Flour and Stone’s salted caramel chocolate éclairs
Sometimes nothing else will do.
Gin and lime tart with confit cumquats
The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.
Native ad body.
Sponsored by %%sponsor_name%%
Flour and Stone’s Paris-Brest
The choux-pastry dessert that's dressed to impress.
Rhubarb, lime and coconut slice
It's all about that tang and texture.
Hazelnut custard slice
It's a vanilla slice, but with Nutella inside, and a coffee-chocolate icing on top.
Native ad body.
Sponsored by %%sponsor_name%%
Lamb, fennel and Manchego pie
Comfort food at its finest.
Bourke Street Bakery’s guide to making the perfect meat pie
From the filling to the pastry, the founders of the Australian and New York bakery powerhouse show how to make the classic pie, step by step.
Portuguese custard tarts
Learn how to make a perfectly flaky Portuguese tart with a creamy custard filling.
Native ad body.
Sponsored by %%sponsor_name%%
Rhubarb galette
Galettes are one of the easiest pastries to prepare - the more rustic it looks, the better.
When two ex-Vue Group bakers open a Melbourne shop, only good things happen
The bread is all sourdough and the croissants are inspired by the co-owner’s family ice-creamery. It’s a French bakery, done in that North Melbourne way.