“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,...
For Olivier Dupon, author of The New Pâtissiers, this entremet’s seven layers, including two layers of dacquoise and ganache, make for a highly-sophisticated dessert....
Mark Bennett, head chef at the Hunter Valley’s award-winning restaurant Esca Bimbadgen, has put together a decadent chocolate fondant recipe that is guaranteed to impress....
This Fig and Custard Tart is from the The Australian Women's Weekly How to Cook recipe book...
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,...
Originally created as a way to utilise stale cake, lamingtons are now a national staple and a favourite on Australia day....
Kirsten Tibballs of Melbourne's Savour Chocolate and Patisserie School demonstrates how to make perfectly presented chocolate lollipops....
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