Wild Sugar Desserts
- Words by Peppermint
Many children (and adults!) will be getting wild on sugar this weekend, but it doesn’t have to be this way. There are far nicer – and healthier – things you can treat yourself to this Easter break beyond only those engulfed in alfoil, and thanks to gorgeous new cookbook Wild Sugar we’re already getting plenty of inspiration. Authored by talented local foodies Lyndel Miller and Skye Craig (who you may remember for her beautiful raw desserts featured in Peppermint last year), Wild Sugar is the new must have for the deliciously-inclined, featuring an array of Skye’s famous raw and fruit-based desserts alongside more traditional cakes, slices and other sweet treats – including plenty of healthy and creative options for kid’s parties.
But it’s not only the recipes that will leave your mouth watering: the styling of Wild Sugar is almost as delectable as the desserts themselves – think tiramisu in glass pot jars, Australian fruits and edible flower petals, and vintage glassware and cake stands aplenty. To give you a taste (literally), Skye and Lyndel have kindly shared one of their special recipes – Raspberry Cashew Cups – below: a simple, raw dessert that is equal parts indulgent, healthy and beautiful to behold. Why not give this a whirl this weekend to change up the chocolatey pace of things? Your friends and family will be sure to thank you for it.
You Make Me Blush
Raspberry Cashew Cups
Serves 8
Preparation/Cooking time: 25 minutes
Gluten-free
If you’re thinking of treating your lover (or anyone else for that matter) to a tasty treat full of love and nutrition, then this is the dessert for you. Whip it up in a jiffy and watch them swoon.
Raspberry Cashew Cream
2 cups cashews, raw unsalted
4 cups frozen raspberries, thawed
½ cup agave syrup, honey or sugar syrup
2 cups coconut milk
100ml (3¼ fl oz) lemon juice
½ cup coconut oil, refined or coconut butter (optional)
½ teaspoon salt
Garnish
Handful each of fresh raspberries and strawberries, halved
Optional: 1 red plum, halved, seed removed,
Uncle Bruce’s Extravaganza or Crème Fraîche
Ice Cream, rose petals, edible flowers, glass balls, macadamia or Brazil nuts, roughly chopped
Method
Blend Cashew Cream ingredients in a high-powered blender. Strain the mixture through a fine sieve to remove raspberry seeds. Pour cream into a bowl, cover with cling film and refrigerate for a few hours.
To serve extravagantly, grab a beautiful bowl and place in a plum half or two, a quenelle of ice cream, rose petals, edible flowers and mini glass balls (or any combination).
For the easy version, throw a few nuts into the bottom of some glasses, pour in the raspberry cashew cream and place in the fridge (softer) or freezer (ice-creamy), whatever you prefer, for a few hours and then devour. Freeze well ahead of time and take out approximately 45 minutes before serving. It’s best when served semi-frozen. Garnish with some fresh raspberries and strawberries or a handful of chopped nuts.
Serve with Verdicchio or Reisling.
JOIN OUR MAILING LIST
Brighten up your inbox with our not-too-frequent emails featuring Peppermint-related news, events, competitions and more!
explore
More articles
Have you made the Viola Quilted Jacket yet? This pattern hits the sweet spot for both established sewists keen to learn a new skill (quilting!),…
Hang out with us on Instagram
“My piece of advice for makers and designers? Run your own race… make sure your key decisions stay anchored in your brand’s core beliefs.”
- Bec Bligh
Quick show of hands: who’s opened a water bottle expecting a refreshing sip… and instead been greeted by the unmistakable whiff of uh-oh?
Because for something that follows us everywhere (desk, car, hikes, yoga…), the humble drink bottle is strangely prone to becoming a science experiment. Hard-to-clean corners and gaskets. Mystery smells. Bec Bligh and her husband Tim know it well. A six-month sailing trip along the Queensland coast left them with a lifetime of memories and one stubborn annoyance: mouldy water bottles they couldn’t properly clean.
So they did something about it.
Enter @EverVessel. Thoughtfully designed borosilicate glass and stainless steel bottles that keep things beautifully simple: durable materials, wide openings, easy-to-clean parts and none of the techy gimmicks that tend to age badly. Turns out simplicity, done well, is pretty powerful stuff. (Their many design awards agree!)
