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Christmas desserts

James Willis and Erin Molan
Daniella Boutros from Buttercreme Lane gives us the best tips and tricks for Christmas desserts!
And here are some of her recipes!

Fudge Me 

Ingredients & Method

250g butter, chopped

Melt butter in a saucepan over low heat. Line a 7cm x 25cm loaf tin with baking paper.

395g sweetened condensed milk

4 tbsp golden syrup

2 cup brown sugar

Add condensed milk, golden syrup and brown sugar to butter. Stir over low heat until boiling, simmer for 15 minutes, stirring constantly. (Yes this means playing Christmas music & dancing while stirring is a must)

2 cups white chocolate

Remove from heat and stir in white chocolate till well mixed. 

Pour into prepared tin, smoothing over the surface. Allow to cool and refrigerate until firm. Cut into small squares, they are sweet so a little goes a long way.

Daniella’s options for a twist:

As for choices, depending on who you are gifting these yummy fudges to you could add something naughty like Brandy or Baileys (available from Dan Murphy’s) or

cut them in squares and then roll them in coconut or coco powder. For a traditional Christmas taste add a little ground cinnamon & nutmeg, just a 1/2 teaspoon each will do the trick.


Christmas Snicker doodle 
Cookie ball 
1 cup unsalted butter, room temperature 
1 1/3 cup castor sugar
1 egg
2 teaspoons vanilla extract 
3 cups plain flour 
2 teaspoons cream of tartar 
1 teaspoon baking soda
2 teaspoons ground cinnamon 
1 teaspoon ground nutmeg 
1/2 teaspoon ground clove 
1/2 teaspoon salt 
1/2 cup castor sugar
2 teaspoons cinnamon


Preheat oven 170. Line two baking trays with baking paper.

Cookie Dough: Using your K Beater (Kenwood) attachment and cream your butter & sugar together. Beat till 3 shades lighter & fluffy. Beat in egg & vanilla till well mixed.
In a separate bowl mix all dry ingredients. Then add to mixing bowl and beat on low, add half of the dry mix at a time. Once together and thick mix by hand.
Coating: In a small bowl mix the sugar & cinnamon together.
Roll 2 tablespoons of dough in a ball and coat with the sugar & cinnamon mix
Baking for 10 to 12 minutes. Once cookies puff up, once done and still warm press down lightly with a fork. Allow to cool on a wire rack.

Download this podcast here

James Willis and Erin Molan