This hybrid is a cross between a croissant and muffin – flaky pastry formed in a muffin tin.
Toasting and grinding the whole natural almonds gives these cookies an added dimension.
Almond bread requires two rounds of cooking, so turn off your oven while the bread cools after the first bake. This super crunchy almond bread makes a great...
The classic Cherry Ripe takes on a French favourite. If that vibrant pink colour is anything to go by, you know this recipe will be a crowd-pleaser.
Blending salty and sweet, this is a very Australian take on one of France's culinary icons.
Macaron mayhem is taking the Tim Tam slam to the next level and we're ready to crush it.
This lunchtime version includes raw celeriac, lemon juice and olive oil to give it a more savoury slant, but retains a delicious sweetness from the apple.
Dukkah is a tempting mix of bashed nuts and spices. In this simple dish, it’s soaked with preserved lemon, olive oil and lemon juice, then tossed with grated raw...
A cross between a mousse and gelato, this semi-frozen dessert is a great one for summer as you don’t need an ice-cream maker.
Think those golden baklava-ish flavours, but in a moist cake with sticky, dark caramelised sides.
I’ve eaten Bienenstich for years, not realising it’s really just brioche baked in a round cake tin with a caramel nut topping and custard in the middle!
Middle Eastern and Australian flavours take you back to your childhood thanks to this fancy choc crackle. It almost feels mandatory to host a birthday party, now!...
Our wake-up and go version of granola is chunky with clusters and power-packed with grains, nuts, seeds and antioxidant-rich superfoods.
An addictive spicy-salty-sweet nut, seed, grain and dried berry mix that takes the usual party nuts to the next level.