Sweet

November marks the season that cranberries start to flourish. A nod to my childhood in Australia, these Anzac biscuits combine cranberries with coconut and macadamia.

Peach Tarte Tatin, with notes of caramel, bourbon and sea salt, is a quick dessert for a weeknight or a summer gathering.

Caramelised peaches are the perfect topping for these vegan wholemeal pancakes, and make a filling weekend brunch.

This vegan cake, not only has an interesting cultural heritage, but only uses basic cupboard ingredients and is super easy to make.

Grilling the apricots brings out their full flavour potential, while the notes of thyme add a savoury element. A modern take on a classic celebration cake for life’s sweet moments!

This week’s recipe comes from guest contributor, Neridah McMullin. Neridah is the author of seven children’s books and loves true stories and Australian history. This year her apple tree was plentiful, so she shares her favourite recipe for baking her homegrown apples into a delicious family treat.

These grown-up cookies are crunchy with a lingering chewiness. The sweet chocolate chips and hazelnuts are finished with sea salt flakes, for an indulgent treat.

Strawberry and yuzu ice cream is sandwiched between two layers of crisp, salty pistachio dacquoise. This recipe is great because you don’t waste the egg whites from the ice cream, and the dacquoise keeps in the freezer if well wrapped. Cut a slice and enjoy the taste of summer!

The hummingbird cake is an Australian favourite. This recipe is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting.

New-season peaches herald the arrival of summer. The tartness pairs beautifully with lemon verbena, while the notes of caramel add depth and sweetness.

Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.

A tea-time favourite, this roulade opts for a classic combination of chocolate, vanilla and fresh raspberries.