"I couldn’t help myself – I’ve added Passiona to give US chef Daniel Patterson’s olive oil and passionfruit dessert an Aussie twist. – Matt Preston. You'll need 6 mini bundt cake pans for this recipe.

"Good figs in season are sweet, sticky, jammy and utterly delicious. This simple dessert really lets the figs strut their stuff. I use grappa, but Marsala works well, too." – David Lovett

This wonderfully decadent dessert is a twist on Matt Preston's best ever cheesecake.

This is an unusual sponge, it includes potato flour as well as wheat flour but no fat, and has a rather substantial texture. This recipe is an extract from Stephanie Alexander's latest cookbook, The Cook's Table.

Josue Lopez, award-winning chef of Brisbane's GOMA, has come up with the ultimate sweet treat with his decadent Black Forest dessert that draws inspiration from the classic cake and turns it into a modern favourite.

Take it all the way back with a classic peach Melba - inspired cake that hits all the right notes, just like its namesake, Dame Nellie Melba.

This raw vegan dessert is as beautiful as it is healthy. Satisfy your sweet tooth without the guilt.

Impress at your next party with this beautifully presented meringue cheesecake.

This recipe originally featured as part of an extract in our 15th birthday issue from our new hardcover cookbook, At Our Table, out now. Worthy of celebrations big and small, this three-milk cake by Phoebe Wood is the ultimate showstopper.

These foolproof cupcakes are a quick and easy way to impress a crowd.

Drizzle of your way to the perfect celebration cake with this recipe from our new cookbook, At Our Table, out now.

Dragon fruit, with its stunning red skin and white centre, adds a beautiful delicate flavour and dramatic pop of colour to this tropical fruit salsa. You'll need a 20cm springform pan for this recipe.

This light and moist cake is ready at the push the of a button - a food processor button, that is. Never let time be an excuse again for not having dessert.

These gluten- and dairy-free almond cakes use the creaminess of boiled whole oranges instead of butter to keep them soft and decadent.

Nothing soothes the soul more than a bit of home baking, says Silvia Colloca.