Embracing the indugent season with dark chocolate treats, Melbourne-based bakery Q le Baker added some ancient grains to the mix this winter. The result is a rich...
What’s better than a dessert that doesn’t require any cooking? The result looks like haute cuisine, but it’s so simple to make and lovely to eat, without...
A panzerotto (panzerotti is plural) is essentially a small, deep-fried calzone: pizza dough harbouring a filling of mozzarella and tomato sauce in its most classic form. They...
As we come to the end of the blueberry season, Brisbane-based patisserie Chouquette has found the perfect way to celebrate the humble little berry. The La Myrtille...
This cake is suitable for any event that involves the popping of someone’s cork. Dress it up with an asymmetrical arrangement of garden flowers. Spell out the...
These look splendid when iced—destined for top ranking on any tiered cake stand—but also work un-iced, in the cookie tin, for grabbing on a whim. They’ll lose...
John Ralley from Sydney’s Textbook Boulangerie-Patisserie is famed for his flair and creativity when it comes to reinventing classic bakery items. His pearl milk tea croissants garnished...
The cover of my first book, Dough, featured a leaf-shaped fougasse. It is still a huge favourite, as it is quick and simple to achieve something that...
This delicious tart tastes wonderful with every imaginable fruit I can find. A spoonful of crème fraîche or a scoop of ice cream always goes perfectly....
Rod Shokuhi spent his early years in hospitality sneaking a teaspoon of tiramisu from the trays in the coolroom. These days, he merges his love for the...
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