White chocolate and raspberry ice-cream choux stack
A tower of pastry and ice-cream, crowned with fresh and freeze-dried raspberries? Now that sounds fun.
Strawberry, cherry and raspberry salad with raspberry sorbet
Double-down on the vibrant flavours of summer berries with a simple sorbet to go with your fruit salad.
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Frozen spiced chocolate pavlova
Dark chocolate semifreddo is topped with a cinnamon, clove and nutmeg-spiced pavlova for a show-stopping finish to a meal.
Summer trifle
No stress and no fuss. This dessert can be whipped up with minimal effort.
Dave Verheul’s coconut sorbet, blueberries and rosemary
"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.
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Blackberry and lemon mini pavlovas
A tarter-than-usual lemon curd offsets pavlova's sweetness, while blackberries add a delightful summer fragrance.
Oranges with dates, nuts, mint and quatre-épices
Fragrant spices, dates and nuts lend a Moroccan flavour to this simple orange salad.
Melon gazpacho with basil
This recipe features a zesty watermelon gazpacho drizzled over fresh fruit. It's the ultimate in summer refreshment.
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Peaches and blackberries with ginger-kombucha granita
The sweetness of the fruit in this recipe is beautifully offset by the ginger-kombucha granita.
Passionfruit and mango pavlova
This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.
Peach Melba pops
Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.
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Watermelon shaved ice with basil syrup
Watermelon makes for a refreshing summer treat on its own but with the addition of basil, its flavour is transformed into something altogether more delicious. Try this powerful combination in a shaved ice dessert.
Burnt cocoa sponge cake
Don't be fooled: this rich fondant-like cake is so simple to prepare it could soon become your standby for all those moments when a last-minute dessert is required.
Lime and coconut cake with pineapple glaze
This dense lime and coconut cake is perfect for picnics: it travels well and can be made ahead.
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Watermelon and strawberry salad with crushed lime ice
Breakfast or dessert, this fruit salad is a refreshing sugary hit at any time of day.
Panna cotta with blood orange and juniper syrup
When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.
Milko meringue ice-cream sandwiches
Milko meringue ice-cream sandwiches recipe - For milk ice-cream, bring milk, cream and vanilla seeds to a simmer in a saucepan.
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Redskin doughnuts
Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).
Coconut-caramel pavlova
This pavlova recipe is a pure taste of the tropics, with a coconut yoghurt taking the place of the usual whipped cream. Be creative with your toppings, whether that means lychee, mangosteen or another summer favourite.
Roasted pineapple with chilli salt
Pineapple roasted rôtisserie-style is a revelation. It could only be a dessert by Mat Lindsay of Ester and Poly.
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Wizz Fizz frozen yoghurt cake
This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.
Strawberry Splits
Plenty of ice-creams inspire nostalgia, but Strawberry Splits, with strawberry ice encasing a creamy centre, are true favourites.
Peppery strawberries with basil and goat’s curd cream
Pairing strawberries with goat's curd makes for a different take on strawberries and cream. Basil, pepper and balsamic join the party, too, for a simple and refined dessert.
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Sunnyboy cakes
Sunnyboy cakes recipe - For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times.
Passiona granita jellies
Celebrate the passionfruit-flavoured soft drink of your childhood with this refreshing combination of jelly and granita.
Cassata
Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt
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Chocolate cannoli
Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.
Ricotta gelato with espresso praline
Ricotta gelato with espresso praline recipe - Bring milk, cream, lemon rind and nutmeg to a simmer in a saucepan. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then gradually whisk in milk mixture.
Alistair Wise’s Twinkies
This grown-up take on the American treat comes from Sweet Envy's Alsitair Wise - who else?
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Almond and muscovado tiramisù
These individual serves of tiramisù with a twist are ready to eat straight away, but are also good a day or two later when the flavours have melded.
Mascarpone mousse, berries and caramelised white chocolate
"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.
Alistair Wise’s custard tart
Seek out some top-shelf cream – you'll taste the difference.
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Behind the scenes of Lune Croissanterie
A former designer of Formula One racing cars, Lune Croissanterie’s Kate Reid now goes full throttle at the business of baking, writes Maggie Scardifield.
Jatz pie
We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.
Dave Pynt’s blueberry tart
With sweet pastry, an almond filling and crème Chantilly.
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Savarins
The best thing about savarins? You can always add more rum.
Espresso Martini affogato with candied hazelnuts
This is probably one of the quickest desserts to make and a guaranteed crowd-pleaser. If you're in a rush, drop the candied hazelnuts and add grated coffee beans on top instead.
