Type: Nut-free
Hot chocolate and lime puddings
These puddings, gently baked in a bain-marie, deliver the lightness of a soufflé without any of the anxiety often associated with baking…
Ginger crème caramel
Crème caramel can often be a rather heavy end to a meal, but ours is unexpectedly light, which we prefer. This is…
Yoghurt panna cotta with basil and crushed strawberries
Panna cotta is usually made with cream – the name itself means ‘cooked cream’. Our version, however, is made with milk and…
Kaffir lime leaf posset with fresh papaya
Possets have been enjoyed for centuries. Traditionally served as a warm drink to the wealthy – and said to help people if…
Schiacciata with grapes and fennel seeds
This is neither a tart nor a pie, we know. But in the absence of a bread or yeasted chapter, temporary lodgings…
Apricot and thyme galettes with polenta pastry
We’re so used to using fresh fruit for the cakes and pastries in our shops that it’s easy to become a bit…
Pineapple tartlets with pandan and star anise
Around Chinese New Year, pineapple tarts are to Malaysia and Singapore what mince pies are to the UK and Australia around Christmas….
Gingerbread with brandy apples and crème fraîche
This can be served warm, as a dessert, with the sautéed apples and crème fraîche, or on its own at room temperature,…
Chai brûlée tarts
We’ve taken our inspiration for these from Sydney’s Bourke Street Bakery, where Yotam had his first bite of their brûlée tarts. We’ve…