A devilishly delicious Easter menu

With chocolate in the spotlight, be sure to balance your Easter celebrations with a beautiful bounty of Australian seafood.  Devil of a Cookbook is filled with simple recipes perfect for casual get togethers. We’ve shared a couple of recipes for you to try, the rest are in the book!

Smoked Salmon Mousse and Creamed Spinach Dip with Herbed Lavosh 

Impress your guests with fresh homemade dips served with home baked lavosh flat bread!

Tasmanian Salmon with Yoghurt Dressing served with Christmas Salad

This recipe has a lovely contrast of texture with beautifully tender fish and a crunchy crumble topping. It’s a real show stopper. It pairs beautifully with the beetroot and tangy dressing from the Christmas Salad – proving this dish is enjoyable all year round.

Chocolate Cinnamon Self Saucing Pudding.

The cinnamon in this dish reminds us of toasted hot cross buns and traditional Easter breads and the warm, saucy pudding is perfect for the Autumn weather.

All proceeds from the sale of Devil of a Cookbook go toward the Devil Island Project. We recently donated $130,000 to the Devil Island Project, bringing the total amount to $260,000. This donation will pay for the construction of the Thermomix Freycinet Great Devil Wall that will separate healthy Tasmanian devils from those with the facial tumour disease. Thank you for supporting Devil of a Cookbook. Click here to find out more about our partnership with the Devil Island Project.