Published on July 5, 2026

We’ve added a biscuit to the top of our s’mores croissant, but you could crumble a few biscuits into the croissant when assembling too.   Makes 4 Ingredients For the meringue 2 egg whites ½ cup (110g) caster sugar 4 plain croissants Butter, for brushing 1 packet (400g) marshmallows 150g milk chocolate 1 packet (60g) […]

Published on July 5, 2026

These are a real labour of love. It’s about patience, giving the dough time to rest before the next step. We’ll admit that even ours weren’t perfect, but they did spark immense joy! Makes 12-16 Ingredients For the croissant dough 10g (1 sachet) yeast 1-1½ cups (250-375ml) milk, room temperature ½ cup (125ml) water, room […]

Published on May 28, 2026

Swap the pears for sliced apples or stone fruit instead.  Vanilla pear tarte tatin Serves 6  Ingredients    1 packet (400g) puff pastry, defrosted 2-3 medium pears ½ cup (100g) sugar ½ cup (125ml) water 2 Tbsp (30g) butter 2 Tbsp (30ml) cream 1 vanilla pod, halved 1 egg, whisked Vanilla ice cream, for serving Mint […]

Published on May 24, 2026

Stout gives a complex layer of flavour and dark colour with a rich, moist finish.  Chocolate stout cake with coffee meringue frosting Serves 6–8  Ingredients    1 cup (250ml) Guinness (or any dark stout beer) ½ cup (125ml) freshly brewed coffee 1 cup (250g) butter, melted ½ cup (60g) cocoa powder 2 cups (340g) treacle sugar 2 eggs 2 tsp (10ml) […]

Published on May 23, 2026

Craving something nostalgic? This Milky Lane Rolo & caramel waffle with hit the spot!   Milky Lane’s Rolo & caramel waffle Serves 5    Ingredients   ½ cup store-bought caramel sauce ⅓ cup roasted peanuts, chopped 5 sugar or wafer ice-cream cones 1 pack (5) store-bought frozen waffles 1L Milky Lane vanilla ice cream (or vanilla ice cream of […]

Published on May 15, 2026

The perfect balance of bitter orange marmalade and the sweetness of white chocolate. Enjoy the restaurant quality sweet treat after a meal.  Orange & poppy seed petit fours Makes about 24  Ingredients  For the sponge ¾ cup (112.5g) flour ¼ tsp (1.25ml) salt ¼ tsp (1.25ml) baking powder ¼ cup (60g) butter, at room temperature ¾ cup (150g) granulated sugar […]

Published on April 28, 2026

Also known as shokupan or Hokkaido milk bread, this ancient Japanese bread is known for its extremely soft, buttery interior.  The key to this pillowy bread is the ‘tangzhong’, a water roux made by cooking flour, water and milk together until thick. The addition of tangzhong results in a bread with a higher moisture retention, making it super delicate and dreamy.   Milk bread Makes 3 mini loaves or 12 small […]

Published on April 20, 2026

This coffee cheesecake is silky smooth, with an inviting sweet crunch from the crispy phyllo.    Espresso cheesecake with phyllo crinkle Serves 10-12    Ingredients 200g chocolate Romany Creams ⅓ cup + 2 Tbsp (110g) melted butter 3 Tbsp (45ml) boiling water 3 Tbsp (45ml) instant coffee 2 tubs (230g each) medium-fat cream cheese, at room temperature 1 tub (250g) sour cream, at room temperature ½ cup […]

Published on April 2, 2026

Silky custard and buttery pastry come together in a golden syrup hug that melts on the tongue like a dessert daydream and best of all, you only need a few pantry staples.  Golden syrup custard tart Serves 6-8  Ingredients ½ packet (250g) phyllo pastry, defrosted ½ cup (125g) butter, melted 3 cups (750ml) milk ½ cup (125ml) custard powder ½ cup (125ml) […]

Published on March 31, 2026

Add an element of crunch by folding through chopped nuts or melted chocolate.  Toasted marshmallow ice cream  Makes 1.5L  Ingredients 1 can (385g) condensed milk 1 tsp (5ml) vanilla essence 2 cups (500ml) whipping cream 1–2 packets (150g each) pink and white mini marshmallows    Method Whisk together condensed milk and vanilla. In a separate bowl, whisk cream until […]