Baking

Recipe for banana cream pie by Christina Tosi from Momofuku Milk Bar in New York.

“This is a pie we’ve made on several occasions when Meyer lemons have come our way,” says Ali Currey-Voumard.

It's not a strictly traditional recipe, but the this crostata will still have you coming back for seconds.

Get the party started with this classic chocolate-orange cake, with a rich buttercream and crushed Jaffas.

Guaranteed to fill your kitchen with dreamy baking aromas and the irresistible fragrance of grapefruit zest.

A favourite dessert recipe from the team at the much-loved Adelaide Hills restaurant.

A fruity variation of one of Fleet's most requested dessert recipes.

Looks like an ice-cream sandwich, tastes like an Anzac biscuit.

A heavenly pavlova recipe by Jordan Toft, head chef at Bert's in Newport, Sydney.

A classic rich chocolate brownie, dotted with the fruity flavours of rhubarb and raspberries. It's perfect dessert to take to a picnic.

This nutty nougat can be made a few days ahead, leaving you with one less thing to prepare on the day.

With tropical pineapple and coconut flavours, a silky sponge and vanilla cream-cheese frosting, this tray cake is the perfect sweet finish for your outdoor feast.

Dense and fudgy chocolate cake contrasts beautifully with feather-light chocolate meringue in this moreish cake.

Piedmont goes hand-in-hand with chocolate and hazelnut – it’s the birthplace of Nutella, after all. These little biscuits, also known as ladies’ kisses, combine both with just the right amount of crunch.

These boozy cakes are a punchy end to a meal - or a fun way to kickstart an afternoon party. The choice is yours.

This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.

Rustic Italian-style shortbreads get a sweet boost from lemon icing on top.

The nutty taste of roasted white chocolate brings a whole new element to these sweet Italian pastries.

The sponge in this roulade has an pleasant nutty flavour thanks to using toasted flour. It's a baking trick we know we'll keep coming back to. Try it for yourself and see.

The type of pie that tastes like you've spent all day in the kitchen but can be made in a fraction of the time.

Kaya paste adds an unusual coconut note to these pretty madeleines. Time to put the kettle on.

Completely unlike any other brownie you've had.

Fragrant, nutty and beautiful to boot.

Think of this as step up from a good old-fashioned glazed-fruit tart.

Fans of peanut brittle should be on high alert: this tart will be impossible for you to resist.

Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.

This is the chocolate cake to save for a special occasion.

Think white chocolate isn't for you? When a bitter chocolate glaze is involved, its sweetness is kept in check. It could be time for a rethink.

Buttermilk is the bakers' secret weapon here, adding a subtle tang to the sweet frosting and contributing to an ultra-tender crumb in the cake itself. Try it for yourself and see.

In theory, you could share one of these rich chocolate cakes between two. But in reality? Well, that's a different matter.

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.

Recipe for lemon dream cake by Nadine Ingram from Sydney bakery Flour & Stone.

A tower of pastry and ice-cream, crowned with fresh and freeze-dried raspberries? Now that sounds fun.

A tarter-than-usual lemon curd offsets pavlova's sweetness, while blackberries add a delightful summer fragrance.

This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.

Don't be fooled: this rich fondant-like cake is so simple to prepare it could soon become your standby for all those moments when a last-minute dessert is required.

This dense lime and coconut cake is perfect for picnics: it travels well and can be made ahead.

Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).

This pavlova recipe is a pure taste of the tropics, with a coconut yoghurt taking the place of the usual whipped cream. Be creative with your toppings, whether that means lychee, mangosteen or another summer favourite.

Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt

This grown-up take on the American treat comes from Sweet Envy's Alsitair Wise - who else?

Seek out some top-shelf cream – you'll taste the difference.

Cheesecake for breakfast? A good idea, we say.

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

With sweet pastry, an almond filling and crème Chantilly.

The best thing about savarins? You can always add more rum.

