Notes about Recipes in this book

• Chocolate mousse tart with ginger-poached pears

  • KarinaFrancis on January 25, 2026

    Oh boy while it was delicious, there was a lot of cursing on the way to finishing this dessert! The pastry was really difficult to work with and behaved really badly, was very sticky and difficult to roll out and had gaping cracks once baked. Everything else was wasn’t too much of an issue and the finished tart was lovely. Note that the recipe makes enough pastry for 2 tarts, I’m scared of part 2!

• Pistachio & dried sour cherry scrolls

  • AmandaS on April 05, 2026

    Amazing. Would possibly brush the edges with a glaze when they come out the oven to gloss up the exposed dough

• Vanilla & nutmeg crème caramels

  • Tessvssr on January 13, 2026

    Good! I was worried about the amount of nutmeg but the flavour was not too intense.

• Puttanesca galette with lemon ricotta

  • mmdiablotine on April 30, 2026

    I put 200g ricotta instead of 150, otherwise I made the stuffing as written. I made the gluten free sourdough savory pastry dough from Ara Goyoaga (The Art of Gluten Free Bread) and I add 40 g grated parmesan to the dough before to add sourdough discards. Both stuffing and dough was so delicious! Everybody raved for it! The lemon wedges are a must!

• Hojicha shortbread

  • Astrid5555 on October 27, 2025

    If the ground hojicha were not that expensive I would gladly make these again. Great taste, perfectly crumbly texture - a shortbread winner!

  • pomona on November 07, 2025

    Great techniques in the recipe to help you turn out a very good shortbread. I'll be using the egg white, sugar and flavour method to put a crunchy top on other shortbread recipes.

  • melissafitz on January 22, 2026

    Fantastic texture for shortbread! I love hojicha and thought it was great with this, but my daughter loves chai so I tried a chai flavored version, which was just as great! Agree the egg white/sugar topping is a winner.

  • Tessvssr on February 17, 2026

    Fantastic recipe! My first time tasting and using Hoijcha. I wish I didnt cause it is way too expensive for me to like it this much ??

  • Nancy402 on May 02, 2026

    These really are special. The flavour is balanced and complex, in a good way. The texture and crunch really help to elevate these above traditional shortbreads.

• Potato, garlic & rosemary focaccia

  • anna_1bxel8 on May 27, 2026

    Don’t overcook the garlic.

• Dutch baby pancake with mortadella & rocket

  • KarinaFrancis on March 08, 2026

    I’m no stranger to a Dutch Baby but this was my first time making a savoury one. While it didn’t climb up the sides as much as I’m used to, the flavour was delicious and the combination of Edam, mortadella and lemon dressed rocket was perfect. It could be a great base for lots of different combinations like mushrooms or zucchini with a sprinkle of feta or goats cheese.

• Dutch baby pancake with berries & yoghurt cream

  • mmdiablotine on November 23, 2025

    Easy and delicious! Convivial and beautiful on the table for brunch. Could easily adapt and vary the fruits according to the seasons

• Roasted pineapple with coconut fluff cream

  • Apollonia on April 18, 2026

    Ok, the plus side is that this tasted amazing, and the textural contrast between the coconut fluff, the crispy topping, and the pineapple was A+. On the other had, I had some problems with the pineapple. By the time the fruit had cooked through, the butter/sugar paste had separated, resulting in burnt (not unpleasant) sugar and oily butter (unpleasant). Maybe it was because I used regular butter, not plant based? I will make again, but I will give the pineapple a bit of a head start in the oven before I add the sugar.

• Chocolate cake for everyone

  • anicecuppa on September 26, 2025

    Delicious - easy to make, very rich but went down well with everyone at my daughter’s birthday party.

• Green tea & red bean brownies

  • Tessvssr on February 04, 2026

    I did not like these. The beans did not do much in terms of flavor and the matcha was too overpowering. Don’t think I will make these again.

• Crisp & chewy chocolate chip cookies

  • rhsantos on January 12, 2026

    Reminds me so much of a very good Tollhouse cookie. Not too sweet and the extra salt on top makes this more-ish. Used regular butter because that’s what I had on hand.

  • peregrinesandcougars on April 22, 2026

    Made as written using plant based butter and acquafaba. Seemed promising but I did not like the flavor. I find that recipes where you expect a buttery flavor fall short when using vegan butters which are essentially margarine. The cookies looked good and baked perfectly, just lacking in taste.