And lately they’ve added a little extra delight: the Artist Series, where creatives like Paola Castro, Ben Miners and Martin Thompson transform these everyday companions into tiny travelling artworks. There are more colabs in the works, too: hydration, but make it joyful! 🎨💧
We chatted with Bec about the sailing trip that started it all, the philosophy behind Ever Vessel, and why the most sustainable product is often just the one you keep using.
Tap the link in our bio to read the full conversation. 🚰
#EverVessel #ReusableWaterBottle
Pull up a chair… there’s room at this table!
For the first time, Feast for Freedom is bringing people together for a spectacular long-table dinner as part of the Melbourne Food & Wine Festival.
A Longer Table is exactly what it sounds like: one beautiful shared table inside the Asylum Seeker Resource Centre (@Asrc1), piled with generous dishes inspired by this year’s hero cooks, Noha and Nige.
From 6 to 9pm on Wednesday, 25 March, this is what you can expect:
🍽 A three-course shared feast
🍷 Matched drinks
🎶 Live entertainment
✨ A room full of good humans
Your ticket doesn’t just buy you a delicious dinner. It supports the ASRC’s vital work and helps create a fairer future for people seeking asylum.
Seats are limited, and long tables have a way of filling up quickly – head to @MelbFoodAndWine’s website to book now: feastforfreedom.org.au/mfwf
#FeastForFreedom #MelbourneFoodAndWineFestival #LongTableDinner #FoodForChange
Sew versatile! 🪡
Another great make from Lisa from @SunnySewsEveryday:
My #PeppermintWaratahWrapDress is finished and I’m so proud of it. It has been designed not to flap open and flash your pants in the wind, so I feel confident it will be a great wheelchair or standing dress in English weather.
#PeppermintPatterns #WrapDress #WrapDressPattern
Frame your face with the Peppermint Bucket Hat!
Stay safe and stylish in the sun with your very own self-sewn and self-drafted wide-brimmed bucket hat. This beginner-friendly sew is perfect for a sunny day. Get out your pencils – this pattern is created using equations and maths!
This DIY project was featured in Issue 53 and now you can access it for the lovely low price of only $5.
Sun-safe chic is always in style. ☀️
Find it via the link in our bio!
Photos: @KelleySheenan
#PeppermintPatterns #PeppermintBucketHat #BucketHat #BucketHatPattern #DIY
✨ INSTANT CLASSIC ✨
The Peppermint Myrtle Shift Dress is a beginner-friendly make with a few special details based on the ever-stylish shift shape – the perfect dress you need in your wardrobe right now!
Myrtle cuts above the knee with options to customise the length. Don’t think she’s reserved for hot weather either: try a heavier-weight fabric to turn your Myrtle into a pinafore-style garment for layering.
For our fabrics we chose two from our lovely sewing partner @Karmme_Apparel – the bold Rottnest Stripes in a lightweight, soft-drape cotton, and the quality linen in the handpainted Mexico Collection.
Get making the Myrtle – the only question is, can you stop at just one?
Link in bio 🪡
Fabric: @Karmme_Apparel
Sewist: @Laura_The_Maker
Photos: @KelleySheenan
Models: @SerahSews and @Pins_And_Tonic
Location: @ShareTheDignityAustralia
#PeppermintMyrtleShiftDress #PeppermintPatterns
It’s time to Feast!
Some recipes travel a long way before they land on your table to delight your taste buds. This year’s Feast for Freedom invites us to gather our friends, cook something delectable and raise funds for the incredible work of the Asylum Seeker Resource Centre (@Asrc1) while we’re at it.
The 2026 Feast features recipes shared by two remarkable cooks: Noha, who brought the flavours of Palestine with her when she arrived in Australia, and Nige, a Sri-Lankan Tamil cook whose journey with food began in the most unexpected of places.
You can host your own Feast up until 30 April – simply register online and get planning! Host a dinner, organise a workplace lunch, or gather your community… However you do it, the idea is simple: cook, connect and celebrate the cultures and stories that shape Australia.
Want to find out more? Head to the link in bio to meet Noha and Nige, learn more about their stories, and discover a delicious recipe to try.
#FeastForFreedom #PeppermintMagazine #FoodForGood #ASRC
