Our 120 year milestone cookbook has now arrived! This beautiful book contains over 200 recipes and stories from our St Catherine’s community and many stunning images.

There is a limited print run so be sure to get in early.

Want to take a sneak peek of what’s on offer? Try this recipe from Melissah Stuart for her Chocolate Hazelnut Brownies – perfect for a morning or afternoon treat!

Chocolate Hazelnut Brownie

A dark, decadent brownie, which can be dressed up with a berry coulis as a dessert, or simply cut into neat wedges as a sweet treat. This recipe relies on quality chocolate and is even better with a splash of Kahlua!

Preparation time 20 minutes
Cooking time 20 minutes
Makes 20 squares

250g quality dark chocolate
250g unsalted butter
2 cups brown sugar
6 eggs
100g toasted hazelnuts
⅔ cup plain flour
⅔ cup dutch cocoa
½ tsp baking powder

Gently melt the chocolate and unsalted butter and combine with the brown sugar so it is not lumpy.
Toast hazelnuts in the oven and remove skins and roughly chop.
Add the dry ingredients to the chocolate mixture and then the lightly mixed eggs.
Pour into tray lined with baking paper.
Scatter toasted hazelnuts randomly on top and bake for approx. 20 minutes until it’s slightly crumbly on top.
Allow to cool (chill) for best results when cutting.
Dust with icing sugar and then cut with a hot knife for neat squares.