Durable and dessert are not words that go together naturally. Usually ephemeral is the ideal when it comes to sweetness and light. But this time of year, when you can indulge in the most fleeting ...

Learn how to make the classic coconut variety with its soft sponge, choc-coconut coating, and sticky strawberry jam and cream filling. But if you’re happy to shake things up, we have some fantastic ...

Australians are very protective of their national cake, and with good reason, but who makes the best? The Guardian’s journalism is independent. We will earn a commission if you buy something through ...

If I stop to think about what being Australian means to me, despite all the highfalutin chef stuff in my life now, my suburban upbringing rises up. I can picture mum's biscuit tins filled with ...

Thalia Ho is behind Butter and Brioche, an award-winning food blog. Her work on her blog and on Instagram is best known for its inspiring flavour combinations, decadent recipes and poetic prose. She ...