Bring milk, vanilla bean and seeds, and lemon zest to a simmer in a saucepan over medium heat. Remove from heat and stand to infuse (30 minutes).

Meanwhile, for caramel, scatter sugar evenly over base of a saucepan; cook over medium-high heat, swirling pan occassionally, until sugar dissolves (3-4 minutes), then swirl pan until a dark caramel forms (3-4 minutes). Remove from heat; carefully add 3 tsp water (hot caramel will spit) and swirl to combine. Divide among four, 9cm diameter, 375ml ceramic ramekins and swirl each quickly to coat to the edges. Transfer ramekins to refrigerator to set (30 minutes).

Strain custard into a large jug. Skim any air bubbles that have formed and pour into caramel-lined moulds. Place in a roasting pan lined with a tea towel, then fill pan with warm water to halfway up sides of moulds. Cover with foil and bake until custard is just set with a slight wobble in the centre (35-40 minutes). Remove from water bath and set aside to cool completely, gently releasing the sides of the custard with a wet finger once or twice as it cools, then refrigerate to chill (6 hours).

Run a sharp knife around edges of custards to release, then invert onto chilled serving plates. Scattter with mint to serve.

For cinnamon buttermilk custard, place cream and cinnamon in a saucepan and bring to a simmer over medium heat. Remove from heat and stand to infuse (15 minutes). Whisk yolks and sugar in a bowl until pale and thick, then pour over cream mixture and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (5-6 minutes). Strain into a clean bowl, return cinnamon quills, cover and refrigerate overnight to infuse. Discard cinnamon, then whisk in buttermilk to combine; refrigerate until required.

Preheat oven to 160°C fan-forced. Grease and line a 22cm-diameter cake tin with baking paper.

For caramel apple topping, place sugar in a small saucepan over medium high heat. Cook, swirling pan, until a dark caramel forms (3-5 minutes). Remove from heat, add butter, swirl to combine and pour into prepared cake tin. Thinly slice apple on a mandolin, toss in melted butter and arrange, overlapping slightly, over caramel. Set aside.

For cake, combine apples, lemon zest and juice in a bowl and toss to combine; stand to macerate (15 minutes). Sift flours, baking powder and cinnamon into a bowl. Beat butter and sugar in an electric mixer until pale and fluffy, scrape down sides of bowl, then beat in eggs, one at a time, beating well and scraping down sides of bowl between additions. Add flours and cider alternately in 3 batches, beating until just combined, then beat in vanilla. Transfer cake batter to a large bowl and fold through macerated apples. Spoon into prepared tin. Tap tin on bench to remove air bubbles, smooth top and bake until golden brown and a skewer inserted withdraws clean (50 minutes – 1 hour). Cool in tin for 10 minutes, then invert onto a cake rack to cool.

Meanwhile, for hazelnut streusel crumb, place all ingredients except hazelnuts in a bowl and using your fingertips, rub in butter until clumps form. Stir in hazelnuts and spread mixture over an oven tray lined with baking paper and bake until golden (15-20 minutes). Cool completely and coarsely crumble. Store in an airtight container for 1 week.

Serve cake scattered with streusel crumb and drizzled with custard.

For flaky pastry, combine flour, sugar and a large pinch of sea salt in a bowl. Add butter and using fingertips rub in butter until mixture resembles coarse breadcrumbs. Drizzle over vinegar, then add 80ml-100ml iced water and bring dough together with your hands (dough should be shaggy but hold together when pressed). Halve the dough, then place one half on top of other half and press with hands to flatten. Repeat halving and flattening twice more (this helps to create a flaky pastry dough). Flatten dough to a thick disc, wrap in plastic wrap and refrigerate to rest (1 hour).

Preheat oven to 190°C fan-forced. Place a heavy oven tray in oven to heat. Combine plums, sugar, cornflour, vanilla and lemon zest in a bowl, gently toss to coat and set aside to lightly macerate (5 minutes).

Meanwhile, roll out pastry on a lightly floured work surface to a 40cm-diameter circle and place on a piece of baking paper. Scatter almond meal over pastry, leaving a 5cm border. Spoon macerated plums over almond meal, drizzle with any juices and arrange blackberries on top. Fold uncovered edges of pastry over, pinching slightly to seal. Whisk egg and 1 tsp cold water in a small bowl; brush over pastry, then scatter with almonds and demerara sugar. Carefully transfer to the preheated oven tray and bake until pastry is golden and plums are tender (40-45 minutes).

