Caramel

Soft, sweet and too easy to eat.

The caramel can be made in advance; simply thin with a little hot water before serving.

Inspired by a traditional Chilean cake, this rich dessert from chef Alex Munoz Labart is a real showstopper.

A sweet and slightly spicy dessert that's the epitome of summer.

It's like a recipe for regular toast, with a little something extra.

These rich little puddings have been adapted from one of Neil Perry's classic sticky date recipes to feature a deliciously surprising sesame hit.

Our salty-tangy take on a sweet classic.

Sweet cravings are conquered in no time with this one-pan dessert.

It doesn't get much better than praise-worthy dessert.

Chef Junda Khoo shares the recipe for a dish close to his heart.

Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.

Cinnamon sugar, dulce de leche, melted chocolate. It's the fried dough treats you know and love rendered in cake form.

The great Sussex pie, in trifle form.

Sometimes nothing else will do.

The celebrated Hobart pastry shop have an sophisticated take on the classic chocolate-caramel slice.

Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.

After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.

Brushed with rapadura sugar and doused in muscat, you'll want to sink your teeth into these as soon as possible.

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

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.

This gorgeous dessert is a surefire way to add colour to a winter table. The bonus is it will boost your vitamin C levels, too.

A classic Australian cake alternatively dipped in caramel cream and then rolled in coconut threads.

There’s a lot going on in this salted caramel layer cake. It's a decadent excuse to throw a party, with its layers of brown sugar cake, salted caramel, cream cheese frosting and a brown sugar crumb for texture.

Tropical fruits combine in a winning hot-cold combo of crisp banana fritter and smooth coconut ice-cream. It's a certified hit.

“We took the banana split off the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Elvis Abrahanowicz and Ben Milgate of Bodega restaurant.

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

Add a Southern kick with rye whiskey, smoothed out by a salted caramel crumble.

A showstopping dessert from the Quay and Bennelong executive chef.

What's not to love about buttery brioche with a centre of warm caramel?

Emma Knowles fast recipe for melon and frozen yoghurt sundae with lime-vanilla caramel.

The art of pastry-making reaches its peak with this awe-inspiring centrepiece but break down the steps and it's an achievable feat.

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Australian Gourmet Traveller recipe for char-grilled banana splits with salted peanut caramel.

Australian Gourmet Traveller recipe for salty almond caramel from Sweet Envy.

Australian Gourmet Traveller recipe for nutter butters from Sweet Envy.

Australian Gourmet Traveller recipe for pine nut dulce de leche tart by Pinbone, Sydney.

Australian Gourmet Traveller recipe for vanilla milk with salted caramel marshmallows.

Australian Gourmet Traveller recipe for coconut and pepper caramel prawns.

Australian Gourmet Traveller recipe for caramel popcorn sundaes by Eightysix restaurant in Canberra.

Spice up your life with this dreamy carrot cake.

Australian Gourmet Traveller recipe for cheesecake doughnuts with salted caramel.

Australian Gourmet Traveller recipe for caramel pears with rice pudding ice-cream.

Australian Gourmet Traveller recipe for dulce de leche marshmallow biscuits.

Look for pineapples and mangoes that aren't quite ripe; their slight sourness is perfect with this jelly.

Australian Gourmet Traveller recipe for chewy caramels.

Australian Gourmet Traveller recipe for Orange caramel sticky doughnuts

Australian Gourmet Traveller recipe for Rhubarb and apple tarte Tatin with Calvados ice-cream

Slicing and layering the mango can be a fiddly process, but it's worth if for the final result.

Australian Gourmet Traveller recipe for brioche, coconut and caramel ice-cream sandwiches.

Australian Gourmet Traveller recipe for panela syrup dumplings with espresso-caramel ice-cream.

Australian Gourmet Traveller recipe for coffee caramel panna cotta.

Australian Gourmet Traveller recipe for Coconut jellies with banana and coconut-sugar caramel

Australian Gourmet Traveller recipe for chocolate, salted caramel and hazelnut delice by Ian Curley from The European.

Australian Gourmet Traveller recipe for caramel parfait with candied popcorn by Catherine Adams from Rockpool restaurant.

Australian Gourmet Traveller Portuguese Easter dessert recipe for sticky caramel buns.

Australian Gourmet Traveller wine match recipe for ginger and pear cake with caramel and clotted cream.

Australian Gourmet Traveller dessert recipe for caramelised banana vol-au-vents with salted caramel and vanilla ice-cream by Matt Wilkinson from Melbourne restaurant Circa, the Prince.

Australian Gourmet Traveller dessert recipe for peanut butter chocolate fondant with salted caramel ice-cream by Adelaide restaurant Sparrow Kitchen and Bar.

The varied textures of creamy mousse, gooey caramel and crisp pastry are simply sensational when layered together this way.

Australian Gourmet Traveller recipe for caramel yoghurt cheesecake

Australian Gourmet Traveller recipe for chewy salted caramel chocolates