Remember when the most important thing on your to-do list was deciding which treat to get from the corner bakery? We indulge your childhood memories with new and improved melting moments, iced buns and lamingtons – spoiler alter: you’re going to want them all.
"I've given these nostalgic treats a little modern makeover with this recipe for sour cherry and rosewater finger buns," says Phoebe Wood.
"These are an iconic Aussie bakery treat, but stuffed full of mock cream, they can be incredibly sweet. Here I've used panna cotta and white and dark chocolate ganache for Neenish tarts that taste as good as they look," says Phoebe Wood. Begin this recipe at least 4 hours ahead.
Sponge, chocolate and coconut. What more could dreams be made of? You’ll need a 20cm x 30cm slice pan for this recipe.
This melting moments recipe couldn't get easier, and the fruity spin on this classic dessert makes the treat even better.
This classic Aussie dessert is perfect for any entertaining or at-home occasion. You'll need to start this recipe at least 6 hours ahead.
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
"The base of this cake is an airy, buttery brioche. With honey syrup and rich custard, there’s everything to love about it. It's best eaten on the day it’s made." – Phoebe Wood. You'll need to start this recipe 3 hours ahead, and you'll need a 23cm round cake pan and a piping bag with wide fluted nozzle.
Spiced apples are the star of this sweet treat, and are wonderfully paired with golden puff pastry.
