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To begin cooking your spicy coconut fish, preheat oven to 200°c on CircoRoast.  Line the Universal pan with baking paper & place the fish pieces on the tray.  Combine the coconut milk with the Wok Spice, shallots ginger and Thai basil and mix well. Spoon over the fish and lightly spray with olive oil.   Cook on shelf position four for 18 to 20 minutes or until the fish flakes slightly when tested with a fork. The thickness of the fish will determine the cooking time.  Sprinkle the spicy coconut fish with extra sliced shallots and serve with steamed rice & beans. 

Mums – where would we be without them? They nourished us our entire lives, and on Mother’s Day we have the chance to spoil them rotten in return. And what better way to send a whole lotta love to the special mums in your life than through their stomach? Thankfully, our favourite Mother’s Day recipes say ‘I love you’ better than words ever could. From a steaming bowl of fresh porridge for a leisurely breakfast-in-bed to a decadent beef and mushroom pie dished up over candlelight, our delicious Mother’s Day recipes are the treat that Mum deserves. Porridge with fresh berries A delicious bowl of freshly-made porridge – it’s one of life’s simple pleasures and a recipe guaranteed to nurture Mums of all stripes. Our gently-steamed version cooks in just 8 minutes, leaving plenty of time to decorate with Mum’s favourite toppings. Fresh berries and a generous drizzle of leatherwood honey are hard to go past, though fresh dates with a sprinkling of coconut sugar is a delicious and unusual alternative. Click for the full porridge with fresh berries recipe. Individual beef and mushroom pies The ultimate Aussie comfort food, the beef and mushroom pie is the perfect Mother’s Day recipe for the change of season. Tender beef strips and swiss brown mushrooms infuse with a hearty mixture of herb-spiked beer and sour cream, while the oozy potato crust kicks the flavour profile into overdrive with lashings of smoked cheddar cheese. Bust out the Le Creuset mini casserole dishes for restaurant-worthy presentation – a touch Mum is sure to appreciate. Click for the full beef and mushroom pie recipe. Steamed pear with chocolate sauce This delicious Mother’s Day recipe takes advantage of autumn’s bountiful pear harvest. Steaming pears (Beurre Bosc or Williams work best) in a saffron-spiced white wine syrup gives them a gorgeous golden colour, while cardamom pods and vanilla bean add to the depth of flavour. A drizzling of dark chocolate sauce tops it off perfectly. Click for the full steamed pear with chocolate sauce recipe. Cheese and herb crusted fish with pear and spinach salad Mum a fan of fresh seafood dishes that pack a maximum flavour punch? Then this easy crusted fish fillet is sure to wow. A moreish combo of shredded tasty and parmesan cheese delivers satisfying richness to the herby breadcrumbs, while a simple spinach, pear and walnut salad proves that freshness and flavour can co-exist. Serve this scrumptious Mother’s Day recipe with a glass of full-bodied white wine and watch Mum swoon. Click for the full cheese and herb crusted fish recipe. Whole roasted cauliflower Keen to nourish Mum with vitamins? Then this healthful whole-roasted cauliflower recipe will do the trick. Impressive enough to serve as the main event, it’s drizzled with olive oil, seasoning and moreish za’atar spice before being roasted on CircoRoast for 30 minutes until beautifully golden and tender. Serve with hummus and bejewelled pomegranate seeds for a tantalising Middle Eastern finish. Click for the full roasted cauliflower recipe. Middle Eastern Mandarin and almond spice cake The secret to this showstopping mandarin and almond cake? Cinnamon, star anise and a whisper of Bird’s eye chilli. Their gentle spice pairs beautifully with the sweetness from the mandarin, creating a Mother’s Day dessert for the ages. Serve with a drizzle of syrup and freshly-whipped cream for extra Mum-worthy indulgence. Click for the full Middle Eastern mandarin and almond spice cake recipe. Lemon blueberry cake Treat Mum to this zesty lemon cake studded with luscious blueberries and watch her swoon. A generous amount of natural yoghurt delivers a beautifully moist crumb, while adorning the icing with delicate strings of lemon zest ensures gorgeous presentation. Serve with a cup of tea in Mum’s favourite china – the perfect afternoon sweet treat. Click for the full lemon blueberry cake recipe. Chocolate tiramisu cake Brimming with freshly-brewed espresso and tantalising amaretto, this delicious dessert will transport Mum to sunny Italy. Serve this showstopping cake cold topped with chocolate curls and dusted with quality cocoa powder – an invigorating flavour bomb Mum’s sure to love. Click for the full chocolate tiramisu cake recipe. ___________________________________________________ About NEFF NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to create meaningful connections, express your creativity and make memories. Because real life happens in the kitchen. Learn more about NEFF here.

