Tangy apricots, coconut, and a rich caramel-like batter is an excellent combination, especially with a crunchy crumble topping.

This jewel-like jelly is a thing of beauty. If you're feeling fancy, add some caramelised apricots afterwards.

This pretty little plum and blackberry cake is great for afternoon tea. Serve is warm and doused with cream for an even better dessert.

Frangipane tarts are classic for good reason - the almondy filling is the perfect foil for all kinds of fruit, but this pairing with apricots is particularly good.

What’s not to love about the classic combo of dark chocolate and hazelnuts? This gluten- and dairy-free version means everyone can have a slice.

The ultimate make-ahead, no-guilt sweet treat.

Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

This gluten-free coconut slice has a macadamia and cashew crust, matched with a passionfruit for a tasty and crunchy tropical dessert.

Almond-milk makes an appearance in this contemporary blancmange recipe, with honey providing a sweet kick to an irresistible gluten-free dessert.

Beat the heat with this winning ice-cold dessert.

Popcorn, peanut butter and bitter chocolate combine in this gluten-free, no-bake, salty-sweet treat that's greater than the sum of its parts.

For an even easier banana sundae, pick up the coconut ice-cream from your favourite gelateria.

A granita is your best friend when it comes to easy summer entertaining. This lime version is spiked with coconut rum; spiced rum would also work well. Look for papaya that's ripe, but not too soft - the flavour becomes a bit strong for this dish.

With roast peach ice-cream, crisp pistachio meringue and tangy sherbet, this ice-cream sandwich is sure to be a summer hit.

A beautiful peach tart with the perfect crumbling shortcrust pastry.

This coconut-muscovado cake is bursting with flavour and the freshness of watermelon.

Soft chewy ginger biscuits make the perfect sandwich for scoops of ice-cream, while a glossy whisky-spiked caramel sauce adds lushness.

Whether made in individual serves as we have here, or in a large bowl laid out to share, jelly always brings the fun - especially when Champagne-spiked.

It’s pretty hard to beat a featherlight sponge cake and this one’s no exception.

Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks.

Desserts in the ’70s were all about Black Forest cake and cheesecakes. We figured a combination of the two could only be a good thing. Instead of the cornflour thickened fruit topping of earlier eras, we’ve opted for lush roast cherries. This can be made well in advance, so it’s the entertainer’s friend.

Our secret? Poach the peaches in prosecco for a lush peach flavour and a beautiful rosy hue.

This cake may look rich with its creamy filling and frosting, but it’s deceptively light.

After-dinner mints were the height of elegance and were as anticipated as much as the rest of the meal. This is our homage to the classic mint and dark chocolate combo.

If you're after a light cake, this one's for you. A lightly boozy, tangy icing adds a little lusciousness.

Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.

This nostalgic recipe can take you back to childhood parties. Candles optional.

Fancy pistachio, mascarpone and strawberry cake- beat butter, sugar and orange rind in an electric mixer until light and fluffy and add eggs one at a time.

Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.

Chocolate is hard to go past, but wait 'til you tried this strawberry version.

Think of this as a very glamorous and very modern version of a Black Forest cake.

Hazelnut-chocolate cake recipe- For mocha meringue, preheat oven to 100C, and lineand ½ tsp sea salt in an electric mixer until glossy soft peaks form (3-4 minutes).

Watch the making of the Gourmet Traveller 50th birthday cover cake.

There’s a lot going on in this salted caramel layer cake. It's a decadent excuse to throw a party, with its layers of brown sugar cake, salted caramel, cream cheese frosting and a brown sugar crumb for texture.

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

Our take on a Peruvian rice pudding, made with chancaca which gives it a distinctive pale caramel colour.

These fritters are the very definition of comfort eating and a great treat to share with friends over a cup of tea. They’re best eaten the day they’re made.

Tropical fruits combine in a winning hot-cold combo of crisp banana fritter and smooth coconut ice-cream. It's a certified hit.

Two winter favourites, rice pudding and rhubarb, combine in these sweet treats.

A twist on Peru's free-form pumpkin doughnuts, we dust ours with icing sugar and cinnamon then serve them with a rich dulce de leche cream.

These grilled beef skewers originated in Peru but are also popular in Bolivia.

A buttermilk cake is layered with a chocolate truffle mousse for a wonderfully decadent cake, perfect for parties and celebrations.

These Latin American pastries are soaked in syrup, making them stickily delicious.

“This is a classic Brazilian dessert in the manner of a trifle or tiramisù,” says chef, Luke Burgess.

Alfajores are served in various forms throughout Latin America. What they have in common is their delicious, melt-in-the-mouth texture.

