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Yuzu slice

The classic vanilla slice gets a modern upgrade with the addition of yuzu icing.

Prep time 20 mins

Cook 20 mins (plus cooling, setting)

Serves 12

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Crème caramel

Caramel and custard are two of our favourite things combined.

Prep 20 mins

Cook 1.25 hrs (plus cooling, chilling)

Serves 12-16

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Tarte au citron meringuée

A lemon meringue tart is so beautiful and theatrical.

Prep 30 mins

Cook 1.5 hrs (plus cooling)

Serves 10

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Gâteau St-Honoré

A showstopper dessert to make next weekend.

Prep 1 hr

Cook 1 hr (plus cooling, chilling)

Makes 1, with extra profiteroles

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Brown butter and honey madeleines

These buttery little cakes which ar best served from freshly baked from the oven, can't be beaten.

Prep 15 mins

Cook 15 mins

Makes about 16

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Raspberry marshmallows

Our raspberry marshmallow recipe is easy, fun and can be made in advance for those weekend plans. Picnic baskets at the ready.

Prep 15 mins

Cook 10 mins (plus cooling and setting time)

Makes about 40

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Bill Granger's pink grapefruit crème caramels with grapefruit & raspberry granita

What’s summer’s version of comfort food? Wobbly, creamy custards served chilled. Granita is an icy counterpoint to the crème caramel, which is made luscious with three different dairy ingredients. This is from Bill Granger’s book, Australian Food.

Prep 25 mins (plus freezing, chilling)

Cook 5 mins

Serves 8

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Apricot, almond and orange blossom tart

“Galette” is French for “just like a tart but easier to make” – its rustic appearance is part of its charm. Shop-bought pastry isn’t traditional but gives a beautiful result, transforming fresh seasonal fruit into a quick and easy sweet.

Prep 25 mins

Cook 30 mins

Serves 8

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Pumpkin, bacon and parmesan tart

Packed full of flavour, the caramelised pumpkin, crisp bacon and sour cream filling make this tart your best dish for your next brunch.

Prep 25 mins

Cook 50 mins

Serves 6-8

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Belinda Jeffery's flourless almond, coconut and vanilla cake

This elegant, versatile cake from Belinda Jeffery may be quick and easy to make, but its flavour is delicious and the texture the perfect contrast between chewy and buttery.

Prep 15 mins

40 mins (plus cooling)

Serves 8-10

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Grugno

Chef David Lovett's fun, playful twist on the cinnamon doughnut from his new book, Big & Little, is guaranteed to bring enjoyment to the whole family.

Prep 20 mins

Cook 10-12 mins

Makes 9

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Ricotta tart with blueberries and hazelnuts

Cooking blueberries briefly with plenty of sugar intensifies their flavour and creates a jewel-coloured syrup to spark joy. Is this one of the all-time great cheesecake toppings? We vote yes.

Prep 30 mins

Cook 45 mins

Serves 10

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Cornetti

Italy’s version of the croissant, the cornetti, is enriched with an egg dough that gives it a quality much like brioche. This recipe is from Emiko Davies' book, Torta Della Nonna.

Prep time 1 hr (plus, proving, resting, chilling the dough)

Cook 20 mins

Makes about 20 small pastries

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Emiko Davies' apple and jam cake

Eating a cake straight out of the oven is one of life’s simple pleasures, as this apple and jam cake from Emiko Davies' book, Torta Della Nonna, proves.

Prep 20 mins (plus cooling)

Cook 1 hr

Serves 8

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Emiko Davies' Cenci

These fried pastries from the book Torta Della Nonna by Emiko Davies are flaky and gorgeously sweet - serve them to friends with coffee, or just keep them all to yourself.

Prep time 20 mins (plus resting)

Cook 10 mins

Makes about 25

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Plum and buttermilk panna cotta

There’s an easy way to make a gorgeous panna cotta even prettier, and that’s to layer it with jelly. With plums in season, make the most of their rich colour and flavour in this do-ahead dessert.

Prep 20 mins

Cook 20 mins

Serves 8

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Strawberry and fennel seed trifle with almond-vanilla sponge

If your Christmas crew demands trifle because ‘it’s tradition’, wow them with this strawberries-and-cream version, which elevates sponge, berries and cream to a whole new level. Fresh, juicy, boozy fun – it’s a party in your mouth!

Prep 15 mins

Cook 5 mins

Serves 8

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Tarte tropézienne

Travelling to France for Christmas is out, so bring a little of France to your festive table in the form of this beautiful brioche sweet, filled with creamy orange-blossom and vanilla custard.

Prep 20 mins (plus chilling, proving)

Cook 25 mins

Serves 8-10

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Flavio Carnevale's Maritozzi

Rome’s cult-status cream buns are sold on the streets in their home city, but now you can make maritozzi at home, thanks to Marta’s Flavio Carnevale.

Prep 25 mins (plus proving)

Cook 20 mins

Makes 8

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Cardamom, orange, almond and pear tart

This frangipane-based tart takes a little work, but the result is exquisite elegance itself.

Prep 40 mins (plus 3-4 hours resting, 1-2 hours cooling)

Cook 1 hour 40 mins

Serves 8