Plus my version of the caramel delight that is Millionaire’s Shortbread.
There’s something beautifully simple about gathering people around a table for tea, coffee and something homemade — and that’s exactly why Australia’s Biggest Morning Tea has become one of the country’s most loved fundraising events.
Hosted by Cancer Council Australia, Australia’s Biggest Morning Tea brings communities together to raise vital funds for cancer research, prevention programs and support services for Australians impacted by cancer.
This year’s official event date is Thursday 21 May 2026, however hosts are encouraged to hold their morning tea anytime throughout May or June. (Australia’s Biggest Morning Tea)
The statistics behind the initiative are incredibly powerful. Almost 1 in 2 Australians will be diagnosed with cancer before the age of 85, and thanks to continued research and support, cancer survival rates have increased from 49% in the 1980s to 71% today. (Cancer Council Australia)
In 2023 alone, more than 25,000 Australians hosted a Biggest Morning Tea event, helping raise $14.6 million to support people impacted by cancer. (Cancer Council Australia) Over the past three decades, millions of Australians have participated, making it the largest and most successful event of its kind in the country. (Australia’s Biggest Morning Tea)
The beauty of the event is that there’s no “right” way to host. You might gather friends at home for coffee and cake, organise a bake sale at work, host a long brunch in the park, or bring your local community together for a shared table. Cancer Council also provides a free host kit filled with recipes, decorations, fundraising tools and games to help make planning easy. (Australia’s Biggest Morning Tea)
At its heart, Australia’s Biggest Morning Tea is about connection — and using something as everyday as sharing food to create meaningful impact.
If you’d like to host your own event, register here:
Host Australia’s Biggest Morning Tea
MILLIONAIRE SHORTBREAD
Serves 20
Start this recipe the day before you wish to serve it
Dairy Free / Vegan
Base:
150g almond meal
50g rolled oats
1/4 cup melted coconut oil
1/4 cup maple syrup
Caramel:
2/3 cup smooth peanut butter
1/2 cup maple syrup
1/3 cup coconut oil
1 tsp vanilla
Topping:
160g dark chocolate
1 tsp coconut oil
Heat oven to 170C (fan forced) and line a 20x20cm square cake tin with greaseproof paper. Add almond meal, rolled oats, maple syrup and coconut oil to a food processor and blitz to a dough. Press around the the tin evenly then bake in oven for 16-18 minutes or until golden. Allow to cool whilst you make the caramel. Combine peanut butter, maple syrup, coconut oil and vanilla in a small saucepan and melt on low heat until creamy, whisking throughout. Pour over the biscuit base and place into the fridge to set for 4-5 hours. Once set, melt the chocolate with the coconut oil, then pour over the caramel. Place back into the fridge to set completely another 4-5 hours or overnight. Once set, bring out of the fridge to soften the chocolate ever so slightly for 10 minutes. Then heat a knife in boiling water, wipe dry, then slice into pieces. Serve immediately. Store in the fridge or freezer up to 4 weeks.