• Banana, pecan & chia bread

  • CourtneyT on January 08, 2026

    This is a beautiful banana bread! Moist, dense and flavourful. I used tahini, walnuts and golden syrup and my husband and I are destroying this with record speed. Don’t skip the topping, especially the glaze.

  • janetjanetjanet on February 07, 2026

    This is bottom half of all the banana bread recipes I’ve tried. Looks pretty, fun texture, dense (leaning gummy), not super sweet. Felt like it was missing the richness. Made with walnuts, reg unsalted butter, tahini, almond milk. Skipped the glaze bc lazy but wish I hadn’t

• Rice pudding with plums & cardamom

  • breadenthusiast on January 08, 2026

    I did not make the plums part of the recipe, but the rice pudding on it's own is already delicious enough. Truly comfort food in winter. I don't have a gas burner so I tried to make the caramel layer under the grill, but that turned out to be very uneven with burned spots in some places and unmelted sugar. Next time I'll skip that.

  • CourtneyT on January 19, 2026

    Beautiful comfort food dessert! Everyone loved the rich flavours and the plums were perfect. Will definitely make again.

  • anna_1bxel8 on March 29, 2026

    Used orange zest instead of strips of peel. Good, but too much of an orange flavour that didn’t allow the other flavours to come out.

• Lao Gan Ma cheese biscuits

  • gootenbeez on December 08, 2025

    These are as amazing as I thought they were going to be. The Parmesan added is reminiscent of homemade macaroni and cheese or grandma's pierogi. It is like a warm hug but also something new and fun.

  • KarinaFrancis on May 17, 2026

    These were fantastic, I used pecorino instead of Parmesan but otherwise followed the recipe. Will be making these again for sure.

• Lunchbox madeleines

  • Parker_64 on December 28, 2025

    Very tasty. A heaping tablespoon of batter was too much for my molds so I would bake a couple first and see what works for you.

  • Tessvssr on January 19, 2026

    A simple and wholesome treat. The tablespoon was too much for my tin too - so I definitely agree with the other comment. I omitted the raisins (but still used the 20 mls of orange juice) and that was totally fine.

  • Duncanarmour on February 05, 2026

    So good they got made again, the same week.

  • Apollonia on April 14, 2026

    Lovely. Haven't tried freezing them yet, but they are heavenly straight from the pan.

• Wholemeal sultana & walnut loaf

  • Suzannefrc on March 04, 2026

    So easy and so delicious a wonderful breakfast bread

• Matildas tribute cake

  • Myzadim3andGLA on January 04, 2026

    A fairly easy cake to make but with the two layers it’s huge!! I swapped out the crème fraiche for mascarpone and subbed the kiwi fruit and passion fruit for mangoes and raspberries which are in season. It was very sweet and in hindsight probably should have used the crème fraiche! Not sure that I’d make it again, but if I did would just have it as a single layer.

• Giant chocolate macaron with chestnut & Chantilly cream

  • Jane on October 20, 2025

    This is sooo good! It's a great gluten-free dessert, impressive for guests but quite easy to make. It doesn't puff up like a small macaron so is denser. I couldn't find sweetened chestnut puree so used pistachio cream which worked well. I will make this again once I get the chestnut puree as I think that would be really good.

  • Jane on January 01, 2026

    I’ve made this before with pistachio cream but this time I had the sweetened chestnut purée. I screwed up on the baking, forgetting to turn the oven down when the macarons went in. So they were rather too crispy but still tasted good. I prefer the pistachio cream filling as the chestnut purée is a bit too sweet for me but it is still a great dessert. Very easy to make but impressive.

• Brown butter durian & almond brownie

  • pamacea on February 14, 2026

    Made the banana version because durian was unavailable in my area. Tripled the recipe for a work event. Easy to make on a weeknight and absolutely rave reviews from the group!

• Chocolate ginger beer cake

  • Sam4bama on January 26, 2026

    It is a good cake but I prefer a more chocolatey cake. Very easy to make.

  • Staceydee on March 07, 2026

    Not sure if it was the ginger beer I used but no ginger flavour through out at all. Still a decent cake though!

  • katewalton on June 03, 2026

    Easy but not as moist as hoped.

• Chocolate "turtle" puddings

  • mmdiablotine on November 23, 2025

    Good but very rich for my taste. I think I'll use 8 ramekins of 1/2 cup instead of 6 ramekins of 3/4 cup next time to make slightly smaller portions, reducing the cooking time accordingly. The pecan caramel sauce is delicious and could be cooked alone to be served on vanilla ice cream.