Slice tart in wedges and top with gelato to serve.

For chocolate pastry, sift flour, cocoa and a pinch of salt into a bowl to combine and set aside. Beat butter and sugar in an electric mixer on high speed until light and creamy (7-8 minutes). Reduce speed to medium; add egg yolk and beat to combine. Reduce speed to low; add flour mixture and beat until pastry just comes together (don’t overwork). Tip onto a lightly floured surface and gently knead until smooth. Shape into a disc and wrap in plastic wrap. Refrigerate to rest (1 hour).

Roll out pastry on a lightly floured surface to 7mm thick. Using base of 22cm-diameter fluted tart tin, trim pastry to a 22cm-diameter round (see cooking tip). Place pastry round in tin. Dock with a fork and freeze to chill (30 minutes). Meanwhile, preheat oven to 160°C fan-forced. Blind bake until base is dry and crisp (30 minutes). Set aside in tin to cool completely (30 minutes).

Meanwhile, for Pedro Ximénez dates, place Sherry in a saucepan over medium heat and reduce by half (5-7 minutes). Add dates and cook, stirring, until dates break down and form a rough paste (2-3 minutes). Remove from heat and cool to room temperature.

With oiled hands, roll date paste into a ball. Cut two 25cm square pieces of baking paper. Place one piece of baking paper on a work surface, lightly brush with oil, then place ball of date paste in centre. Lightly grease remaining piece of baking paper with oil, place greased side down on top and roll out to a 22cm rough round. Remove top sheet of baking paper. Using a 20cm-diameter flat plate or base of cake tin, trim to a round. Invert into base of tart tin, then remove remaining sheet of baking paper. Set aside.

Reduce heat to 110°C fan-forced. For chocolate filling, place chocolate in a heatproof bowl; set aside. Whisk egg and egg yolk in a bowl until smooth, then strain into a separate bowl; set aside. Place cream, milk and pinch of salt in a saucepan and bring to a simmer. Pour over chocolate and stand until chocolate melts (2 minutes). Stir gently with a spatula until smooth and combined. Add egg mixture and stir until smooth and glossy.

Pour chocolate filling into tart tin. Gently tap tin on bench to remove large air bubbles that form on the surface. Transfer to oven and bake until almost set with a slight wobble in centre (30-35 minutes). Stand at room temperature to completely set (4-5 hours).

For mascarpone cream, whisk ingredients in a large bowl until medium peaks form. Transfer to a serving bowl and refrigerate until required.

Cut into slices with a hot, dry knife and serve with mascarpone cream on the side.

Preheat oven to 180C and line a 13cm x 23cm cake tin with baking paper. Spread almonds on an oven tray and roast until darkened (4-5 minutes), cool to room temperature, then coarsely chop and set aside.

Bring cream, Grand Marnier and rinds just to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate and stand for 5 minutes, then stir until smooth. Combine rice puffs, sour cherries, almonds and ½ tsp sea salt in a bowl, add chocolate mixture and combine well, then spoon into cake tin, press top to smooth and refrigerate until set (1 hour). Cut into pieces with a hot, wet knife and store refrigerated in an airtight container for up to a month.

Combine dried and candied fruits in a bowl with sherry, mix to combine well and stand for 3 hours or overnight.

Add remaining ingredients, ½ teaspoon salt and mix to combine well.

Bring a large saucepan of water to the boil. Add one prepared pudding cloth (*see introduction) at a time to water and boil for 1 minute, then remove with tongs and squeeze excess water from cloth (wear rubber gloves to protect your hands). Place ¼ cup flour in centre of cloth and, using a flat-bottomed cup, spread flour in a 30cm-diameter circle in centre of cloth and rub in.

Pile a quarter of the pudding mixture into the centre of cloth.

Gather up edges of cloth, enclosing mixture, and twist firmly. Tie tightly with twine to seal, then tie ends of twine into long loops. Repeat with remaining pudding cloths and pudding mixture. (*See notes)

Gently lower puddings into boiling water, cover with a tight-fitting lid and cook until firm (2½-3 hours), topping up with boiling water during cooking to ensure puddings are completely submerged. Remove puddings from water with a slotted spoon, pass the handle of a wooden spoon through twine loops and hang puddings over a basin to catch drips until cloth is dry but puddings are still warm to touch (2-3 hours).

