Dessert

A textural, refreshing Persian dessert that's made for summer.

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

As far as all-time Australian classics go, these choc-coconut sponge squares take the cake.

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.