Wattleseed and honey cake
This wattleseed and honey cake is from Adam Wolfers' Sydney pop-up, Casoni.
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The Agrarian Kitchen’s rhubarb and chamomile tart
Chamomile-scented custard tart topped with tender roasted rhubarb makes for a stunning finale.
Brooklyn blackout cake
Brooklyn blackout cake recipe - Preheat oven to 170°C. Line the base of a 20cm-diameter cake tin with baking paper. Bring dates and 350ml water to the boil in a saucepan
Alistair Wise’s cornflake cookies
They're called cornflake cookies, but really, any cereal will work well.
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Baked chocolate fudge puddings
Heaven in a bowl.
Spiced pumpkin creams with gingerbread crumb
Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).
Honey and saffron rice pudding with sesame brittle
Simple and immensely satisfying.
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Pineapple, date and liquorice parcels
Pineapple, date and liquorice parcels recipe - Preheat oven to 180C. Place four 30cm squares of baking paper on a work surface. Top each with another square, then divide pineapple among sheets.
Miso-caramel apples with macadamia crumble
Put miso's salty notes to work in a simple dessert that can be whipped up any night of the week.
Ramblr’s baked muscat and brioche custards with quince
"Ramblr's muscat custard and quince is one of my all-time favourite desserts - can you please publish the recipe?" - Antonio Rossi, Prahran, Vic
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Rhubarb-strawberry milk bun pudding
This pudding reminds us of Devonshire tea: baked fruit takes on a jam-like quality while vanilla custard and small milk buns round things out.
Warm pear and brandy winter trifle
Why keep all the trifle fun for summertime? This version will keep you warm during the winter months.
Prune clafoutis
Prune clafoutis recipe - Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.
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Pauline Kwong’s chiffon cake with citrus and ginger
Chef Kylie Kwong still enjoys her mum's chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.
Quince and brown butter pastry tart
Quince and brown butter pastry tart recipe - For poached quince, bring sugar, spices and 1 litre water to a simmer in a large saucepan over medium heat.
Baked rhubarb with orange and citrus mascarpone
Baked rhubarb with orange and citrus mascarpone recipe - Preheat oven to 200C. Toss rhubarb with sugar, orange juice, sliced orange and coriander seeds in a baking dish to coat.
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Mandarin and almond babka
Best served still warm from the oven.
Baked ricotta cream with mandarin caramel
This gorgeous dessert is a surefire way to add colour to a winter table. The bonus is it will boost your vitamin C levels, too.
French crullers
Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.
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Curtis Stone’s orange bostock
"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."
Dark chocolate-matcha truffles
Dark chocolate-matcha truffles recipe - Bring cream to a simmer in a saucepan, remove from heat, whisk in matcha until smooth, then add 300gm chocolate and stand for 5 minutes.
Matcha crackle cookies
These chewy biscuits are a most intense shade of green, and full of earthy matcha flavour.
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Hentley Farm’s Kitchener buns
Mini brioche filled with rhubarb jam makes for the perfect tea-time treat.
Soft meringue with ice-cream and kelp oil
"Even though dried kelp or kombu is Japanese, it's always associated with Noma," says Clugston. "When you roast kombu it's rich and dark and packed with umami and salty, almost like liquorice."
Ginger waffles with matcha ice-cream
Ginger waffles with matcha ice-cream recipe - For matcha ice-cream, whisk yolks and sugar in a bowl until very pale (5-6 minutes). Meanwhile, bring cream and milk just to a simmer, pour into yolk mixture, whisking continuously, then return to pan.
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Skillet apple pie
The best way to serve this? Plonk it on the table, arm your guests with forks, and dig in.
Caramelised pears with honey and fennel seeds
Caramelised pears with honey and fennel seeds recipe - Melt butter in a large frying pan over medium-high heat until foaming, add pears and fry, turning occasionally, until beginning to caramelise (5-6 minutes).
Matcha doughnuts
Matcha doughnuts recipe - Heat vegetable oil in a large saucepan to 170C. Meanwhile, sieve flour, sugar, matcha powder, baking powder and ½ tsp fine salt into a bowl and make a well in the centre.
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Milk-chocolate doughnuts
Milk chocolate doughnuts recipe - Stir yeast and 70ml lukewarm water in a bowl to combine and stand until mixture begins to foam (5-7 minutes).
O Tama Carey’s love cake recipe
This rich love cake recipe, fragrant with spices, made with semolina, cashew nuts and rosewater, has a fudge-like centre and lasts a good few weeks, getting better with age. What’s not to love?
