A classic Aussie favourite, your family will love these homemade version of the humble sausage roll. It'll taste so much better coming straight from the oven, and you'll know exactly what's going into them.
Fill up this winter with a classic savoury mince pie. Filled with meat, veggies and gravy it's a classic for a reason. This version uses filo for added texture.
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.
These indulgent chocolate scrolls are studded with crunchy pecans and sweet raisins, using the same basic mixture for our hot cross buns recipe. The addition of melted chocolate puts a fun twist on this Easter classic.
Inspired by the classic French frangipane tart, the almond-filling of this summery tart pairs deliciously with all sorts of summer stone fruit. Here we used nectarines, but peach, apricot or even plums would also do nicely.
Your little ones will love snacking on these eery-looking zombie fingers this Halloween. Complete with a pointing almond 'finger nail' and tomato 'blood' dipping sauce, these fun snacks taste just like the sausage rolls you know and love.
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.
Layers of crisp filo, crumbly cheese and wilted silverbeet, all drenched in lemon and garlic, make these silverbeet, cheese and filo stacks a light and delicious meal.
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