So easy to mix and bake, this cakey slice is glorious topped with fresh raspberries and is also gluten-free and wheat-free.

This my revisited version of the 1980s classic Apricot Nectar Cheesecake from the Australian Women’s Weekly, with the addition of Anzac bisc …

Inspired by my trip to Buenos Aires, this cake evolved from the addictive Argentinian biscuits, Alfajores that are sandwiched together with …

This is an easy mix, gluten-free, wheat-free cake base, topped with juicy fresh plums, but you can substitute any other stone fruit.

This my revisited version of the 1980s classic Apricot Nectar Cheesecake from the Australian Women’s Weekly, with the addition of gingernut …

Rich warm little rounds of chocolate cakes with a luscious melting centre served with wine poached prunes.

Yes, anyone can bake…but it certainly is super easy when you have a couple of quick cake recipes you can rely on. Cakes made with the ‘mel …

This is a luscious upside down cake with the delicious combination of chocolate and sour cherry. I dare you to try and stop at one piece…

This simple to make banana bread is extra delicious with a spread of spiced maple butter.

Sweet strawberries and custardy cream in a featherlight sponge make a very pretty celebration cake.

Dark, chocolatey little cupcakes with tart sour cherries and they are eggfree too!

This deep, dark mocha-flavoured cake is a hit for both chocaholics and coffeeheads alike!

This recipe is over 40 years old and comes from La Cucina Casalinga, the Toorak cafe my Dad had at that time. The cafe chef would freshly ba …

This classic French tart, based on my mother’s recipe, is jazzed up with a sprinkle of pistachios.

Pretty as a picture! This rosewater pavlova sprinkled with pomegranate and strewn with rose petals is perfect for any special occasion.

Tiramisu is a always a favourite and when it gets turned into a celebration cake, it is definitely a party pleaser.

The darkness of chocolate is balanced by the sweet fruitiness of juicy cherries in these moreish muffins.

Little pistachio cakes frosted with sour cream and dotted with blueberries.