This delicate Orange cake is a recipe by Christopher Thé...
A modern twist on a classic high tea sweet! ...
Shunsuke Hashimoto’s life dream is to fuse Japanese flavours with European-style baking. Shunsuke took Baking Business through the ultimate Japanese-Australian fusion: the matcha lamington. ...
These glorious fruit pies with their buttery crust are perfect for the festive season and beyond. We use the very buttery sablée pastry, which melts in your...
Lemon tart has to be one of my all-time favourite desserts. Smooth, creamy and zingy, it really is a perfect way to end a meal and can...
This bread was inspired by a wattleseed and rye bread made by Ben Shewry at Attica....
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...
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