Turn your Easter leftovers into a rich, creamy dessert the whole family will love

Easter might be over, but if your pantry is still overflowing with foil-wrapped treasures, we’ve got just the recipe to put them to good use.

Instead of letting those chocolate Easter eggs gather dust, why not transform them into a velvety homemade ice cream that’s fun to make, irresistibly smooth, and just the right amount of indulgent?

This no-fuss, family-friendly recipe is a delicious way to reduce waste and elevate those leftover chocolates into something magical — perfect for chocoholics, kitchen creatives, or anyone looking to stretch the Easter joy just a little longer.


🍫 The Ultimate Leftover Easter Egg Chocolate Ice Cream

Whether you’ve got a mix of milk, dark, or white chocolate eggs, this simple recipe adapts to whatever you have on hand. It’s the perfect combination of creamy texture and rich flavour, with a nostalgic touch that feels like a celebration in every bite.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 cup chopped Easter egg chocolate (any combo of milk, dark, or white)

Method:

  1. In a saucepan over medium heat, combine cream, milk and sugar. Stir gently until the sugar is dissolved and the mixture is warm (but not boiling).
  2. Add chopped Easter egg chocolate and continue stirring until fully melted and smooth.
  3. Remove from heat, stir in vanilla extract, and let the mixture cool slightly.
  4. Transfer to a jug or bowl, cover, and chill in the fridge for at least 1 hour (or overnight for deeper flavour).
  5. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
  6. (Optional) In the last 5 minutes of churning, add extra chopped Easter egg pieces for a chocolatey crunch in every scoop.
  7. Transfer the churned ice cream into a container and freeze for at least 2 hours or until firm.

Scoop, smile, repeat.

👨‍🍳 Tips From Our Chefs

  • Craving crunch? Add crushed wafer biscuits or cookie crumbles during the final churn for texture and bite.
  • Going dairy-free? Swap the cream and milk with full-fat coconut milk, and use your favourite vegan chocolate.

A Sweet Way to Reduce Waste — and Create New Memories

This recipe isn’t just about making something delicious — it’s about turning leftovers into laughter, and chocolate into cherished moments.

Cooking with what you already have is a powerful way to minimise waste and make the most of every celebration. It’s also a wonderful way to introduce kids (and adults!) to the creative joy of cooking.


Learn More at VIVE Cooking School

If you love recipes like this and want to gain more hands-on skills, come and join us in the kitchen at VIVE Cooking School — located in the heart of Rosebery, Sydney.

From family favourites to gourmet indulgences, we’ll show you how to transform everyday ingredients into unforgettable meals. Whether you’re a kitchen novice or a confident cook, there’s always something new to learn (and taste!) at VIVE.

Ready to make delicious memories?
Explore our upcoming classes and turn your next recipe into something truly special.

People Cooking in VIVE Kitchen

Whether you’re cooking for two or treating yourself to a well-deserved indulgence, nothing says “I love you” like homemade chocolate treats. This year, VIVE Cooking School has your back with two foolproof recipes sure to spark sweetness in the air: our fudgy Swedish Chocolate Cake and dreamy Chocolate Pancakes.

Swedish Chocolate Cake
This classic Swedish delight delivers a crackly top with an irresistibly gooey center. It’s the kind of chocolate hit that makes hearts skip a beat—perfect for celebrating love in all its forms.

Download the Swedish Chocolate Cake Recipe

Chocolate Pancakes
Light, fluffy, and dotted with chocolate chips, these pancakes are practically made for a romantic breakfast in bed. Drizzle them with homemade chocolate ganache to elevate your Valentine’s Day morning (or dessert!).

Download the Chocolate Pancake Recipe

Looking for a Unique Date Experience?
If you’re craving more than just chocolate, consider joining one of our cooking classes at VIVE Cooking School. It’s a hands-on way to bond with your special someone—plus, you’ll both walk away with new skills (and a few new favorite dishes). Forget the usual dinner-and-a-movie routine; treat yourselves to a unique date experience that blends fun, flavor, and a dash of friendly competition.

Why These Chocolate Recipes?

  • Showstopper Appeal: Both are easy to make yet leave a lasting impression.
  • Time-Saving: Quick prep, with no complicated steps to stress over.
  • Shared Memories: Cooking together or sharing homemade treats is the ultimate love language.

And if you really want to level up the romance—and your cooking skills—explore a class at VIVE Cooking School for a truly unique date experience.

With love (and chocolate),

The holiday season is here, and so is the pressure to impress your loved ones with a show-stopping Christmas meal. Fear not! VIVE Cooking School has your back with three incredible recipes guaranteed to make your festive table the talk of the town.

