Meet our best-ever bread, cake and biscuit recipes that are perfect for baking at home.
ANZAC Day is always time to start making our favourite quick and easy biscuit of the year. This recipe is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter, the end result is more chewy than crumbly.
It doesn't get any more Aussie than this.
This rich, golden syrup-topped cheesecake is our salute to the tradition of the ANZAC biscuit. Recipe by Kim Coverdale from Super Food Ideas.
This classic dessert gets a makeover with lashings of golden syrup and a crunchy Anzac crumble topping.
This easy-as bread recipe doesn't require any heavy hand work, but it is best when left overnight to prove.
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
Baking your own bread seems intimidating until the aroma of yeasty goodness fills your home. Then it seems like the only way to have bread, ever.
Go back to basics with Mike McEnearney's sourdough 101 masterclass at the comfort of your own home.
Save a slice of this cheat's focaccia with avocado and smoked salmon pizza and enjoy it for lunch the next day!
“For a more robust meal, lamb cutlets that are simply grilled and generously seasoned would work well here” - Darren Robertson.
“Quick to make, these tear-and-share flatbreads are perfect for cooking over an open fire. I have a cast-iron frying pan that I keep especially for this purpose. It’s a robust old thing, which I sit directly in the embers. When it’s smoking hot I lay the flatbreads down in the pan and they cook very quickly. You could use a large flat stone, instead – just make sure it’s really hot” - Gill Meller. This is an edited extract from Outdoor Cooking: River Cottage Handbook No.17 by Gill Meller. (Bloomsbury Publishing, $35). Out August 5, 2019
This recipe is made from Tuerong Farm flour.
Enjoy your favourite cocktail for dessert with this fun retro cheesecake. You’ll need to start this recipe a day ahead, and you’ll need a 22cm springform pan and a food dehydrator (or see recipe notes).
If you have a sourdough starter you can use it to make hot cross buns, but this recipe is a substitution for those who don't keep their own. As good bread making is quite time-consuming, you may want to double the recipe for the dough, mix it, then halve the dough before adding the fruit and spices, leaving some dough plain to make a loaf or rolls for lunch.
“This treacle and oat soda bread is great with a hearty stew on a cold winter’s evening, but my favourite way to eat it is slathered with excellent butter and a sprinkle of sea salt” - Michael and Pippa James.
“This is a great recipe to have on hand when you wish to turn an uneventful midweek dinner into an inspired occasion. The dough comes together in a matter of seconds in the food processor” - Silvia Colloca. This is an edited extract from Love, Laugh, Bake! by Silvia Colloca, published by Plum (RRP $39.99), available now.