Untie puddings, peel back cloth and invert onto a plate. Cool completely, then tightly wrap each pudding in plastic wrap, place in an airtight container and refrigerate for up to 3 months or freeze for up to 1 year before using.

For meringues, preheat oven to 120C. Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes). With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine, then spoon 8cm-diameter mounds onto oven trays lined with baking paper. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes), then turn off oven and cool completely in oven.

Meanwhile, toss strawberries and caster sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).

Whisk cream, crème fraîche, icing sugar and vanilla seeds together in a separate large bowl until soft peaks form. Scatter a quarter of the strawberries in the base of a 3-litre serving bowl, spread with a quarter of the cream mixture, and coarsely crumble a quarter of the meringue over the top. Repeat layering with remaining ingredients.

Scatter Eton mess with raspberries and extra strawberries and serve.

Preheat oven to 130°C fan-forced and grease a large oven tray. Trace a 27cm-diameter circle on a piece of baking paper, then trace a 15.5cm-diameter circle in centre of first circle. Place, pencil side-down, on the tray (this will be the template for the wreath).

For pavlova, whisk egg whites in an electric mixer on medium-high speed until soft peaks form (4 minutes). With motor running, gradually add sugar and whisk until firm and glossy and sugar is dissolved (15 minutes). Fold in lemon juice then fold in cornflour. Spoon out ½ cup meringue in consecutive spoonfuls following the marked outline to form the wreath. Using the back of a spoon, make shallow depressions around the top of the wreath, moving the tip of the spoon around the edge of the wreath, pushing it in and pulling it back to make the pavlova “thorns”. Bake for 10 minutes at 130°C, then reduce oven to 100°C and bake until pavlova is crisp but not coloured (1½ hours). Turn off oven and cool completely with door ajar (for at least 6 hours or overnight).

Meanwhile, temper chocolate for chocolate leaves. Add grated nutmeg to melted tempered chocolate. Paint back of mint leaves with a pastry brush 1mm thick with spiced chocolate. Place on a wire rack, painted-side up, in the refrigerator until set (30 minutes). Once set, gently peel off leaves and refrigerate in an airtight container until required.

To serve, place pavlova on a platter. Spoon swirls of crème fraîche in even portions in the indents around wreath, followed by small spoonfuls of lemon curd. Arrange mango slices on top of wreath and scatter over macadamias. To finish, place mint leaves around wreath and using tweezers carefully place torn sheets of gold leaf, if using.

For berries, combine all ingredients except raspberries in a bowl and set aside, stirring occasionally, for 15 minutes. Just before serving, gently stir through raspberries to coat.

Preheat oven to 160°C fan-forced. Whisk crème fraîche, sugar and cardamom until soft peaks form; refrigerate until ready to serve.

Whisk eggs, milk and vanilla in a bowl to combine, then transfer to a shallow tray. Stand panettone in egg mixture, turning once, until soaked (2 minutes), then drain off excess.

Heat half the butter in a large frying pan over medium heat until foaming, add half the prepared panettone and cook, turning once, until golden (2-3 minutes each side). Transfer to an oven tray, wipe out pan and repeat with remaining butter and panettone. Keep warm in oven then serve warm topped with crème fraîche, berries and mint.

For matcha-white chocolate filling, stir chocolate and cream in a heatproof bowl set over a saucepan over simmering water until smooth and combined (5 minute). Remove from heat; whisk in 1 ½ tsp matcha powder. Cover directly with plastic wrap and refrigerate to firm (1 hour). Roll into 6 balls (about 2 tsp each), working quickly to avoid ganache becoming too warm and unworkable. Freeze to firm (1-2 hours). Meanwhile, sift icing sugar and remaning matcha powder into a shallow bowl, cover with plastic wrap and set aside for dusting.

For strawberry-red bean filling, divide red bean paste into 6 portions and roll into balls. Place strawberries on a clean work surface, push red bean paste down and around strawberries to enclose. Transfer to a tray lined with baking paper and freeze to firm (2 hours). Combine freeze-dried strawberries and icing sugar in a spice grinder and process until finely ground. Transfer to shallow bowl and cover tightly with plastic wrap until required.

