Okay so this recipe started out as an attempt to make homemade nutella, using the mega beautiful raw hazelnuts from Pepo Farms. That was an epic failure but I'm so glad because this slice is so much better. I started with a few different recipes including Pepo Farms.

After a bit of experimentation here is a delicious iteration with our sticky quince syrup and diced apricots. Apricots, hazelnuts and chocolate, what a combination.

I first made this spritzer for a reel online which you can watch here. This refreshing spritzer is a simple yet elegant drink perfect for a relaxing afternoon.

Here's how to recreate it:

Ingredients

- Sticky quince syrup (about 1-2 tablespoons)

- Ginger ale (about 250 ml depending on your glass size)

- Fresh mint leaves (4-6 leaves)

- Ice cubes (optional, not shown in video but perfect for Summer)

Method

1. Fill a glass with ginger ale (about 3/4 full). You can go for a tall glass like shown in the video or more of a cocktail shape depending on your preference.

2. Pour in the sticky quince syrup

3. Watch as it naturally effervesces and creates a beautiful reaction

4. Add fresh mint leaves to the glass

5. Gently stir to combine all flavours

6. Enjoy as a refreshing afternoon spritzer!

Variations

As mentioned in the video, you can customize this drink in several ways:

- Substitute ginger ale with soda water for a less sweet version

- Add your preferred alcohol to make it into a cocktail

- Adjust the amount of quince syrup to taste

Notes

The sticky quince syrup adds both sweetness and a unique fruity flavour that pairs wonderfully with the spiciness of ginger ale. The mint provides a fresh aromatic finish that elevates this simple drink into something special.

This spritzer requires no special equipment - just a glass and something to stir with!

Image from Mother's Day Binny Wear campaign.

Easter Baking Inspirations - Recommended Recipes (updated 12 April 2025)

To complement our Easter Baker's Bundles, we've gathered a collection of must-try recipes for making hot cross buns, each bringing a unique twist to this timeless Easter classic:  

• My latest success is with Julia Busuttil Nishimura Shokupan Hot Cross Buns. The combination of the diced fruit mix with the candied citrus peel works perfectly with this soft dough. I didn't add sultanas but you can always add these also. You can find the recipe here.Lor
• Helen Goh is one of my favourite bakers ad I love her cookbook Sweet. This new recipe also using the tangzhong (cooked flour paste) has just been posted by GoodFoodAu (paywall).
• The original tangzhong method (well when I first saw it) comes from Lorraine Elliott (Not Quite Nigella) and Lorraine has an array of varieties. Check out the 2025 biscoff edition.
• Tilly’s fruity Hot Cross Buns: I simply replaced the fruit in this recipe with our spectacular diced fruit mix and candied citrus peel. A beautifully soft fragrant bun. Special. Check it out.
  
• Flour and Stone - Nadine Ingram's Hot Cross Buns: A masterpiece of flavor and texture. Read More And a recent twist on this recipe here from Gourmet Traveller.
• Delicious Magazine - Helena Moursellas's Fig and Walnut Hot Cross Buns with cinnamon butter. I did add some caramel chocolate and I love the crunch in this recipe. Read More
• Amy Minichiello's Traditional Take with a quince twist: Dive into the nostalgia of Easter with this recipe with a twist of sun dried quince. Explore
• Kath's Hot Cross Loaf: For those who love a loaf with the Easter flavours. Discover
• More on the loaf idea. This isn’t a recipe I have tried yet but I love Michael James Bakes on Instagram (from the amazing Tivoli Road Bakery). Here is his latest recipe
• Emelia Jackson's Hot Cross Buns - Three Ways: Get creative with these variations. Learn How
• The Clever Carrot's Best Sourdough Hot Cross Buns: Elevate your bakes with a sourdough twist. Check It Out
• Breadspot20's Insightful Recipe and History: Not just a recipe, but a journey through the origins of hot cross buns. Dive Deeper

No bake ENERGY CHOCOLATE FRUIT AND NUT BARS. Frankie is anaphylactic for peanuts and so many store bought bars are either full of peanuts and way too many rolled oats. I wanted to try make something simple with our diced fruit and Sticky Quince Syrup.

I have followed cookbook author and nutritionist Melanie Lionello for sometime on instagram (@frommylittlekitchen). I love her down to earth passion for food, Italy and her Nonna and most recently her fantastic reviews on Panettone leading into Christmas. I was totally thrilled when Melanie tried some of our sticky quince figs and syrup and even went so far as write a recipe for us. Introducing Melanie's Rosé Panna Cotta with Sticky Quince Syrup and Figs.