Chocolate

The addition of red miso paste might sound odd in a dessert, but it adds a delicious, salty umami to this chocolate and sesame pudding.

Giselle Weybrecht has sought out the world's best hot chocolate at 450 venues in 55 countries. We consider her somewhat an authority on how to make the perfect base hot chocolate.

It doesn't get much better than praise-worthy dessert from Bistro Guillaume, headed by the legendary Guillaume Brahimi.

It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.

This recipe by Leonardo's Pizza Palace in Melbourne uses a classic technique that produces flawless mousses and parfaits.

Coffee granita, chocolate mousse and a cherry on top. This dessert is the whole package.

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