Published on April 23, 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 […]

Published on March 30, 2026

Autumn’s here, and that means apples, spice and everything nice. Whether you’re craving a gooey cheesecake crumble with a fruity twist or a golden tart topped with gingerbread crunch – these two desserts are the ultimate way to sweeten autumn’s chillier evenings.    1. Apple raspberry and cheesecake crumble  Makes about 9 squares     Ingredients  For the crust:   100g salted pretzels, finely crushed + extra for serving   ⅓ cup […]

Published on March 18, 2026

Piña Colada cocktails typically include rum; we’ve incorporated this element in a spiced syrup. Omit the rum in the syrup to make this Piña Colanda tart halal-friendly.  Piña Colada tart Serves 6-8  Ingredients For the coconut biscuit base:  200g Tennis biscuits, finely crushed ½ cup desiccated coconut, toasted ½ cup (125g) butter, melted    For the pineapple custard filling:  ⅓ cup lemon juice 6 extra-large […]

Published on February 27, 2026

Sweeten Milk Tart Day on 27 February with two irresistible spins on South Africa’s favourite dessert! These playful makeovers, like a creamy milk tart milkshake and a zingy lemon meringue pie, are ready to steal the spotlight and satisfy every craving.    The classic: Local is lekker milk tart   Serves 8-10   Ingredients For the pastry   1 cup (120g) icing sugar  ½ cup (125g) butter  2 large egg yolks  1⅔ cup […]

Published on February 18, 2026

No ice-cream machine needed! Serve sorbet in a hollowed-out frozen lemon — it will keep it from melting —or serve spoonfuls in a coupe with Prosecco to make a Sgroppino.  Amalfi lemon sorbet Makes about 1L  Ingredients 15 lemons 1¼ cups (250g) sugar 1¾ cups (430ml) water Pinch of fine salt 2 egg whites    Method Using a vegetable peeler, peel the yellow skin off 3 of […]

Published on February 17, 2026

The Basque region, stretching from the north of Spain to the south of France, is known for this dense cheesecake with its nutty aroma from caramelized — not actually burnt — cake top.  Basque cheesecake Serves 8-10  Ingredients 3 cups (750g) full-fat cream cheese 1½ cups (375ml) cream 4 extra-large eggs 1¼ cups (275g) caster sugar 2 tsp (10ml) vanilla essence 3 Tbsp (45ml) flour ½ […]

Published on February 16, 2026

You’ll find Torta de Santiago, from northwest Spain and dating back as far as the 1500s, when walking the Camino de Santiago pilgrimage. We’ve added almond flakes on top of this fragrant Galician almond cake for even more flavour and added crunch.  Galician almond cake Serves 8-10  Ingredients ¾ cup (180g) butter, at room temperature 1 cup (220g) caster sugar 4 extra-large eggs, at room temperature 1 lemon, zested 1 […]

Published on January 23, 2026

Halve the cheesecake mousse ingredients if you prefer a fruitier dessert. Peach cheesecake cups Serves 4-6 Ingredients For the crumble  200g ginger biscuits 6 Tbsp (90g) melted butter, divided ½ tsp (2.5ml) cinnamon For the syrup  2 cans (410g each) peach halves in syrup 3 Tbsp (45g) treacle sugar 2 tsp (10ml) lemon juice 2 Tbsp (30ml) bourbon (optional) For the […]