Celebrity chef Dominique Rizzo will raise her cup in the fight against cancer this May as national ambassador for Cancer Council’s Australia’s Biggest Morning Tea.
The TV Chef and owner of Putia Pure Food Kitchen in Banyo, Brisbane has been a long-term supporter of the Cancer Council event, and is sharing some of her treasured recipes to encourage everyone to get involved.
Dominique said it was a privilege to be involved with a long-running campaign that continued to make a difference to countless Australians and their families diagnosed with cancer.
“Popping the kettle on and sharing some of your favourite baked goodies with friends and family is an easy way to raise funds for people affected,” Dominique said.
“I’m encouraging all Queenslanders to either host or attend a morning tea, and to donate funds to support Cancer Council’s vital work in cancer research, education programs and patient support services.
“Cancer research has made incredible advancements over the past few decades, and it’s important for us to continue to raise our tea cups in support.
“Sign up now – it’s super easy – at biggestmorningtea.com.au – and try out my chocolate mousse and strawberries recipe!”
There’s never been a better excuse to switch the kettle on, tea up your friends, family and workmates and help tip the balance in the fight against cancer.
Thousands of Aussies will celebrate Australia’s Biggest Morning Tea and raise more than $2.8 million for cancer research, education programs and patient support services in 2016.
May 26 is the official tea party date, but events can be held anytime throughout May or June.
To register an Australia’s Biggest Morning Tea event, visit biggestmorningtea.com.au or call 1300 65 65 85 to receive your free Australia’s Biggest Morning Tea host kit today.
Chocolate mousse and strawberries
Makes 3 cups
1/4 cup honey or maple syrup
Or you can use 4 fresh pitted dates
2 ripe avocadoes
1 ripe banana
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste or 1 fresh vanilla bean, scraped out
1/3 cup Dutch cocoa
Pinch of sea salt and cinnamon to enhance flavour
Strawberries or mixed berries to serve
Into a blender add in the honey, avocado, banana, vanilla, cocoa and spices.
Blend for about 30 seconds until smooth and creamy.
Place spoonfuls onto sliced strawberries for a luscious finger dessert food or spoon the filling into a bowl and allow to set in the fridge and top with berries
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