incorporated. Beat in the bananas, followed by the buttermilk. Now fold the flour and the salt through until just combined.
Pour the batter into a greased cake tin (any style and size will do, as we’ll be breaking the cake up later on).
Bake for about 25 minutes, or until the cake is golden, and a skewer inserted in the centre comes out clean.
This cake can be made a day or two ahead, and kept in an airtight container until required.
5 egg yolks
720 ml (25 fl oz) milk
140 g (5 oz/²⁄³ cup) sugar
40 g (1½ oz/¹⁄³ cup) cornflour (cornstarch)
½ teaspoon sea salt
450 g (1 lb) bananas, chopped
Prepare an ice bath by pouring cold water into a heatproof bowl and adding lots of ice cubes.
Place all the remaining ingredients in a bender and blitz until smooth.
Transfer the mixture to a saucepan andcook over medium heat for about 10 minutes, or until the mixture thickens. Cool immediately by plunging the saucepan into the ice bath.
The custard will set when it cools, so it’s best made not too long before serving the pie.
1 litre (35 fl oz/4 cups) thin (pouring) cream
100 g (3½ oz) sugar
1 vanilla bean, split in half lengthways, seeds scraped
Immediately before serving, place the cream, sugar and vanilla seeds in a large bowl. Using electric beaters, whip to stiff peaks.
30 g (1 oz) butter, melted
2 bananas, roughly chopped
Grated dark chocolate, to garnish
Take your chocolate crumbs and mix the melted butter through. Press the crumbs into a 24–26 cm (9½–10½ inch) pie tin to make a pie base. Pour the cooled banana custard into the pie base. Scatter the chopped bananas over. Tear the banana cake into 2.5 cm (1 inch) chunks and push them into the custard. Cover with the whipped cream.
Drizzle the chocolate sauce all over the top and finish with some grated dark chocolate.
The pie is best enjoyed straight away, as the whipped cream won’t hold very well.
1 cup sugar
90g salted butter, cubed
½ cup cream
1 tsp McKenzie’s Himalayan Pink Rock Salt
Heat the sugar in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick, golden liquid as you continue to stir. Do not burn. As soon as all the sugar has melted into a golden/amber liquid, immediately add the butter. Be careful as the caramel will bubble rapidly.
Stir the butter into the caramel until it is completely melted (around 2 - 3 minutes).
Very slowly, drizzle the cream into the mixture, stirring constantly. Be careful as the mixture will bubble and splatter. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in salt. Allow to cool down before using. Store caramel in an airtight container and refrigerate for up to 2 weeks.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1 litre (35 fl oz/4 cups) thin (pouring) cream
300 g (10½ oz) elbow-shaped pasta or ditalini
100 g (3½ oz) cloth-bound farmhouse cheddar cheese, grated
50 g (1¾ oz) smoked gouda, grated
50 g (1¾ oz) Parmigiano Reggiano cheese, grated
100 g (3½ oz) smoked leg ham, sliced thickly, then diced to about the same size as the pasta
1 spring onion (scallion), thinly sliced
25 g (1 oz/½ cup) thinly sliced chives
125 g (4½ oz/½ cup) duck fat
60 g (2¼ oz/1 cup) panko (Japanese breadcrumbs)
1 garlic clove, grated using a microplane
1 teaspoon coarsely ground black pepper
1 teaspoon sea salt
1 teaspoon smoked paprika
Pinch of cayenne pepper
Zest of ½ lemon
4 thyme sprigs, leaves picked and coarsely chopped, plus extra to garnish
Preheat the oven to 170°C (325°F). Grease a 20 x 15 cm (10 x 6 inch) baking dish.
Simmer the cream in a saucepan over medium heat for about 10 minutes, or until reduced by one-third. (A good tip to prevent the cream overflowing when simmering is to place a metal spoon in the pan during cooking.)
Meanwhile, cook the pasta according to the packet instructions until al dente — a little bit toothsome, but not chewy.
Strain the pasta, then add to the pan of reduced cream. Cook for a further 4–5 minutes, stirring to coat the pasta with the cream. Now add all the cheese and stir to combine. Cook until the cheese has melted and the mixture is thoroughly combined. Stir in the ham, spring onion and chives; the mixture should be creamy, cheesy, steamy. Pour into the prepared baking dish.
To make the topping, warm the duck fat until melted, either in a saucepan or a microwave. Place the remaining topping ingredients in a bowl, pour the melted duck fat over, then gently massage the fat into the ingredients, until the texture is coarse, like sand.
Evenly cover the pasta mixture with the topping. Bake for 10–15 minutes, or until the breadcrumbs are golden and crunchy.
Sprinkle with extra thyme, then spoon and serve.
Preparation time: 20 minutes, cooking time: 20 minutes
1 medium zucchini, coarsely shredded
1 tsp salt
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
2 cobs corn, kernels cut off
1/3 cup yellow polenta
1/2 cup whole meal flour
1/2 teaspoon salt.
1/2 teaspoon baking powder
1/2 cup grated parmesan cheese
2 large eggs, beaten
1/3 cup plain yogurt
1/3 cup vegetable oil
1 jar tomato relish
A handful baby rocket leaves
Mix the grated zucchini with salt in a bowl. Let stand for 15 minutes then rinse.
Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid.
Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes.
Add the corn and cook for a further 4 minutes.
In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well.
Add cooked vegetables, egg and yogurt to the bowl, mix well.
Heat oil in a large non-stick fry pan over a medium heat.
Measure 1/3 cup of the mix into the pan. Cook until fritters are golden, three minutes on each side. Drain on paper towel.
Poached Eggs, Method:
Fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce to a simmer.
Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.
Turn off the heat and cover the pan. Set a timer for 6 minutes.
After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water.
Place poached eggs onto zucchini fritters along with rocket leaves and tomato relish.
Cooking: 38 minutes
400g button, cup or flat mushrooms
2 tsp olive oil
1 brown onion, finely chopped
30g sachet taco seasoning
400g beef mince
1/2 cup tomato passata
10 mini flour tortillas
1 tbs olive oil
1/2 lime, juiced
2 tomatoes, chopped
1 avocado, diced
1 small green capsicum, diced
2 green onions (shallots), finely chopped
1/4 cup coriander leaves
Finely chop mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat oil in a saucepan over medium heat. Add onion and seasoning, cook until soft. Increase heat to high, add mushrooms and mince, cook, stirring, for 8-10 minutes until browned. Add tomato pasatta and bring to a simmer. Reduce heat to low and simmer 15 minutes or until sauce thickens.
To make salsa, whisk oil and lime juice together in a bowl. Stir in tomatoes, avocado, capsicum, onions and coriander.
Char-grill tortillas or warm following packet directions. Divide mushroom mince mixture and salsa evenly between tortillas. Serve with chipotle mayonnaise if desired.
How do you plan on spoiling Dad this Father's Day? Let us know your thoughts by commenting below!