Hey ladies,

We are excited to announce and introduce something new to Centro Women.  TABLE TALK  is where Ps Francine will be interviewing a special guest speaker and asking  her 20 questions in 20 minutes. We are encouraging you to gather in each other's homes (following social distancing rules)  to watch this Instagram live interview while having afternoon tea.  If you can't meet up with other women, you can also watch this from the comfort of your home.  Follow Centro Women on Instagram & Facebook to stay up to date with what is happening. We are including some recipe suggestions at the bottom of this page, but the key is keep it simple and have fun. 

  • Facebook
  • Instagram

21 June Sunday 2pm

on Centro Women Instagram Live

Ps Michelle together with her husband Reuben are the Senior pastors of Twin Rivers Church in Eagleby, she also manages and runs their cafe. She is an incredible woman, she's authentic and will have much to share with us to live our best life.

food ideas

Easy 5-ingredient raspberry and white chocolate scones


  • 3 cups (450g) self-raising flour

  • 1 cup (250ml) chilled lemonade

  • 600ml thickened cream

  • 150g frozen raspberries

  • 150g white chocolate, finely chopped


  1. Preheat oven to 220C. Line a baking tray with baking paper. Place flour in large bowl and make well in centre. Pour in lemonade and 1 cup (250ml) of cream. Add raspberries and white chocolate. Use flat-bladed knife to stir until soft, sticky dough forms.

  2. Turn onto lightly floured surface and lightly knead until just smooth. Press into 3cm-thick disc. Use lightly floured 5cm pastry cutter to cut discs from dough, re-rolling dough if necessary. Place scones, side-by-side, on lined tray. Lightly brush tops with little of the remaining cream. Bake for 12-15 mins or until lightly golden and scones sound hollow when tapped on the top.

  3. Meanwhile, use electric mixer to whisk remaining cream in bowl until soft peaks form.

  4. Serve scones warm or at room temperature with whipped cream and your choice of spread.


  • 3/4 cup (180g) crème fraîche

  • 1/4 cup finely chopped fresh chives

  • 2 shallots (50g), chopped finely

  • 18 slices white bread (660g)

  • 300 gram (9½ ounces) smoked salmon


  • 1. Place crème fraîche, chives and shallots in asmall bowl; stir to combine. Season to taste.

  • 2. Spread half the bread slices with crème fraîche mixture; top with salmon, then sandwich with remaining bread.

  • 3. Using a sharp serrated knife (or electric knife), trim crusts; cut each sandwich into three long fingers. (The trick to tidy-looking sandwiches is to use a fast sawing action, without applying pressure to cut the sandwiches.)

  • 4

    Cover sandwiches with lightly dampened paper towel, then plastic wrap; store in the fridge until ready to serve.

Smoked salmon finger sandwiches


  • 1 tablespoon butter

  • 1/2 cup sugar

  • 1/4 teaspoon salt

  • 1 egg

  • 1 cup mashed pumpkin (cold)

  • 2 cups self-raising flour


  1. Beat together butter, sugar and salt with electric mixer till light and fluffy.

  2. Add egg, then pumpkin and stir in the flour.

  3. Turn dough onto a floured board and cut into circles.

  4. Place on a tray on the top shelf of a very hot oven (225-250c) for 15-20 minutes.

  5. Remove from oven, allow to cool and serve with butter.

  6. The famous scone recipe that's still made on the Bjelke-Petersens' Queensland property. Lady Flo's daughter-in-law Karen has taken over the baking duties.

Lady Flo's pumpkin scones

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