For black sesame praline filling, place sugar in small saucepan pan over medium heat. Cook, swirling pan occasionally, until sugar dissolves, then cook, swirling pan constantly, until a dark caramel forms (3-4 minutes). Stir in black sesame seeds, then pour praline onto a small tray lined with baking paper. Stand to set (30 minutes). Transfer to a small food processor and process until very finely chopped. Add remaining ingredients and process until smooth. Roll into 6 balls (about 2 tsp each) and freeze to firm (2 hours).

For mochi dough, combine rice flour, sugar and milk in a heatproof bowl and whisk vigorously until smooth. Place over a saucepan of simmering water and cook, covered with two sheets of foil, until rice mixture is translucent (15-20 minutes; see note). Remove from heat and beat until smooth. Set aside for 5 minutes to cool briefly.

Generously dust a clean work surface with potato starch. Working quickly, using a pastry scraper, scrape half the hot mochi mixture onto surface (keep remaining mochi dough covered with a tea towel to prevent drying out). Scatter with a little extra starch and using your fingers, press dough to a rough square, then roll to a 17cm square, about 6-7mm thick. Using a knife dusted with potato starch, trim to a 15cm square (discard trimmings), then cut into nine 5cm-squares. Set portions aside covered with a clean tea towel. Repeat with remaining mochi dough. You should have 18 dough squares in total.

To shape mochi, working with one square of dough at a time, place a portion of frozen filling in centre of mochi square, dot edges lightly with water, pinch corners together around filling to enclose. Continue to pinch dough around to seal and form an even ball. Repeat with remaining mochi dough and filling. Transfer mochi to a tray, cover tightly with plastic wrap and refrigerate until ready to serve (see note).

Dust matcha-white chocolate mochi with matcha icing sugar to coat. Dust strawberry-red bean mochi with strawberry icing sugar to coat. Top sesame praline mochi with black sesame seeds. Arrange mochi on a serving platter to serve.

For hot milk sponge, preheat oven to 160°C fan-forced. Grease and line a 20cm x 30cm lamington tin with baking paper. Triple sift flours and set aside. Whisk eggs and sugar in an electric mixer on medium-high speed until thick, pale and tripled in volume (6-7 minutes). Place remaining ingredients in a small saucepan; warm over medium-low heat until melted. Sift flour mixture and ½ tsp fine salt over egg mixture and using a handheld whisk, gently fold until almost combined. Gradually add hot milk mixture and gently whisk until combined (the batter will be wet). Pour batter into prepared tin, gently tap tin on bench to remove any large air bubbles. Bake until sponge springs back when lightly pressed (25 minutes). Cool in tin for 5 minutes before turning out onto a wire rack to cool completely.

Meanwhile, pulse pistachios until finely chopped. Transfer to a shallow bowl. Set aside for coating.

For pistachio ganache, melt white chocolate in heatproof bowl set over a saucepan of simmering water. Remove from heat; stir in pistachio paste. Cool briefly.

Using a serrated knife, trim sides and top of sponge, then cut sponge into 20 squares. Spread 1 tsp pistachio ganache over the cut-side of half the squares, then sandwich with remaining squares. Using a palette knife, coat each with remaining pistachio ganache, then roll in chopped pistachio to coat. Transfer to a tray lined with baking paper and refrigerate to firm (1 hour). Serve.

Preheat oven to 200°C fan-forced. Line a 34cm x 12cm (base measure) loose-bottomed tart tin with pastry; trimming excess pastry. Lightly prick base of tart shell with a fork; transfer to freezer for 15 minutes to chill.

Meanwhile, combine rhubarb, sugar, mandarin juice and thyme in a large baking dish and toss to coat. Arrange in a single layer and roast until rhubarb is just tender (8-10 minutes). Set aside to cool. Reserve syrup for serving.

Reduce oven to 170°C fan-forced. Line pastry case with foil, fill with baking beads or rice, place on a baking tray and blind-bake pastry until dry (15-20 minutes). Remove foil and weights; bake until pastry is golden (8-10 minutes).

Meanwhile, for frangipane, beat butter, sugar and mandarin zest in an electric mixer until pale and creamy (2-3 minutes). Add almond meal, then add egg and beat until well combined. Sift flour over and stir to combine. Spoon into pastry case, smooth top, arrange rhubarb on top pressing down lightly into frangipane and bake until crust is golden and filling is set; centre should spring back when lightly pressed (25-30 minutes; cover with foil if overbrowning). Transfer to a wire rack and cool briefly.

Cut tart into slices. Drizzle with rhubarb syrup, scatter with extra thyme and mandarin zest. Serve with whipped cream on the side.

