Trust us on this one - a dab of vegemite added to buttercream frosting actually works. Think of the appeal salty-sweet appeal of salted caramel.
Vegemite macarons. Source: The Scran Line
A strawberry custard filling and guava icing bring a fruity pop to this canteen classic.
Strawberry vanilla slice. Source: Matthew Venables
The Golden Gaytime has charmed ice-cream lovers in Australia since the 1950s with its golden-ratio combination of vanilla and toffee ice-cream dipped in chocolate and coated with honeycomb biscuit crumbs. These cupcakes take the essential elements and rework them into bite-sized baked portions.
Choc honeycomb cupcakes. Source: The Scran Line
Everyone has their go-to biscuit in a pack of Arnott Assorted Creams. If yours is the Monte Carlo, these ice cream sandwiches are for you: vanilla milk sorbet and oozing raspberry jam brown sugar sandwiched between honey and coconut shortbread biscuits.
“Monte Carlo” milk sorbet sandwiches. Source: Brett Stevens
Serve these charming Arnott's Iced VoVo-inspired cakes for a light and fruity morning or afternoon tea.
VoVo cakes. Source: Alan Benson
Extra-large and extra-chocolatey.
Chocolate and raspberry lamingtons.
This elegant pav has a Middle Eastern feel to it, with rosewater-accented meringue filled with pieces of Turkish delight and roasted pistachios. Bittersweet pink grapefruit and mascarpone cheese also bring unique twists into the mix.
Layered Turkish Delight pavlova. Source: Alan Benson
Macarons are a versatile little treat, and here they take on a Cherry Ripe ulterior personality: cocoa macaron shells filled with cherry brandy buttercream frosting, desiccated coconut and glace cherries.
Choc cherry macarons. Source: The Scran Line
Here's a modern version of the Aussie bakery classic, caramel slice. It's friendly to a range of diets (vegan, gluten-free, sugar-free), using coconut oil, puffed brown rice, Medijool dates and cacao in place of butter, white flour, condensed milk and chocolate.
Salted caramel chocolate bars. Source: Benito Martin
Chocolate macaron shells, chocolate frosting, crushed chocolate Tim Tams. Did we say chocolate?
Tim Tam slam macarons. Source: The Scran Line
A high-tea makeover of an Outback classic. The filling of blueberries (fresh or frozen) and blueberry jam, could be substituted for whatever berry takes your fancy.
Blueberry ripple damper. Source: Alan Benson
These are adorable little Asian-inspired Wagon Wheels: nutty black sesame biscuits, pillowy vanilla marshmallow and tart yuzu jam, coated in creamy white chocolate.
Black sesame and yuzu wagon wheel biscuits. Source: Vickie Liu
Change up the standard castle-like pavlova shape with this rolled version. It's actually simpler to make, is lighter and airier than traditional pavlova, and can be filled with whatever fruit you have on hand.
Tropical coconut pavlova roll. Source: Alan Benson
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
