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...
This Fig and Custard Tart is from the The Australian Women's Weekly How to Cook recipe book...
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....
Jessica Pedemont, one of Australia’s leading chocolatiers, demonstrates her European-inspired confectionary favourites....
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,...
These recipes are the result of 40-years of eating, talking and experimenting with families and friends. The influences of my grandmothers, mother, sister-in-law and sister-in-law's mother as...
Originally created as a way to utilise stale cake, lamingtons are now a national staple and a favourite on Australia day....
Home Grain Bakery's owner Toff West and head baker Mat Goodrich get back-to-basics with the crowd-pleasing ciabatta with poolish....
