Sugar

Classic flavours of lemon and sugar meet golden crisp churros. Need we say more?

Nutty black sesame takes this classic French dessert on a Japanese side trip.

Mornings just became a lot sweeter.

A syrup of brown sugar and Marsala adds rich flavour and depth to pears, while creamy ricotta tempers the sweetness.

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

Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.

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 is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.

This vibrant apricot and orange-blossom jam goes perfectly with ricotta on buttered sourdough.

Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks.

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

This nostalgic recipe can take you back to childhood parties. Candles optional.

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

Hazelnut-chocolate cake recipe- For mocha meringue, preheat oven to 100C, and lineand ½ tsp sea salt in an electric mixer until glossy soft peaks form (3-4 minutes).

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.

This wrapped banana leaf parcel is filled with a comforting aromatic sticky rice and sweet banana filling.

Not the stir-fry you would expect, with fiery red curry paste, green peppercorns and holy basil forming a rich curry.

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

These fritters are the very definition of comfort eating and a great treat to share with friends over a cup of tea. They’re best eaten the day they’re made.

“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”

These cookies are all about melt-and-mix, served warm as a fast wintry dessert.

“Yabbies are a great starter to a casual meal,” says Burgess. “Simply put them in the middle of the table for guests to peel themselves."

“This is a drink found in good bars and also one you’d knock up for friends at dinner parties,” says ex-Garagistes chef Luke Burgess.

A deep-fried crunchy classic; try it with a moreish caramel dulce de leche on the side as a dip.

Tetsuya's caramelised apple and saikyo miso cream

A classic recipe everyone should have in their repertoire.

It's trifle, with the custard-y goodness of zabaglione.

Australian Gourmet Traveller recipe for lemon sherbet marshmallows

Australian Gourmet Traveller dessert recipe for milk chocolate-filled cinnamon doughnuts

Australian Gourmet Traveller and Jeremy and Jane Strode dessert recipe for rhubarb pies and lavender ice-cream