In season: Rhubarb

A vibrant wonder and comfort during the cooler months, rhubarb is such a joyous ingredient to pop in your next crumble, doughnut batch and even in a homemade compote!

“Willie Harcourt-Cooze is well known for his TV show called ‘Willie’s Wonky Chocolate Factory’, however, his factory is far from wonky - I was actually blown away by...
For a quick and easy dessert, but that delivers on the flavour front, look no further than this baked rhubarb with macadamia crumble and vanilla ice-cream – a...
Combining French and Middle Eastern influences, this traditional frangipane tart is scented with orange blossom water and filled with rhubarb and pistachios. It's...
This is a slightly different way to cook rhubarb that uses very little sugar and is far more savoury than most rhubarb recipes. The short cooking time allows the...
The uber-popular herbaceous perennial, AKA rhubarb, is bringing its magic to this recipe in full throttle. Okay, before we start, I’m not gonna lie: meringues are...

Sweet eat: Custard

Rich, creamy custard works so wonderfully in so many desserts. Get your pudding, cake and danish on with these recipes and more.

This rich, decadent cake is also known as pastel impossible (impossible cake) and for very good reason – the moist chocolate cake and creamy custard layers swap spots ...
This is the food dept's Australian answer to the traditional American pumpkin pie. So try kumera instead of pumpkin, for a little Aussie twist on Independence Day.
The secret to a silky smooth baked custard is the balance of eggs to milk and cream and gentle baking. This velvety one is teamed with macerated prunes for a...
Traditionally made with a sugar syrup-based custard (such as this one), my version of these heavenly tarts use a simpler, more stable custard. It takes away the...
The British know full well what to do when the weather reverts to its grim, wintery default: make puddings. From trifles and jam roly-poly to bread and butter...
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A pie in the hand...

A savoury delight by the handful! Covered in pastry we have empanadas, sausage rolls, cigars and more. So if you wanted to throw a pie party these recipes would be piiie-fect!

This recipe is for the Lebanese version of a meat pie, but these fragrant pastries don’t require tomato sauce. You can freeze uncooked sambousik wrapped in...
The hearty Polish paszteciki are traditionally served with a clear soup, usually barszcz, a broth made from beetroot, onions, garlic and other vegetables. The...
Kefalotiri and kefalograviera are hard Greek cheeses made from sheep’s or goat’s milk, and both are excellent melting cheeses.
Find out why meat empanadas are Argentinia's favourite street food, with this delicious and easy-to-achieve recipe.