MKR Winners’ Heartfelt Daffodil Day Dedication

Will & Steve

The Gourmet Pommies

Aug 22, 2016

Will and Steve have hopped on board the Daffodil Day train as this year’s ambassadors for the Cancer Council event, which celebrates its 30th year in 2016.

This year’s theme, ‘For Someone I Know’, hits close to home for the aspiring chef and home cook. Steve will be remembering his grand-parents and Will, is dedicating the day to his wife.

“My wife’s dad passed away from brain cancer when she was only five years old,” says Will.

“His passing meant that the family were brought up without a father, and her mum had to bring up a family of four all by herself.”

“I dedicate a daffodil to my late grand-parents” adds Steve. “I lost all four of them to four different types of cancer.”

“Daffodil Day is an excellent way to increase awareness for people affected by cancer – and to raise funds for research, prevention and support”.

“In our upcoming cookbook, we promote the fact that anyone can be a great home cook (or even an aspiring chef). The same holds true for Daffodil Day: anyone can get involved, which means everyone can help make a difference.”

“This is proof that contributions, no matter how small, go a long way to helping someone in need. Each pin sold not only raises valuable money towards research and support; it acts as a symbol to raise awareness – it’s a great way to show solidarity amongst people who are supporting the cause.

Buy and wear a pin this Daffodil Day, give a fresh daffodil to someone you know, volunteer your time, or just make a donation online.

Will and Steve have also dedicated this recipe below to this year’s Daffodil Day.

Lemon Vanilla Coconut Cake

Heartfelt Lemon Vanilla Coconut Cake For Daffodil Day

Cooking & Preparation time 40 minutes
Makes 16 x 4cm square pieces


Cake batter
1 cup caster sugar
1/2 cup light olive oil
1 cup coconut milk
1/2 cup lemon juice (3-4 lemons)
Zest of 4 lemons
3 vanilla pod (seeds only)
2 cups plain flour
1 tsp baking powder
1 tsp bi-carb soda
1/2 tsp salt
1 1/4 cup desiccated coconut

2 tbsp lemon juice
3/4 cup icing sugar

Zest of a lemon

1 Preheat oven to 180 degrees.
2 In a large bowl mix the sugar, oil, milk, lemon juice, zest, vanilla seeds.
3 Sift the flour, baking powder and bi-carb soda into a separate bowl. Add half of the flour mixture to the wet ingredients and mix. Add the rest of the flour, a cup of desiccated coconut and fold through until combined.
4 Pour mixture into an oiled 20cm square baking dish. Sprinkle the rest of the desiccated coconut evenly on top of the batter.
5 Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
6 In a small bowl sift the icing sugar and combine it with the lemon juice until you have a smooth icing.
7 Allow the cake to cool completely before slicing. Drizzle the icing over the cake so it drips down over each piece. Garnish with lemon zest.


By Will & Steve

The Gourmet Pommies

In 2015, former bankers Will & Steve were crowned the winners of Seven Network’s top rating cooking show, My Kitchen Rules. The Grand Final episode averaged 3.038 million viewers nationally and their series has since been sold globally to over 160 countries. They were known as ‘The Pommies’ on the show and in the wake of the show they quickly established their business, The Gourmet Pommies PTY Ltd, and began a new career in food, lifestyle and media. A highlight from last year that the boys speak fondly of (apart from the big win of course) was the opportunity to cater the TAB Corp marquee in the birdcage during the The Melbourne Cup Carnival. They chalk that down as a bucket list item ticked off! "Our food philosophy is a simple; Food is about sharing, love and celebration. We use the best ingredients we can afford, we are passionate about supporting sustainable local businesses where possible and when we combine all those factors, we find that our food and attitude towards it brings people together. When it comes to cooking, using ourselves as examples, we believe anything is achievable as long as you put your mind and some effort to it. We understand that everyone’s tastes, budgets and abilities vary dramatically but that does not stop people from enjoying some level of food through either preparing and cooking it yourself or allowing someone else to do it for you! A variety of fresh seasonal produce excites us wildly and we often find ourselves leaning on our heritage and the French and Mediterranean cultures we were surrounded by as kids. An additional influence to our cooking style has been our new home, Australia. We have both lived here for almost 9 years and this incredible country has played a big part in defining not just our food philosophy but also who we are as people."


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