Paris-Brest
Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.
Quiche Lorraine
It may be French in origin but Quiche Lorraine is a global favourite. We revisit the classic and update it with a crunchy shortcrust pastry.
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Pots de crème
Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.
Chive gougéres with cured trout and crème fraîche
Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.
Salted caramel layer 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.
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Chocolate truffle layer cake
A buttermilk cake is layered with a chocolate truffle mousse for a wonderfully decadent cake, perfect for parties and celebrations.
Egg and pisco syrup cake
Egg and pisco syrup cake
Tetsuya’s caramelised apple and saikyo miso cream
Tetsuya's caramelised apple and saikyo miso cream
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Persimmon, pistachio and ginger crumble tarts
Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.
Crème fraîche crumble cake with grapefruit marmalade
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.
Rhubarb, brown sugar and fennel pie
The top of this pie has a chewy-biscuit texture from the brown sugar, while fennel seeds add a lovely note of spice.
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Curtis Stone’s maple pear and muesli crumble
Leave small pockets of the crunchy museli and pecan crumble so the maple pear sauce can trickle over.
Berkelo bakery to open in Brookvale
Top Sydney chefs are already fans of Berkelo’s slow-fermented sourdough. And soon, you can take it home yourself.
Quince and marzipan crumble
"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."
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Lamb neck and anchovy pies
Lamb neck is full of flavour and makes a rich filling for these mini pies.
Put your best pie dish forward
Show off your baking prowess with smart ovenware. Pie-birds optional.
Turmeric and ginger chicken fillo pie
The flavours of this hearty pie are similar to the Moroccan pastilla made with a fine brik pastry.
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Curtis Stone’s lemon curd crumble
A curd, cake and crumble all in one.
Curtis Stone’s rhubarb, pomegranate and hazelnut crumble
This is a crumble at its simplest - the vibrant rhubarb stalks and pomegranate seeds do all the tantalising talking here.
Top baking dishes
These ceramic numbers take your baked dishes from oven to table in set-to-serve style.
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Winter tart recipes
Whether savoury or sweet, a tart is a winter baking exercise worth undertaking. These 17 comforting recipes show exactly why.
Chocolate hob-nobs
A quick recipe for chocolate hob-nobs, exactly what you need to get through the afternoon slump.
Fennel, cheese and chilli biscuits
A recipe for savoury fennel, cheese and chilli biscuits that hit all the right notes with an apéritif or in place of dessert.
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Pepparkakor
The quantity of spice in these Swedish ginger cookies is a personal decision - we think the spicier the better.
Alfajores meringue
There are many delicious incarnations of alfajores but the crisp meringue icing makes these among the best.
Salted peanut and sesame biscuits
A simple and super-easy recipe for salted peanut and sesame biscuits. They also make a very tasty ice-cream sandwich.
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Afghans
Don't let the name fool you - Afghans are a delicious crunchy cornflake treats from our New Zealand neighbours.
Caramel brioche buns
What's not to love about buttery brioche with a centre of warm caramel?
Mini finger buns
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.
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Hazelnut cakes with roast rhubarb
Tangy rhubarb spritzed with citrus turns these moreish cakes into a fine finish for any meal.
Cheddar and kale pull-aparts
We love these rolls eaten while still warm simply with plenty of salted butter. They’d also be excellent served alongside an autumnal soup.
Rhubarb and yoghurt twists
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.
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Apple spice buns
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.
A-Class Cookies
There are many ways to spin a cookie, let's see just how many.
Choc-malt and almond brownie
Recipe for Choc-malt and almond brownie | Gourmet Traveller
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Chocolate coconut tart with passionfruit and banana
Recipe for Chocolate coconut tart with passionfruit and banana | Gourmet Traveller
Chocolate and blackberry tart
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.
René Redzepi & Nadine Levy Redzepi’s brandy plum cake
René Redzepi & Nadine Levy Redzepi recipe for brandy plum cake.
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Prego rolls
Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.
Tomato and ricotta tart
Cheese and tomato, what a pair. Pile on top of some shortcrust pastry, and you'll have a picnic-friendly dish in a flash.
Cast-iron peach cobbler with buttermilk ice-cream
Curtis Stone recipe for cast-iron peach cobbler with buttermilk ice-cream.
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Cherry Ripe pavlova
Emma Knowles recipe for Cherry Ripe pavlova.
Amontillado sherry and raspberry trifle
The trifle you know and love, though we've used amontillado sherry for greater depth of flavour.
Mango and coconut trifle
All the tropical flavours you crave in summer, in trifle form.
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Chocolate trifle with umeshu jelly, plums and crème fraîche
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.
Nectarine, muscat and yoghurt trifle
This bright and summery trifle that's made for an Australian Christmas.
Black sesame and mango tart
O Tama Carey recipe for black sesame and mango tart.
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Cherry, almond and burnt-butter tart
Emma Knowles recipe for cherry, almond and burnt-butter tart.
Lorraine Godsmark’s peachy panettone with cassata ice-cream
Lorraine Godsmark recipe for peachy panettone with cassata ice-cream for Gourmet Institute.
Raspberry and lychee tarts
Lorraine Godsmark recipe for raspberry and lychee tarts for Gourmet Institute.
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Orange and almond shortbread
Lisa Featherby recipe for orange and almond shortbread.
Lorraine Godsmark’s perfect Christmas cakes
Lorraine Godsmark recipe for Christmas cakes.
