Lebanese lamb and okra stew, known as bamieh, is built on a small number of ingredients cooked slowly until everything comes together properly. The lamb becomes tender, the tomato thickens into a sauce, and the okra absorbs all of that flavour. There are variations from household to household, but the structure stays the same. Lamb,…
Category: Dessert
Fig and Almond Tart
Fresh figs are one of those ingredients that always feel a little special when they appear at the farmers market. Their season is short, and when they arrive piled high on the stall it feels like a small signal that late summer is here. This Fig and Almond Tart was inspired by a recent market…
Classic Red Velvet Cake
When I made this Classic Red Velvet Cake recently, what stayed with me wasn’t just the flavour — it was the texture. Red velvet, when it’s right, has a very specific feel. It’s light and airy, yet smooth and fine through the centre. It doesn’t crumble and it doesn’t sit heavy. It holds together cleanly…
Passionfruit Bavarois
At the start of the week, I bought a big bag of passionfruit at the markets and popped them in the fruit bowl, thinking everyone would help themselves. But by the weekend, they were all still sitting there — not mouldy, but starting to look a little crinkly and forgotten. I think it’s the extra…
Lemon and Ricotta Cake
The other day I made a batch of fresh ricotta, and as always, there was a little left over. Rather than let it sit in the fridge, I turned it into this Lemon and Ricotta Cake — soft, buttery, and delicately scented with lemon. It’s a classic Italian-style cake that’s wonderfully simple: just a handful…
Namoura (Lebanese Semolina Cake with Almonds)
Namoura is a Lebanese semolina cake, baked until golden, soaked in fragrant syrup, and topped with a single almond on each piece. It’s one of those sweets that instantly feels celebratory, and you’ll often see it cut into perfect squares or diamonds in Lebanese bakeries. When I baked it at home, the yoghurt gave a…
Chocolate Mousse with Salted Hazelnuts
There’s something timeless about a simple chocolate mousse. It feels both effortless and indulgent, the kind of dessert that always impresses without requiring hours in the kitchen. I’ve made this recipe for dinner parties and family gatherings, and it never disappoints. The light, airy texture of the mousse with the crunch of salted hazelnuts on…
Aussie Bakery Custard Tart
Aussie bakery custard tart is a classic, nostalgia-evoking dessert with a crisp shortcrust pastry and creamy vanilla custard filling, finished with a light dusting of nutmeg and baked until just set. There’s something about walking into a corner bakery that instantly takes you back. For me, it was always about the custard tart. After shopping…
Classic Carrot Cake with Cream Cheese Frosting
Carrot cake has a timeless appeal—moist, spiced, and comforting, topped with tangy cream cheese frosting. Growing up, my mum’s carrot cake was a staple at every family gathering. The combination of grated carrots, sweet pineapple, and crunchy walnuts made it irresistible, and the aroma of the spices while baking always brought back fond memories. It…
🍋 Lemon Meringue Pie
This Lemon Meringue Pie is the ultimate dessert for citrus lovers: a crisp, golden pastry base filled with smooth, tangy lemon curd and topped with a fluffy, toasted meringue. It’s a timeless recipe that looks impressive on the table and tastes even better. But let’s be real—getting that filling to set just right, or preventing…