Ok, its the biggest holiday since Christmas and we need a bit of happiness and fun amongst the petrol issues, wars, inflation and interest rate rises. So here is our guide to pampering, treat yourself to some marvelous chocolate, Lanson Champagne and a few recipes for Seafood which will help your entertaining game reach new heights!
deliciously yours – 2026 Easter Collection
Founded a visionary ex lawyer-turned chocolatier Carol Mazzella, ‘deliciously yours’ is an artisan female led chocolate business based in Five Dock, Sydney. Crafting small batch European styled chocolate. The Hand Painted Origami Bunny is designed for a moment to pause before you crack in. Each bunny is individually hand painted, so no two are exactly alike – a temporary art piece that just happens to be made of chocolate. The speckles and brushstrokes add a playful Easter feel while still looking polished enough to sit proudly on a dinner table or gifting platter. There’s good thickness in the chocolate, giving me a satisfying snap when I bite in, and the abundant cocoa flavour speaks for itself, delivering richness without needing any gimmicks.
The Easter Egg Chocolate Bar brings the same quality with a more shareable twist. The checkered pattern makes it seemles to break apart and share. Again, the chocolate has a pleasing heft to it, so each square feels indulgent rather than flimsy, and the cocoa depth comes through from the first bite. Together, the Hand Painted Origami Bunny and Easter Egg Chocolate Bar capture what deliciously yours does best: treats that look special, taste genuinely high-quality, and are made to be shared (even if you quietly keep your favourite corner for yourself). Personally – I’m coming back for the creme eggs!
Pamper Yourself with…
Oil Garden -Rosemary Hair & Scalp Range
If your algorithm has been whispering “Rosemary Oil” at you for weeks, this a sign to stop scrolling and do something about it. The cult Aussie brand Oil Garden from Byron Bay is taking its viral Rosemary Hair & Scalp Range out of the bathroom and into an IRL full-blown, sensory escape teaming up with Nature’s Energy, they’re launching Australia’s first rosemary-infused Hair Retreat. They are pairing a steamy bathhouse circuit with a signature rosemary head massage that works overtime to stimulate the scalp, while calming your entire nervous system. Whilst getting to a salon might not always be practicle I can say that after trying the shampoo and conditioner and scalp oil my hair looks less damaged from my ‘home colour kits’ more like I drink green juice daily!. I love the smell which reminds me of Tea Trea oil and the Clarifying Scalp Scrub stimuates the scalp is another favourite. Spa-it-youself-at-home. Check out www.oilgarden.com.au.
Skin Republic’s latest skincare duo: the Alpha Arbutin Serum and Overnight Mask
If your Easter long weekend plans involve a little self-improvement, Skin Republic has quietly dropped a trio that deserves a spot in our bathroom lineup. If you haven’t heard of this wonder ingredient, Alpha Arbutin is a safe, plant-derived skincare ingredient that acts as a potent, non-irritating, and stable skin-brightening agent. Reducing hyperpigmentation, dark spots, and acne scars by inhibiting the tyrosinase enzyme that produces melanin. First one I tried was the Alpha Arbutin 2% Serum ($24.99) it is light to apply, it says 2 weeks to fade pigmentation, dark spots and I haven’t seen a change in my tone after nearly 2 weeks but I like the texture. In the evening I have been used the Alpha Arbutin 2% + Squalane 10% Overnight Mask ($19.99) which is beautifully moisturising. I also tried the Bio-Collagen Overnight Hydrogel Mask ($13.99) which did seem to give my skin a slightly plumper feel but two hours is a long time to have it on. You can shop the full range at www.skinrepublic.com.au
Entertaining – hot deals and recipes
Just Wines – Easter Sale
Just Wines has built a loyal following: good wine, sharp pricing, and boutique. Founded in Australia, they specialise in sourcing drops directly from local wineries which are the regional heroes I won’t find at my local bottle shop. What sets them apart is their “deal-driven” model. With a range of mixed cases, flash sales and bundle offers from regions like King Valley, Barossa and Margaret River, alongside a growing international selection. We tried three whites from Gapsted Estate based in north eastern Victoria who works closely with growers in the King Valley, called ‘Buffalo’. The Pinot Gris is a pear fest, light crisp. The Prosecco shows why cool climate bubbles are superior, crisp with pretty fiery bubbles but dry on the finish. The SB is zippy with tropical fruits and passionfruit. Amazing deals for a box of 12 at around 61% off, thats $10.99 instead of $28. So support a local grower and online retailer. See Just Wines for more bargains.
