Mandarin and ginger syrup cake
It's the whole boiled mandarins that make this a go-to cake for the winter season.
Mini English muffins
Snack-sized versions of the breakfast favourite.
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Seafood and fennel pie
A new-school take on the classic fish pie.
How to make apple pie
The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.
Triple-cheese pot pies with braised greens
A trio of cheeses and even more leafy greens and herbs. This is one to put on your to-bake list.
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Jaclyn Koludrovic’s quince and lemon pudding
Savour it one spoonful at a time.
Yu-Ching Lee’s strawberry, buckwheat and kefir scones
The toasty flavour of buckwheat brings a new dimension to these classic scones.
Beef rendang pies
The curry you know and love, but make it a pie.
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Fennel and thyme scones with hokey pokey butter
Savoury scones, beautifully balanced with whipped honey butter.
Kolokithopita (Greek pumpkin pie)
Greece's spectacular coiled-pastry creation.
Mike McEnearney’s blood orange cake
A go-to cake recipe during citrus season.
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27 sweet pies to bake right now
Put a lid on your dessert cravings.
Rhubarb and berry Linzertorte
Our take on the Austrian pie, all crumbly pastry and jammy insides.
Apple Charlotte
The British have an age-old way with bread and hot puddings, as this apple-filled bomb shows.
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Miso caramel apple pie
Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.
Chocolate-cornflake cookies with mocha ganache
Chocolate cookies, with a bit extra.
Spiced cheese biscuits
Cheesy biscuits with a satisfying snap-crisp and a touch of spice.
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Spiced fig jam drops
Just the afternoon tea pick-me-up you need.
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Baked burrata? You best believe it.
Sweet buns, twists and scrolls to win friends and influence people
Best eaten warm from the oven, with a hot cup of tea.
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Meyer lemon and olive oil cakes
This makes 12 mini cakes, but you'll likely want to eat them all.
Boston bun with vanilla-coconut frosting
Spread that frosting on nice and thick.
Gerard Yaxley’s Persian love cake
With a kiss of nutmeg.
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Lemon verbena custard slice with passionfruit
The custard slice receives a modern glow-up.
How to make a fine apple tart
Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.
Sean Moran’s goat’s curd, pistachio and blackberry cheesecake
A near-savoury goat's curd filling plus a blackberry glaze makes for a beautifully balanced cake, best for afternoon teas and desserts.
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Anzac biscuits with salted rosemary
The classic biscuits you know and love, with a twist.
A pastry chef’s guide to making sfogliatelle
Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.
Churros cake
Cinnamon sugar, dulce de leche, melted chocolate. It's the fried dough treats you know and love rendered in cake form.
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Plum, pear and ginger crumble
A warming fruit crumble never goes astray.
30 flatbread recipes to try at home
Gözleme, roti, paratha. We have them all and more.
Peach, raspberry and ricotta crumble cake
Picnic-perfect material.
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Recipes for vegetable tarts, our savoury saviours
Your solution for your future picnics and weekend lunches.
Jaclyn Koludrovic’s gluten-free and dairy-free raspberry, vanilla and chocolate lamingtons
A diet-inclusive take on the much-loved Australian treat.
Jaclyn Koludrovic’s gluten-free lemon verbena, white chocolate and fig tart
A contemporary trio of flavours in a dietary-friendly tart.
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Pumpkin, taleggio and pancetta rolls
These salty-sweet buns are our kind of roll.
How to build a gingerbread house
Baker? Builder? This Christmas, you can be both.
How to make sausage rolls
Flaky pastry, spiced mince, and please, don't forget the tomato sauce. Here's how to get the party started.
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Speculaas (spiced Christmas cookies)
These are some grown-up treats that Santa won't mind chasing with a glass of ice-cold milk – and neither will you.
How to make fruit mince tarts
Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secrets to her highly sought-after Christmas tarts.
Jaclyn Koludrovic’s gluten-free fruit mince crostata
The pastry chef's dietary-inclusive take on a Christmas treat.
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Panettone
The Italian fruit-studded sweet bread, all wrapped up for Christmas.
George Wintle’s rosemary syrup cake with mead cream
This one's made for afternoon teas – an almond-lemon cake base, a beautiful mead cream, and rosemary for earthiness and complexity.
How to make shortcrust pastry
Good shortcrust is an invaluable asset to any cook's armory of skills. Soft, buttery, flaky pastry awaits… if you keep your cool.
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A cheat’s recipe for choc-chip peanut butter cookies
These speedy cookies are a cinch to put together, thanks to the power of peanut butter. Here's the hack.
Flour and Stone’s guide to making the perfect pavlova
Pavlovas seem simple enough, but they reward care and patience. Baking extraordinaire Nadine Ingram whisks us through the essentials.
Black Star Pastry’s strawberry and watermelon cake
The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.
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Sausage rolls never go out of style
Whether for your next party or just because, homemade sausage rolls are never a bad idea.
Damien Pignolet’s guide to making gâteau Saint-Honoré
Bearing the name of the patron saint of French pâtissiers, this crown-like confection of pastry and crème is a cake in a venerable tradition.
Affogato cakes
Hazelnut cakes topped with ice-cream and drizzled with a spiked coffee syrup – bliss.
