Download Your Free Cookbook For Australia’s Biggest Morning Tea

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May 17, 2017

Thousands of Australians are gathering together this May and June to share a cup of tea and give back to a good cause for Australia’s Biggest Morning Tea (ABMT).

Now in its 24th year, ABMT is one of Cancer Council’s leading fundraising events and the largest, most successful event of its kind in Australia.

To help inspire you to jump on board the campaign this year, NSW Cancer Council has compiled a fabulous free cookbook containing 29 delicious morning tea recipes.

The cookbook also contains a selection of personal stories from VIP hosts, who collectively raise hundreds of thousands of dollars each year to fund Cancer Council NSW’s research, prevention, advocacy and support services.

Download your free version by clicking here.

People inspired by the ABMT cookbook can register to host their own morning tea by visiting, or calling 1300 65 65 85.

Below are just two of the amazing recipes to help whet your appetite.

Beetroot, Broccoli, Goats Cheese and Olive Tart

Serves: 8

Preparation: 25 minutes

Cooking: 35 minutes


  • 2 fresh baby beetroots, scrubbed and trimmed
  • 1/2 small red onion, cut into wedges
  • 1 tbsp olive oil
  • 1 2/3 cups (250g) plain flour
  • 120g salted chilled butter, diced
  • 1/2 cup (120g) sour cream
  • 4 eggs
  • 1/3 cup milk
  • 2 tbsp chopped chives, plus extra chives to serve
  • 1/2 bunch broccolini, trimmed
  • 50g soft goat’s cheese


  1. Preheat oven to 190°C (170°C fan forced). Grease a 38 x 11cm rectangle loose bottom tart case.
  2. Place beetroots on a large sheet of foil on a baking tray, drizzle with oil and season with salt and pepper. Roast for 15 minutes. Add onion to the tray and roast all for a further 20 minutes. Remove from the oven and cut beetroot into quarters.
  3. Meanwhile, pulse flour and butter in a food processor until mixture resembles fine breadcrumbs. Add sour cream and pulse through until the dough becomes a ball. Wrap dough in plastic wrap and refrigerate for 20 minutes.
  4. Use a rolling pin to roll the dough between two sheets of baking paper to 3mm thick. Remove the top sheet of paper and discard. Transfer the dough sheet, upside down to the greased tart case. Remove the remaining sheet of paper and set aside. Move and press the pastry over the base and into the edges of the tart case. Place reserved paper over pastry and fill with baking beads or blind baking rice. Bake for 15 minutes, remove beads or rice and bake for a further 10 minutes.
  5. Whisk eggs, milk and chives in a small bowl. Season with salt and pepper and transfer to quiche case. Arrange beetroot, onion, broccolini and goats cheese on top of the egg mixture and bake for 15 minutes or until egg is just set. Cool for 10 minutes and top with extra chives to serve.

Bay leaf Sponge with Roasted Rhubarb and Yoghurt

Serves: 12

Preparation: 25 minutes

Cooking: 30 minutes


  • 180g unsalted butter
  • 3/4 cup (180g) caster sugar
  • 1 1/4 cup (180g) self-raising flour
  • 2 dried bay leaves
  • 3 eggs
  • 1 bunch rhubarb trimmed and cut into 7cm lengths
  • 1 cup (130g) frozen strawberries
  • 2 tbsp caster sugar
  • 1 tsp vanilla bean paste
  • 125g fresh strawberries, sliced into rounds
  • 4 small figs, sliced into rounds
  • 3/4 cup (180g) sour cream
  • 3/4 cup (200g) coconut yoghurt
  • 1 tbsp pure icing sugar, sifted


  1. Preheat the oven to 180°C (160°C fan forced). Grease and line two 18cm sandwich pans with baking paper.
  2. Use the whisk attachment of an electric mixer to beat the butter for 5 minutes or until pale. Add sugar and beat for a further 7 minutes or until dissolved.
  3. Meanwhile, combine flour and bay leaves in a large food processor and pulse until bay leaves are finely chopped.
  4. Add eggs one at a time to butter mixture, scraping the sides of the bowl. Sift half the flour into the mixture and fold through with a whisk. Add the remaining flour and gently fold through. Discard any large bay leaf pieces. Divide the mixture between prepared pans. Place cakes in the oven and bake for 20 minutes or until centre springs back when lightly touched. Stand cakes in pans for 5 minutes before turning out onto a wire rack to cool completely.
  5. Combine rhubarb, strawberries, sugar and vanilla bean in a roasting tray and toss. Cover tray tightly with foil and roast for 20–25 minutes or until just tender. Chill for 1 hour before adding sliced strawberries and fig.
  6. Combine sour cream, yoghurt and icing sugar in a small bowl and mix.
  7. Ensure the sponges and rhubarb are completely cooled before serving. Place one sponge cake on a serving platter, top with half the yoghurt, a quarter of the fruit, the remaining cake, yoghurt and another quarter of fruit. Serve sliced cake with extra fruit.



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