"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...
Certain recipes just yearn for the subtle flavours only a vanilla bean can offer – and those telltale black specks add that little something special....
Join the doughnut frenzy with these bite-sized italian sweets. baking business heads to woolloomooloo's flour and stone to see nadine ingram's fluffy pillows of fried pastry, filled...
Keep the Valentine's Day magic going a little longer with these bites of strawberry sweetness. They are so much better than a bunch of flowers....
The caveman diet, primal eating, the new Atkins... whatever you call it, the paleo philosophy is followed by growing hoards of health-nuts with cult-like devotion. And, it’s...
A staple dry flour mix for use in making gluten-free cakes and pastries....
“This entremet contains all my favourite flavours and has a delectable mouth feel with its array of textures. I like the open sides and combination of matte...
No serious bakery-pâtisserie is complete without house-made buttery, flaky viennoiseries – and few are as popular as the croissant. South Yarra’s renowned new bakery, Tivoli Road, rates...
Shangri-la Hotel Executive Pastry Chef Anna Polyviou shares this cheesecake push pop recipe with us....
There’s nothing like a fresh doughnut, such as the ones you can get at doughnut Plant on Manhattan’s lower east Side. But depending on where you live,...