For cake, preheat oven to 160°C fan-forced. Grease a 30cm, 1.25-litre ring tin with butter, then dust with rice flour to coat. Combine sugar and fig leaf in a large food processor and process until bright green and finely chopped. Add pistachios and process until finely ground. Add remaining dry ingredients and pulse to combine, then transfer to a large bowl. Whisk butter, eggs and lime zest in a jug, then add to dry ingredients and stir until combined. Pour batter into tin and bake until golden and a skewer inserted withdraws clean (40-45 minutes). Stand cake for 10 minutes, then invert onto a wire rack to cool.

Whisk icing sugar, lime juice and rosewater in a bowl until smooth. Set aside to thicken (10 minutes). Drizzle icing over cake, top with raspberries, pistachios, rose petals, finger lime pearls and mint; stand to set (15 minutes). Cut slices to serve.

Preheat oven to 160°C fan-forced. Place ricotta, yolks, sugar, cream, espresso and vanilla in a large bowl and stir to combine

Sieve dry ingredients into a bowl and whisk to combine.

Whisk egg whites in a bowl until stiff peaks form. Stir dry ingredients into wet ingredients, then gently fold through egg white, in three batches, until just combined. Divide among six, 250ml ceramic ovenproof dishes.  Place on a large baking tray and bake until puffed and just set (20 minutes).

Meanwhile, for chocolate sauce, place chocolate and honey in a small bowl. Place cream in a small saucepan and bring to a gentle simmer over medium-high heat. Pour over chocolate, stand to melt (3 minutes), then stir until smooth.

Dust puddings with cocoa. Top with ice-cream, drizzle chocolate sauce and scatter with almonds to serve.

Preheat oven to 170°C. Grease 2-3 oven trays and line with baking paper. Combine dry ingredients in a bowl with ¼ tsp sea salt flakes. Add melted butter and golden syrup and stir to combine.

Roll golf-ball-sized rounds of dough into balls and place 5cm-6cm apart on trays, then flatten slightly. Scatter with moist coconut flakes and bake until golden (14-18 minutes). Cool briefly on trays and serve warm or allow to cool completely on trays before serving. Remaining biscuits will keep in an airtight container for 2 days.

Combine currants and sultanas in a bowl with orange juice and Pedro Ximénez, then cover and soak overnight. Stir through candied peel and set aside.

Warm half the milk in a saucepan over low heat until just lukewarm, then combine with yeast in a bowl and stir to combine.

Place 420gm flour, combined spices (reserve ¼ tsp spice mixture), sugar, egg, yeast mixture, remaining milk and ¾ tsp salt in an electric mixer fitted with the dough hook and mix
on low speed until combined (5 minutes). Add butter, zest and oil and mix until combined. Drain soaked fruit (reserve liquid). Stir fruit through dough just until incorporated. Place dough in a bowl lightly greased with butter. Cover and set aside to prove until dough has doubled in size (2 hours).

Line a baking tray with baking paper. Knock back dough, divide into 12 pieces, then roll each into a smooth ball, dusting with a little flour if needed to prevent dough sticking (do not add too much as dough will become tough). Place buns on tray in even rows, leaving a 2cm gap. Set aside to prove until doubled in size (30-40 minutes).

Preheat oven to 180°C. Combine remaining flour and reserved spice mixture in a small bowl with 40ml water and mix to a paste. Transfer paste to a piping bag, snip the end and pipe crosses over buns. Bake until golden and cooked
through (25-30 minutes).

For glaze, combine ingredients and 1-2 tbsp reserved fruit liquid in a saucepan over low heat, stirring until sugar dissolves and a syrup forms (2-3 minutes). While buns are hot, brush syrup over liberally, then set aside to cool slightly. Serve hot cross buns warm or at room temperature.

For pastry, combine flour, sugar, aniseed and a pinch of salt in a bowl. Rub in butter with your fingertips until coarse crumbs form. Stir in marsala, orange blossom water and egg and with a fork, mix to combine. Turn mixture onto a clean work bench and bring together to form a smooth dough (if it is not coming together easily, add 1-2 tbsp water). Wrap in plastic wrap and rest at room temperature (30 minutes).

For date and orange filling, place dates in a heatproof bowl and cover with boiling water; set aside until softened (10 minutes). Drain. Transfer to a bowl; add remaining ingredients. Mash with a fork and set aside.