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Stromboli
Pizza, all rolled up.
How to make a chocolate ganache tart
Master pastry chef Catherine Adams has a light yet luscious dessert just made to crown the dining table.
Caramelised onion and Gruyère scrolls
Best served warm.
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Fillo pastry recipes of the sweet and savoury kind
Fold and roll your way through these flaky creations.
A classic lasagne
The ultimate in comfort food.
Spiced orange Sacher torte
Chocolate and orange – it's a combination that just works.
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Mark Best’s best-ever banana bread
You better believe it.
Ginger madeleines with spiced crème Anglaise
A luxurious take on the bite-sized sponge cakes.
How to make spice cake (it’s also gluten-free)
Sugar and spice make for a very nice treat when combined to create this flourless cake.
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Salted pretzels
Freshly baked pretzels are one of life's simple pleasures.
Warren Turnbull’s spiced financières with poached pears and vanilla ice-cream
Warren Turnbull's take on the French cake, gussied up with five-spice.
Chaco Bar’s Chaco cheesecake
The yakitori eatery's take on Basque cheesecake, with a lick of Japanese whisky.
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Flour and Stone’s salted caramel chocolate éclairs
Sometimes nothing else will do.
Gin and lime tart with confit cumquats
The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.
Flour and Stone’s Paris-Brest
The choux-pastry dessert that's dressed to impress.
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Rhubarb, lime and coconut slice
It's all about that tang and texture.
Rhubarb-hazelnut puddings with brown sugar-brandy custard
Warm pudding, chilled custard. Perfect.
Hazelnut custard slice
It's a vanilla slice, but with Nutella inside, and a coffee-chocolate icing on top.
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This chocolate soufflé is what dreams are made of
It's simultaneously rich and feather-light.
Bourke Street Bakery’s guide to making the perfect meat pie
From the filling to the pastry, the founders of the Australian and New York bakery powerhouse show how to make the classic pie, step by step.
Not a baker? Fool them all with this easy pound cake
This classic recipe is an excellent introduction to baking.
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Portuguese custard tarts
Learn how to make a perfectly flaky Portuguese tart with a creamy custard filling.
Self-raising flour vs plain flour with raising agents
And importantly, can you replace one with the other when baking? GT investigates.
Chocolate cake with fudge icing
This simple recipe is everything you want a chocolate cake to be: rich, dense and generously iced.
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Monique Fiso’s grilled kumara bread
Any chance to throw a flatbread down and put fat over it. It's delicious.
Christina Tosi’s Compost Cookies
There's a bit of everything in these sweet treats.
Fennel-spiced semolina cake with yoghurt
This combination of citrus, sugar and spice makes for an unbeatable afternoon-tea treat.
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Chocolate mousse with white chocolate and corn flake crumble
This recipe by Leonardo's Pizza Palace in Melbourne uses a classic technique that produces flawless mousses and parfaits.
Curtis Stone’s homemade white bread
The best thing since...
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Banana cake with molasses-sugar and sesame
Sometimes, it just take a little baking to make the world seem a bit lighter.
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Pear, honey and ginger pudding
Big-time comfort, one spoonful at a time.
Dairy-free honey and macadamia tart with figs and blackberries
Make honey the hero.
Coconut lamingtons with cherry jam
The Australian classic receives a glow-up.
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Lamingtons
As far as all-time Australian classics go, these choc-coconut sponge squares take the cake.
Sydney’s Sonoma and Icebergs to release a limited-edition panettone in time for Christmas
With macadamias, milk chocolate and Davidson’s plum, this is the sort of panettone that Nonna would recognise, but would never cook.
Chocolate tart
A perfect specimen of a dessert.
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Gingerbread
Our quick and easy recipe for the sweet, spiced biscuit.
Flour & Stone’s blackberry and chocolate meringue roulade
Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.
Pfeffernüsse
These spiced German biscuits are a traditional treat come Christmas, but really, we love them any time of year.
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Flour & Stone’s stollen with sour cherries
This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.
Easy scones with jam and cream
These are not the prettiest scones you'll ever bake, but they are the best tasting.
Chicken, carrot and orange tray bake with chive butter
A one-tray roast with the added boost of flavoured compound butter. You won't look back.
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How to make biscuits
It’s back to school with Sweet Envy’s Alistair Wise, who takes part in a little biscuit experimentation in the name of science.
How to make (and say) kouign-amann
In the grand tradition of French pâtissiers, Catherine Adams makes the classic buttery Breton pastries - a piece of cake once you know how.
Phil Wood’s semolina cake with orange ice-cream and eggnog custard
With the Laura chef's dessert, it's Christmas time, every time.
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Bistro Gitan’s twice-baked Roquefort soufflé with poached quince
This cheesy soufflé by the Melbourne bistro is pure elegance.
Behind the scenes at Iggy’s Bread
A storied sourdough starter, sea air and the expert hands of artisan bakers make Iggy’s Bread a Sydney favourite. Step inside for the ultimate proof.
How to make a goat’s cheese and herb quiche
Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.
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How to make a layer cake
Pastry chef Catherine Adams takes us through how to make the high-rise cake, step by step.
Sweet Envy’s chocolate and cranberry cookies
The secret ingredient? Malted milk powder.