Stuffed Christmas Turkey & Ham
Nothing says Christmas like a beautifully stuffed turkey with a succulent ham on the side. This recipe is all about juicy flavours and a picture-perfect centrepiece.

Download Stuffed Christmas Turkey & Ham Recipe

Caramelised Baby Carrots
Sweet, buttery, and absolutely irresistible. These caramelised baby carrots will add the perfect pop of colour and flavour to your spread.

Download Caramelised Baby Carrots Recipe

Italian Potato Bake
Creamy, cheesy, and layered to perfection. This Italian-style potato bake is comfort food elevated to festive heights.

Download Italian Potato Bake Recipe

P.S. Struggling with gift ideas? A VIVE Cooking School Gift Card is the perfect present for food lovers. Give the gift of unforgettable culinary experiences this Christmas!

We recently had the honour of collaborating with the incredible Brendan Pang, former MasterChef contestant and all-around culinary legend, to host an exclusive cooking class that brought the vibrant flavours of Taiwanese street food to life. This one-of-a-kind event celebrated the launch of Brendan’s latest book and sold out in just hours, leaving 32 lucky guests with an experience they’ll never forget.

VIVE Team with Brendan Pang Team

What Was on the Menu?

The class was a feast for the senses, with Brendan leading the way in creating:

  • Succulent Pork Bao Buns – Fluffy, pillowy buns filled with tender pork that melted in your mouth.
  • Handmade Taiwanese Noodles with Braised Beef Soup – Rich, aromatic, and deeply satisfying.
  • Smacked Cucumber with Chilli Sesame Oil Dressing – A fun, fresh side with a spicy kick.

Every dish showcased Brendan’s expertise and passion, and with hands-on guidance from both Brendan and our VIVE team, guests mastered new skills while indulging their taste buds.

A Sold-Out Celebration of Food and Fun

This wasn’t just a cooking class—it was an intimate culinary journey. Brendan’s charm and expertise, combined with the VIVE team’s dedication to creating memorable experiences, made this class truly magical. Together, we celebrated not just Taiwanese street food, but our shared love for cooking and the joy of gathering around delicious dishes.

The atmosphere was electric, the laughter was infectious, and the food? Absolutely unforgettable. Guests walked away with more than just recipes—they took home lifelong memories.

Rave Reviews from Our Guests

Attendees couldn’t stop talking about the night:
“This was one of the best cooking classes I’ve ever attended. Brendan and the VIVE team made it so much fun, and the food was beyond delicious!”

Our hearts are full hearing how much everyone loved the experience. It’s moments like these that remind us why we do what we do—bringing people together through food.

Stay Tuned for More

Missed out on this event? Don’t worry—we’re always cooking up something special at VIVE. Follow us on Instagram or sign up for our newsletter to be the first to know about our next unique culinary experience.

Whether you’re looking for the best cooking class in Sydney, an Asian cooking class, or simply a unique culinary experience, VIVE Cooking School has something for every food lover. Let’s create delicious memories together.

Founder VIVE Cooking School Jean-Luc with Ex MasterChef Brendan Pang

In these challenging times, investing in relationships and education is more important than ever. At VIVE Cooking School, we’re proud to partner with brands that value this approach—like SMEG, who recently used our unique kitchen venue for a hands-on retailer training session with Harvey Norman.

Why Education Matters

In today’s competitive retail environment, product knowledge is everything. SMEG understands that equipping their retail partners with the right information leads to better customer service and, ultimately, happier end consumers. Hosting their training at our venue gave Harvey Norman’s team the opportunity to experience SMEG appliances firsthand, empowering them with real insight they can pass on to customers.

The Power of Collaboration

At VIVE, we are privileged to collaborate with the dedicated SMEG team, including David Brenton, MDA Retail Field Sales Manager, Samantha Gaetani, MDA Account Manager, Reza Tashk, Account Manager, Rodney Manauzzi, National Training Manager and Product Manager, and Matt Kneipp, Chef Economist. Together, they design meaningful training sessions that make full use of our venue’s hands-on learning environment, helping retailers gain an in-depth understanding of SMEG’s innovative appliances.

Real Tools for Real Results

There’s no substitute for hands-on experience, and our venue is designed to make learning both practical and engaging. SMEG’s training at VIVE didn’t just involve presentations—it gave retailers the chance to test SMEG’s appliances in a real-world kitchen setting. This interactive approach helps retailers gain confidence in the products, which translates to better customer service.

