Made By Mandy

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.mandy launching on YouTube this Sunday 26/04Comment ‘link’ to subscribe if you haven’t already 💌
23/04/2026

.mandy launching on YouTube this Sunday 26/04

Comment ‘link’ to subscribe if you haven’t already 💌

My go-to ANZAC biscuit recipe: soft, chewy and made every year without fail 🤎👩🏻‍🍳🧈Ingredients125g unsalted butter2 tbsp ...
22/04/2026

My go-to ANZAC biscuit recipe: soft, chewy and made every year without fail 🤎👩🏻‍🍳🧈

Ingredients
125g unsalted butter
2 tbsp golden syrup
½ tsp bicarb soda
2 tbsp boiling water
100g rolled oats
160g plain flour
120g brown sugar
50g caster sugar
60g desiccated coconut
Pinch of salt

Method
1. Preheat the oven to 160°C and line two baking trays with parchment paper.
2. Melt the butter and golden syrup in a small saucepan over low heat for 2-3 minutes.
3. Meanwhile, dissolve the bicarb soda in 2 tablespoons of boiling water, then pour it directly into the saucepan and stir to combine.
4. In a mixing bowl, combine the rolled oats, plain flour, brown sugar, caster sugar, desiccated coconut and a pinch of salt. Pour the butter mixture into the dry ingredients and stir until combined.
5. Roll tablespoon-sized portions into balls, then place onto the lined baking tray and flatten slightly with the palm of your hand. Ensure the biscuits are spaced at least 4cm apart.
6. Transfer to the oven and bake for 11-13 minutes or until golden. Remove from the oven and let cool in the tray for 10 minutes before transferring to a wire rack to cool completely.

More recipe on my sub/stack, line in bio! Chopping board from

Hot off the press!!  + a quick stop at Adelaide’s best for carbonara ingredients 🫡
22/04/2026

Hot off the press!! + a quick stop at Adelaide’s best for carbonara ingredients 🫡

22/04/2026

NEW RECIPE: Baked Passionfruit Cheesecake 🍰👩🏻‍🍳🫶

The passionfruit curd obsession continues (and I don’t see it stopping any time soon). Classic biscuit base, silky passionfruit filling, and a creamy passionfruit drizzle. 🙈

🌟Comment ‘recipe’ for the link!🌟

21/04/2026

I’ve been asked about this more times than I can count, so here’s your answer…

Consider this your standing invitation to my kitchen, my table, and a seat at the Sunday table.

comment ‘link’ to subscribe 🍝🫶

20/04/2026

Gut-loving apple & cinnamon bircher muesli 👩🏻‍🍳🍎

Serves 4

Ingredients
2 cups rolled oats
2 apples, grated (skin on)
2 tablespoons chia seeds
2 tablespoons pumpkin seeds
2 tablespoons ground flaxseed
1 teaspoon cinnamon
1/2 cup walnuts, roughly chopped
1 tbsp honey (optional)
Pinch of sea salt
2 cups milk of choice or water
2 cups high-protein Greek yoghurt (e.g. chobani)

Method
1. In a large bowl, combine oats, grated apple, chia, pumpkin seeds, flaxseed, cinnamon, walnuts and sultanas. Stir through honey and a pinch of sea salt.
2. Add milk and Greek yoghurt and mix until fully combined.
3. Cover and refrigerate for at least 2 hours, preferably overnight, until thick and creamy.
4. Stir before serving and loosen with an extra splash of milk if needed.
5. Serve topped with fresh berries, sliced banana or an extra sprinkle of chopped walnuts.

Enjoy!

Finally got my hands on a checkered chopping board 🤎 picked up two sizes from  (it’s their Wolstead brand). I also just ...
20/04/2026

Finally got my hands on a checkered chopping board 🤎 picked up two sizes from (it’s their Wolstead brand). I also just checked the website it looks like there on sale too 👀👩🏻‍🍳

19/04/2026

The formula for a good charcuterie board: creamy, crunchy, fresh, salty…and a really good dip.

This time, my tonnato dip: an underrated favourite made with the best of the best, ’s 100% Australian tinned Southern Bluefin tuna, a little Dijon mustard, some capers, and Greek yoghurt.

…And trust me, they’ll be asking for the recipe before the first bite is even gone🙈

Recipe is on my substack - link in bio

dinnerpartY

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