Slice
Terrible at small talk? How baking can break down barriers and win friends
Miss your old mates, or need fresh ways to find new ones? Baking queen Katherine Sabbath shows how the social power of a handmade treat can work wonders.
- Megan Johnston
RecipeTin Eats’ gateau au chocolat (aka fancy brownie dessert)
This neat trick transforms an everyday brownie to a restaurant-worthy dessert.
- 2 hrs +
- Nagi Maehashi
This golden ‘blondie’ slab is like a giant white chocolate and macadamia cookie
If you like macadamia and white chocolate cookies, you’ll love these blondies.
- 1-2 hrs
- Danielle Alvarez
Halloween brownies with chocolate ganache
A frightfully fun dessert with bonus decorating ideas for meringue ghosts, Frankenstein icing, spider web feathering and more.
- 1-2 hrs
- Helen Goh
Carpathian custard cake with choux pastry (aka eclair meets vanilla slice)
This Eastern European custard cake is made with choux pastry instead of puff.
- 2 hrs +
- Helen Goh
White chocolate and roasted macadamia blondies
For a denser, less cakey brownie, skip the aeration of the butter, sugar and eggs, and simply mix together with a wooden spoon instead.
- 1-2 hrs
- Katrina Meynink
Gluten-free chocolate, buckwheat and sea salt brownies
This, my friends, is brownie perfection. Deep mud-like fudge topped with the crisp and crunch and crack of a dried creek bed. The fact this is gluten-free is incidental, but the buckwheat flour is a must, it adds a glorious nutty background flavour. And the staying power puts it over and above most freshly baked goods.
- 1-2 hrs
- Katrina Meynink
Zucchini slice with a hidden layer of bacon
The sneaky layer of bacon in the middle is an unexpected and now entirely necessary addition to the old zuccha slice from this point forward.
- 1-2 hrs
- Katrina Meynink
Mango, lime and macadamia cheesecake bars
Sweet and creamy, tart and crunchy, this dessert has it all. Don't be put off by the four different components: each one is easy to make and the final assembly is so much more than the sum of its parts. When in season, strawberries or cherries may be substituted for the mango; they all pair beautifully with the lime, coconut and macadamia.
- 1-2 hrs
- Helen Goh
Helen Goh's caramelised Anzac bars
With oats in the base layer and coconut in the filling, there are no prizes for guessing that the inspiration for these bars is the Anzac biscuit. Chewy at the edges and soft within, the bars are very satisfying with a cup of tea or as a dessert with an apple compote on the side. Replace the coconut with walnuts or pecans for a different kind of treat, and freeze any leftovers for furtive snacking.
- 1-2 hrs
- Helen Goh