Find the perfect gift this Valentine’s Day for the special people in your life.

Clockwise from top left: Shakespeare’s Love Sonnets from Coaldrake’s Bookshop; Belgian Couverture Chocolate Hearts from Bittersweet; Pol Roger Champagne from Stewarts Wine Co.; Waffle Basket with Raspberry Sorbet from Mövenpick; Ava Bae Sterling-Silver Bracelet with Eiffel Tower and Heart from Fiera; ‘Man’ Grooming Products from Pure Florist; SunnyLIFE Woven Clutch from The Robe; Idole d’Armani Eau de Parfum from Amcal Pharmacy.

Treat your special someone (or lucky friends and family) to a deliciously eye-catching dessert this Valentine’s Day. Topped with strawberries and juicy raspberries, this Berry Ice-Cream Cake will cut an impressive silhouette on your candlelit Valentine’s Day table. A simple fuss-free dessert, this ice-cream cake is quick to prepare, and bursting with sweet goodness.

Serves 8/Preparation 20 minutes/Freezing time 6 hours/Cost $1.80 per serve

Ingredients
2 lt vanilla ice-cream
200 g packet Coles Brand Honeycomb Whirlz biscuits
250 g fresh strawberries, washed and hulled
Fresh raspberries and extra fresh strawberries to serve

Method

1. Line base and side of a 20 cm round cake tin with plastic wrap. Spoon half the ice-cream into a large bowl and allow to soften slightly. Place honeycomb biscuits in a plastic bag and gently hit with a rolling pin to break into small pieces. Mix crushed biscuits into softened ice-cream. Spoon into cake tin and smooth  the surface. Freeze for three hours, or until firm.

2. Chop strawberries then lightly crush with a fork. Soften remaining ice-cream in a large bowl and roughly mix together with strawberries. Spread over honeycomb biscuit ice-cream and smooth the surface with the back of a spoon. Cover with plastic wrap and freeze for three hours (or overnight), or until firm.

3. To serve, hold plastic wrap and lift frozen mixture from tin. Invert onto a serving plate. Peel away plastic wrap, and top with raspberries and extra strawberries. Cut into wedges to serve.

Recipe courtesy of the Coles Summer Magazine 2012. Pick up your copy and inspire your summer meals at Coles at The Barracks! Or browse online here.

Whether it’s a casual barbecue, or an elegant dinner party – make the most of delectable summer flavours and create a fuss-free, easy dessert with delicious fresh mango.

Serves 6/Preparation 15 minutes/Cooking 2 minutes/Cost $2.50 per serve

Ingredients

1½ tbsp flaked almonds
3 mangoes
300ml  Coles Brand Thickened  Cream
1 tsp vanilla essence
100 g packet Coles Bakery Meringues

Bursting with flavour, a deliciously salty slice of haloumi is perfectly complemented by fresh tomato and a dash of tasty pesto. Try this mouth-watering recipe for a unique take on a summer salad. Lightly baked and drizzled with lemon juice and olive oil for extra flavour, this affordable dish is both fuss-free and eye-catching.

Serves 4/Preparation 20 minutes/Cooking About 15 minutes/Cost $2.30 per serve

Whether you’re baking for friends or yourself, spice up the Christmas table this year with mouthwatering recipes from Coles at The Barracks. This Christmas Chocolate Bark recipe combines a hint of sweetness with the delicious crunch of pistachios.

Makes: about 20 pieces

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

85 g packet pistachios, shelled
400 g Coles Brand Dark Cooking Chocolate
200 g white cooking chocolate
¹⁄3 cup dried cranberries (craisins), roughly chopped

Method
1. Preheat oven to 180°C or 160°C fan. Spread pistachios onto a baking tray and cook for 3-4 minutes, or until just lightly toasted.  Set aside to cool completely.