A staple dry flour mix for use in making gluten-free cakes and pastries....
"The recipe for this lovely cake was given to me by the wonderful food writer and cooking teacher Elise Pascoe. The original version was made with lemons;...
For Olivier Dupon, author of The New Pâtissiers, this entremet’s seven layers, including two layers of dacquoise and ganache, make for a highly-sophisticated dessert....
After a trip to Japan I was asked to do a small cake that I would personally really enjoy eating for a special occasion. I had experimented...
Shangri-La Hotel Sydney’s chef de partie Giovana Falanga demonstrates one of her latest original creations in high-end plated desserts; the “Inspiration” petit gateau....
I have been lucky enough to have worked as a pastry chef in some great establishments and hotels and have had the privilege of cooking for royalty...
A frangipane (almond cream) filled tart is timeless and just perfect when served while it's still warm. All kinds of fruits, such as stone fruits and berries,...
Originally created as a way to utilise stale cake, lamingtons are now a national staple and a favourite on Australia day....
We love the snowflakes on this pretty Christmas cake. Traditionally, we would use a rich fruit cake, but a mud cake would do just as well....
Kirsten Tibballs of Melbourne's Savour Chocolate and Patisserie School demonstrates how to make perfectly presented chocolate lollipops....
