Lauren Eldridge’s guide to making salted caramel
Not much goes better with chocolate than salted caramel. Pastry chef Lauren Eldridge walks us through the process.
Ginger dessert recipes where sweet meets spice
A little bit of spice makes these desserts extra nice.
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Avocado ice-cream with coconut-cacao crunch
Don't knock it 'til you try it. The creaminess of avocado flesh works beautifully in ice-cream.
Boston bun with vanilla-coconut frosting
Spread that frosting on nice and thick.
How to make crème anglaise
Your one-way ticket to silky smooth results.
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Gerard Yaxley’s Persian love cake
With a kiss of nutmeg.
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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Sweet recipes for ricotta
Its exquisite fluffiness makes it prime fodder for cakes, puddings and fritters.
Tetsuya Wakuda’s persimmon salad with sesame-tofu dressing
When persimmons are at their peak, celebrate them in this pure and simple dessert.
Alla Wolf-Tasker’s honey panna cotta with strawberry compote vacherin
For a dessert to impress.
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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.
Jaclyn Koludrovic’s dairy-free macadamia parfait with pineapple, ginger and finger lime
When it comes to making this creamy vegan dessert, it's aquafaba to the rescue.
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Jaclyn Koludrovic’s dairy-free almond milk jelly with prosecco-poached peach and almond crumb
An elegant sweet finish.
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Plum, pear and ginger crumble
A warming fruit crumble never goes astray.
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Four ways with dulce de leche
The Hispanic world’s gift to sweet tooths everywhere, this rich caramel in the cupboard is a dessert waiting to happen.
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How to make cannoli
The unique cannolo, with its crisp shell and creamy filling, is arguably Sicily's greatest gift to pasticcerie.
19 ice-cream sandwich recipes you need for summer
Now these are the sandwiches we can get behind.
Tropical fruit salad with coconut jelly and ginger syrup
Fruit and jelly – a combo that can't be beat.
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Jaclyn Koludrovic’s gluten-free lemon verbena, white chocolate and fig tart
A contemporary trio of flavours in a dietary-friendly tart.
How to build a gingerbread house
Baker? Builder? This Christmas, you can be both.
Cool down with these frozen desserts
Just because it's hot outside, it doesn't mean your sweet tooth has disappeared. You need dessert, and you need it ice-cold. Look no further.
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Lauren Eldridge’s eggnog custard tarts
Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.
Eggnog ice-pops with milk crumb
The traditional Christmas treat receives a very Australian makeover.
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.
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Lauren Eldridge’s white chocolate and pistachio profiterole wreath
For a Christmas dessert to remember.
Jaclyn Koludrovic’s gluten-free fruit mince crostata
The pastry chef's dietary-inclusive take on a Christmas treat.
Panettone
The Italian fruit-studded sweet bread, all wrapped up for Christmas.
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Cucumber-gin slushie
Why didn't we think of this before?
Raes on Wategos’ mango-macadamia popsicles with Piña Colada pineapple
Taking inspiration from Weiss bars, these frozen treats are made for summer.
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.
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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.
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Parwana Afghan Kitchen’s gulab jamun
The Adelaide eatery's version of these sweet, syrupy spheres of delight.
Black Star Pastry’s strawberry and watermelon cake
The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.
Caramel pumpkin pie with spelt shortcrust
Make the most of pumpkin's natural sweetness.
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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.
Caramelised pineapple with star anise and ice-cream
Pineapple and caramel – it's a combination that just works.
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Prosecco jellies with Aperol granita
If you're in need of sophisticated refreshment (with a touch of booze), look no further.
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.
Giovanni Pilu’s warm spiced berries with balsamic vinegar and goat’s curd
A salty-sweet combination that just works.
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Jacqui Challinor’s olive-oil ice-cream sandwich with halva and pistachio
This signature dessert on Nomad's menu is a beautiful interplay of flavours and textures.
Nik Hill’s banoffee trifle
The great Sussex pie, in trifle form.
Butterscotch snowball bombe
Where ice-cream, meringue and a brownie base combine into one grand flourish of a dessert.
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Spiced orange Sacher torte
Chocolate and orange – it's a combination that just works.
Ginger madeleines with spiced crème Anglaise
A luxurious take on the bite-sized sponge cakes.
Roast pears with maple syrup and vanilla crème fraîche
A quick and easy dessert of soft warm pears roasted in a citrus-tinged maple syrup.
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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.
