Spiced Madeleine Easter Egg
An easter centrepiece made of spiced madeleines dipped in chocolate.
Read MoreSemla buns
A take the on the traditional Swedish cream bun, combining delicious flavours of cardamon, vanilla and almond.
Read MoreCarrot and Citrus cake
A deliciously moist carrot cake bursting with citrus and perfect for Easter
Read MoreChocolate, Hazelnut and Orange Babka
A moist, fluffy, buttery Babka loaded with rich chocolate spread, toasted hazelnuts and notes of fresh orange zest.
Read MoreBlood Orange Jelly Cakes
There’s something so iconic about a jelly cake - and my first Jelly cake experience brings me back to country Victoria and is symbolic of community and country kindness, and the depth of generosity that a heartfelt bake can bring.
My own version is adapted quite a bit from the original CWA (Country Women’s Association) version. These are red from home made blood orange jelly, with a soft orange scented vanilla sponge inside, a dot of vanilla chantilly cream and a good rolling of white coconut.
Read MoreFluffy Milk Buns
Who doesn’t like a fluffy, soft, warm bun? This is a bake that takes me back to childhood and comfort.
These buns are made using the Tanzhong method of yeast dough preparation where a portion of the flour is cooked with a portion of the liquid from the original recipe to create a very moist and fluffy bread, which retains its freshness for longer.
Read MoreJust Like Venetian Biscuits
If ever I had a biscuit addiction, Venetians would be part of that - I cannot remember a time when I did not love these classics, something about dipping them in a hot cup of coffee, the chocolate melting off in your mouth and the hint of coconut is completely addictive and why they never last beyond a day. It stands to reason that I should learn to make my own from scratch. All natural, remarkably similar in taste and a whole lot yummier. Plus this way the supply is potentially endless.
Read More