If you’re someone who believes nostalgia is a dish best served warm (and dusted with icing sugar!) then The NEFF Moment Making Bakes Competition is for you. Banish thoughts of perfectionism or tooth-grinding stress. This competition exists to promote a love not just of baking, but of the precious life-making memories that go along with it. To enter, all you need to do is snap a picture of your best moment-making bake and upload it here, along with the recipe, method and what this recipe reminds you of. We’re flexible on what constitutes a bake (as long as it is baked and not a raw slice or steamed pudding), but it does need to be your own creation. So dust off that apron, preheat your NEFF oven and prepare to take a trip down memory lane. Tantalising baked goods await. Here are what we would be entering if we could: Triple chocolate brownies An afternoon making brownies with the kids for a special treat or school celebration, full of sticky fingers and chocolate-rimmed smiles. If they’re not moments to savour, we don’t know what are. Happily, our fudgy brownie recipe is equally memorable, packed with a whopping three types of chocolate as well as silky Dutch cocoa and baked using CircoTherm. Click here for the full triple chocolate brownies recipe. Biscotti Crunchy almond biscotti just like Nonna used to make, with white chocolate and cranberries tossed in for the sweet ol’ heck of it. Half a teaspoon of cinnamon adds depth of flavour, while kneading the chunky mixture until smooth evokes delicious memories of baking sessions past. Click here for the full biscotti recipe. Melting moments Does anything take you back to your childhood faster than biting into the soft crumble and sweet filling of a classic melting moment? Suddenly you’re transported to your Mum’s kitchen, the memory of baking these tantalising wafting through the air like icing sugar. This foolproof recipe uses cornflour to give that coveted crumbly texture, while a teaspoon of vanilla essence lends sweetness. Delicious, any way the cookie crumbles. Click here for the full melting moments recipe. Apple crumble The memory of a classic apple crumble served piping hot from the oven with a generous dollop of clotted cream – taste buds watering yet? Our version tempers thickly-sliced granny smith apples with the spiciness of cinnamon for a lingering finish. For the topping, don’t forget to rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs – the contrast between the slightly crunchy crumble and soft oozing filling is everything. Click here for the full apple crumble recipe. Ultimate chocolate cake Remember that winning chocolate cake you made for your best friend’s birthday in seventh grade – the delight on her face as you surprised her? This hauntingly good chocolate cake will have you reliving that precious moment all over again. The secret to this recipe lies in the contrast between the fluffy cake and the decadently rich chocolate ganache, which combines an outrageous 300 grams of chocolate (a combination of dark and milk) with 400 ml of pure double cream. Hello happiness. Click here for the full chocolate cake recipe. Traditional scones Baking a batch of old fashioned scones with your Grandma on a lazy Sunday afternoon, the slanting light through the lace curtains landing on the little silver dishes of strawberry jam and clotted cream. So what makes your scones recipe different? Is it a splash of lemonade, or a vegan twist? Or maybe it’s a super secret special ingredient (that you’re going to have to share with us if you want to win). Whatever makes your bake the best, we want to know. Click here for the full traditional scones recipe.

