This hybrid is a cross between a croissant and muffin – flaky pastry formed in a muffin tin.
The buttermilk in conjunction with the bicarbonate of soda helps to give these scones an extra lift.
Shaking up this traditional English dessert are flavours from Turkey and Australia - say goodbye to your grandma's recipe. #BringBackTheClassics
This gluten-free and dairy-free recipe, with its subtle lemon flavour teamed with an aromatic rosewater icing and light nutty texture, is the perfect afternoon...
Think those golden baklava-ish flavours, but in a moist cake with sticky, dark caramelised sides.
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!...
A modern, somewhat healthier version of the much loved Aussie classic. #BringBackTheClassics
This is a riff on the traditional Persian rice dish called tahdig, which is tinged golden from saffron and cooked on the stovetop to develop a crusty rice base....
With notes of cardamom and saffron, this Zanzibar semolina cake is best served warm with a bit of crème fraiche, clotted cream or yoghurt.
This Cape Town take on the Italian classic pairs cardamom, rose syrup and chocolate for a fragrant spin.
Part skinless sausage, part meatball, these ‘nekkid’ sausages are inspired by Balkan cevapi and Middle Eastern kofta.
Looks impressive but is really a one-bowl mix done in a food processor.
Once this cake is cooked, it’s soaked with a lemon syrup. It’s a beautiful cake that seems to please everyone. For me it’s more an afternoon treat than a dessert.
Paneer (or chenna) is a fresh cheese that is very easy to make. The paneer goes into the dough for the gulab jamuns – or Indian doughnuts. They're filled with a...