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Flour

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What does it take to make the best hot cross buns?

We tested three versions from three cookbooks, and combined them to create our ultimate recipe.

Now to love|Mar 18, 2022

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Tony Tan's guide to making roti canai
A well-made roti canai is a thing of beauty.
Now to love|Oct 20, 2021
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How to make crumpets from scratch
Fancy a bit of crumpet? You've come to the right place.
Now to love|Sep 01, 2021
Chefs' Recipes
Al Dente's egg yolk and semolina pasta dough
The silky staple recipe from the Melbourne eatery.
Now to love|Aug 22, 2021
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Mini English muffins
Snack-sized versions of the breakfast favourite.
Now to love|Jul 19, 2021

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Chefs' Recipes
Pasi Petänen's potato dumplings with XO trout
From the Cafe Paci chef comes a dish that pays homage to that classic Finnish combination of potatoes and fish.
Now to love|May 18, 2020
Explainers
Self-raising flour vs plain flour with raising agents
And importantly, can you replace one with the other when baking? GT investigates.
Now to love|Apr 27, 2020
Chefs' Recipes
Monique Fiso's grilled kumara bread
"Any chance to throw a flatbread down and put fat over it. It's delicious."
Now to love|Apr 10, 2020
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Easy scones with jam and cream
These are not the prettiest scones you'll ever bake, but they are the best tasting.
Now to love|Oct 31, 2019