In a medium bowl, add the dry ingredients. Place the wet ingredients with the butter into a medium size saucepan and heat on level 5 of an induction or FlameSelect gas cooktop, until the butter has just melted. Add to the bowl with the dry ingredients and mix until everything has combined. Cover the bowl with cling film and place in the oven on dough prove for 3 hours. Turn the dough out onto a lightly floured surface and roll until it is around 2 cm thick. Use an 8cm cookie cutter to cut out the muffins (with left over dough you can re roll it and cut more) spread them out evenly over a universal tray lined with baking paper, prove in the oven for a further 20 minutes. If you have a FullSteam oven: Select FullSteam at 100°C and steam for 15 minutes. Remove from the oven and let cool. Dry the oven compartment out. Set the oven to 240°C on CircoTherm® intensive, place a universal tray on level 1 and cook the muffins for 4 minutes on one side then cooking for a further 2 minutes on the other. Remove and let your english muffins cool. Place in an airtight container. If you have a VarioSteam oven: select CircoTherm at 200°C with a high level of steam and cook for 10 minutes then turn the muffins over and cook for a further 5 minutes. Remove from the oven and let your english muffins cool. Store in an airtight container. If you have an oven without steam functionality: Place an ovenproof bowl with water in the oven to help create steam. Select CircoTherm at 200°C, cook for 10 minutes then turn the muffins over and cook for a further 5 minutes. Remove from the oven and let your english muffins cool. Store in an airtight container.

Cake Set the oven to 160°C on CircoTherm®. Place 2/3 of the diced apples into a mixing bowl with the melted butter and coat. Pour the apple mix onto a universal tray lined with baking paper. Place in the oven and cook for 30 minutes. Remove and use a stick blender or food processor to puree. Spray and line three 20cm cake tins. Sieve the flour, spices and bi carb soda into a medium bowl. Place the sugar, eggs, apple puree, oil and vanilla into a mixing bowl and whisk on medium speed until everything is combined. Add the flour spice mix slowly until combined. Add in the remaining diced apple then spread the batter evenly among the tins. Set the oven to CircoTherm® at 160°C and bake on level 1 and 3 for 25 minutes (If you have steam add a low level). Remove from the oven and invert cakes onto a cooling rack, leave the baking paper on the base and place the universal tray on top of the cakes with 4 cups of water in each corner to compress the cakes, then leave to cool. Icing Place the sugar and water in a clean small saucepan and set to level 7 on an induction or FlameSelect gas cooktop. Bring to the boil and wait until the sugar turns amber in colour (if the outside turns dark faster than the inside move the pot in circles to blend in. DO NOT use a spatula or wooden spoon to stir), then add the cream and vanilla, once combined place in a small bowl and set in the fridge to chill. Place the butter into a mixing bowl and cream until light and fluffy then add the icing sugar, once combined, slowly add the caramel until everything is blended together and place into a large piping bag. Add a thin layer of icing onto each cake and stack on top of each other, place onto a serving tray and spread the rest of the mix until the whole cake is covered in icing. You can serve the cake as is or top with the below almond toffee. Almond toffee garnish Place the sugar and water in a clean small saucepan and set to level 7 on an induction or FlameSelect gas cooktop. Bring to the boil and wait until the sugar turns amber in colour (if the outside turns dark faster than the inside move the pot in circles to blend in. DO NOT use a spatula or wooden spoon to stir). Pour the hot toffee onto baking paper and sprinkle with the flaked almonds. (Make sure the baking paper is sitting on something heat resistant so you do not damage your benchtop). Once cool, break into shards.

To start your Moroccan freekeh and nut salad, place the almonds, pistachio and macadamia into the universal tray and cook for 10 minutes from a cold oven, on top and bottom heat, 170°C. Set the oven to FullSteam at 100°C. Rinse the freekeh under cold running water for 30 seconds then place in an unperforated steamer tray with 500 ml of boiling water and a teaspoon of salt. Steam for 30 minutes then remove from the oven and spread over a medium tray, place in the fridge to cool. In a small mixing bowl add the yoghurt, sumac, cumin, salt and cracked black pepper. Mix together and place in the fridge. When the freekeh is cool add to a medium mixing bowl along with the lemon juice and zest, nuts mint, parsley, figs, apricots, tomatoes and olive oil. Mix together and season if necessary. Place your Moroccan freekeh and nut salad in a serving dish, drizzle with the yoghurt, sprinkle sumac over the top and serve.

