Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secrets to her highly sought-after Christmas tarts.

For a Christmas dessert to remember.

Good shortcrust is an invaluable asset to any cook's armory of skills. Soft, buttery, flaky pastry awaits… if you keep your cool.

Make the most of pumpkin's natural sweetness.

Whether for your next party or just because, homemade sausage rolls are never a bad idea.

Bearing the name of the patron saint of French pâtissiers, this crown-like confection of pastry and crème is a cake in a venerable tradition.

Master pastry chef Catherine Adams has a light yet luscious dessert just made to crown the dining table.

This signature dessert on Nomad's menu is a beautiful interplay of flavours and textures.

The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.