Roll pastry out on a lightly floured surface to a 50cm x 12cm rectangle (about 2mm thick). Form the filling into an even cylinder along the centre of the pastry. Brush edge of pastry with water. Tightly fold pastry over and press edges to seal. Trim excess pastry. Flatten slightly, then cut diagonally into 4cm-thick pieces (Makes 12).

Half fill a large saucepan with oil. Place over medium heat until oil reaches 180°C on a deep-frying thermometer. Fry in batches, turning occasionally, until golden and crisp (2-3 minutes). Drain on paper towel.

Drizzle pastries with honey, scatter with salt flakes, and serve with vanilla ice-cream.

Combine sugar, orange juice, spices, herbs, citrus rinds and 165ml (⅔ cup) water in a saucepan and bring to a simmer, stirring to dissolve the sugar (2-3 minutes). Remove from the heat; set aside to cool and allow flavours to infuse (1 hour). Strain.

Process nectarines, syrup mixture and peach liqueur in a food processor until smooth. Strain through a fine sieve into a bowl to remove solids, then stir in cava. Pour into a shallow, metal container and freeze (6 hours or overnight). Using a fork, scrape into flakes and spoon into coupes, top with extra cava and garnish with thyme.

Preheat oven to 240˚C. Combine three-quarters of the strawberries with sugar, lime rind and juice, vanilla seeds, liqueur and 1 tbsp water in a roasting pan. Toss to coat, then spread out evenly. Add split vanilla bean. Roast until bubbling and just tender (8-10 minutes).

Meanwhile, for pistachio crunch, stir ingredients in a small saucepan over medium-high heat until pistachios are toasted and candied (2-3 minutes). Set aside to cool.

For mascarpone cream, whisk cream, mascarpone, sugar and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes); refrigerate until required.

To serve, divide mascarpone cream and roasted strawberries in alternate layers among serving glasses, finishing with roasted strawberries. Top with remaining strawberries and pistachio crunch.

Transfer 1.25kg yoghurt to a sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain. Set drained yoghurt aside in the refrigerator for the filling.

Preheat oven to 160˚C fan-forced. Grease and line two 18cm cake tins with baking paper. Place dates and bicarbonate of soda in a heatproof bowl and cover with ½ cup (125ml) boiling water. Cover and set aside to soften (15 minutes). Transfer to a food processor and purée. Add treacle, sugar, eggs, butter, orange zest and remaining 250gm yoghurt; process until smooth. Transfer to a large bowl. Sieve over flour and spices. Add almond meal and ½ tsp fine salt; whisk to combine. Divide evenly between tins. Bake until golden and centre springs back when lightly pressed (40-45 minutes). Cool in tins for 15 minutes then turn out onto a wire rack to cool completely.

Using a large serrated knife, halve cakes horizontally and set aside. Combine brandy and orange juice in a bowl.

For yoghurt filling, whisk yolks, sugar and brandy in a bowl over a saucepan of simmering water until pale and mixture forms a thin ribbon (5-6 minutes). Squeeze excess water from gelatine, whisk into yolk mixture. Remove from the heat. Whisk mixture occasionally until thick and mixture has cooled slightly. Place drained yogurt into a large bowl. Whisk in egg yolk mixture to combine and set filling aside.

To assemble cake, line base of a deep 18cm round cake pan with baking paper, then line sides with acetate (see note), trimming to 5cm above rim. Place first cake layer in base of pan, brush with one-quarter brandy mixture, spoon over one-third of yoghurt filling and smooth the surface. Repeat with remaining cake layers, brandy mixture and filling, finishing with a layer of cake. Brush with remaining brandy mixture, cover with plastic wrap, then refrigerate overnight to set.

For caramel, scatter sugar evenly over base of a large frying pan; cook over medium-high heat, stirring occasionally, until sugar dissolves, then swirl pan until a dark caramel forms (7–8 minutes). Remove from heat, add orange juice (be careful as hot caramel will spit), ginger and orange zest; stir to combine. Cool to room temperature to infuse, then strain caramel (refrigerate if prepping ahead; bring to room temperature to serve).

Turn out cake and carefully remove acetate. Whisk sour cream and brown sugar until firm peaks form. Thinly spread cream mixture over top and side of cake, using a palette knife to neaten and expose cake layers. To serve, drizzle with caramel and top with figs and edible flowers.

