Pastry cream is the master cream of all pastry chefs and is used as a filling for tarts, cookies, doughnuts, and so many other baked goods. be...
The boys from Bourke Street Bakery fell in love with the lime pickle – a hot and beautiful affair to have being simultaneously sweet, salty and hot...
This is the ‘adult’ version of a rich and moist cake that is too often relegated to children’s lunch boxes. If you feel so inclined, you can...
“The dough takes a little time to make but the process is not difficult; it just requires a lot of folding and resting time. My partner asked...
“The Ecuadorian-inspired mousse with passion cream is the perfect balance of heavy and light, making this an ideal trans-seasonal dish to enjoy as we head into winter....
I love cooking this rich and hearty pie in the depths of winter, with a fire flickering away in the hearth and a nice bottle of shiraz...
“These handpies are like apple pie and a doughnut in one. The flaky fried pastry and caramelised apples is an absolutely wicked combination, and the crunchy krispy...
A world away from the commercially made variety, these scrolls are great as a snack or with a warming winter soup. Feel free to try flavour variations,...
A Venetian yeast cake traditionally eaten at Easter time, this sweet focaccia is now found all year round in Venice. Unlike French brioche, it has quite a...
"Classics are classic for a reason – it's working. But replicating a classic would be boring so I like to bring something different..." – Pierrick Boyer...
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