Pastry

A classic French pastry gets a decadent twist with cinnamon, orange and a rich chocolate-coffee finish.

If red curry and beef and mushroom pie had a love child, this would be it.

Ready to master a golden pie crust? Maxwell Adey shares his long-held secrets.

Golden bites, perfect for any occasion.

A vibrant tart made for sunlit winter afternoons.

Roast broccoli and cheddar filo tart for brassica season.

Crisp pastry, sunshine-yellow custard and a caramelised top make Portuguese tarts a global hit.

The French pastry classic is updated for a new generation with charred carrot, garlic shoots and goat’s curd.

This baklava recipe is a tangy twist on a Middle Eastern dessert classic.

Overwhelmed by the idea of making a choux pastry dessert? This simple but delicious choux pastry recipe makes baking a Paris-Brest, ice-cream Beignets or a dark chocolate éclair much more manageable.

A flaky, Greek-inspired dessert served with a zesty syrup.

A masterclass on choux pastry - from the origin of choux pastry to how to make the perfect choux.

Crisp, chewy, sweet and nutty all in one bite, plus pretty as a rose. It’s no wonder these scrolls appear at both Easter and Christmas.

This Ligurian specialty is perfect for Easter picnics – just transport your pie in its tin.

These playful Sicilian biscuits are traditionally given on Good Friday for good luck. The dough is also incredibly forgiving – if you stuff up rolling the shapes the first-time round, just re-roll.

A sweet treat to make the most of cherry season.

The classic dinner party dish gets a modern makeover.

Lovers of custard, this is the dessert for you. Creamy custard baked between gauzy layers of filo pastry and drizzled with orange syrup. It doesn't get better than this.

Not for the fainthearted, this dish is spiced with sambal oelek for a hit of nose-tingling heat. Spread liberally with sweet onion sambal for a perfectly balanced sweet-and-spicy delight.

Perfect for a party, you can make a large batch of these little flavour parcels and freeze them for easy entertaining.

Sink your teeth into a slice of nostalgia.

It's a prime cut of beef with a heavenly mix of pâté and mushrooms in a golden parcel of puff. What's not to love?

Sweet but tangy, there's no denying the pull of this retro classic.

With the option to make each element ahead of time, this stunning millefeuille practically assembles itself.

These golden brown half moon shaped pastries from the Abruzzo region of Italy are irresistibly flaky and cheesy.

A very contemporary take on the American pie.

This is one one impressive - and delicious - dessert.

How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.

Sweet and laced with spice, this Middle Eastern filo favourite is also an alleged aphrodisiac.

With flaky pastry and that creamy spinach and feta filling, this Greek classic is hard to beat.

About as good as it looks.

Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.

A luscious spin on the timeless apple tart.

Take it outside with this picnic-friendly pumpkin tart.

Pastry chef extraordinaire Catherine Adams shows how to make the ultimate breakfast treat, step by step.

The much-loved sausage rolls from the Noosa eatery.

It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.

As good as it looks.

The two best ways to cook cauliflower – in a cauliflower cheese, and whole-roasted – in one spectacular dish.

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.

A trio of cheeses and even more leafy greens and herbs. This is one to put on your to-bake list.

The curry you know and love, but make it a pie.

Yes, that's mashed potato lightened with choux pastry, then deep-fried.

Greece's spectacular coiled-pastry creation.

Our take on the Austrian pie, all crumbly pastry and jammy insides.

The custard slice receives a modern glow-up.

Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.

An easy solution for lunches and light dinners.

Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.

The unique cannolo, with its crisp shell and creamy filling, is arguably Sicily's greatest gift to pasticcerie.

Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.

Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secrets to her highly sought-after Christmas tarts.

For a Christmas dessert to remember.

Good shortcrust is an invaluable asset to any cook's armory of skills. Soft, buttery, flaky pastry awaits… if you keep your cool.

Make the most of pumpkin's natural sweetness.

Whether for your next party or just because, homemade sausage rolls are never a bad idea.

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.

Master pastry chef Catherine Adams has a light yet luscious dessert just made to crown the dining table.

This signature dessert on Nomad's menu is a beautiful interplay of flavours and textures.

The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.

Sometimes nothing else will do.

The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.

The choux-pastry dessert that's dressed to impress.

It's all about that tang and texture.

It's a vanilla slice, but with Nutella inside, and a coffee-chocolate icing on top.

Comfort food at its finest.

From the filling to the pastry, the founders of the Australian and New York bakery powerhouse show how to make the classic pie, step by step.

Learn how to make a perfectly flaky Portuguese tart with a creamy custard filling.

Galettes are one of the easiest pastries to prepare - the more rustic it looks, the better.

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

A perfect specimen of a dessert.

Watch out - these party snacks pack a spicy punch.

The much-loved pasta sauce makes a welcome appearance in Australia’s favourite finger food.

In the grand tradition of French pâtissiers, Catherine Adams makes the classic buttery Breton pastries - a piece of cake once you know how.

A top order at Andrew McConnell's Melbourne institution.

Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.

It's not a strictly traditional recipe, but the this crostata will still have you coming back for seconds.

Jonathan Barthelmess shares his recipe for a fruity version of this flaky Greek dessert.

Best enjoyed outdoors. On a rug. In the sun.

The nutty taste of roasted white chocolate brings a whole new element to these sweet Italian pastries.

The type of pie that tastes like you've spent all day in the kitchen but can be made in a fraction of the time.

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”

Like a custard tart, but with a refreshing tang.

A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.

Think of this as step up from a good old-fashioned glazed-fruit tart.

Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.

The bold flavours of goat's cheese and black olives make a delicious base for a simple shortcrust tart.

These sunshine-coloured tarts will brighten up any meal. Inspired by the Pineapple Zappo lolly of our youth, it's a sweet-sour explosion of flavour.

A tower of pastry and ice-cream, crowned with fresh and freeze-dried raspberries? Now that sounds fun.

Rhubarb and pear dartois recipe - For frangipane, beat sugar, butter and vanilla seeds in a bowl with a wooden spoon until creamy, then beat in egg.