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.

Australian Gourmet Traveller chef's recipe for charred pineapple with lemon and ginger granita, cashew praline and Thai basil

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.

Recipe for malt loaf from Silvereye, Chippendale, NSW.

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.

Put a Chinese twist on this classic dessert, thanks to Melbourne's Spice Temple.

Australian Gourmet Traveller fast recipe for figs, blackberry and mascarpone sablés.

Recipe for Choc-malt and almond brownie | Gourmet Traveller

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

Gourmet Traveller recipe for grilled strawberry cake with white chocolate and rosé, Ben Devlin, Paper Daisy

Cherry and plum salad recipe | Gourmet Traveller

Enjoy these cafe-worthy ricotta fritters with a delectable blueberry compote.

Emma Knowles fast recipe for melon and frozen yoghurt sundae with lime-vanilla caramel.

Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.

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

Duncan Welgemoed recipe for Cameroonian spiced banana gâteau from Africola restaurant in Adelaide.

A super-fast recipe for blueberry and coconut ice-cream sandwiches.

A simple summer fruit salad enlivened with that zingy syrup.

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

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.

Definitely not traditional, but still just as satisfying.

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

Luke Burgess recipe for brambles, fresh cheese and speculaas.

O Tama Carey recipe for black sesame and mango tart.

Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.

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

Emma Knowles recipe for chilled rice pudding with roasted cherries and pistachio.

Emma Knowles recipe for fast brown sugar brioche with peaches and ice-cream.

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

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

Dark chocolate and blackberries are a beautiful combination, and here crème fraîche jelly adds a lovely tang.

Emma Knowles recipe for chocolate-cherry marquise.

Lisa Featherby recipe for orange and almond shortbread.

Lorraine Godsmark recipe for Christmas cakes.

Recipe for affogato by Louis Tikaram from EP & LP in Los Angeles.

Recipe for rose jam with strawberries and buckwheat crêpes by Danielle Alvarez.

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.

Lisa Featherby fast recipe for peach fool.

Could this be the greatest afternoon teacake of all time?

Emma Knowles recipe for confetti cake.

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

Source Dining recipe for dark chocolate délice, salted-caramel ganache and chocolate sorbet.

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.

The ultimate dessert crêpes.

Emma Knowles recipe for berry soufflé crêpes with vanilla cream.

Emma Knowles fast recipe for roast strawberries with crème fraîche and candied fennel seeds.

Fluffy crêpe and whipped truffle cream alternate with crunchy praline in this stunner of a dessert.

Recipe for marmalade soufflés by Emma Knowles.

Curtis Stone recipe for ricotta fritters with lime curd and candied grapefruit from Maude restaurant in Los Angeles.

Giovanni Pilu recipe for corbezzolo honey mousse with pepperberry sponge and beer sorbet from his restaurant Pilu at Freshwater.

Recipe for Rockpool's malt beer floating islands with macadamia and chocolate wheat cream.

Guillaume Brahimi recipe for passionfruit soufflés with vanilla anglaise.

Recipe for caramelised pineapple with green Sichuan peppercorn ice-cream by Victor Liong from Lee Ho Fook restaurant in Melbourne.

Curtis Stone recipe for dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet.

Fast recipe for blueberry cobbler with ice-cream.

Velvety pistachio ice-cream sandwiched between rounds of meringue? A perfect way to cap off a meal.

Pete Evans recipe for chia-seed puddings with blueberries, banana and goji berries.

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

Liquorice bread recipe from Yellow in Sydney.

Brigitte Hafner recipe for rhubarb dumplings.

Fast recipe for ricotta hotcakes with apple and honey.

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.

Learn how to make a creamy chocolate ice-cream, served with shots of espresso for a late-night pick me up.

Matcha gives this baked custard a unique colour and flavour, which pairs beautifully with ginger-poached pears, while the crumb mixture adds texture and crunch.

These tangy fritters are just the ticket on a wintry day. Switch up the spices in the sugar for a change if you like – cinnamon, nutmeg or cloves would all work well.

Custard is the base of many ice-creams – this version is best served within an hour or two of churning for a gloriously soft, melty consistency.

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

Recipe for honeycomb with cultured cream from Marque, Sydney.

Recipe for crème brûlée by Pete Evans.