For Champagne and peach jelly, stir Champagne, sugar, thyme and 500ml (2 cups) water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil. Carefully add peaches, then bring to a simmer and weight with a plate to submerge. Reduce heat to low; simmer gently until peaches are tender (10-15 minutes). Cooking time will vary on ripeness of peaches. Remove pan from heat, cool peaches to room temperature in syrup (2 hours), then remove with a slotted spoon. Peel and cut into wedges. Strain 1 litre (4 cups) syrup into a clean saucepan. Pour any remaining syrup over peaches; refrigerate until required. Bring reserved syrup to a simmer over medium heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Pour mixture into the base of a 2.75-litre bundt cake tin and refrigerate until jelly is firm (3-4 hours).

For crème fraîche panna cotta, place half the cream, the sugar and vanilla in a small saucepan and stir over medium heat until sugar dissolves. Remove from heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Stir in lemon juice. Cool until mixture is tepid (15 minutes). Meanwhile, whisk crème fraîche and remaining cream together until soft peaks form. Whisk the tepid cream mixture into crème fraîche mixture until combined. Pour over the jelly, smooth surface, then refrigerate overnight to set.

Stir diced peach, sugar, brandy, citrus zest and juice in a bowl to coat. Set aside to macerate, stirring occasionally, for 15 minutes.

To serve, dip base of the bundt tin in warm water to loosen jelly. Invert onto a large serving plate. Top with poached and macerated peach, raspberries, almonds and edible flowers.

For verjuice jelly, stir verjuice, sugar, lemon verbena and 750ml water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil; remove from heat and set aside for flavours to develop (2-4 hours). Strain syrup into a clean saucepan; bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Pour jelly mixture into a 5-litre trifle bowl; refrigerate for at least 4 hours or overnight to set.

Meanwhile, for passionfruit curd, whisk passionfruit and lime juice, yolks and sugar in a bowl over a saucepan of gently simmering water until thick and pale (8-10 minutes). Remove from heat; gradually whisk in butter until incorporated. Refrigerate until chilled (3 hours).

Arrange panettone in a single layer over jelly, crumble in any offcuts to fill gaps, then scatter over mango. Drizzle over 250ml (1 cup) Sauternes; refrigerate until required. Place remaining Sauternes and lemon verbena in a small saucepan and bring to the boil. Remove from heat, cool, then strain. Whisk mascarpone, crème fraîche, milk and strained Sauternes mixture in an electric mixer until firm peaks form. Spoon evenly over mango layer. Refrigerate until required.

Whisk passionfruit curd to loosen. Spoon evenly over mascarpone layer. Refrigerate to set lightly (1 hour).

For salted-lime meringue, whisk egg whites and sugar in a heatproof bowl over a saucepan of gently simmering water until sugar dissolves and a thermometer inserted into the mixture reads 70°C. Transfer meringue to an electric mixer and whisk on high until cool and very thick (10-12 minutes). Whisk in ½ tsp fine salt and lime zest until combined.

Spoon meringue over the curd layer, then, using the back of a spoon, create peaks and swirls. Arrange mango slices and passionfruit pulp around meringue. Using a blow torch, toast meringue until golden. Serve scattered with lime zest.

Preheat oven to 110°C. Line a large oven tray with baking paper. Using a mandolin, thinly slice half the pineapple and arrange slices on the tray. Bake until dried (2-2½ hours). Cool on tray. Store in an airtight container for up to 1 week.

Meanwhile, core and coarsely chop remaining pineapple (you need 200gm). Purée pineapple in a food processor. Transfer to a large saucepan with dried fruit, ginger, sugar, butter, 80ml (⅓ cup) rum and citrus zests and juice. Stir over medium heat until sugar dissolves, then bring to the boil. Cook until fruit is soft and liquid is reduced (5-6 minutes). Stir in bicarbonate of soda. Transfer to
a large bowl and cool (20 minutes).

Preheat oven to 170°C. Grease and line base and sides of a 20cm square cake tin with baking paper. Sieve flours and spices into a bowl. Whisk eggs, buttermilk and vanilla in a large jug until combined. Stir buttermilk mixture into cooled fruit mixture until combined. Sieve over flour mixture and stir to combine. Pour batter into tin; bake until golden and centre springs back when lightly pressed (50-60 minutes). Brush hot cake with remaining 80ml (⅓ cup) rum, wrap pan in foil, then in a tea towel; cool. Un-iced Christmas cake can be made up to 2 days ahead.

