Since David Chang tapped Christina Tosi to become his pastry chef and later open Momofuku Milk Bar, the chef has continued to surprise and delight us with her playful, sugar-laden creations. Betty Crocker on acid? Maybe. But we're not complaining.
A rework on the classic Anzac biscuit by Pat Nourse, a dyed-in-the-wool fan who tried and tested several methods to come up with his best version of the original.
Figs pair well with almost any soft cheese; we’ve gone with ricotta whipped with mascarpone. A drizzle of the orange-honey syrup is the icing on the cake, so to speak.
The striking colour of this passionfruit semifreddo only adds to the fun of an ice-cream sandwich. We've added wattleseed and macadamia nuts to our biscuits for extra texture and Australian flavour.
There's nothing quite like a home-made Anzac biscuit, still hot from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.
The ultimate do-ahead weekday breakfast: wholesome, satisfying and portable to boot. Between the oats and seeds soaked in nut milk, the fresh fruit and the maple caramel, your day will be off to a flying start.
Perfect for when you're entertaining, this cold starter can be made a day in advance. The Sichuan dipping sauce adds just the right amount of heat to balance the fattiness of pork belly.
The simplest things are sometimes the hardest to do well. But with this recipe - and a few considered choices about your produce - you'll nail guacamole every time.
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