This wattleseed and honey cake is from Adam Wolfers' Sydney pop-up, Casoni.

Chamomile-scented custard tart topped with tender roasted rhubarb makes for a stunning finale.

Brooklyn blackout cake recipe - Preheat oven to 170°C. Line the base of a 20cm-diameter cake tin with baking paper. Bring dates and 350ml water to the boil in a saucepan

They're called cornflake cookies, but really, any cereal will work well.

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.

This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.

This chunky sauce of pork and fennel sausage, red wine and tomato finds its way into every crevice and gap of this baked pasta dish.

Prune clafoutis recipe - Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.

Chef Kylie Kwong still enjoys her mum's chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.

Try stopping at just one.

A simple butter cake gets a new lease on life with the addition of some gently browned butter plus a layer of lemon curd and white chocolate frosting in the centre.

Quince and brown butter pastry tart recipe - For poached quince, bring sugar, spices and 1 litre water to a simmer in a large saucepan over medium heat.

Best served still warm from the oven.

"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."

Anise fougasse recipe - Dissolve yeast in milk in a small bowl and set aside until creamy on top. Combine flour and sugar in an electric mixer fitted with a dough hook

These chewy biscuits are a most intense shade of green, and full of earthy matcha flavour.

"I'd love to attempt the pumpkin galette at Fred's in Paddington. Can you publish the recipe?" - Jacinta Johnson, Woolloomooloo, NSW

The best way to serve this? Plonk it on the table, arm your guests with forks, and dig in.

Matcha layer cake with white chocolate cream recipe - Preheat oven to 160C. Butter two 22cm diameter cake tins, line bases with baking paper and dust sides with flour.

Aged goats cheese and toasted walnut bread recipe - For walnut bread, combine yeast and 50ml lukewarm water in a bowl and set aside until foamy (3-4 minutes).

Matcha doughnuts recipe - Heat vegetable oil in a large saucepan to 170C. Meanwhile, sieve flour, sugar, matcha powder, baking powder and ½ tsp fine salt into a bowl and make a well in the centre.

This rich love cake recipe, fragrant with spices, made with semolina, cashew nuts and rosewater, has a fudge-like centre and lasts a good few weeks, getting better with age. What’s not to love?

Bread and butter pudding is pure comfort. Add some ice-cream for the perfect dessert.

Serve this straight from the skillet with scoops of ice-cream or clouds of thick cream.

Topping these chocolate cookies with salted roasted macadamia nuts adds a moreish salty-sweet element and extra crunch. Try salted peanuts or pistachio nuts for a bit of variety.

These chocolate scrolls are best eaten warm while the filling is still melty. Make ahead and serve whenever someone pops by, or you're feeling like an afternoon treat.

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

This ginger-chocolate tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.

Tangy apricots, coconut, and a rich caramel-like batter is an excellent combination, especially with a crunchy crumble topping.

This pretty little plum and blackberry cake is great for afternoon tea. Serve is warm and doused with cream for an even better dessert.

Tivoli Road Bakery share their recipe for a stunning blood plum galette with a golden spelt pastry.

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

Chui Lee Luk's residency at Sydney restaurant Folonomo may have come to an end, but her moreish cacao nib rocks cookies live forever. Well, until you finish the batch.

It’s pretty hard to beat a featherlight sponge cake and this one’s no exception.

“People still stop me and request it," Christine Manfield says of her five-spice duck and shiitake pies. "Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status."

If you're after a light cake, this one's for you. A lightly boozy, tangy icing adds a little lusciousness.

Invoking ancient cooking techniques, Janni Kryistsis bakes a whole chicken with pancetta, mushrooms and barley in clay to seal the juices in. It also lends itself to a theatrical dinner table reveal.

Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.

It may be French in origin but Quiche Lorraine is a global favourite. We revisit the classic and update it with a crunchy shortcrust pastry.

Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.