We’ve given this Australian classic a twist by caramelising the pastry with honey and adding a toffee crunch.

Banana and honey are the perfect match for this baked cheesecake.

Americans are all about the cookie bar. We’ve taken this up a level by adding honeycomb.

This dessert is best served stacked.

"To me, there is only one exemplary dessert in the Italian kitchen. It is tiramisu – a dessert that popped up in the ’60s. The trouble is that the classic combination of biscuits, coffee and mascarpone is looking a little tired these days. Even with the modern addition of a liqueur such as Strega, Marsala, Kahlúa, amaretto or Frangelico, it needs a little updating" - Matt Preston

Oh, man. We cannot think of anything better than coconut butterscotch, and Khanh Nguyen has blown it out of the park.

There's nothing quite as simple or impressive as a tall sponge filled with whipped cream and fresh honeycomb.

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.

Never thought about roasting a kiwi fruit? We hadn't either - that is until Matt Preston shared this recipe for roasted kiwi fruit with hokey pokey custard.

“From sugary mint teas to flaky pastries and crunchy biscuits, Moroccans have a real sweet tooth and love to indulge in wonderful cakes. A simple orange and almond cake is a staple dessert that is made in homes up and down the country. I have used the classic base to make a show-stopping naked layer cake, with three layers of moist almond and orange cake, a soft and scented ricotta filling, and honeycomb, candied orange, rose petals and flaked almonds scattered over the top. It’s heavenly and best enjoyed with plenty of fresh mint tea,” says John. This recipe is an edited extract from Orange Blossom & Honey by John Gregory-Smith (Simon & Schuster, RRP $39.99). Available in stores now.

Forget the regular crackers, these linseed crisps are what you should be serving at your next get together.

Combine the native flavours of lemon myrtle with sweet honey and mellow pears in this panna cotta recipe by Vladimir Panevin.

Please everyone at once by making up a batch of these delicious no-churn ice creams. Begin this recipe 1 day ahead.

Hokey pokey custard and honeycomb are the perfect sweet and crunchy pairings for these lemon-infused poached pears. You'll need a sugar thermometer for this recipe.

Sally Obermeder's 'Guilt-free Honeycomb’ is an extract from her book, The Good Life. This tempting honeycomb allows for indulgence without the guilt!