A pastry chef’s guide to making sfogliatelle
Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.
Gin and lime tart with confit cumquats
The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.
Sweet Envy’s caramel galactic bars (aka fancy Mars Bar slice)
The celebrated Hobart pastry shop have an sophisticated take on the classic chocolate-caramel slice.
How to make biscuits
It’s back to school with Sweet Envy’s Alistair Wise, who takes part in a little biscuit experimentation in the name of science.
Sweet Envy’s chocolate and cranberry cookies
The secret ingredient? Malted milk powder.
Chocolate self-saucing pudding with miso and sesame crunch
The addition of red miso paste might sound odd in a dessert, but it adds a delicious, salty umami to this chocolate and sesame pudding.
Chocolate, apricot and rum pound cake
It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.
Chocolate liégeois
Coffee granita, chocolate mousse and a cherry on top. This dessert is the whole package.
Ryan Gosling, the candy bar (aka an inverted Polly Waffle)
Marshmallow on the outside, chocolate filling on the inside. Unlike his cereal, Mr Gosling would gobble this up.
Chocolate and hazelnut Kugelhopf
Hobart's Sweet Envy have crafted their own version of the Central European cake with a crunchy hazelnut filling and a drizzle of dark chocolate ganache.
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