Dark chocolate semifreddo is topped with a cinnamon, clove and nutmeg-spiced pavlova for a show-stopping finish to a meal.

Plenty of ice-creams inspire nostalgia, but Strawberry Splits, with strawberry ice encasing a creamy centre, are true favourites.

Seek out some top-shelf cream – you'll taste the difference.

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

With sweet pastry, an almond filling and crème Chantilly.

The best thing about savarins? You can always add more rum.

Chamomile-scented custard tart topped with tender roasted rhubarb makes for a stunning finale.

If there were such a thing as breakfast pasta, this would be it.

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.

Simple and immensely satisfying.