Australia's biggest morning tea...tigerlily style


It's time for Australia's biggest morning tea! We don't need much convincing here in the Tigerlily office especially when its for a great cause such as the Cancer Council and there is a morning tea involved.

The perfect excuse to exercise our talents outside of Bikini making (yes we consider ourselves a passionate bunch of foodies)...

There isn't a day that goes by in the Tigerlily office where we are not trying on and testing our beloved Bikinis (even in the middle of winter) inspiring our love of all things healthy and whole and sparking some pretty interesting lunch time discussions. This year we are attempting a virtually 'Sugar-free' morning tea. No refined sugars just wholesome and natural goodness. Some original recipes and some borrowed from our favorite Aussie chefs, here are our picks for this years biggest morning tea...

*Amelia made Sarah Wilson's Sugar-free nut balls...

  • half a jar of almond spread
  • 250g or so of organic nuts. We used almonds, brazil nuts and walnuts for their hormonally healthful properties. We tried using a stab-mixer, but it turned them into a powder, so promptly switched to a large food processor).
  • 1/2 cup of raw cacoa powder (to taste)
  • 2 big handfuls of shredded coconut
  • 1/2 a stick of organic salted unadulterated butter. Or use the whole packet (200-250g) if you don’t have coconut oil.
  • 4-5 heaped tbls of coconut butter (coconut oil)

One or more of these flavours:

  • vanilla powder (or use vanilla essence) or cinnamon
  • cinnamon

One or more of these, to adjust the consistency, if you need to or want to and have them in the fridge anyway:

  • almond meal
  • LSA
  • protein powder
  • a small handful of chia seeds
  • maca powder
  • acai powder

makes 24

*Sparky's eat-with-your-hands corn fritters...


2 cobs of corn (curnels cut off) - coriander - parsley - spring onions finely chopped

batter - 1tbs paprika - salt - 1 cup flour - 1/2 cup milk - 2 egg - 1 tsp of baking powder

to garnish - baby rocket - sour cream (or goats curd)

roasted tomato chutney - 2 packets of cherry tomatoes cut in half - 1/2 finely grated apple - splash of verjuice - raisins chopped roughly - all spice - balsamic vinegar - 1 onion diced - 1tbs tomatoe paste - 2 garlic cloves finely chopped - thyme - lemon

To make the chutney... - roast the cherry tomotoes in the oven until nice and caremilsed (in a little olive oil) - in a pot add oil, garlic and onions...cook over low heat until caremilsed. - add the all spice, raisins and apple and cook for another couple of minutes - add the verjuice, thyme, tomatoe paste and cook for another couple of minutes - add the roasted cherry tomatoes, and a dash of balsamic, lemon & pepper to taste - leave to cool

For the fritters... - Put corn, herbs, spring onions in a bowl. Mix together batter in a seperate bowl. Then combine with corn mix. - Cook the fritters on medium heat- using a tablespoon of the batter at a time.

To assemble... - get a corn fritter, add a piece of rocket, dollop of sour cream, then top with a teaspoon of the chutney.

makes 18

*Caroline made one of our fav chefs recipes...Teresa Cutter's Blueberry muffins...

300 g (101/2 oz/3 cups) almond meal (see notes) 2 teaspoons gluten-free baking powder or 1/2 teaspoon bicarb soda (baking soda) 4 organic or free range eggs 60 ml (2 fl oz/1/4 cup) macadamia nut oil, cold pressed coconut or olive oil 1 teaspoon ground cinnamon 2 tablespoons honey / brown rice syrup / pure maple syrup or a few drops stevia if needed 1 red apple, chopped into small chunks with the skin left on 200 g fresh or frozen blueberries Preheat the oven to 170°C (325°F/Gas 3). Combine the almond meal and baking powder in a large mixing bowl. Add the eggs, oil, cinnamon and honey to form a batter. Fold in the apple and blueberries. Divide into paper-lined muffin tins. Bake for 35–40 minutes until cooked through and golden.

makes 12

*Toni'schocolat noix de coco iles velours...


îles or islands

200g Beetroot

150g Almond Meal

1 sprig of Thyme

¼ cup of Raw honey

½ cup Prunes

½ cup Blueberries

1 teaspoon of Agave syrup or 1 Vanilla Pod

3 tablespoons of raw cocoa powder (Zokoko or Loving Earth)

3 tablespoons of coconut oil (Banaban Cold pressed Extra Virgin)

1 teaspoon bicarb soda

2 eggs


1 sprig of Thyme


250g cream cheese

Lime zest & squeeze of juice

Before we start

  1. Turn oven on. Pre heat for 10 mins. 180 degrees (no fan) or 160 degree (fan forced).
  2. Place patty cases in tin and spray with Oil.

To make our islands

  1. Finely grate or pop through the food processor the Beetroot.
  2. Chop or food process pitted prunes.
  3. 1 sprig of Thyme, remove leaves.
  4. Separate egg yoke and egg white.
  5. Whisk egg whites.
  6. Ensure coconut oil, is in liquid form, slightly heat with honey if solid.
  7. Place in large bowl. Beetroot, Almond meal, prunes, coconut oil, raw honey, raw cocoa powder, bicarb soda, Thyme leaves, blueberries and egg yokes. Mix me well.
  8. Fold through egg whites.
  9. Spoon into patty cases.
  10. Cook me for approx. 40-45min. Test with skewer, when I come out clean, they’re ready.
  11. Place on cooling rack and let me chill out for a bit.

To make our island icing

  1. Ensure cream cheese is at room temperature. Otherwise to hard to mix.
  2. Add zest and squeeze of lime.
  3. Mix until smooth.

When islands are cool, using a palette knife add topper on top. Then decorate with few blueberries and thyme leaves.

Voila they’re done. Enjoy!!!!