Milk

Raspberry gelato

A taste of summer comes in every cone with this frozen treat. It's easier to make with an ice-cream machine, but can also be done without one.

Test Kitchen|Nov 17, 2019

Subscribe to
  • 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

  • Citrus almond twist

    With layers of sweet almond and citrus filling and pillowly bread, this citrus almond twist is the ultimate afternoon tea companion.

    Australian Women's Weekly|Aug 20, 2019

  • Classic scones

    The secret to perfect scones is cold ingredients. Chill your milk and butter before mixing them together for the best teatime nibbles.

    Australian Women's Weekly|Jul 12, 2019

  • 20 sweet desserts using condensed milk

    Got a can of condensed milk on hand? You're on track to making of world of different decadent desserts. From tarts to slices, eclairs to cakes - is there nothing this simple ingredient can't do?

    Australian Women's Weekly|Feb 13, 2019

  • Coconut ice

    Coconut ice is an ever-popular sweet treat, where you're looking for something quick and easy to bring along to a cake stall, a kids' party, or to add to a dessert bar - these pastel pink sweets always go down a treat.

    Australian Women's Weekly|Dec 10, 2018

  • Chocolate peppermint slice

    Recreate a childhood favourite with this divine chocolate and peppermint slice recipe that is wonderful sliced and shared with loved ones over a pot of tea.

    Australian Women's Weekly|Oct 25, 2018

  • French toast with poached cherries

    Classic French toast served with vanilla and citrus-poached cherries and a heart dollop of Greek yoghurt make for a sweet and tart brunch you'll adore.

    Australian Women's Weekly|Oct 12, 2018

  • Pear and almond rice porridge

    Using rolled rice instead of oats, this delicious warming breakfast recipe is naturally gluten-free.

    Australian Women's Weekly|Sep 16, 2018

  • Roasted rhubarb custard tart

    The rich redness of the rhubarb manages to make this dish look both striking and sophisticated. Few will be able to resist the charms of the deliciously tart topping hiding a rich creamy custard filling.

    Australian Women's Weekly|Sep 16, 2018