Chocolate lamington cake
Chocolate sponge cake soaked in chocolate panna cotta and spread with a dark chocolate glaze: this is one serious chocolate cake.
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Pikelets with pear jam
Pikelets with pear jam recipe - For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves.
Chocolate ricotta cake
This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.
Warm chocolate and peanut butter skillet brownie
Serve this straight from the skillet with scoops of ice-cream or clouds of thick cream.
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Chocolate crémeux with caramel
Chocolate crémeux with caramel recipe - Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy.
Vincent’s bread and butter pudding with rhubarb compote
Vincent’s brioche bread and butter pudding is perfectly cut through by a rhubarb compote. Winter baking starts here.
Chocolate hotcakes with fudge sauce
Chocolate hotcakes with fudge sauce recipe - For fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until combined and smooth, bring to a simmer
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Rhubarb and chocolate tart
This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.
Grant Achatz’s steamed black cake with roasted banana and olive oil ice-cream
This warm cake gets gooier as the banana and olive oil ice-cream melts into a sauce. It'll remind you of the sticky puddings of your childhood.
Ginger-chocolate tart with roast pears
This ginger-chocolate tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.
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Kiwi and ginger mess
This quick Eton mess-style dessert swaps out berries for kiwis drizzled with a ginger and lime syrup.
Saint Peter’s almond meringue with white peach caramel
“The caramel is a modern take on preserving, the hot caramel capturing the fruit’s flavour, like a refined jam,” says Saint Peter's Julie Niland.
Roast apricot and vanilla fool
A creamy fool is one of the easiest and most delicious desserts to make. Tangy roasted apricots add some extra zing.
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Luca’s mint choc-chip ice-cream cones
Isaac McHale's take on the classic mint ice-cream cone topped with chocolate flakes is sure to be a hit.
Apricot and coconut crumble cake
Tangy apricots, coconut, and a rich caramel-like batter is an excellent combination, especially with a crunchy crumble topping.
Apricot jelly with baklava ice-cream
This jewel-like jelly is a thing of beauty. If you're feeling fancy, add some caramelised apricots afterwards.
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Hot cross everything this Easter
Why stop at buns? Spices and raisins have been added to plenty of other sweet things around the country.
Plum and blackberry cake
This pretty little plum and blackberry cake is great for afternoon tea. Serve is warm and doused with cream for an even better dessert.
Apricot frangipane tart
Frangipane tarts are classic for good reason - the almondy filling is the perfect foil for all kinds of fruit, but this pairing with apricots is particularly good.
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Cacao, hazelnut and raspberry cake
What’s not to love about the classic combo of dark chocolate and hazelnuts? This gluten- and dairy-free version means everyone can have a slice.
Gluten-free coconut, macadamia and lime tart with mango
The ultimate make-ahead, no-guilt sweet treat.
Raspberry yoghurt slushie
This simple dessert is sure to be a hit at any summer party. Add some crunchy granola to make a tasty breakfast dish.
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Matcha popsicles
Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.
Gluten-free labne and pistachio cheesecake
The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.
Gluten-free passionfruit coconut slice
This gluten-free coconut slice has a macadamia and cashew crust, matched with a passionfruit for a tasty and crunchy tropical dessert.
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Honey and almond-milk blancmange with honey-roasted apricots
Almond-milk makes an appearance in this contemporary blancmange recipe, with honey providing a sweet kick to an irresistible gluten-free dessert.
Gluten-free salted maple-almond balls
Salted maple almond balls- Simmer maple syrup in a saucepan over medium-high heat until caramelised. Remove from heat and stir in coconut oil.
Mango granita with lemongrass, raspberries and yoghurt
Beat the heat with this winning ice-cold dessert.
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Chocolate-peanut butter popcorn bars
Popcorn, peanut butter and bitter chocolate combine in this gluten-free, no-bake, salty-sweet treat that's greater than the sum of its parts.
Blueberry and lemon yoghurt fool
This fruit fool recipe, lightened up with yoghurt and blueberries, can be made ahead - cover and refrigerate for up to six hours before serving.
Curtis Stone’s no-churn strawberry and créme fraîche ice-cream with caramelised macadamia nuts
"Making strawberry ice-cream just got easier - with this no-churn version you don't need any special equipment," says Curtis Stone.
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Curtis Stone’s strawberry pandowdy
"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.
Coconut sundae with pineapple caramel and macadamia nuts
For an even easier banana sundae, pick up the coconut ice-cream from your favourite gelateria.