Homemade marshmallows taste better than store-bought ones
Fluffy results guaranteed.
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Caramelised pink grapefruit and vanilla ice-cream
Good for dessert, even greater for brunch.
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.
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Flour and Stone’s Paris-Brest
The choux-pastry dessert that's dressed to impress.
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.
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Hazelnut custard slice
It's a vanilla slice, but with Nutella inside, and a coffee-chocolate icing on top.
Treacle pudding with vanilla custard
Savour it one sweet spoonful at a time.
This chocolate soufflé is what dreams are made of
It's simultaneously rich and feather-light.
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Caramel pudding with crème fraîche, rhubarb and vanilla
A recipe combines rice pudding and brûlée into one bubbly result.
Portuguese custard tarts
Learn how to make a perfectly flaky Portuguese tart with a creamy custard filling.
Rhubarb galette
Galettes are one of the easiest pastries to prepare - the more rustic it looks, the better.
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Chocolate cake with fudge icing
This simple recipe is everything you want a chocolate cake to be: rich, dense and generously iced.
Monique Fiso’s hokey pokey whoopie pies
The ice-cream sandwiches you need.
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.
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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.
Dairy-free honey and macadamia tart with figs and blackberries
Make honey the hero.
Faloodeh
A textural, refreshing Persian dessert.
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Sweet Envy’s caramel galactic bars (aka fancy Mars Bar slice)
The celebrated Hobart pastry shop have an sophisticated take on the classic chocolate-caramel slice.
Lamingtons
As far as all-time Australian classics go, these choc-coconut sponge squares take the cake.
La Casita’s grilled pineapple with mulato chilli and pineapple granita
“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”
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Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries
The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.
How to make crème caramel
Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.
Fast peach Melba
Chef Mike McEnearney's express version of the fruity dessert.
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Frozen bûche de Noël
This hazelnut-semifreddo version of the classic Yule log is here to save your Australian Christmas.
Chocolate tart
A perfect specimen of a dessert.
Gingerbread
Our quick and easy recipe for the sweet, spiced biscuit.
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Lauren Eldridge’s apricot, honey, coffee and macadamia trifle
The Berowra Waters Inn pastry chef is known for her original take on desserts, and this trifle is her latest Christmas-ready offering.
Salted-caramel macadamia ice-cream sandwiches
The ice-cream sandwich of your dreams awaits.
Lauren Eldridge’s brown-sugar pavlova with mango, hibiscus, hazelnut and coconut cream
It's everything you could want in a pav.
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Fruit-salad punch
Party punch meets fruit salad in this light and refreshing dessert.
Poached cumquats with macadamias and ginger-nut crumb
Packed with crunch, sweetness, acidity and spice, this recipe plays with tried and true texture and flavour combinations in the best of ways.
Christina Tosi’s Cereal Milk panna cotta
The Momofuku Milk Bar mastermind shares her recipe for this nostalgia-inducing dessert.
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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.
Hugh Wennerbom’s frozen nougat
A no-churn frozen confection that's as easy to make as it is delicious to eat.
Bookmark these nougat recipes for Christmas
Soft and chewy or firm and crunchy – the choice is yours.
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A step by step guide to making this cranberry, pistachio and almond nougat
Sweet sticky nougat isn't difficult to make, but timing is essential to its success.
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.
JoyBird’s cheesecake semifreddo
Is it a cheesecake? Is it an ice-cream? Adelaide's JoyBird marries the two creamy desserts into one.
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How to make trifle
Catherine Adams breaks down the trifle step-by-step, sharing how to create a winning trinity of sponge, fruit and creaminess.
An expert’s guide to making crème pâtissière
Nicolas Poelaert of Choux Patisserie is a master of éclairs. Here, he talks us through an essential component.
Spice Temple’s custard buns
These buns are excellent steamed. Deep-fried? They're a revelation.
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Phil Wood’s semolina cake with orange ice-cream and eggnog custard
With the Laura chef's dessert, it's Christmas time, every time.
Cutler & Co’s apple terrine with burnt-butter ice-cream, oat crumb and butterscotch sauce
After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.
April Bloomfield’s Eton mess
And there's vodka-soaked strawberries, too.
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Analiese Gregory’s walnut pudding with quince and fennel pollen
The Franklin chef may have pinched this recipe from her friends, but it's testament to how good this dessert is.
The lemon puddings of your dreams
Where zest and zing meet winter creature comforts.