Whiskey pies with butterscotch sauce
A cracker recipe from Melbourne's Le Bon Ton.
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Tres leches cake
Rodney Dunn recipe for tres leches cake.
Chocolate sponge with salted-caramel buttercream
Rodney Dunn recipe for chocolate sponge with salted-caramel buttercream.
Coconut cupcakes with passionfruit curd
Rodney Dunn recipe for coconut cupcakes with passionfruit curd.
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Chocolate and raspberry sponge fingers
Rodney Dunn recipe for chocolate and raspberry sponge fingers.
Cassata
A sponge cake filled with creamy ricotta soaked in candied fruit, chocolate and an Almond licuquer like Amaretto.
Jam roll trifle
Rodney Dunn recipe for jam roll trifle.
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Victoria sponge
Could this be the greatest afternoon teacake of all time?
Confetti cake
Emma Knowles recipe for confetti cake.
Lamb and roast carrot sausage rolls
Alice Storey recipe for lamb and roast carrot sausage rolls with video.
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Damien Pignolet’s guide to making croquembouche
The art of pastry-making reaches its peak with this awe-inspiring centrepiece but break down the steps and it's an achievable feat.
Paris-Brest with hazelnut praline cream
Emma Knowles recipe for Paris-Brest with hazelnut praline cream.
Pistachio and strawberry vacherin
Emma Knowles recipe for pistachio and strawberry vacherin.
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Merveilleux
Merveilleux is a feather-light mouthful of meringue and whipped cream are a a choc-orange revelation with a hidden ganache centre.
Gâteau Opéra
A buttercream and coffee-soaked layered sponge cake as dramatic as Madama Butterfly.
Kouign-amann
Emma Knowles recipe for kouign-amann.
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Rum savarin with coconut cream and pineapple
It's one big tropical party with this rum-soaked savarin, topped with pineapple and coconut cream. Dig in.
Marmalade soufflés
Recipe for marmalade soufflés by Emma Knowles.
Gougères with Jerusalem artichoke purée
Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.
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Broccoli, feta and anchovy fillo pie
Recipe for broccoli, feta and anchovy fillo pie.
Guillaume Brahimi’s passionfruit soufflés with vanilla anglaise
Guillaume Brahimi recipe for passionfruit soufflés with vanilla anglaise.
Blueberry cobbler with ice-cream
Fast recipe for blueberry cobbler with ice-cream.
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Sean McConnell’s rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream
Recipe for rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream by Sean McConnell from Monster, Canberra.
Pumpkin, Gorgonzola and rosemary pie
You'll be back for seconds.
Pumpkin, fennel and olive ring loaf
Recipe for pumpkin, fennel and olive ring loaf.
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Rhubarb and strawberry lattice pie
Fruit compote in a sugar-flecked sweet crust? It’s a hard act to beat. When it comes to dessert, everyone will want a piece of this rhubarb and strawberry lattice pie.
Spiced brown sugar biscuits
Recipe for spiced brown sugar biscuits.
Bread and butter pudding with banana and butterscotch sauce
What could be better than bread and butter pudding? Bread and butter pudding that's dusted with icing sugar and pan-fried until a caramel crust forms.
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Orange custard cream layer cake
This three-tiered sponge cake, bursting with the flavours of citrus, is a superb addition to any large gathering.
Apple and sour cream yeasted scrolls
Best eaten straight from the oven.
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Pear, thyme and hazelnut tart
Serve it with a dollop or two of crème fraîche, and you'll never look back.
Pear and vanilla soufflés with apple sorbet
The creamy yet airy consistency of this soufflé contrasts beautifully with the texture and bright flavour of the apple sorbet.
Pear and ginger cobbler
A cobbler showcases any seasonal fruit beautifully.
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Apple and candied ginger self-saucing pudding
Rodney Dunn's recipe for a comforting apple and ginger self-saucing pudding brings together warming winter flavours with a sweet and syrupy sauce of brown sugar and golden syrup.
Stout and chocolate puddings with chocolate malt ice-cream
Recipe for stout and chocolate puddings with chocolate malt ice-cream.
Orange-rhubarb and chocolate yeasted loaf
Dessert recipe for orange-rhubarb and chocolate yeasted loaf.
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Poached apple with sweetened goat’s curd and bay leaf
Recipe for poached apple with sweetened goat’s curd and bay leaf dessert by David Moyle from Franklin in Hobart.
Pear crumble slice
Our pear crumble slice combines a sweet pastry with soft caramelised pears for a delicious treat.
Lemon cheesecake slice with citrus jelly
Recipe for lemon cheesecake slice with citrus jelly.
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Honey-caramel almond slice
Recipe for honey-caramel almond slice.
Soft garlic and poppyseed pretzels with wholegrain beer mustard
Recipe for soft garlic and poppyseed pretzels with wholegrain beer mustard.
Quick pear tarte Tatin
Fast French dessert recipe for pear tarte Tatin.
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Chocolate-orange truffle slice
Recipe for chocolate-orange truffle slice.
Our favourite baked goods from Australia’s best bakeries
The cooler months can be dreary, no doubt. Fortunately there are baked goods to ease the pain...
Jackman & McRoss’s scallop pies
If you know, you know.
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Spiced banana and walnut slice with mascarpone frosting
Recipe for spiced banana and walnut slice with mascarpone frosting.
Soufflés Les Halles
Recipe for soufflés Les Halles by Damien Pignolet
