For this year's Australia's Biggest Morning Tea, we hosted a delicious morning tea in our Sydney office to raise funds for the Cancer Council. With one in two Australian men and women diagnosed with cancer by the age of 85, it was a cause that we were more than happy to support and we were thrilled to raise more than $1600. 



As with all our company bake-offs, Tempsters did not hesitate in pulling out all the stops with their culinary creations, and there was an impressive smorgasbord of treats from flans to friands. After much deliberation (and ample tasting), our judges Editor Selma, Warehouse Manager Craig and Customer Care Consultant Chloe declared the entries that stole the show:

Best Presentation

Private Label Buying Administrator Annabelle's pistachio cake with rosewater buttercream.

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Most Creative

Operations Manager George's Ferrero Rocher and Nutella mousse cheesecake on a Tiny Teddy and Oreo biscuit base.

Best Flavour

​People & Culture Consultant Billie's carrot cake (using Australia's best carrot cake recipe as discovered by Good Food in 2016).

Other Morning Tea treats

Check out some of the other irresistible baked goods from the day, including the recipes, so you can whip them up too. 


Stylist Allira's ricotta-polenta cake with lemon-rosemary syrup.


Designer Emma's molten choc chunk brownies using a Donna Hay recipe which she pimped up with frozen raspberries.


Divisional Merchandise Manager Roger's 'compost cookies' loosely based on Christina Tosi's Momofuku Milk Bar version, but made extra chunkier with coconut flakes, dried fruit and leftover muesli. Roger likes to make them in extra-large batches so he can just roll them into balls, freeze them and then have them ready to bake whenever the cravings set in. Yes, please.


Office and Facilities Manager Samantha B's berry friands.


Head of Learning & Capability Samantha M's mini baked cheesecakes.

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