Subscribe to
  • Pears baked in Marsala

    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

  • 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).

    Now to love|Jan 17, 2018

  • Twinkies

    This grown-up take on the American treat comes from Sweet Envy's Alsitair Wise - who else?

    Now to love|Nov 06, 2017

  • 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.

    Now to love|Jul 17, 2017

  • 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.

    Now to love|May 30, 2017

  • Chocolate, sour-cherry and oat slice

    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

  • Chocolate scrolls

    These chocolate scrolls are best eaten warm while the filling is still melty. Make ahead and serve whenever someone pops by, or you're feeling like an afternoon treat.

    Now to love|May 03, 2017

  • Raspberry-chocolate bombe Alaska

    Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks. The raspberry sorbet inside is the perfect antidote to preventing an overwhelming cake, keeping this classic meringue cake light and fruity.

    Now to love|Jan 10, 2017

  • Paris-Brest

    Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.

    Now to love|Nov 23, 2016

  • Pots de crème

    Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.

    Now to love|Nov 02, 2016