Magnificent chocolate issue from

The April issue of literally takes the cake.


 As Easter approaches, out goes the radar for all things chocolate. The April issue of literally takes the cake, with the “magnificent Flake cake” dominating the cover of the annual chocolate extravaganza. Inside find more chocolaty goodness, Colin Fassnidge’s gooey chocolate biscuits, for instance, and Matt Preston and Michelle Southan’s duo of white and dark hot chocolates. Bake the perfect mud cake or try the ultimate sinful indulgence – sugar coma alert! - salted caramel tiramisu. 

Luckily, magazine is all about balance. Insanely sweet recipes are countermanded by a nourishing and delicious gluten free weekend menu featuring loads of veggies and some excellent quick and easy low calorie meals. There’s a range of healthy new dinners to try, a feature on gourmet greens, and a celebration of the humble fig. There are even healthy chocolate treats such as cacao & raspberry quinoa slice.

There’s a lot to bake and make in magazine. Well, in fact there’s almost too much choice – so many recipes each month! is certainly no aspirational lifestyle magazine; it's all about practical cooking, from super easy at home meals to complex entertaining. There’s loads of personality with menus and tips by celebrity chefs (Manu Feildel and Marian Grasby among others in this issue) being a big part of the experience. The April Bucket List showcases in-season autumn produce which is handy too. Plus there’s pesto power in a range of low cal meals by nutritionist Chrissy Freer. That’s one of the things we love most about – whether you want to bake an extravagant cake, create a dinner for 8 that caters for friends who are vegetarian or gluten free, or put on an Anzac Day brunch complete with Anzac biscuits and shandy cider, has you covered.  


Sign up to get a $5 voucher