Egg and pisco syrup cake

A rich chocolate cake that makes a glittering impression on guests.

A deep-fried crunchy classic; try it with a moreish caramel dulce de leche on the side as a dip.

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake – evaporated, condensed and whole milk.

Add a Southern kick with rye whiskey, smoothed out by a salted caramel crumble.

A dense and delicious number, this skillet cake has a just-set cream top that's crying out for a generous drizzle of maple syrup.

A brown sugar and cinnamon streusel is swirled throughout as well as sprinkled on top. The ruby grapefruit marmalade addition transforms this cake to a sweet breakfast.

The top of this pie has a chewy-biscuit texture from the brown sugar, while fennel seeds add a lovely note of spice.

Leave small pockets of the crunchy museli and pecan crumble so the maple pear sauce can trickle over.

"Quince, autumn's hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait," says Stone. "Little chunks of marzipan through the crumble add unexpected sweetness and fragrance."

Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love?

A curd, cake and crumble all in one.

This is a crumble at its simplest - the vibrant rhubarb stalks and pomegranate seeds do all the tantalising talking here.

A quick recipe for chocolate hob-nobs, exactly what you need to get through the afternoon slump.

The quantity of spice in these Swedish ginger cookies is a personal decision - we think the spicier the better.

There are many delicious incarnations of alfajores but the crisp meringue icing makes these among the best.

A simple and super-easy recipe for salted peanut and sesame biscuits. They also make a very tasty ice-cream sandwich.

A recipe for chocolate truffles laced with lush raspberry and a cacao crunch.

Don't let the name fool you - Afghans are a delicious crunchy cornflake treats from our New Zealand neighbours.

What's not to love about buttery brioche with a centre of warm caramel?

Finger buns are a childhood favourite of ours. One GT staffer admitted to buying and scoffing three at a time when they were sold at the school canteen. These mini versions make doing just that a much more guilt-free proposition.

A classic recipe everyone should have in their repertoire.

Tangy rhubarb spritzed with citrus turns these moreish cakes into a fine finish for any meal.

In our book, hot apple pie and ice-cream has to be one of the most comforting things you can eat.

The yoghurt in this dough makes for an ultra-light and fluffy texture, and also helps these twists keep well - they stay fresh for a couple of days.

Fragrant with spice and studded with both fresh and dried apple, these sticky glazed buns are perfect served with salted butter, or even with the contrast of a crumbly vintage cheddar.

Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?

This chocolate brioche is perfect for an Easter brunch - the dough proves overnight so it's ready in the morning to be rolled, baked and eaten warm.

A layered meringue cake that will impress as soon as it hits the table for dessert.

Australian Gourmet Traveller feature recipe for choc-raisin choc tops

Every great baker needs a great flourless chocolate cake recipe. Here's the one we swear by.

Peaches and maple syrup are a great combination, although you can use whatever fruit is best on the day.

Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work here, too, if you can find them.

Serve biscuits such as shortbread to add texture to the silky jelly. Roasted hazelnuts or walnuts work well, too.

Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo

This chocolate honeycomb is great dipped in extra chocolate, or crumbled over ice-cream.

The base of this tart is brioche-like in texture, with a beautifully buttery flavour.

These chewy biscuits get some extra texture thanks to the addition of oats. Sandwiching two together with a milk chocolate filling makes for an extra-rich afternoon snack.

Recipe for Choc-malt and almond brownie | Gourmet Traveller

Recipe for Chocolate coconut tart with passionfruit and banana | Gourmet Traveller

Be sure to blind-bake the pastry until light golden so it will be crisp once the filling is cooked. Cool the tart completely before you serve it, and if it’s a hot day place it in the fridge to help set the filling.

Gourmet Traveller summer recipe for stone-fruit salad with tahini labne and mint

Watermelon, lychee and berries with strawberry and black pepper granita recipe | Gourmet Traveller

A simple summer fruit salad enlivened with that zingy syrup.

Emma Knowles recipe for prosecco jelly with melon and buttermilk granita.

Emma Knowles recipe for Cherry Ripe pavlova.

Emma Knowles recipe for shaved ice with cherries, gin and lime.

The trifle you know and love, though we've used amontillado sherry for greater depth of flavour.

All the tropical flavours you crave in summer, in trifle form.

If you've started your Christmas with panettone, you might as well finish your day with it too.

Blood plums and chocolate pair really well, and for this trifle it's worth splurging out on really great dark chocolate. The plums' lovely tartness cuts through the rich crémeux and we've added Scotch for the boozy kick.