Milk

Beautiful and delicate flower cakes to impress your dinner guests.

For a super-chilled summery smoothie, freeze the chopped banana and the mango overnight before blending.

More than just a drink, this luscious hot chocolate spiked with liqueur and topped with Maltesers is a dessert in its own right.

Packed full of fruit, nuts and all the good stuff, this is how you take out the stress of the morning rush.

Baked until crisp in a bubbling cheese sauce, these moreish witlof make an excellent starter or light lunch.

You simply can't beat homemade ice cream, and the tofu in this recipe enhances both the flavour and texture, for something even more special.

Cook the sago the night before; refrigerate overnight, then assemble smoothie in the morning. While sago and tapioca are not the same, sago may be found labelled as ‘seed tapioca’ on some packets. Note

It's hard to say whether it's the dark chocolate, the cream or the ice-cream that gives this decadent iced chocolate its name. Of course, it could be the combination of all three with fresh, cold milk.

The glamour set know where the best lattes are, and always get a seat at the best restaurants. This party food is sure to be on their “what’s hot” list, and will have them wanting more. Note

These fun and impressive blondies can be enjoyed by everyone. They are both nut-free and egg-free.

The creaminess of the ice cream and chocolate sauce is a delectable texture contrast to the crunchiness of the pavlova. You can serve this with a berry compote as well if you like.

What better way to treat the kids or your nearest and dearest for this weekend's brunch with this decadent stack of blueberry buttermilk pancakes with bacon. Enjoy!

An Australian/Kiwi twist to pouring custard. Banana custard also makes a great quick pie, just fill a ready-to-go pie case and top with sweetened whipped cream.

It is fine to use a 300ml carton of cream for this recipe. Note

Try adding a few spoonfuls of toasted muesli to create a healthy and satisfying breakfast smoothie.

Kumara dampers are a marriage of old Australia and new, of bush practicality and modern, urban culinary exploration. The pumpkin scone of Modern Australian cuisine.

Gnocchi with caramelised pumpkin & sage sauce

The word 'junket' normally conjures up images of politicians on 'work' trips in exotic places, or unappetising, lumpy bowls of custard. This dish is, thankfully, neither. It is a smooth, sweet, gingery bowl of goodness.

This classic dish is comforting, dependable and delicious. No wonder it is so popular in so many cultures around the world.

There are many flavours in this exquisite chocolate winter pudding, lavender, honey, chocolate and orange, that mingle and flow together to create something rather beautiful.

A genuine Australian classic, pumpkin scones are best scoffed warm and spread with lashings of butter.

This classic Italian dish is pure comfort food with layers upon layers of melted cheese, pasta and hearty beef mince.

Bread sauce is a classic English accompaniment to roast chicken or beef dishes.

Crème catalana is the Catalan version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of this dish. It's traditionally prepared on fathers day in Spain. We think you should enjoy it all year round.

Rizogalo is a traditional Greek-style creamed rice pudding that can also be served cole. Often spiced with cinnamon and lemon peel, it is also delicious served topped with nuts and honey.

Similar to creme caramel, cinnamon flan has the same delicate custard base topped with a burnt sugar caramel, but with added spice.

Rich, creamy and sweet, this classic custard recipe is the perfect accompaniment to many pies, cakes and desserts.

Light, crumbly kisses are utterly divine sandwiched together with Vienna cream. These classic little biscuits are make a scrumptious afternoon treat. The hardest thing is trying not to eat them all at once.

You can decorate these party patty cakes just like we have, or you can use your favourite lollies to make up your own designs. For a fun, if messy, party game place all the bits and pieces out on a long table, and let the kids decorate their own cupcake.

This lime and poppy seed syrup cake is topped with fragrant lime zest. Before you grate the lime, make sure it is at room temperature and roll it, pressing down hard with your hand, on the kitchen bench to bring out the oil in the peel.

We used purple jubes, small jelly beans, Smarties and fizzers, but you can use any lollies you like. Note

This slice can keep for 3 days. Note

If you cannot find doongara rice, use white long-grain rice instead. Doongara rice was developed and is grown in Australia. It’s a white, long-grain rice similar to basmati, and has a higher content of amylose (starch) than other rice, which means it is more slowly digested ­ it has a lower glycaemic index than most […]

Sprinkled with sugar and drizzled with lemon, this basic pancake recipe is a classic for a reason.

Recipe can be made two days ahead, store, covered, in the refrigerator. Don’t worry if the mixture separates, giving you two layers, one creamy and one clear. The mixture separates into two layers when the gelatine mixture is of a different temperature to that of the cream mixture, when the two mixtures are combined, they […]

You’ll have about ½ cup of the cake mixture left over; make more cakes for a longer serpent, if you like Note

You will need 12 strong wooden toothpicks, tips broken off into 1.5cm lengths. Note

Make one packet of cake mix at a time. Bake two trays of cakes together and, while they’re baking, put the cake mixture into the next two trays. For the best effect, match the paper cases to the colours of the frosting and jelly crystals. Note

Rose petal jam is available from Middle-Eastern foodstores and delis. Note

Boiled lollies are made from a thick syrup of boiled sugar and water, to which colour and flavourings are added before the mixture is rolled, cut into pieces and hardened. Also known as rock candy, humbugs and bullseyes. Note

Soufflé can be made ahead through the end of step 4. Just before you intend to fold in the egg whites and bake the soufflé, warm the prepared egg yolk and spinach base by standing the bowl in warm water a few minutes. Note

Make sure the rosebuds have not been treated with any chemical sprays. Note

Vary the fruit according to your taste and what’s in season; just make sure you use the same amounts. Note

Stand the yeast mixture in a warm place to allow it to become frothy. It’s important that the spot you choose is warm, not hot. If it’s too hot you’ll kill the yeast. Note

We used Grand Marnier liqueur in this recipe; you can use any orange flavoured liqueur you like. Note

To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months. Note

Instant mash is a dried mashed potato mix reconstituted with boiling liquid to give a light buttery flavour. It is available from most supermarkets. Note

For this spicy traditional Indian milk tea, we used English Breakfast tea ­but try experimenting with other varieties until you find one that suits your taste. Note

Also known as floating islands, this dessert is an adaptation of a French pudding, in which a stale sponge cake, steeped in liqueur, was floated in a bowl of custard. Note

Inserting the base of the springform pan upside down will make it easier to slide the cake from the base. Note

Equipment you will need for this recipe, 23cm x 34cm number 4 cake pan and a 25cm x 40cm rectangular cake board. You can decorate this cake with single or multi coloured lollies. Place lollies such as Smarties on butter cream close to presentation time to prevent the colours running. Note

One-year-olds may be too young to eat the cachous, but they’ll certainly love the cake. Tiny heart-, star-, moon- and other-shaped cutters are sometimes sold as aspic cutters. Note