Pack a PICNIC

Grab a rug and fill the hamper with these delectable, shareable delights

Pineapple & coconut cake

SERVES 10-14

1 Preheat oven to 175°C. Grease a 20cm x 30cm tin. Line with baking paper, leaving a little overhang. Combine flour, sugars, coconut, walnuts and baking soda in a bowl. Add pineapple, eggs and oil, stirring.

2 Spread batter into a tin and bake for 25 minutes or until golden and cake springs back when lightly pressed. Cool in tin for 15 minutes, then lift out and cool completely on a wire rack.

3 To make cream cheese frosting, beat all ingredients in a stand mixer fitted with the paddle attachment until smooth.

4 Spread frosting over cooled cake and top with dried pineapple, edible flowers and chopped nuts to serve.

Green goddess frittata

SERVES 10-14

1 Preheat oven to 200°C. Blanch asparagus and peas for 2 minutes or until just tender. Drain, then refresh in iced water, drain well again.

2 Whisk eggs with water until smooth. Add herbs and season. Stir to combine.

3 Grease and line a 20cm x 30cm tin lined with baking paper. Place in oven until hot. Drizzle base with olive oil, spreading asparagus and peas evenly through pan. Top with halved courgette flowers, if using. Pour egg mixture into pan and bake for 18-20 minutes or until firm and cooked through. Set aside to cool, then cut into portions.