My twist on the classic French prune tart.

A Greek-style quiche made with spinach, feta and crisp filo pastry.

This classic French tart is based on my mother’s recipe.

Sweet, sticky, salty and chocolaty mouthfuls of deliciousness.

When quiches are home baked with buttery puff pastry, good ham, cream and tasty Gruyere cheese, there is nothing better.

This savoury puff pastry is filled with creamy ricotta and the pizza-like flavours of salami, olives, capsicum and basil.

There’s nothing like a home made pie and this one is piled high with fruit in a golden crust.

This is the ultimate comfort food dessert for a cold Winter’s evening, and mine contains a burst of raspberries that reminds me of warmer da …

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.

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.

Flaky pastry topped with caramelised onions and a bold blue makes a very moreish tart.