The wonderful pastry chef, Helen Goh, published a wheat flour version of this deliciously light and citrusy cake a while back and we’ve been making a gluten-free version ever since ….

Laksa Mussels make an impressive entrée and a very quick one too if you have, as we do, made your gluten-free laksa paste ahead of time ….

Looking for something sweet, spicy and a bit nutty to celebrate St. Valentine’s Day? Look no further than our White Chocolate, Hazelnut and Spice Friands …

With pavlova, fruit and Christmas in mind, we’re offering our cocktail party friends a delicate mouthful of meringue dotted with Christmas-y cranberries and served with a big bowl of Crème Chantilly for dipping or dolloping ….

Our Chocolate, Christmas Mince and Ganache Squares make the perfect end to a festive cocktail party. Perfect … well they’re very chocolatey, deliciously chewy, fragrantly Christmasy, delightfully easy to make and best of all, they can be made well ahead and frozen for up to a month or stored in the fridge for up to a week ....

Our Corn, Coconut, Peanut, Lime Cakes are a very tasty way to start off an evening with friends. And we can attest that they’re equally as excellent with a glass of bubbly as with a glass of red or a beer. They are an entertainer’s dream too as they can be made days before, stored in the fridge (or even the freezer) and brought back to room temperature or warmed a little before serving ….

Tasty, textural, colourful and make ahead. You’ll be happy to have this handy recipe in your Christmas repertoire. And if you’re energetic enough you can triple the onion marmalade component, store in handsome jars and you’ll have Christmas stocking fillers for your gourmet friends ….

These crisp tartlet cases filled with a creamy tofu creation and topped with spicy Tomato Kasaundi are very morish. And they’ll be a hit with the vegans at your party too. Something for everyone, now that’s a good party ….

This salad has all the elements we love. Simplicity, fresh produce, great flavours and eye-catching presentation. And a real bonus is that its simple preparation can all be done ahead and assembled at the last minute ....

A ripe pear is notoriously difficult to purchase so we always seem to have a number, in various degrees of ripeness, sitting in our fruit bowl …. just in case. This week a few rapidly ripening offenders were put to very good use in our Pear, Ginger and Honey Cake which we topped with Pears Poached in Mead ....

This week we’re focusing on delicious polenta, whether it be soft and creamy straight from the pot, or allowed to set, cut into shapes, brushed with olive oil and baked until crisp on the outside but with its trademark creaminess through the centre ...

The quinces and almonds in this cake make a wonderful marriage but it is the addition of pastry cream that gives its fabulous texture and sticky crust ….

Easy to whip up and even easier to devour, our gluten-free, Pear, Chocolate and Vanilla Cake is as delicious eaten warm as it is at room temperature. But don’t be put off by its modest appearance. A slice will deliver wafts of vanilla, sweet and juicy slices of pear and bursts of chocolate all in a moist, sweet gluten-free cake ….

A Tarte Tatin was traditionally only made with caramelised apples and known as an upside-down apple tart but these days anything baked with the pastry on top, a good suntan, and turned up to serve, is referred to as a something-or-other Tatin, sweet or savoury ….

Our beef short ribs, slowly braised in the oven with a simple paste of fresh garlic, ginger, coriander and onions, some chicken stock and sherry, will make a very tender and succulent stand-alone dish. But when topped with its Hot and Sour Salad it will zing with chilli, fresh herbs and lime ….

This ambrosial Fresh Date and Vanilla Tart is the genius of Sydney pâtissiere, Lorraine Godsmark, and she is deservedly famous for it. I have basked in her glory for the many years I have been making her wonderfully rich, sweet and aromatic concoction….

The big flavours of gluten-free walnut crispbread, pickled carrots, spicy nduja and cucumbers with mustard and dill all combine to make an unusual but very delicious entrée ….

New Zealanders, it seems, have quite a reputation for home baking. Their 1908 cookbook, Edmonds Cookery Book, provides recipes for a plethora of favourite sweet-treats including the classic and now politically incorrectly named, Afghans ….

Our Valentine’s Day Lime and Rose Cheesecake is on the more delicate end of the scale and uses lime juice and zest to cut the richness a little. And to fit the occasion we’ve made it in a heart shape, decorated with dried rose buds ….

We’re signing off for the Christmas and New Year break and will be back into the gluten-free kitchen in early February. We thank you for your support and hope you have a wonderful Christmas. We sincerely hope that 2024 will bring real peace to the lives of those who so desperately need it. Our hearts are with them.