Lanson Le Black Creation 258 – Pop the Champagne x Luke Nguyen recipe
If you love big, champagnes, Lanson Le Black Creation 258 is worth popping for Easter. Creation 258 is a bottle of restraint and precision. It’s one for entertaining. It has no malolactic fermentation. No overworked dosage. Mmmmm? which means it is a lean, mineral-driven structure that lets the fruit speak with some chalky notes. It’s built on 50% reserve wines and aged for over four years, giving it a maturity that belies its non-vintage status. On the nose it is citrus, green apple, and toasted hazelnut. On the palate its has much higher taut acidity compared to their much loved range. It has a saline edge, and a fine mousse that feels more Grand Cru than grocery shelf. Chef Luke Nguyen is their ambassador. If you want to try something new this Easter, Luke’s ‘Pan-Seared Barramundi in Lemongrass Scented Coconut Milk’ is a delicious dish to impress guests. Lanson Le Black Creation 258 is available at Dan Murphy’s for RRP $74.99. (See recipe at the end of our Guide)
Sustainable Seafood – Humpty Doo Barramundi x Chef Jason Roberts recipe
Easter in Australia is code for “seafood”, and if you’re defaulting to prawns we are here to give you Barra Inspiration. Humpty Doo Barramundi, is sustainably farmed and family-owned in the Northern Territory. If you want another Barra recipe chef Roberts has shared with us his Roasted Fillet of Humpty Doo Barramundi with Shiso and Ginger Chimichurri. It sounds intimidating but it’s really easy. We did a Woolies dash and whippedit up in 30 mins. Ours was a lovely crisp skin, with a buttery soft (not muddy) flabour which held up well to the fragrant herbs and a plate. You can find more recipe inspiration at www.humptydoo.com.au, with barramundi fillets typically starting from around $12–$15 depending on your retailer. Recipe below.
Chef Luke Nguyen’s Pan Seared Barramundi in Lemongrass Scented Coconut Milk
For the marinade
- 4 lemongrass stalks, white part only, finely chopped (about 2 tbsp)
- 6 bird’s eye chillies, finely diced
- 100 ml fish sauce
- 4 tsp pickled chilli
- 4 tsp sugar
- 4 × 80 g barramundi fillets
For the coconut sauce
- 1 tbsp vegetable oil
- 2 lemongrass stalks, finely chopped (about 2 tbsp)
- 2 red Asian shallots, finely diced
- 2 garlic cloves, diced
- 2 tsp dried chilli flakes
- 250 ml coconut milk
- 125 ml fish stock
- 2 tbsp fish sauce
- 2 tbsp white sugar
- ½ tsp ground black pepper
To Serve
- Lanson Le Black Création Champagne
- Cherry tomatoes
- Saw-leaf coriander
- Sliced shallots
- Fresh chilli
- Chilli oil
- Lemon wedges
Method:
- Marinate your fish. In a bowl, mix the lemongrass, bird’s eye chilli, fish sauce, pickled chilli and sugar until the sugar dissolves. Add the barramundi fillets and coat well. Cover and marinate in the refrigerator for 2 hours or overnight.
- Make the coconut sauce: Heat the vegetable oil in a saucepan over medium–high heat. Add the lemongrass and cook for 3–4 minutes until golden and fragrant. Add the shallots, garlic and chilli flakes. Cook for 2 minutes, stirring occasionally.
- Pour in the coconut milk and fish stock. Add the fish sauce, sugar and black pepper. Bring to the boil, then reduce heat and simmer for 5 minutes. Remove from heat and set aside.
- Cook the fish: Heat a frying pan over medium–high heat and add 1 tablespoon of oil. Place the barramundi skin-side down and cook for 3 minutes until the skin is crisp. Turn the fish and cook for a further 2 minutes, or until cooked through. Turn off the heat and let the fish rest in the pan.
- Serve: Gently reheat the sauce. Arrange the barramundi on a serving platter, spoon over the coconut sauce and garnish with cherry tomatoes, saw-leaf coriander, sliced shallots and fresh chilli. Finish with a drizzle of chilli oil and a squeeze of lemon before serving with Lanson Le Black Création Champagne.
Jason Roberts’ Roasted Fillet of Humpty Doo Barramundi with Shiso and Ginger Chimichurri
Serves 2 Ingredients
2 x 200gm fillets of Humpty Doo Barramundi
2 tablespoons olive oil
Sea salt flakes
Shiso and Ginger Chimichurri
2 cloves peeled garlic
1 inch knob of peeled ginger
30 shiso leaves (or swap for 1 cup fresh mint and 1 cup of fresh basil if shiso unavailable)
1 large bunch of coriander “leaves only”
1 tablespoon tamari soy
2 tablespoons rice vinegar
Lemon juice
Salt flakes
½ teaspoon sugar
½ cup olive oil
1 tablespoon Yuzu juice or orange juice
1 large, peeled shallot
2 long red chillies, deseeded and finely chopped
1 piece of ice
Method
-Pat the barramundi dry with paper towel to remove as much moisture as possible and leave for 10 minutes at room temperature before cooking.
-Pre-heat skillet over moderate to high heat.
-Score the fish skin with a sharp knife 3-4 times to allow heat to penetrate faster and to help render fat for a crispy texture.
-Brush fish with a little oil and season with salt flakes to enhance flavour and help prevent fish sticking to the skillet.
-Place fish skin side down and cook for 7 minutes preferably with a small fish weight on top to help with crisping the skin, lowering the heat a little and allowing for skin to crisp and turn golden. If you don’t have a fish weight, use the bottom of a heavy pot for this step.
-While fish is cooking, place all chimichurri ingredients into a food processor, except the chopped chilli and process until fine.
-Tip chimichurri into a serving bowl and then fold through the chopped chilli. Set aside until needed.
-Once your fish has cooked for 7 minutes, remove weight, flip the fish and cook for a further 5 minutes, before removing from pan and allowing 2 minutes to rest before
serving. Fish will be done when a skewer can be pushed in and pulled out, with very little to no resistance in the thickest part of the fish. Serve fish over a bed of the chimichurri.
Recipe Notes
If time permits, leave the barramundi in the fridge on a cake rack for a day prior to
cooking, skin side up and uncovered to remove moisture, increasing skin texture and
