Milk

Just what you need on a cold winter’s night, a bowl of luscious bread and butter pudding. Make sure to leave room for seconds.

A luxurious take on a comfort food classic.

A flaky, Greek-inspired dessert served with a zesty syrup.

There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved.

Sink your teeth into a slice of nostalgia.

A well-made roti canai is a thing of beauty.

Fancy a bit of crumpet? You've come to the right place.

A luscious spin on the timeless apple tart.

Mornings just became a lot sweeter.

A winter warmer.

The best way to celebrate tomato season.

Spread that frosting on nice and thick.

The custard slice receives a modern glow-up.

The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.

The best of the season's harvest, simple and unadulterated, with a side of velvety curd.

Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.

The traditional Christmas treat receives a very Australian makeover.

For a Christmas dessert to remember.

This fluffy white libation looks innocent enough, but it can pack a hearty festive punch.

The Adelaide eatery's version of these sweet, syrupy spheres of delight.

The ultimate in comfort food.

Freshly baked pretzels are one of life's simple pleasures.

Warm pudding, chilled custard. Perfect.

With two whole bulbs of garlic, and then some, this is for garlic-lovers only.

A recipe combines rice pudding and brûlée into one bubbly result.

Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.

A perfect specimen of a dessert.

The Momofuku Milk Bar mastermind shares her recipe for this nostalgia-inducing dessert.

To make the stretched-curd cheese you need scientific precision but a relaxed attitude, too.

With the Laura chef's dessert, it's Christmas time, every time.

This cheesy soufflé by the Melbourne bistro is pure elegance.

An unbeatable classic by the Sydney Italian-ish restaurant.

Triple the milk, triple the delight. This Latin American go-to is so light and fluffy, you'll be making it again and again.

A jolt of hot espresso is the perfect foil for these creamy, just-set puddings.

Rice pudding makes a gorgeous chilled dessert, particularly topped with honeyed figs.

These luxe sandwiches are a treat for lunch or dinner, but can easily morph into a cocktail snack. That's versatile.

Milko meringue ice-cream sandwiches recipe - For milk ice-cream, bring milk, cream and vanilla seeds to a simmer in a saucepan.

Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.

If there were such a thing as breakfast pasta, this would be it.

"The flavours in this cleansing dessert combine to give a taste that's greater than its simple parts would have you imagine," says Carey.

Chocolate crémeux with caramel recipe - Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy.

Isaac McHale's take on the classic mint ice-cream cone topped with chocolate flakes is sure to be a hit.

"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.

No need to turn on the oven for this beauty.

A decadent lobster-based version of the classic Italian lasagne with rich béchamel coating each luscious mouthful.

Melbourne restaurant Philippe's blanc-manger dessert is an absolute winner. The secret is spéculoos, French spiced shortcrust biscuits that taste similar to peanut butter.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

James Viles' BBQ marron with Jerusalem artichokes, Nespresso coffee milk and kelp oil.

Anchovy's soft vanilla ice-cream and strawberries gets a kick of Kampot pepper in every scoop for a spicy dessert dish.

Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.

This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake – evaporated, condensed and whole milk.

Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse

A curd, cake and crumble all in one.

Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."

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

Finger buns are a childhood favourite of ours. One GT staffer admitted to buying and scoffing three at a time when they were sold at the school canteen. These mini versions make doing just that a much more guilt-free proposition.

Recipe for Dadinhos de tapioca with XO sauce from 10 William St, Paddington, NSW

Recipe for malt loaf from Silvereye, Chippendale, NSW.

Put a Chinese twist on this classic dessert, thanks to Melbourne's Spice Temple.

The trifle you know and love, though we've used amontillado sherry for greater depth of flavour.

All the tropical flavours you crave in summer, in trifle form.

Blood plums and chocolate pair really well, and for this trifle it's worth splurging out on really great dark chocolate. The plums' lovely tartness cuts through the rich crémeux and we've added Scotch for the boozy kick.

Definitely not traditional, but still just as satisfying.

Emma Knowles recipe for chilled rice pudding with roasted cherries and pistachio.

Rodney Dunn recipe for tres leches cake.

Rodney Dunn recipe for jam roll trifle.

Lisa Featherby fast recipe for fried potato skins with fonduta sauce.

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

Emma Knowles recipe for Paris-Brest with hazelnut praline cream.

The ultimate dessert crêpes.

Emma Knowles recipe for baked wholemeal crêpes with ham, leek and Gruyère.

Emma Knowles recipe for berry soufflé crêpes with vanilla cream.

Lisa Featherby recipe for duck liver pâté.

Recipe for parmesan chawanmushi by Federico Zanellato from LuMi restaurant in Sydney.

Recipe for celeriac, Jerusalem artichokes, puffed rice and parmesan by Sean McConnell from Monster in Canberra.

Recipe for rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream by Sean McConnell from Monster, Canberra.

This winter warmer is ready in no time, made with tender potatoes cooked in a paprika, garlic and thyme soup.

Learn how to make a creamy chocolate ice-cream, served with shots of espresso for a late-night pick me up.

Matcha gives this baked custard a unique colour and flavour, which pairs beautifully with ginger-poached pears, while the crumb mixture adds texture and crunch.

These tangy fritters are just the ticket on a wintry day. Switch up the spices in the sugar for a change if you like – cinnamon, nutmeg or cloves would all work well.

Custard is the base of many ice-creams – this version is best served within an hour or two of churning for a gloriously soft, melty consistency.

This three-tiered sponge cake, bursting with the flavours of citrus, is a superb addition to any large gathering.

Rich with caramel flavour, Porteño's milk flan finds friends wherever it lands. Make room for it on your table.

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The creamy yet airy consistency of this soufflé contrasts beautifully with the texture and bright flavour of the apple sorbet.

Gianduja, Italian meringue and gelato join forces in this dolce vita dessert from Sydney restaurant A Tavola.

Recipe for stout and chocolate puddings with chocolate malt ice-cream.

Australian Gourmet Traveller recipe for orecchiette with broccoli, anchovies and homemade ricotta.

Australian Gourmet Traveller recipe for lavender and lemon rice pudding with white peach and bitter chocolate by Shaun Quade.

Australian Gourmet Traveller recipe for bananas in rosemary honey, puffed rice honeycomb and milk chocolate by Shaun Quade.

Australian Gourmet Traveller recipe for Scottish Eggnog.

Australian Gourmet Traveller recipe for coconut, chocolate and raspberry ice-cream bombe.

Australian Gourmet Traveller recipe for bass groper with fish milk, green tomato and potato paper by Mark Best.

Australian Gourmet Traveller recipe for pot-set yoghurt with lemon verbena and blueberries by Mike McEnearney from Kitchen by Mike.