Gohs

This spicy, nutty popcorn ought to come with a warning: it’s impossible to stop eating it. You can use any kind of hot chilli sauce, although sriracha has the perfect balance of tangy, sweet, salty and spicy. Serve with beer and cocktails –…

Roasting strawberries concentrates the natural sugars in the fruit and intensifies their flavour for this no-churn ice-cream. The mint, chopped and infused into the custard, adds a refreshing note. The almond brittle adds a moreish texture…

The success of this plain but beautifully textured cake lies in having the butter, eggs and cream cheese at room temperature. Cold ingredients don’t emulsify or come together very efficiently, resulting in a clumpy batter and dense,…

A precursor to the Halloween custom of trick or treating, the medieval English ritual of “souling” involved children and the poor going door to door, offering a prayer for the departed in return for a sweet soul cake. More biscuit than…

Inspired by the Portuguese napkin cake (guardanapos), my version uses pandan to flavour the sponge and is filled with kaya (Malaysian coconut custard) in place of the traditional doce de ovos (egg yolk cream). But there’s no need to limit…

Layered cakes can be stressful to make if you’re bent on producing a perfect, wedding-cake finish. But they don’t have to look perfect to make a splash. This vibrant cake explodes with colour and flavour in the deep coral of the papaya, the…

This flavourful savoury loaf is packed with vegetables and a delight to eat when slathered with soft, salted butter. If your asparagus spears are on the thick side, slice them just a little thinner so they don’t snag on the knife when you…

This beautiful and unusual cake was introduced to me by my friend Kathy Tsaples, who owns a wonderful deli called Sweet Greek at Prahran Market. The filo pastry is left to dry out the day before, then shredded and soaked in a deliciously…

5. Remove the flour mixture from the fridge, then add the grated cheese, yoghurt mixture and the jalapeño. Stir lightly with a fork until it looks like a shaggy dough, then use a flexible spatula to fold the dough a few times in the bowl to…

Brownies are easy to make, but tricky to get just right. They need to be gooey in the centre, but firm enough to slice; you can easily end up with something dry and cakey. This recipe solves that dilemma by allowing you to bake the mixture…