Lemon and rosemary tart This lemon tart recipe uses sprigs of finely chopped fresh rosemary in the pastry crust for a fresh and bright finish.
Black sesame crème brûlée Nutty black sesame takes this classic French dessert on a Japanese side trip.
Baklava rolls with pistachio, orange and cardamom This baklava recipe is a tangy twist on a Middle Eastern dessert classic.
Choux pastry A masterclass on choux pastry - from the origin of choux pastry to how to make the perfect choux.
Cinnamon myrtle-spiced sticky date pudding with macadamia brittle Served with a butterscotch sauce, this rich sticky date pudding takes inspiration from native Australian ingredients.
Pitta ‘mpigliata Crisp, chewy, sweet and nutty all in one bite, plus pretty as a rose. It’s no wonder these scrolls appear at both Easter and Christmas.
Cuddura Cull’ova (Sicilian Easter biscuits) These playful Sicilian biscuits are traditionally given on Good Friday for good luck. The dough is also incredibly forgiving – if you stuff up rolling the shapes the first-time round, just re-roll.
Hokey pokey banana split The caramel can be made in advance; simply thin with a little hot water before serving.
Victor Liong’s rose tea and red fruit trifle with vanilla cream and osmanthus A festive Lunar New Year treat combining Chinese flavours with a classic Aussie dessert.