Pack a PICNIC

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

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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.