Gerard Yaxley’s Persian love cake
With a kiss of nutmeg.
How to make a fine apple tart
Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.
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Jaclyn Koludrovic’s dairy-free almond milk jelly with prosecco-poached peach and almond crumb
An elegant sweet finish.
Summer tomato salad with butter beans and Bloody Mary dressing
Let the tomatoes shine in their own right.
How to make cannoli
The unique cannolo, with its crisp shell and creamy filling, is arguably Sicily's greatest gift to pasticcerie.
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Black Star Pastry’s strawberry and watermelon cake
The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.
Brent Savage’s coal-roasted eggplant with black garlic
A smoky, textural, all-eggplant affair.
Warren Turnbull’s spiced financières with poached pears and vanilla ice-cream
Warren Turnbull's take on the French cake, gussied up with five-spice.
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Flour and Stone’s Paris-Brest
The choux-pastry dessert that's dressed to impress.
Dairy-free honey and macadamia tart with figs and blackberries
Make honey the hero.