VIVE’s Unique Venue: The Perfect Space for Collaboration

Our kitchen isn’t just a place to cook—it’s a flexible, professional space perfect for corporate training and team-building activities. Whether it’s product training or a team-building cooking class, our venue hire offers an immersive experience that helps participants connect with the task at hand. SMEG’s decision to host their training at VIVE speaks to the quality and versatility of our venue.

Strengthening Relationships Through Education

It’s not just about the products—it’s about the relationships. SMEG’s partnership with VIVE and Harvey Norman highlights the importance of investing in meaningful connections. By dedicating time and resources to these training sessions, SMEG is demonstrating its commitment to building stronger, more informed retail teams. At VIVE, we’re thrilled to play a role in this collaborative journey.

In a time when customer expectations are higher than ever, it’s refreshing to see brands like SMEG prioritising education. By choosing VIVE Cooking School’s unique venue for their training sessions, they’re ensuring that every customer gets the best possible experience.

So here’s to partnerships that elevate us all—and to the power of education and collaboration in creating better customer experiences, whether through SMEG’s state-of-the-art appliances or in our kitchen.

If you’re looking for a venue to conduct training or a product launch, and you need a state-of-the-art kitchen fitted with world-class SMEG appliances, we’d be delighted to hear about your project. Connect with us!

Tony founder of Dunnings CE sought a way to blend collaboration with creativity for his Team. His goal? To find a team-building activity that would not only break away from the day-to-day but also bring the team closer, spark creativity, and allow them to enjoy a delicious meal as a reward for their efforts. They needed something engaging, hands-on, and, most importantly, fun!

Tony and his team chose VIVE’s popular Japanese Cooking menu: Karaage Chicken, Pork & Veg Gyoza, and a Yuzu Japanese Cheesecake. This menu allowed them to dive into the world of Japanese culinary traditions while working together in a fun, interactive setting.

Lyndsay, the office manager, shared her excitement: “We all had a fantastic time and enjoyed the afternoon very much.” The balance between hands-on cooking, collaboration, and time to bond was exactly what they were looking for. VIVE’s chef, Mikiko, fondly led the group, sharing her own personal stories about making Gyoza with her family. This personal touch added a unique layer of authenticity to this unique team activity.

The team jumped in, eager to learn the art of gyoza making. While a few flips didn’t go as planned (a fun part of the process!), the joy and laughter were undeniable. The meal ended on a sweet note, with everyone indulging in the Japanese Yuzu cheesecake. VIVE also catered successfully to all dietary requirements, including halal, vegetarian, and dairy-free options, making sure everyone felt included.

Throughout the session, team members communicated effectively and shared responsibilities as they tackled their cooking tasks. The kitchen became a space of real-time problem-solving, requiring them to think on their feet, cooperate, and, of course, enjoy the fruits of their labor together—it was a memorable corporate team event.
After the event, Tony expressed his gratitude: “It was such a well-run event. Chef Mikiko made it fun and authentic, and we all felt so engaged!” Not only did the event leave the team feeling recharged, but it also deepened their working relationships and inspired a newfound sense of creativity. Some team members even expressed an interest in bringing what they learned back home to cook for their families.

Dunnings CE team left VIVE Cooking School with more than just full stomachs. The experience strengthened team dynamics, encouraged creative thinking, and fostered collaboration in a fun, relaxed environment. VIVE’s cooking classes are more than just fun—they’re transformative.

Looking to elevate your next team-building event? Join us at VIVE Cooking School for an unforgettable experience. Explore our Team Building offerings here and get in touch with our professional team to plan your Team Culinary Event today.

So, you’ve decided to treat your guests (and mostly yourself 😂) to succulent oysters for your next get-together and need a delicate sauce that will not only impress your guests but also leave them wondering which closet you hide your private chef? Mignonette sauce is one of those “minimum effort, maximum impact” tricks Jodie loves to share. Watch this video and learn the secret of making a classic sauce and the perfect companion for your freshly shucked oysters.

📥 Download the recipe below

A couple of pro tips to make this sauce sing:

  • Use only the finest French Eschallot, and slice those babies uniformly and as finely as your knife skills allow. No blender here—let’s keep the magic intact.
  • Opt for the crème de la crème of red wine vinegar; it’s the star of the show.
  • Give the mixture a good 10-minute spa session before serving, letting the Eschallot soak up all that goodness.
  • Taste and adjust the seasoning—always give it a little sip to make sure it’s dancing on your taste buds.

Oh, and before we get carried away, check out our video on how to shuck/open oysters like a pro (or at least a safer way).

