INGREDIENTS: Handful fresh mint leaves 400ml white peach and passionfruit quencher handful of frozen fruits (mixed berries and peach).
For presentation: 1 glass with sugar rim 1 long straw 1 passionfruit (cut in half) 3 slices lemon 3 slices lime ice
METHOD: Before pouring the mixture into the glass, create a sugar rim along the top of your glass. Tear off 5 mint leaves and place them into the glass with the ice cubes. Place your lemon and lime slices and frozen fruit into the glass. Fill the glass to the rim with white peach and passionfruit quencher. Place a straw on the right side of the glass.
Place half of the sliced passionfruit on top of the glass, bottom side up. Scoop the passionfruit pulp from the unused half on to the top of the drink to cover.
Spread the remaining mint leaves around the passionfruit to create a flower. Serve immediately and enjoy.
TIP: to make this quencher a frappe, just add ice and blend.
INGREDIENTS: 3 Oreo cookies 2 mini Snickers bar 1 tbs peanut butter 2 pumps chocolate syrup 3 scoops vanilla ice cream 200ml milk.
For presentation: 2 mini waffles 1 chocolate rimmed glass 1 long straw 7 large twisted pretzels 2 large Oreo cookies 4 mini Oreo cookies Whipped cream handful Reeces pieces.
METHOD: Place all of the shake ingredients in a blender and mix until well combined. Before pouring the mixture into the glass, create a chocolate rim around the top of the glass. Pour in the blended mixture until it reaches the bottom of the rim of the glass and fill the remainder of the glass with whipped cream.
Poke holes through two mini waffles and layer one on top of the glass. Cover the waffle with whipped cream, and two opened large Oreo biscuits.
Top the Oreos with 4 pretzels and a sprinkling of Reeces Pieces. Layer on the second mini waffle and top with whipped cream. Top the cream with opened mini Oreo cookies and the remaining pretzels. Sprinkle with Reeces Pieces. Serve immediately and enjoy.
INGREDIENTS: 125g diced frozen pineapple pieces 200ml pineapple juice 5 ice cubes 1 1/2 heaped tbs shredded coconut.
For Presentation: 1 chocolate rimmed glass 1 long straw brown sugar shredded coconut 1 kiwi fruit, sliced 1 stem fresh mint 2 yellow Jubes 1 mini chocolate flake bar.
METHOD: Place all the shake ingredients in a blender and mix until well combined. While the ingredients are spinning, slice the kiwi into thin slices.
Before pouring the mixture into the glass, create a chocolate rim around the top of the glass. Pour the ingredients into the glass until it reaches the rim.
Place the straw at the back of the glass leaning towards the right and fill the rest of the glass with shredded coconut. Place the stem of mint in the glass on the left side of straw. Place the sliced kiwi fruit slightly in front of the straw, so that it covers the mint. Add in the yellow Jubes, placing them in front of the mint.
Finish the drink by breaking up the flake chocolate bar and sprinkling it over the drink. Serve immediately and enjoy.
Recipes and images from Decadent Shakes by Matthew, Sarah & Brendan Aouad (New Holland Publishers), rrp $26.99.
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