Afternoon Tea

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  • How to make basic scones

    This basic scones recipe uses only three ingredients to make. Serve with jam and cream.

    Test Kitchen|Nov 13, 2019

  • Lemon meringue pie

    The buttery pastry dough in this recipe is the perfect vehicle for the bright contrasts between the smooth lemon curd and the fluffy meringue. This sunshine-coloured pie is sure to brighten up your gloomiest days.

    Australian Women's Weekly|Nov 13, 2019

  • The Australian Women's Weekly's classic pavlova recipe

    Perfect your pavlova with this classic pavlova recipe from the Australian Women's Weekly - a spongy marshmallow centre with cracking good meringue shell, piled high with cream and delicious summer fruits.

    Australian Women's Weekly|Nov 10, 2019

  • Chocolate sour cream cake

    You'll love this super moist chocolate sour cream cake topped with dark chocolate sour cream ganache.

    Australian Women's Weekly|Nov 06, 2019

  • Gingerbread biscuits

    Spiced with ginger, cinnamon and clove these sweet biscuits can be cut into a variety of shapes and decorated with icing and cachous.

    Australian Women's Weekly|Nov 05, 2019

  • Lemon slice

    This classic treat perfectly balances sweet and tart, creating a wonderfully creamy and flavoursome lemon slice. Enjoy a piece with a mug of hot tea or coffee.

    Australian Women's Weekly|Oct 31, 2019

  • Raspberry and almond tarts with meringue

    These adorable tarts are filled with a sweet almond filling glazed with raspberry jam and topped with caramelised Italian meringue. Yum!

    Australian Women's Weekly|Oct 16, 2019

  • Spiced apple filo coil

    Layers of light pastry encase fragrant poached apple and coiled to create a pie with a twist. Our fruity filo coil is a lovely light way to end a meal.

    Australian Women's Weekly|Oct 16, 2019

  • Melting moments

    A classic in the same league as a monte carlo or iced vovo - these melt-in-your-mouth melting moment biscuits are always an afternoon tea favourite.

    Australian Women's Weekly|Oct 10, 2019

  • Upside down rhubarb ginger and hazelnut cake

    Ginger-spiced rhubarb gives this upside down cake its vibrant red colour and a beautiful tart flavour that balances nicely with the delicate hazelnut cake.

    Australian Women's Weekly|Oct 02, 2019

  • Nutty apricot cake

    Apricot halves pressed into the top give this mouth-watering cake its sweetness and attractive look. It gets its nuttiness from processed walnuts, giving it a pleasant buttery consistency.

    Australian Women's Weekly|Oct 02, 2019

  • Passionfruit teacake

    This light and summery tea cake is topped with a sweet and fruity icing. With an added swirl of coconut and passionfruit through the centre, it's a real treat for lovers of the fruit.

    Australian Women's Weekly|Oct 02, 2019

  • Mixed berry and ricotta tart

    This is best made on the day of serving which is a good thing because we highly doubt anyone could resist eating it for much longer!

    Australian Women's Weekly|Sep 10, 2019