This my revisited version of the 1980s classic Apricot Nectar Cheesecake from the Australian Women’s Weekly, with the addition of Anzac bisc …
This my revisited version of the 1980s classic Apricot Nectar Cheesecake from the Australian Women’s Weekly, with the addition of gingernut …
Easy yet impressive, this tart marries plump Autumn figs with bright crunchy pistachios and a rich Pinot syrup.
My friend Solé first made this with me when she first came to Australia from Rome. It is a classic jam tart with the a delicious biscuity pa …
The recipe for these little biscuity half-mooon turnovers comes from my Italian friend Solé who was visiting from Rome. You won’t be able to …
When quinces appear in Autumn, my heart cries out for slowly cooking them to ruby redness so they can be made into this crisp crostata.
A Greek-style quiche made with spinach, feta and crisp filo pastry.
There’s a lotta love in these little home made pies!
This classic French tart, based on my mother’s recipe, is jazzed up with a sprinkle of pistachios.
Colourful veggies in a quiche made with crisp layers of filo pastry.
This is the ultimate comfort food dessert…
Flaky pastry topped with caramelised onions and a bold blue makes a very moreish tart.
Creamy Christmas tartlets with spice and chocolate
Lovely cherries in a crisp olive oil pastry.
Sweet little squares of pasta dough filled with tart apricots and shallow fried til crispy make a deliciously different dessert!
A fresh and delicious tart to serve at a celebration.