We’re eager to witness your culinary artistry, so don’t be a stranger! Tag us on social with #vivecookingschool, and let the world marvel at your kitchen prowess. 🌟

Are you looking for to offer the gift of cooking, check out our cooking gift voucher:

Hey food enthusiasts, have you decided on serving fresh oysters for your guests, and you feel like it’s cheating to serve oysters from the fishmonger that were already opened? We got you, you are here because you love to serve the best for your esteemed guests and it can be daunting to open oysters for the first time. 


Rest assured, Chef Jodie made a quick video on how to safely open/shuck oyster like a pro. 

The essential tools before you start: 

To shuck your oyster, you will need a tea towel, an oyster-shucking knife and a bit of practice. 

Pop your oysters in the fridge and chill them for at least half an hour. This will help your oysters relax their muscles. Also, it’s always great to have chilled oysters.

The Shucking Technique:

Finding the Sweet Spot: Locate the oyster’s hinge—the pointy end opposite the curved shell. This is where the magic happens.

Insert and Twist: With confidence, insert the tip of the oyster knife into the hinge. Give it a gentle twist until you feel the knife slide in. Imagine you’re unlocking a treasure chest. Be mindful to not pierce through the oyster flesh. 

The Pop: Once the knife is in, angle it upwards to cut the muscle that connects the top and bottom shells. Hear that satisfying pop? Victory is yours!

Release the Oyster: Slide the knife along the top shell to detach it completely. Marvel at the beauty of the exposed oyster. You did it!

Final Touch: Detach the oyster from the bottom shell, ensuring a clean presentation. If needed, give it a quick rinse to remove any shell fragments.

Serve and Enjoy:

Now that you’ve conquered the art of shucking, it’s time to present your masterpiece. Arrange the opened oysters on a bed of ice, add a wedge of lemon for that zesty kick or go a little further by serving a classic mignonette sauce, and voila! You’re ready to dazzle your guests with your newfound skills.

We’re eager to witness your culinary artistry, so don’t be a stranger! Tag us on social with #vivecookingschool, and let the world marvel at your kitchen prowess. 🌟

Are you looking for to offer the gift of cooking, check out our cooking gift voucher:

Looks like you’re gearing up to create a delicious seafood platter or delight your guests with some tasty cooked prawns? And you need the Cocktail Sauce that will not only complete and elevate but also impress your guests? Relax, we’ve got your back! Check out our step-by-step video on how to whip up a killer cocktail sauce that will have your guests begging for the recipe!

In this video tutorial, you will learn how to make a delicious Cocktail Sauce, along with some useful tips to keep in mind. You can also download the recipe below.

Here’s a little bit of the story behind this iconic sauce: The tale begins in the United States in the early 20th century, specifically in San Francisco. A gold miner visited a restaurant and ordered whiskey and oysters. According to legend, he began adding Worcestershire sauce, Tabasco, and ketchup to his whiskey glass, dipping his oysters into the mix. The restaurant’s staff and patrons grew curious, and within a week, the establishment started serving oyster cocktail sauce. The curious dish grew in popularity and soon reached the other side of the United States, evolving along the way. When it reached New York in 1889, the Manhattan Club claimed it as a local invention according to The Chicago Tribune.

We can’t wait to see your creations! Share them on social media with the hashtag #VIVECookingschool. 

“There’s got to be a better way to peel prawns!” If you ever ask yourself this question, we’ve got the answer for you. In this video, we show you how to efficiently peel prawns like a pro.

In this tutorial, you’ll learn how to peel prawns effortlessly: it’s quick, keeps your workbench tidy with minimal mess, and ensures your prawns maintain their head and tail for that perfect presentation. You’ll also learn how to devein raw prawns.

A video on how to peel and devein prawns like a pro.

Additional Pro Tips:
Did you know the shells can be used to make bisque, fish stock, or Laksa?
For precise deveining, try our Koi Knife.

We hope this content will be helpful and further your culinary passion.

And if you’re on the lookout for a Christmas present, our VIVE Gift Cards make the perfect gift for foodies. 🎁

People Cooking in VIVE Kitchen

How to make delicious Gingerbread Cookies for Christmas – A step-by-step cooking guide

🎵🎄 It’s beginning to smell a lot like Christmas! 🎄🎵 Let’s add some sparkle and glitter to your celebrations with our delicious and fun-to-make Gingerbread Cookies and Icing recipes. Chef Jodie has generously shared her failproof family recipes to ensure you create delightful treats with your family and the younger chefs.

We’ve made it easy for you by providing a comprehensive step-by-step guide, including video tutorials on making Gingerbread Cookies, crafting icing for decoration, and sprinkling useful tips throughout. As well as the recipes you can download below.

Gingerbread Cookies and Icing recipes, a step-by-step guided video.

