Published on May 28, 2026

Swap the pears for sliced apples or stone fruit instead.  Vanilla pear tarte tatin Serves 6  Ingredients    1 packet (400g) puff pastry, defrosted 2-3 medium pears ½ cup (100g) sugar ½ cup (125ml) water 2 Tbsp (30g) butter 2 Tbsp (30ml) cream 1 vanilla pod, halved 1 egg, whisked Vanilla ice cream, for serving Mint […]

Published on May 24, 2026

Stout gives a complex layer of flavour and dark colour with a rich, moist finish.  Chocolate stout cake with coffee meringue frosting Serves 6–8  Ingredients    1 cup (250ml) Guinness (or any dark stout beer) ½ cup (125ml) freshly brewed coffee 1 cup (250g) butter, melted ½ cup (60g) cocoa powder 2 cups (340g) treacle sugar 2 eggs 2 tsp (10ml) […]

Published on May 23, 2026

Craving something nostalgic? This Milky Lane Rolo & caramel waffle with hit the spot!   Milky Lane’s Rolo & caramel waffle Serves 5    Ingredients   ½ cup store-bought caramel sauce ⅓ cup roasted peanuts, chopped 5 sugar or wafer ice-cream cones 1 pack (5) store-bought frozen waffles 1L Milky Lane vanilla ice cream (or vanilla ice cream of […]

Published on May 15, 2026

The perfect balance of bitter orange marmalade and the sweetness of white chocolate. Enjoy the restaurant quality sweet treat after a meal.  Orange & poppy seed petit fours Makes about 24  Ingredients  For the sponge ¾ cup (112.5g) flour ¼ tsp (1.25ml) salt ¼ tsp (1.25ml) baking powder ¼ cup (60g) butter, at room temperature ¾ cup (150g) granulated sugar […]

Published on April 28, 2026

Also known as shokupan or Hokkaido milk bread, this ancient Japanese bread is known for its extremely soft, buttery interior.  The key to this pillowy bread is the ‘tangzhong’, a water roux made by cooking flour, water and milk together until thick. The addition of tangzhong results in a bread with a higher moisture retention, making it super delicate and dreamy.   Milk bread Makes 3 mini loaves or 12 small […]

Published on April 20, 2026

This coffee cheesecake is silky smooth, with an inviting sweet crunch from the crispy phyllo.    Espresso cheesecake with phyllo crinkle Serves 10-12    Ingredients 200g chocolate Romany Creams ⅓ cup + 2 Tbsp (110g) melted butter 3 Tbsp (45ml) boiling water 3 Tbsp (45ml) instant coffee 2 tubs (230g each) medium-fat cream cheese, at room temperature 1 tub (250g) sour cream, at room temperature ½ cup […]

Published on April 2, 2026

Silky custard and buttery pastry come together in a golden syrup hug that melts on the tongue like a dessert daydream and best of all, you only need a few pantry staples.  Golden syrup custard tart Serves 6-8  Ingredients ½ packet (250g) phyllo pastry, defrosted ½ cup (125g) butter, melted 3 cups (750ml) milk ½ cup (125ml) custard powder ½ cup (125ml) […]

Published on March 31, 2026

Add an element of crunch by folding through chopped nuts or melted chocolate.  Toasted marshmallow ice cream  Makes 1.5L  Ingredients 1 can (385g) condensed milk 1 tsp (5ml) vanilla essence 2 cups (500ml) whipping cream 1–2 packets (150g each) pink and white mini marshmallows    Method Whisk together condensed milk and vanilla. In a separate bowl, whisk cream until […]

Published on March 30, 2026

Autumn’s here, and that means apples, spice and everything nice. Whether you’re craving a gooey cheesecake crumble with a fruity twist or a golden tart topped with gingerbread crunch – these two desserts are the ultimate way to sweeten autumn’s chillier evenings.    1. Apple raspberry and cheesecake crumble  Makes about 9 squares     Ingredients  For the crust:   100g salted pretzels, finely crushed + extra for serving   ⅓ cup […]

Published on March 18, 2026

Piña Colada cocktails typically include rum; we’ve incorporated this element in a spiced syrup. Omit the rum in the syrup to make this Piña Colanda tart halal-friendly.  Piña Colada tart Serves 6-8  Ingredients For the coconut biscuit base:  200g Tennis biscuits, finely crushed ½ cup desiccated coconut, toasted ½ cup (125g) butter, melted    For the pineapple custard filling:  ⅓ cup lemon juice 6 extra-large […]