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.
