“The burnished coconut oat of an Anzac biscuit belongs to passionfruit in an Australian culturally ordained way. They need each other to be better! The torched coconut sugar meringue will elevate the sweetness and the capital-D Dessert Drama, but you can always opt for a simple whipped cream spiked with coconut sugar. Cut BIG slices!” - Natalie Paull

“This recipe celebrates all that comes from the beautiful Jersey cows at The Dairyman Barossa, Michael Wohlstadt’s farm – the cream, butter and buttermilk. The whipped cream leaves you feeling like you’re in a dream-like splendour with its pillowy silkiness.” - Karena Armstrong

This cake is sweet, creamy and perfect for entertaining.

This twist on a classic dessert features a soft, milk-soaked sponge and tangy lemon flavour, topped with creamy whipped topping and lemon curd swirls. It's perfect for a refreshing and easy-to-make dessert.

“This dramatic cake is rich and buttery with a spike of cumquat zing and finished with shatters of meringue. Cake plate yin and yang” - Charlotte Binns- McDonald.

This tart is tangy, fruity and bursting with bright, fresh colours.

“This elegant cake has a timeless quality and is impressive but effortless enough for any occasion” – Phoebe Wood

This cake is inspired by the famous Louise slice from New Zealand. While the traditional sweet is a slice with a thin crisp biscuit base, a thin layer of raspberry jam and a coconut meringue topping, ours is more of a festive cake with impressive layers.

Remember this classic Aussie Arnott's biscuit? This long time favourite was sadly discontinued from shelves (except in South Australia!) so we decided to bake our own version.

With origins in the Middle East, these mini versions of a classic Persian love cake offers the perfect balance of sweetness and spice. Made from a base of almond meal and pistachios, the cakes are drizzled with a fragrant rosewater syrup and paired with a luscious cream to finish.

Strawberries and cream are a favourite combination, known for being the designated sweet snack at Wimbledon. But it would be a pity to limit ourselves to that occasion when they taste so good together. Here we’ve snuck some freeze dried strawberries into the buttery crust and spiked the luscious cream filling with vanilla and lemon zest. The strawberries are quickly roasted to bring out even more sweetness and create a bright red syrup.  

This gorgeous and impressive-looking dessert is surprisingly easy to prepare - just don’t tell a soul! We covered the buttery french “sablé breton” with strawberries but you can pick your favourite berry or a mix of what's in season. 

Indulge in the rich, chocolatey goodness of our baked chocolate cheesecake. Made with cottage cheese and coconut cream for a protein boost, enjoy it with a dollop of coconut yoghurt and a sprinkle of coconut flakes for an extra touch of indulgence.

A classic French delight which is easy to make and delivers every time. We chose to flavour them with lemon but there are endless options. I love to add frozen raspberries to a plain batter and sprinkle some flaked almonds over the top before baking.  You’ll need a 12-hole friand mould.

"A truly simple melt-and-mix cake that yields beautiful, tender results. Everyone should have a simple vanilla cake in their baking arsenal, and this one is easy enough for even the beginner baker to master. A few tips to set you up for success: this is cooked at a lower temperature than you might expect – we don’t want too much browning, and a lower temperature means less doming on your finished cake." – Emelia Jackson