Black Forest chocolate roulade
Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work here, too, if you can find them.
Chocolate jelly
Serve biscuits such as shortbread to add texture to the silky jelly. Roasted hazelnuts or walnuts work well, too.
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Chocolate and roasted almond semifreddo
Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo
Chocolate honeycomb
This chocolate honeycomb is great dipped in extra chocolate, or crumbled over ice-cream.
Cherry, almond and yoghurt tart
The base of this tart is brioche-like in texture, with a beautifully buttery flavour.
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Middle Eastern desserts
15 recipes that prove there's more to Middle Eastern sweets than baklava.
Spice Temple’s Chinese pavlova
Put a Chinese twist on this classic dessert, thanks to Melbourne's Spice Temple.
Figs, blackberry and mascarpone sablés
Australian Gourmet Traveller fast recipe for figs, blackberry and mascarpone sablés.
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Choc-malt and almond brownie
Recipe for Choc-malt and almond brownie | Gourmet Traveller
Chocolate coconut tart with passionfruit and banana
Recipe for Chocolate coconut tart with passionfruit and banana | Gourmet Traveller
Chocolate bars and blocks
Move over eggs and bunnies, here's a selection of high-calibre chocolate blocks and bars to enjoy all year round...
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Ben Devlin’s grilled strawberry cake with white chocolate and rosé
Gourmet Traveller recipe for grilled strawberry cake with white chocolate and rosé, Ben Devlin, Paper Daisy
Cherry and plum salad
Cherry and plum salad recipe | Gourmet Traveller
Smolt’s hot ricotta fritters, blueberry-lime compote and ricotta cream
Enjoy these cafe-worthy ricotta fritters with a delectable blueberry compote.
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Melon and frozen yoghurt sundae with lime-vanilla caramel
Emma Knowles fast recipe for melon and frozen yoghurt sundae with lime-vanilla caramel.
Pineapple with ginger beer sorbet and coconut mousse
Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.
René Redzepi & Nadine Levy Redzepi’s brandy plum cake
René Redzepi & Nadine Levy Redzepi recipe for brandy plum cake.
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Duncan Welgemoed’s Cameroonian spiced banana gâteau
Duncan Welgemoed recipe for Cameroonian spiced banana gâteau from Africola restaurant in Adelaide.
Blueberry and coconut ice-cream sandwiches
A super-fast recipe for blueberry and coconut ice-cream sandwiches.
Lychee and mango with lime-coconut syrup and lemon gelato
A simple summer fruit salad enlivened with that zingy syrup.
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Cast-iron peach cobbler with buttermilk ice-cream
Curtis Stone recipe for cast-iron peach cobbler with buttermilk ice-cream.
Prosecco jelly with melon and buttermilk granita
Emma Knowles recipe for prosecco jelly with melon and buttermilk granita.
Cherry Ripe pavlova
Emma Knowles recipe for Cherry Ripe pavlova.
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Shaved ice with cherries, gin and lime
Emma Knowles recipe for shaved ice with cherries, gin and lime.
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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Panettone, apricot and mascarpone trifle
If you've started your Christmas with panettone, you might as well finish your day with it too.
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.
Corn cake trifle with butterscotch, bananas and toasted meringue
Definitely not traditional, but still just as satisfying.
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Nectarine, muscat and yoghurt trifle
This bright and summery trifle that's made for an Australian Christmas.
Brambles, fresh cheese and speculaas
Luke Burgess recipe for brambles, fresh cheese and speculaas.
Black sesame and mango tart
O Tama Carey recipe for black sesame and mango tart.
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Vicky Pollard sundae
Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.
Cherry, almond and burnt-butter tart
Emma Knowles recipe for cherry, almond and burnt-butter tart.
Chilled rice pudding with roasted cherries and pistachio
Emma Knowles recipe for chilled rice pudding with roasted cherries and pistachio.
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Brown sugar brioche with peaches and ice-cream
Emma Knowles recipe for fast brown sugar brioche with peaches and ice-cream.
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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Chocolate and blackberry trifle
Dark chocolate and blackberries are a beautiful combination, and here crème fraîche jelly adds a lovely tang.
Chocolate-cherry marquise
Emma Knowles recipe for chocolate-cherry marquise.
Orange and almond shortbread
Lisa Featherby recipe for orange and almond shortbread.
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Lorraine Godsmark’s perfect Christmas cakes
Lorraine Godsmark recipe for Christmas cakes.
Affogato “my style”
Recipe for affogato by Louis Tikaram from EP & LP in Los Angeles.
Rose jam with strawberries and buckwheat crêpes
Recipe for rose jam with strawberries and buckwheat crêpes by Danielle Alvarez.
