Guillaume Brahimi’s salted caramel and chocolate ganache tart
It doesn't get much better than praise-worthy dessert.
Ho Jiak’s tau yu bak (braised soy pork belly)
Chef Junda Khoo shares the recipe for a dish close to his heart.
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Miso caramel apple pie
Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.
Lauren Eldridge’s guide to making salted caramel
Not much goes better with chocolate than salted caramel. Pastry chef Lauren Eldridge walks us through the process.
Churros cake
Cinnamon sugar, dulce de leche, melted chocolate. It's the fried dough treats you know and love rendered in cake form.
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Four ways with dulce de leche
The Hispanic world’s gift to sweet tooths everywhere, this rich caramel in the cupboard is a dessert waiting to happen.
Nik Hill’s banoffee trifle
The great Sussex pie, in trifle form.
Flour and Stone’s salted caramel chocolate éclairs
Sometimes nothing else will do.
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Sweet Envy’s caramel galactic bars (aka fancy Mars Bar slice)
The celebrated Hobart pastry shop have an sophisticated take on the classic chocolate-caramel slice.
How to make crème caramel
Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.