A devilishly moreish dessert with homemade ice cream.

“This slice gets a welcome savoury hit with peanut butter and salted roasted peanuts." – Lucy Busuttil

Coffee and cake in one. Perfection. You'll need to start this recipe 3 hours ahead.

"This is an absolute treat, an incredibly rich tart that will mend even the most broken of hearts... Well, it doesn’t really, but it’s yum." – Khanh Ong. This is an edited extract from A Gay Guy's Guide to Life, Love, Food by Khanh Ong, Plum, RRP $34.99. Photography by Lauren Bamford. You'll need a a 23cm tart pan for this recipe.

Rice pudding is common everywhere in Mexico, but I once had a rice pudding with a sprinkling of honeycomb on the top which I found particularly satisfying. I also like the typically Mexican flavouring of cinnamon and vanilla, says Rick. This recipe is an edited extract from Rick Stein's new cookbook, The Road to Mexico, Penguin, $49.99, out now.

Merivale chefs Patrick Frieden, Eric Koh and Christoper Hogarth bring you this decadent take on French toast just in time for Sunday breakfast. It's pure decadence in a meal that's both breakfast and dessert in one.

This recipe is a total crowd-pleaser; a thick dollop of cream on the side is essential. You'll need a 26cm round springform cake pan for this recipe.

Chocolate mousse and mocha are a match made in heaven. You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 22cm springform pan for this recipe.

"I've never been able to refuse these bars - that caramel filling floors me every time," says Natalie Paull. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Corn Flake pastry brings a new and unique flavour to this classic combination of lemon meringue.

Welcome to our new episode of Nailed It! The rules are simple: recreate a cult classic dish from scratch and pass a taste test. For this round, we challenged Wazza to recreate the classic Gaytime ice cream - an Australian favourite. Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel from 12pm, here: youtube.com/deliciousaustralia

"This slice is gluten free and, therefore, a foolproof dessert to bring to any gathering. Also, it’s easily whipped up an hour before any event and it’s a recipe my friends still beg me for." – Khanh Ong. This is an edited extract from A Gay Guy's Guide to Life, Love, Food by Khanh Ong. Published by Plum, RRP $34.99, photography by Lauren Bamford.

Say hello to your new best friend this autumn. The secret ingredient to this incredibly easy recipe is using high-quality salt, like Maldon (yes, the Queen's favourite).

“This Spanish dessert was integrated into Mexican cuisine after the Mayans were introduced to it by the conquistadors who landed in the Yucatán Peninsula” - Evan White and Amelia Stokes.

We've turned this beloved chocolate bar into an impressive frozen dessert.