In base of the Quick Shaker (500 ml) combine all ingredients, cover and shake until blended.

Pour over ice and serve.

Add apple juice to the Inspirations Pitcher 2.0L.

Break cinnamon sticks into pieces then add to the Inspirations Pitcher.

Add cloves and all-spice. Stir to combine. Place in the fridge to infuse overnight.

Prepare cinnamon sugar rim: Combine sugar and cinnamon together then pour onto a plate. Fill a small bowl with water and dip the rim of your serving glass into the water. Place rim of serving glass on the plate and coat with cinnamon sugar. Repeat with the remaining glasses.

Add soda water to the Inspirations Pitcher and serve in a cinnamon sugar rimmed Inspirations

Pre-heat the oven to 250°C.

Prepare the mayonnaise using the Extra Chef with the Whisk attachment (see recipe below). Set aside.

Using your hands, crush the corn flakes roughly in the That's a Bowl 3L.

Spread two-thirds of the mayonnaise over the chicken strips using a Basting Brush and place in the That's a Bowl 3L with the crushed corn flakes. Close and shake the bowl so that the chicken is fully covered.

Place the coated chicken strips side by side in the cover of the UltraPro.

Place blackberries, blueberries and sugar into Extra Chef and chop roughly.

Pour into the Modular Jug, cover, then place in the fridge overnight.

Just before serving, add soda water and serve over ice.

Slice the orange, lemon, lime and apple into slices (approx 2-3 mm thick). Combine them in the Modular Jug.

Add remaining ingredients into the Modular Jug and stir. To infuse the fruit flavours, let sit for 1 hour.

Serve over ice.

Zest 3 limes, then cut all 6 limes in half and juice them. Pour into the Modular Jug.

Add sweetened condensed milk then stir to combine. Add water and stir until fully combined. If needed, add sugar until desired level of sweetness and stir again.

Serve over a glass of ice.

Cut strawberries into quarters and add to the Modular Jug.

Add sugar, stir to combine, then place in fridge overnight to macerate the strawberries.

Just before serving, add mint leaves to the Modular Jug. Using a spatula, gently muddle the strawberries and mint together.

Add soda water and serve over ice.

Place couscous and water into the base of the Microwave Rice Maker Large, place Insert and Cover on base. Microwave for 10 min at 900 watts. 

While the couscous is cooking, finely dice the cucumber. 

Add parsley, lemon juice, olive oil, salt, pepper and garlic powder to the Herb Chopper, and then pull cord to combine.

When the couscous is done cooking, drain if any water remains. 

Add mixture from the Herb Chopper and feta cheese to the Couscous. Mix until evenly coated, and serve warm.