Black sesame crème brûlée
Nutty black sesame takes this classic French dessert on a Japanese side trip.
Sugar
How to make honeycomb
The alchemy of turning sugar and honey into crunchy, bubbly burnt-toffee heaven is surprisingly simple.
French toast
Mornings just became a lot sweeter.
Lauren Eldridge’s guide to making salted caramel
Not much goes better with chocolate than salted caramel. Pastry chef Lauren Eldridge walks us through the process.
How to make jam
With the final glut of summer stone fruit in grocery stores, now is the perfect time to make jam so you can savour the sweetness year round.
Pears baked in Marsala
A syrup of brown sugar and Marsala adds rich flavour and depth to pears, while creamy ricotta tempers the sweetness.
Redskin doughnuts
Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).
Alistair Wise’s Twinkies
This grown-up take on the American treat comes from Sweet Envy's Alsitair Wise - who else?
French crullers
Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.
Matcha doughnuts
Matcha doughnuts recipe - Heat vegetable oil in a large saucepan to 170C. Meanwhile, sieve flour, sugar, matcha powder, baking powder and ½ tsp fine salt into a bowl and make a well in the centre.