Hailing from Savoy, this baked delight is all about layers of rich flavour: cream, potato, bacon and Reblochon.

Now to love|Oct 04, 2018

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  • Strawberry Splits

    Strawberry Splits recipe - To prepare jelly moulds, cover two-thirds of the top of each of six 225ml glasses (see note) tightly with plastic wrap, securing the wrap under the base of glasses, then chill.

    Now to love|Dec 21, 2017

  • Jatz pie

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

    Now to love|Oct 25, 2017

  • Dave Pynt's blueberry tart

    Blueberry tart recipe - For crème Chantilly, bring cream, honey, sugar and vanilla to the boil in a saucepan over high heat, stirring to dissolve sugar.

    Now to love|Oct 22, 2017

  • Savarins

    Savarins recipe - Preheat oven to 180°C. Combine milk, sugar and yeast in a bowl, stand until foamy (8-10 minutes), then mix in butter and egg. Add flour and a pinch of salt and stir with your hand until smooth.

    Now to love|Oct 17, 2017