Baking

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

Invoking ancient cooking techniques, Janni Kryistsis bakes a whole chicken with pancetta, mushrooms and barley in clay to seal the juices in. It also lends itself to a theatrical dinner table reveal.

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

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.

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- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.

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

Egg and pisco syrup cake

Tetsuya's caramelised apple and saikyo miso cream

Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.

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."

Lamb neck is full of flavour and makes a rich filling for these mini pies.

The flavours of this hearty pie are similar to the Moroccan pastilla made with a fine brik pastry.

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.

A recipe for savoury fennel, cheese and chilli biscuits that hit all the right notes with an apéritif or in place of dessert.

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.

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.

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

We love these rolls eaten while still warm simply with plenty of salted butter. They’d also be excellent served alongside an autumnal soup.

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.

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.

René Redzepi & Nadine Levy Redzepi recipe for brandy plum cake.

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

Cheese and tomato, what a pair. Pile on top of some shortcrust pastry, and you'll have a picnic-friendly dish in a flash.

Curtis Stone recipe for cast-iron peach cobbler with buttermilk ice-cream.

Emma Knowles recipe for Cherry Ripe pavlova.

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.

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.

This bright and summery trifle that's made for an Australian Christmas.

O Tama Carey recipe for black sesame and mango tart.

Emma Knowles recipe for cherry, almond and burnt-butter tart.

Lorraine Godsmark recipe for peachy panettone with cassata ice-cream for Gourmet Institute.

Lorraine Godsmark recipe for raspberry and lychee tarts for Gourmet Institute.

Lisa Featherby recipe for orange and almond shortbread.

Lorraine Godsmark recipe for Christmas cakes.

A cracker recipe from Melbourne's Le Bon Ton.

Rodney Dunn recipe for tres leches cake.

Rodney Dunn recipe for chocolate sponge with salted-caramel buttercream.

Rodney Dunn recipe for coconut cupcakes with passionfruit curd.

Rodney Dunn recipe for chocolate and raspberry sponge fingers.

A sponge cake filled with creamy ricotta soaked in candied fruit, chocolate and an Almond licuquer like Amaretto.

Rodney Dunn recipe for jam roll trifle.

Could this be the greatest afternoon teacake of all time?

Emma Knowles recipe for confetti cake.

Alice Storey recipe for lamb and roast carrot sausage rolls with video.

The art of pastry-making reaches its peak with this awe-inspiring centrepiece but break down the steps and it's an achievable feat.

Emma Knowles recipe for Paris-Brest with hazelnut praline cream.

Emma Knowles recipe for pistachio and strawberry vacherin.

Merveilleux is a feather-light mouthful of meringue and whipped cream are a a choc-orange revelation with a hidden ganache centre.

A buttercream and coffee-soaked layered sponge cake as dramatic as Madama Butterfly.

Emma Knowles recipe for kouign-amann.

It's one big tropical party with this rum-soaked savarin, topped with pineapple and coconut cream. Dig in.

Recipe for marmalade soufflés by Emma Knowles.

Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.

Recipe for broccoli, feta and anchovy fillo pie.

Guillaume Brahimi recipe for passionfruit soufflés with vanilla anglaise.

Fast recipe for blueberry cobbler with ice-cream.

Recipe for rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream by Sean McConnell from Monster, Canberra.

You'll be back for seconds.

Recipe for pumpkin, fennel and olive ring loaf.

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.

Recipe for spiced brown sugar biscuits.

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.

This three-tiered sponge cake, bursting with the flavours of citrus, is a superb addition to any large gathering.

Best eaten straight from the oven.

Serve it with a dollop or two of crème fraîche, and you'll never look back.

The creamy yet airy consistency of this soufflé contrasts beautifully with the texture and bright flavour of the apple sorbet.

A cobbler showcases any seasonal fruit beautifully.

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.

Recipe for stout and chocolate puddings with chocolate malt ice-cream.

Dessert recipe for orange-rhubarb and chocolate yeasted loaf.

Recipe for poached apple with sweetened goat’s curd and bay leaf dessert by David Moyle from Franklin in Hobart.

Our pear crumble slice combines a sweet pastry with soft caramelised pears for a delicious treat.

Recipe for lemon cheesecake slice with citrus jelly.

Recipe for honey-caramel almond slice.

Recipe for soft garlic and poppyseed pretzels with wholegrain beer mustard.

Fast French dessert recipe for pear tarte Tatin.

Recipe for chocolate-orange truffle slice.

If you know, you know.