How to make crostata
A perfectly flaky crust and tart filling makes this blackberry and apple crostata recipe an Italian dessert worth the effort.
Neil Perry and Richard Purdue’s baked blueberry cheesecake
Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.
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Rhubarb and berry Linzertorte
Our take on the Austrian pie, all crumbly pastry and jammy insides.
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.
A pastry chef’s guide to making sfogliatelle
Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.
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How to make sausage rolls
Flaky pastry, spiced mince, and please, don't forget the tomato sauce. Here's how to get the party started.
Khanh Nguyen’s pastry creations are the works of a culinary Christo
Bánh mì thịt. Mud crab. A whole chicken. No dish or creature of the land and sea is exempt from the Sunda chef’s "en croûte" treatment.
Gin and lime tart with confit cumquats
The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.
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Flour and Stone’s Paris-Brest
The choux-pastry dessert that's dressed to impress.
Lamb, fennel and Manchego pie
Comfort food at its finest.