Mornings just became a lot sweeter.
Now to love|Apr 28, 2021
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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.
Now to love|Apr 08, 2021
The alchemy of turning sugar and honey into crunchy, bubbly burnt-toffee heaven is surprisingly simple.
Now to love|Nov 11, 2020
A syrup of brown sugar and Marsala adds rich flavour and depth to pears, while creamy ricotta tempers the sweetness.
Now to love|May 30, 2019
Not much goes better with chocolate than salted caramel. Pastry chef Lauren Eldridge, of Melbourne’s Stokehouse, walks us through it.
Now to love|May 20, 2019
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.
Now to love|Jul 17, 2017
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.
Now to love|May 30, 2017
This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.
Now to love|May 24, 2017
This vibrant apricot and orange-blossom jam goes perfectly with ricotta on buttered sourdough.
Now to love|Apr 06, 2017
Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks.
Now to love|Jan 10, 2017