For icing, stir ingredients until combined. Set aside to thicken slightly. Spread icing over top of cake. Decorate with dried pineapple slices, pink peppercorns and lime zest. Set aside for icing to set completely before serving.`

For hazelnut dacquoise, preheat oven to 200°C. Grease and line a 22cm square cake tin with baking paper. Process hazelnuts, icing sugar and flour in a food processor until finely chopped. Whisk egg whites and a pinch of fine salt in an electric mixer until soft peaks form. Add caster sugar, 1 tbsp at a time, until sugar is dissolved and meringue is stiff and glossy. Transfer meringue to
a large bowl and fold in hazelnut mixture and zest. Spoon into tin, smooth surface, then bake until golden and cooked through (20 minutes). Cool briefly (5 minutes). Loosen edges with a sharp knife and invert onto a wire rack to cool. Line an 11.5cm x 21.5cm (top measurement), 9.5cm x 19.5cm (base measurement), 7cm-deep loaf tin with plastic wrap. Cut 2 rectangles out of the cake, one using the top measurement and the other using the base measurements. Discard offcuts.

Combine orange juice and brandy in a bowl. Place smaller piece of cake in base of lined tin and brush with half the brandy mixture. Place tin in the freezer.

For parfait, whisk egg yolks in an electric mixer on medium-high speed until pale and doubled in volume. Meanwhile, heat honey in a small saucepan over medium-high heat until caramelised (3-4 minutes). Remove from heat, then add brandy and 1 tbsp double cream (hot honey will spit). Swirl pan to combine and stir in salt to taste. Reduce mixer speed to low-medium and slowly pour in hot honey mixture down the side of the bowl. Increase speed to medium-high and whisk until cooled (6-8 minutes). Whisk crème fraîche and remaining cream in a bowl until soft peaks form, then fold into yolk mixture in 3 batches. Pour mixture over cake layer in loaf pan. Return pan to freezer until slightly firm (1 hour). Top with remaining cake layer and drizzle with remaining brandy mixture. Cover loosely with plastic wrap and freeze overnight to set.

For agrodolce cherries, combine ingredients, except cherries, with 2 tbsp water in a saucepan and bring to a simmer over medium-high heat. Add cherries and simmer until cherries are tender (5 minutes). Remove from heat; refrigerate to chill.

To serve, turn out parfait onto a chopping board. Serve thickly sliced topped with agrodolce cherries and syrup, and chopped roasted hazelnuts.

Preheat oven to 200°C fan-forced. Line a large tray with baking paper. Add brioche to a food processor and pulse to coarse crumbs. Pour onto tray and stir through sugar. Bake, stirring occassionally, until golden (10-12 minutes). Allow to cool completely.

In a small pan over medium heat, melt butter until bubbling. Cook, swirling pan, until beginning to brown (3 minutes). Remove from heat and set aside for 10 minutes to cool slightly. Stir through condensed milk.

Line base and sides of a 7cm-deep, 5cm x 10cm loaf tin. Beat condensed milk mixture, cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form (3-5 minutes). Fold in two-thirds crumb mixture, reserving remaining crumb in an airtight container for later. Pour into prepared tin, then cover with baking paper and freeze overnight or until firm.

For salted caramel fudge sauce, add sugar to a saucepan over medium heat and stir until dissolved (8-10 minutes). Remove from heat; whisk in butter until melted. Return to heat and slowly pour in cream while stirring constantly. Allow to bubble for 1 minute without stirring. Remove from heat, stir in 1 tsp sea salt flakes and pour into a heatproof jug and allow to cool slightly before using. Sauce will thicken as it cools.

Invert ice-cream onto a serving platter and slice as desired. Serve with warm fudge sauce and extra crumb mixture.

Place coconut milk, cream, rice and star anise in a saucepan over medium heat; bring to a gentle simmer, stirring occasionally, until rice is almost tender (15-20 minutes).

Whisk sugar and egg yolks in a bowl until pale (2-3 minutes), then add to rice mixture and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat.

For poached rhubarb, combine rhubarb, sugar, vanilla seeds and bean, star anise and 50ml water in a deep frying pan; stir gently over medium-high heat until sugar dissolves. Bring to a simmer, cover with a lid, and cook until rhubarb is just tender (3-4 minutes).

Divide warm rice pudding among bowls, top with rhubarb and syrup, and serve with coconut cream and extra coconut sugar.