Lemon Butter To begin your lemon butter coconut cupcakes, place the eggs & egg yolks into a medium glass heatproof bowl. Whisk lightly then add the remaining ingredients and mix well to combine. Place the bowl onto the wire rack on shelf 1, select FullSteam 80˚c and set the cook time to 20 minutes and press start. Remove from the oven and whisk until smooth. Alternatively, place the bowl over a saucepan of water, making sure the water is not touching the base of the bowl. Cook over a medium heat, Induction level 5, stirring regularly until the mixture thickly coats the back of a spoon. Remove from heat & continue to whisk for a further minute. Cover the lemon butter directly with plastic wrap & allow to cool completely. Refrigerate until ready to use. Cupcakes Preheat oven on CircoTherm® 170˚C with a low level of steam if available on your oven. Line 2 x 12 cup standard muffin pans with liners. Place a wire rack on shelf positions 1 and 3. Cream the butter & the sugar with an electric mixer until pale and creamy. Add the eggs & beat well. Add half the flour then mix on a low speed until just combined. Add the milk, mix again, then add the remaining flour and mix to form a smooth batter. Spoon the mixture into the prepared pans. Using the back of a spoon, slightly spread the mixture leaving a dip in the centre. Spoon the lemon butter over the cake batter and use a skewer to lightly swirl the mixes together. Combine the extra eggs and sugar in a medium bowl with the coconut and mix well. Sprinkle the coconut mix on top of the lemon butter. Use the back of a spoon to gently press and smooth the surface. Bake for 22 to 24 minutes or until golden & cooked. Wait to cool and enjoy your lemon butter coconut cupcakes.

To begin your Pear and Ginger Tarte Tatin, sift the flour for the pastry into a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the egg yolk & mix to bring the ingredients together to form a dough. Knead lightly until smooth then wrap the dough in plastic wrap and refrigerate until ready to use. Place the butter for the pears into a large frying pan over a low heat Induction level 3 & allow to melt. Tilt the pan to distribute the butter evenly over the base then sprinkle the sugar over the butter. Arrange the pears close together in the pan. Increase the temp to medium high, Induction level 6. Cook for 10 to 12 minutes then turn the pears over, making sure they are coated with syrup. Continue to cook for a further 8 to 10 minutes or until the pears are just tender. Remove the pears and allow to cool. Add the ginger to the syrup & continue to cook for a further 2 to 3 minutes or until the ginger has softened & the syrup has reduced slightly and is golden. Pour the syrup into a greased and base lined 22cm pie dish. Arrange the pears close together over the syrup leaving some room around the outer edge to tuck the pastry in. Allow to cool. Preheat oven on CircoTherm® to 200°C and place the wire rack on shelf position 3. Roll the pastry between two sheets baking paper to a 24cm circle. Place the pastry over the cooled pears, tucking down the sides to completely cover the pears. Make 4 small slits in the pastry using a sharp knife to allow some steam to escape during baking. Bake for 25 to 30 minutes or until pastry is golden. Allow to cool in the pan for a few minutes before turning out onto a plate. Sprinkle with cinnamon if desired. Serve your Pear and Ginger Tarte Tatin with cream or ice cream

To make your Mille Feuille, preheat oven on Bread Baking to 210°C with medium steam and line two trays with baking paper. You can choose to cut the pastry by hand or using an egg shaped cutter. By hand: Cut each pastry sheet to make 18 oval “egg” shapes approximately 6cm by 4cm, see example shape below. Using a cutter: Alternatively, you can use an egg shaped cutter which will be quicker than cutting the shapes by hand. A 7cm by 5cm wide cutter was used to create the mille feuille images in on this page. Approximately 15 were cut from each sheet of pastry using the cutter. Pierce the pastries well with a fork. Cook on shelf positions 1 and 3 for 10 to 11 minutes or until pastry is golden and crispy. Allow to cool, then using a sharp knife, carefully cut each pastry so as to split it in half to form two thin egg shapes. Reserve 18 of the flat bases of the pastry to ice for the top layer of the mille feuille. Melt the dark and the white chocolate in two separate small saucepans on Induction level 1. Spread the dark chocolate evenly over the flat base side of the 18 reserved pastries. Place the white chocolate in a piping bag and pipe 4 thin lines horizontally over the dark chocolate. Use a skewer to drag vertical lines through the chocolate to create a feathered effect. Allow the chocolate to set. To assemble the pastries place one egg shape onto a tray and spread with some cream. Top with a slice of strawberry and another pastry shape. Repeat until you have three layers then top with the iced pastry shape to form the last layer. Continue to make 18 mille feuille.