In our video tutorial, we’ve broken down the process into 5 simple steps:

  1. Make the dough
  2. Roll and Chill the dough
  3. Cut and bake the dough
  4. Make the icing
  5. Cool the baked cookies and bring it all together

Download both recipes below

We can’t wait to see your creations! Share them on social media with the hashtag #VIVECookingschool. Happy Baking!

And if you’re on the lookout for a Christmas present, our VIVE Gift Cards make the perfect gift for foodies. 🎁

World Food Day 2022 falls on Sunday the 16th of October and this year’s theme is “leave NO ONE behind”, with a focus on building a sustainable world where everyone, everywhere has regular access to enough nutritious food. One of the simple ways that we, as individuals, can all help the cause is by choosing local and seasonal produce, as well as reducing food waste.

With this in mind, we’ve put together our very own Produce Guide with a focus on Spring so that you can learn more about the importance of shopping seasonally, how to find good produce and our top fruit and vegetable picks for Spring.

 

Local vs overseas produce

Did you know that the fruits and veggies that you buy at your local grocery store can come from all around the world when they’re not in season or easily accessible in Australia? You’ll be able to tell where the produce has come from based on their product labels (this is a legal requirement).

When produce is imported from outside of Australia, it will undergo a transit process that is typically a lot more extensive and lengthy than buying from Australian sources. Due to the length of transit, the overseas produce is usually cold-stored and can be stored away for weeks before it makes its way into your local supermarket.

The benefits of shopping seasonally and locally

Now you might be wondering, “does it really make a difference if I buy seasonal and local produce?”… Yes, it definitely does! We’ve outlined the main benefits of shopping locally and seasonally below. Keep reading…

 

Environmentally friendly

The demand for produce that isn’t in season requires farmers to use other farming methods that put more emphasis on processing and packaging, including energy-intensive fertiliser practices, all of which can contribute to higher carbon emissions.

When you purchase local produce that’s been sourced in Australia, the food miles are drastically reduced. This means that the transportation process and costs are much lower and have less of a strain on the environment.

 

Fresher and tastier produce

Fruit and vegetables are fresher and tastier when they’re harvested in season. When you purchase produce from overseas, the time in between farm to plate may also has an impact on the produce’s freshness and flavour due to the transportation process involved.. 

 

Wallet friendly

When a certain fruit or vegetable is in season, it generally means that there is an abundance of it available and this equates to lower produce costs as there is less demand and pressure on farms to offer produce that isn’t in season.

 

Support small businesses

Purchasing fresh produce from smallholder producers, for example from a farmer’s market, means that you are not only supporting small businesses, but you’re also supporting their communities too!

What’s in season in Spring (Australian edition):

Fruits

  • apple*
  • asparagus
  • avocado
  • banana
  • blueberries (start of Nov.)
  • cantaloupe
  • cherry
  • cumquat
  • grapefruit
  • honeydew
  • lemon
  • lime
  • loquat
  • lychee
  • mandarin*
  • mango
  • mulberries
  • orange*
  • papaya
  • pepino
  • pineapple
  • rhubarb
  • strawberries
  • starfruit
  • tangelo
  • watermelon
  • apple*
  • asparagus
  • avocado
  • banana
  • blueberries (start of Nov.)
  • cantaloupe
  • cherry
  • cumquat
  • grapefruit
  • honeydew
  • lemon
  • lime
  • loquat
  • lychee
  • mandarin*
  • mango
  • mulberries
  • orange*
  • papaya
  • pepino
  • pineapple
  • rhubarb
  • strawberries
  • starfruit
  • tangelo
  • watermelon

Vegetables

  • artichoke*
  • asian greens*
  • avocado
  • beans*
  • beetroot
  • broccoli
  • brussels sprouts
  • cabbage
  • carrot
  • cauliflower
  • celery
  • choko
  • corn
  • daikon
  • eggplant
  • fennel
  • leek
  • lettuce
  • mushrooms*
  • okra
  • onion
  • onion, spring
  • parsnip
  • peas
  • potato
  • pumpkin
  • radish
  • shallot
  • silverbeet
  • spinach
  • squash
  • swede
  • sweet potato
  • tomato
  • turnip
  • watercress
  • witlof
  • zucchini

Information from sustainabletable.org.au

A few of our favourite producers

Here are a few of our favourite places to get fresh fruit and veggies in Sydney:

  • Sydney Fruit and Veg
  • Carriage Works Farmers’ Markets
  • Northside Produce Market
  • Orange Grove Market



We hope that you’ve found this guide helpful and if you have any other favourite places to source your fresh product, leave a comment below to let us know! If you would like to learn more about World Food Day and how you can take action, check out their website here.