Shortbread made with candied yuzu peel and kinako (toasted soybean flour).

Peanut butter blondies embedded with waffle crumbs, malt biscuit crumbs, strawberries and white chocolate. Because more is more.

This tart’s dark chocolate ganache filling is made extra glossy and smooth with the addition of a little bit of glucose syrup.

Chocolate Guinness cake has been done a million time before… so I carved mine into a pint-glass shape and topped it with whipped Guinness.

Remember that magical time in your childhood when your grandmother first made you sweet, rich Peking duck & bourbon cupcakes? Neither do I.

Vegemite caramel pots with dark chocolate ganache. Because the world needs more desserts with Vegemite in them.

Black forest cupcakes flavoured with chinotto, filled with black cherry jam, and topped with vanilla whipped cream.

Darkplace soup: an egg poached in soup? Or strawberry mousse, vanilla milk gel and a sphere of saffron apricot nectar? Why yes, the latter.

This special ice-cream is poached to heat it and set it, then served in a cinnamon chocolate frappé. The ice-cream then melts as it cools!

Beetroot + espresso + milk = beetrooccino! The beetroot and coffee complement each other amazingly well.

Chocolate mud cupcakes with fizzy yuzu icing.

Butterbeer, made using a recipe in the book “The good Huswifes Handmaide for the Kitchin” published in 1594. Lovely for cooler weather!

Salted madeleines with a butterbeer curd filling, inspired by a Tudor recipe from the 16th century.

Rich buttery madeleines flavoured with chai spices and dipped in dark chocolate.

Cookies made with dark chocolate and cocoa nibs, sandwiched together with dark chocolate & raspberry ganache and raspberry mousse.

Dark chocolate truffles made with rose petal jam and rosewater.

Snickerdoodles based on the flavours of the Old Fashioned cocktail: whiskey, bitters, sugar and orange.