Spiced galaktoboureko with herb and lemon syrup A flaky, Greek-inspired dessert served with a zesty syrup.
Sweet Envy’s caramel galactic bars (aka fancy Mars Bar slice) The celebrated Hobart pastry shop have an sophisticated take on the classic chocolate-caramel slice.
JoyBird’s cheesecake semifreddo Is it a cheesecake? Is it an ice-cream? Adelaide's JoyBird marries the two creamy desserts into one.
Gelato al torrone con pasta di mandorla (Nougat gelato with marzipan biscuits) An Australian Christmas-ready dessert: gelato for the summer heat; nougat for the festive spirit.
Guy Grossi’s supa piazentina (Venetian trifle) It's trifle, with the custard-y goodness of zabaglione.
Fergus Henderson’s apple and Calvados trifle Tinned fruit is out; fresh apples and custard made from scratch are in.