Move Over Spring, Seltzarita Summer Is Almost Here

“Frozen margs have been done, it’s now time for frozen seltzaritas."

seltzarita recipe

He’s best known for his mastery of solid foods, but TV chef Hayden Quinn is trying his hand at liquids—specifically hard seltzer.

Hard FIZZ is Quinn’s new seltzer brand, along with owners DJS Paul Fisher, Tigerlily, and Brooke Evers and professional surfers Laura Enever and Nikki Van Dijk.

MORE: Your Ultimate Guide To Hard Seltzer and Spritz

Quinn, being the resident chef in the company, couldn’t resist giving it the cocktail treatment, taking a can of Lychee and Apple Hard FIZZ into a delicious seltzarita.

“Look Hard FIZZ is absolutely delicious and so refreshing when it’s just chilled, but I just had to whack it in the freezer to see what I could create,” said Quinn.

“Frozen margs have been done, it’s now time for frozen seltzaritas.”

“Of course, I garnished it with apple slices and lychee chunks, so it looks like a real cocktail. You could always pimp it up with a shot of vodka.”


Apple and Lychee Hard FIZZ
– Fresh lychee or lychee in syrup
– 1 green apple

– Freeze a can of Apple and Lychee Hard FIZZ. You want a slushy consistency. Try not to over-freeze it, as the can explode in the freezer.
– Empty the slushy into a glass.
– Garnish with a fresh lychee and apple slice.

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Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

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