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Whiskey pies with butterscotch sauce
A cracker recipe from Melbourne's Le Bon Ton.
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.
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Coconut cupcakes with passionfruit curd
Rodney Dunn recipe for coconut cupcakes with passionfruit curd.
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.
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Jam roll trifle
Rodney Dunn recipe for jam roll trifle.
Peach fool
Lisa Featherby fast recipe for peach fool.
Victoria sponge
Could this be the greatest afternoon teacake of all time?
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Confetti cake
Emma Knowles recipe for confetti cake.
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.
Dark chocolate délice, salted-caramel ganache and chocolate sorbet
Source Dining recipe for dark chocolate délice, salted-caramel ganache and chocolate sorbet.
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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.
Merveilleux
Merveilleux is a feather-light mouthful of meringue and whipped cream are a a choc-orange revelation with a hidden ganache centre.
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Gâteau Opéra
A buttercream and coffee-soaked layered sponge cake as dramatic as Madama Butterfly.
Kouign-amann
Emma Knowles recipe for kouign-amann.
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.
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Crêpes Suzette
The ultimate dessert crêpes.
Berry soufflé crêpes with vanilla cream
Emma Knowles recipe for berry soufflé crêpes with vanilla cream.
Roast strawberries with creme fraîche and candied fennel seeds
Emma Knowles fast recipe for roast strawberries with crème fraîche and candied fennel seeds.
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Chocolate-coffee crêpe cake
Fluffy crêpe and whipped truffle cream alternate with crunchy praline in this stunner of a dessert.
Marmalade soufflés
Recipe for marmalade soufflés by Emma Knowles.
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Ricotta fritters with lime curd and candied grapefruit
Curtis Stone recipe for ricotta fritters with lime curd and candied grapefruit from Maude restaurant in Los Angeles.
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Corbezzolo honey mousse with pepperberry sponge and beer sorbet
Giovanni Pilu recipe for corbezzolo honey mousse with pepperberry sponge and beer sorbet from his restaurant Pilu at Freshwater.
Malt beer floating islands with macadamia and chocolate wheat cream
Recipe for Rockpool's malt beer floating islands with macadamia and chocolate wheat cream.
Guillaume Brahimi’s passionfruit soufflés with vanilla anglaise
Guillaume Brahimi recipe for passionfruit soufflés with vanilla anglaise.
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Caramelised pineapple with green Sichuan peppercorn ice-cream
Recipe for caramelised pineapple with green Sichuan peppercorn ice-cream by Victor Liong from Lee Ho Fook restaurant in Melbourne.
Dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet
Curtis Stone recipe for dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet.
Blueberry cobbler with ice-cream
Fast recipe for blueberry cobbler with ice-cream.
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Pistachio vacherin
Velvety pistachio ice-cream sandwiched between rounds of meringue? A perfect way to cap off a meal.
Chia-seed puddings with blueberries, banana and goji berries
Pete Evans recipe for chia-seed puddings with blueberries, banana and goji berries.
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.
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Liquorice bread
Liquorice bread recipe from Yellow in Sydney.
Brigitte Hafner’s rhubarb dumplings
Brigitte Hafner recipe for rhubarb dumplings.
Ricotta hotcakes with apple and honey
Fast recipe for ricotta hotcakes with apple and honey.
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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.
Chocolate ice-cream
Learn how to make a creamy chocolate ice-cream, served with shots of espresso for a late-night pick me up.
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Baked matcha custard with ginger-poached pears
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.
Lemon custard fritters
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.
Frozen peanut-butter custard cups
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.
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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.
Honeycomb with cultured cream
Recipe for honeycomb with cultured cream from Marque, Sydney.
Crème brûlée
Recipe for crème brûlée by Pete Evans.
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Porteño’s milk flan with dulce de leche and whipped cream
Rich with caramel flavour, Porteño's milk flan finds friends wherever it lands. Make room for it on your table.
Black rice and coconut pudding with caramel bananas
Our take on an Southeast Asian classic.
Semolina pudding with caramel pears
Dessert in a hurry is no tall order with this quick semolina pudding recipe on hand. Sometimes we like to eat this for a warming winter breakfast, too.
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Apple and sour cream yeasted scrolls
Best eaten straight from the oven.
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.
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Pear and ginger cobbler
A cobbler showcases any seasonal fruit beautifully.
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.
Cremino al cioccolato
Gianduja, Italian meringue and gelato join forces in this dolce vita dessert from Sydney restaurant A Tavola.
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Stout and chocolate puddings with chocolate malt ice-cream
Recipe for stout and chocolate puddings with chocolate malt ice-cream.
Apple crumble ice-cream sandwiches
Recipe for apple crumble ice-cream sandwiches.
