This Mother's Day keep her happy, well-fed and feeling special


crepe suzette

Take care of Mum

A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.
-- Tenneva Jordan

Celebrate Mother"s Day on May 10th and treat Mum to a delicious brunch, preferably in bed, and most definitely with a glass of Tallis Sparkling Viognier. Perfect!
Try crepes suzette. It makes 6 (so if you are lucky there may even be one left over for you)


  • 100g plain flour
  • Pinch of salt
  • 1 egg
  • 1 egg yolk
  • 300ml milk
  • 1 tbs unsalted butter, melted plus extra to fry
  • Ice-cream, to serve
  • 100g caster sugar
  • 35g unsalted butter
  • 150ml orange juice
  • 1 orange, zested
  • 3 tbs Grand Marnier or Cointreau
  • 2 tbs brandy


  1. Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a Over 500 first class games in the comfort of your own Australian abode – now that’s the way to play the game wouldn’t you say my friend!Welcome to Roxy Palace online casino – the home of extraordinary entertainment and exciting ways to wealth. jug, and let sit for 30 minutes.
  2. These crepes are best made in an 18cm non-stick frying pan. Heat pan over medium-high heat and carefully brush with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.
  3. Carefully flip the crepe to brown the other side. Transfer to a plate, cover with foil and keep warm in a preheated oven to 120°C/100°C (fan-forced) until required. Repeat until batter is used.
  4. To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest, and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate with icecream.
  5. Repeat with remaining crepes, until Mum cannot eat another bite.

High tea for your Mum


scones and jam

Treat your Mum

Your Mum will feel extra special if you treat her to high tea this Mother's Day. Throw down a white linen tablecloth, dig out her "special occasion" teacups and indulge her with fresh scones topped with her favourite jam and the best cream you can buy.


  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 80g butter, chilled, chopped
  • 1 cup milk
  • your Mum's favourite jam and double thick cream, to serve


  1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
  2. Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
  3. Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream. Makes 20.