We’re so excited to have celebrity chef, author of My Italian Kitchen, TV personality and restaurant owner, Laura Sharrad, share some of her scrumptious summer recipes. These Dragon Fruit, Raspberry & Cocoa Crunch Smoothie Bowls take brunch to the next level.
Smoothie mix ingredients
1 cup frozen dragon fruit
1 cup frozen raspberries
1 cup frozen mixed berries
½ cup coconut milk
1 tsp almond butter (or any nut butter)
1 tsp raw cocoa
1 tsp honey
1 cup cocoa coconut crunch granola mix (or granola of your choice)
¼ cup flaked coconut
4 strawberries, sliced
1 punnet blueberries
🍓 Place serving bowls in freezer for 10 minutes to pre-chill.
🍓 Blitz all smoothie mix ingredients in a food processor or in a jug with a stick blender until smooth.
🍓 Remove bowls from freezer and pour in the smoothie mix.
🍓 Top with your desired garnishes and enjoy!
Looking for some amazing furniture to go with chef Laura Sharrad’s scrumptious summer recipes? Check out our new outdoor furniture range to really impress your guests and don’t miss the summer recipes from celebrity New Zealand chef, Alison Lambert.
Originally from Melbourne before relocating to McLaren Vale in South Australia, Laura Sharrad grew up with a wooden spoon in her hand cooking beside her nonnas. Her rich Italian heritage has played a heavy hand in her epicurean journey, which was further strengthened after living in Tuscany. A former MasterChef contestant and an extensively trained chef, the impressive career of this talented 20-something has leapt from strength to strength. Laura recently opened her own restaurant, Nida Bar and Pasta, with her husband and fellow chef, Max Sharrad. With another restaurant and cookbook in the works, Laura says the long‑term dream is to buy a property on the Fleurieu Peninsula in South Australia, teach students to cook and grow produce for a small sustainable restaurant.