Baking

A very contemporary take on the American pie.

Topped with roasted hazelnuts and toffee shards.

There's nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.

Hints of clove, nutmeg and cinnamon add a subtle spice to this crunchy fruit crumble, balanced by a homemade creamy dulce de leche ice-cream.

There's a good reason Sicily is known as the sweets centre of Italy, and cassata – decorative and delicious – is it.

A sumptuous recipe for potato, leek and silverbeet gratin.

Gubana is a half brioche, half strudel from Friuli-Venezia Giulia. It's traditionally eaten after Lent.

This winning combination of Easter's big treats (chocolate and hot-cross buns) is going to be snapped up very quickly. In the unlikely event of leftovers, serve them toasted.