Sweet

We’re giving adorable bake sale vibes with this home-style carrot cake. Rustic, moist, and packed with grated carrots, it’s our cutest sweet treat yet. This cake is really easy to make, so if you’re new to baking, it’s a good one to try.

Orange zest, allspice, and walnuts add a beautiful earthy flavour, but can be interchanged with the spices you already have in the pantry. Try orange with ground ginger, or try a version with lemon zest and ground cardamom.

And don’t forget the best part – the cream cheese icing! Flavour the icing with orange or lemon zest, vanilla essence, or a little orange blossom.

This cake lasts well, staying moist in a container in the fridge for 5 days, so you can treat yourself all week long.

These rich and fudgy Sourdough Black Bean Brownies are a delicious way to use up sourdough discard while boosting protein and fiber. Packed with gut-friendly benefits, they’re a wholesome treat you can feel good about indulging in. What makes these brownies stand out is their unique texture – not too cakey, not too dense, but just the right blend of moistness and melt-in-your-mouth goodness. Each bite delivers satisfaction without overwhelming sweetness or heaviness and only gets better with time. For an elevated brownie experience, serve them warmed up with a dollop of creamy ice cream and a handful of fresh berries. The contrast of warm, gooey brownies against cold, velvety ice cream and tart berries is sure to delight.

This dessert, infused with orange blossom water, is prepared with semolina and cheese and filled with ashtah (a thick clotted cream that is popular throughout the Middle East, made by boiling fresh milk and skimming off the thin skin that forms on its surface). You can buy ashtah from Middle-Eastern supermarkets or dessert shops; however, because ashtah is difficult to come by in Australia and making it at home takes time, I have substituted an easy recipe for you. In an alternative version of halawet el-jeben, the semolina is mixed with sugar syrup first, then the cheese is added. Both versions are perfectly okay; choose the one that is most convenient for you.

This dessert, infused with orange blossom water, is prepared with semolina and cheese and filled with ashtah (a thick clotted cream that is popular throughout the Middle East, made by boiling fresh milk and skimming off the thin skin that forms on its surface). You can buy ashtah from Middle-Eastern supermarkets or dessert shops; however, because ashtah is difficult to come by in Australia and making it at home takes time, I have substituted an easy recipe for you. In an alternative version of halawet el-jeben, the semolina is mixed with sugar syrup first, then the cheese is added. Both versions are perfectly okay; choose the one that is most convenient for you.

If you’re looking for a delicious twist on a classic dessert, this Tiramisù Semifreddo is a game-changer. It has the delicious coffee and mascarpone flavours you love in a traditional Tiramisù but transformed into a refreshing, sliceable ice cream treat—it’s truly irresistible!

Pair this exquisite dessert with a chilled glass of coffee liqueur for an extra hint of indulgence… and possibly a very late night thanks to all the espresso.

The perfect old-fashioned afternoon tea option. It’s earthy and nutty – sticky but not too sweet.

The dried fruit compote is delicious! Use a mix of whatever you have in the pantry – dried figs, prunes, currants, dates, sultanas and gently cook them in tea, orange juice and cinnamon.

I often keep a jar of the compote in the fridge to add to porridge or to have with yoghurt.