Melbourne pastry chef Krista Corbett guides us through the process of decorating cakes using buttercream and the watercolour technique....
Named after the snowy mountain they resemble, Mont Blanc tarts—with their white meringue, whipped cream and tan-coloured chestnut purée—can often taste more fabulous than they look, with...
The éclair has seen a renaissance of sorts over the last few years. When it comes to pastry classics, we could argue, “why fix what ain’t broke”,...
Sourdough never goes out of season and it’s always interesting to see the variations bakers use on the classic loaf. This new take combines the nutty taste...
Adored by the Chinese for its many health-promoting and anti-ageing benefits, black sesame is one of the most popular Asian dessert flavours. Try this unique chocolate cake...
With a crispy, chewy crust and fluffy air-pocked middle best served with a slather of salted butter, the enduring baguette is one of the most popular breads...
Made with buttermilk and packed with flavour, this beautiful bread is perfect for the cooler months. It's perfect as an accompaniment to a winter soup or on...
We’re approaching truffle season here in Australia and expecting the ‘diamonds of the kitchen’ to be in high demand. So, we’ve asked Jess Pedemont and Tommy Prosser...
This simple, French classic is the perfect indulgence with beautiful brandied pears. Traditionally, the tarte tatin is made with apples, but this adaptation has a warm and...
Fresh, fruity and with show-stopping good looks, Pana Chocolate’s strawberry basil tart is the perfect combination of sweet and savoury. ...
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