• Favourite orange cake

  • ameliab86 on January 05, 2026

    This tasted even better the second day. Next time I’d wait to frost until day two.

  • Tessvssr on January 23, 2026

    I was a bit hesitant about this recipe because of using the whole orange (including the peel) but it turned out quite delicious. I imagine its not for everybody though.

  • anna_1bxel8 on March 22, 2026

    Delicious. Check for doneness after 50 minutes.

  • Kattancock on May 17, 2026

    Really delicious. Next time I think I'll double the icing so I can do the sides too.

• Prawn sambal buns

  • Katie on February 09, 2026

    These are incredible. So flavorful, though dough works perfectly, and they also are gorgeous. Worth the effort.

• Lemon ricotta cheesecake

  • Katie on December 06, 2025

    The recipe also suggests berries which I would recommend. Probably my favorite cheesecake I’ve made.

  • mflanagan77 on April 05, 2026

    My family loved this cheesecake and rated it up there as one of the best I’ve made.

• Blueberry & vanilla sugar crackle loaf

  • joslovescooking on January 12, 2026

    Sliced the larger ones in half but still all the fruit did sink to the bottom then it became an upside down cake instead! Still delicious though

  • hmckimmey on January 29, 2026

    Delicious! Lemon was pretty faint the first day but came through nicely on the second day. The crackle top is quite nice and I think I’ll use it on a few other quick breads.

• Pistachio & cumquat amaretti

  • caillahess on March 12, 2026

    Taste like fruit loops. Delicious. Softer than the amaretti I usually make, perhaps from the honey streamed in? Made 60% of the marmalade recipe and still had tons left over so no need to make the full recipe just for the cookies.

  • Kattancock on May 12, 2026

    Really tasty and worked well with the marmalade in my cupboard.

• Rhubarb, vanilla & almond tessellated cake

  • carlos_jobw02 on April 16, 2026

    Incredibly delicious

  • DebCooks on May 17, 2026

    This is an amazing cake! I baked for 60 minutes as per recipe—was a tad overdone. The sponge is terrific! Love the rhubarb lattice look on top.

  • Anea25 on May 22, 2026

    This is a great almond cake. As a rhubarb lover I just wish the rhubarb would come through more. delicious anyway

• Fundraising cornbread

  • Apollonia on October 26, 2025

    I can't claim to be a particular cornbread aficionado, but I thought these were very good. Not too dry, good flavor, and a really striking rise. My only complaint was that the recipe wasn't clear about whether all the cheese should be added on top or not, so I did some in the batter and some on top. I'll make again next time the need for cornbread arises.

• Plum, almond & lime baby cakes

  • TinkerTaylor on February 14, 2026

    Nice flavour - the image in the cookbook is not using a regular muffin tin as it doesn’t slope, so it’s near impossible to get the same clean look, which is slightly disappointing.

• Spinach & coconut cake with cream cheese icing

  • AmandaS on April 05, 2026

    Made into 16 cupcakes (70g ea)

• Apple cakes with ginger glaze

  • Kattancock on December 08, 2025

    Really tasty cake. A nice compromise between the ones that are mostly apple and the ones that barely had any. I used an 8-inch round pan and took it out at 45 mins (I always test early with my oven). It had a nice golden crust and my skewer came out clean but turns out it was a bit underdone in the middle. I think it was worth it because the rest of the cake was so nice and moist but next time I might try a 9 inch pan or actually using my mini bundts.

• Peanut & black sesame sand biscuits

  • denmar086 on February 12, 2026

    My first attempt at these was a total failure. Not edible at all. The dough was very crumbly and the cookies had a dusty texture. Not sure where I went wrong, but I think I will tailor the ingredients next time to get a smoother dough.

• Sticky date pudding with miso butterscotch

  • Apollonia on April 24, 2026

    This review is only for the vegan ice cream, which is shockingly good for how easy it is. Great texture and taste and wildly easy.

• Persimmon & pecan cake with maple icing

  • Shelmar on November 29, 2025

    Very good Thanksgiving desert, however, but for the candied persimmon on top, the persimmon taste disappeared under the brown sugar and maple syrup. The maple syrup candied persimmons are good enough to make for their own snacking. I'd add another ripe persimmon to the batter, reduce the oil and the frosting by 1/8.

  • Robbinhouse3 on May 14, 2026

    This had a lovely texture and flavour but was too sweet. Same for the icing - I reduced the syrup and added lemon juice. Didn’t make the candied persimmons. Next time I will reduce the sugar in the cake.