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Modern Classics: Seventies recipes reinvented

Belinda Neame

Before Instagram and the rise of the food stylist, recipe books were utilitarian items.

Dog-eared and food-smeared, inside their worn covers lay culinary gems passed down from generation to generation. Belinda Neame takes inspiration from our mothers’ kitchens, reinventing four of yesterday’s classics for today’s table.

1970S CHOCOLATE FONDUE TO 2017 Chocolate fondue sharing platter



  • Chocolate mixture
  • 1 x 250g good-quality dark chocolate, finely chopped
  • 1/3 cup thickened cream


  • White marshmallows
  • Breadsticks
  • Almond bread


Place a small serving bowl in the middle of a large round platter and surround with marshmallows, bread sticks and almond bread. You can also add fruit such as banana, strawberries and figs.

Place the chocolate and cream in a double saucepan. Heat gently until the mixture is melted and smooth. Transfer the mixture to the serving bowl on the platter and serve immediately.


2017 Carrot cake muffins




  • 2 1/2 cups self-raising flour
  • 1 tsp baking powder
  • 1 cup caster sugar
2 tsp ground cinnamon
  • 1 cup chopped walnuts & pecans
  • 3 carrots peeled and grated
  • 1 egg
  • 1/2 cup olive oil
  • 2 tsp vanilla extract
  • 3/4 cup full cream milk


  • 250g cream softened cream cheese
  • 1 tbs caster sugar


Preheat oven to 180 degrees and line a 12-muffin tray with paper cases.

Sift the flour, baking powder, cinnamon and sugar into a large bowl and mix to combine. Stir in the carrots, walnuts and pecans and mix until everything is coated.

In separate bowl, whisk the egg, vanilla, oil and milk until combined and add to the dry mix, mixing until just combined. Do not over mix as the mixture will become tough. Beat the cream cheese and sugar until smooth.

Divide the mixture between the lined tins. Place 1 heaped tablespoon of the cream cheese mixture onto each muffin and then top with the remaining muffin mixture. Bake for 20-25 minutes or until cooked when tested with a skewer. Transfer to a baking rack to cool. Dust with icing sugar to serve.


Recipe adapted from Donna Hay-Basics to Brilliant.

All photography by Tim Bean Photography 

This article originally appeared as part of our Modern Classics article in Magazine: Back to Basics for Autumn 2017, available for free while stocks last. Find out more about Magazine here



Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author

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