Cardamom-infused dough is smeared with a butter-cardamom-sugar paste, braided and rolled up into a knot to be proofed and baked into knots.

A choc chip cookie that’s as much chocolate as cookie, this has a depth of flavour from brown butter & buckwheat flour

A rich, buttery cake slightly spiced with ‘rempah lapis’ (mix of cinnamon, cardamom, nutmeg & cloves).

This classic dim sum dish is made with grated daikon / mooli (white radish) with nuggets of Chinese sausage, dried shrimp & mushrooms.

This fragrant cake is laced with cardamom, orange blossom and saffron, brightened by lemon and orange, and kept moist with ground almonds.

This babka has layers of chocolate (with a hint of cinnamon) and rather than a sugar syrup, I’ve topped it with a crumble.

Crisp, buttery shortbread with a smooth matcha custard filling. The matcha can easily be swapped out for vanilla bean / black sesame etc.

Cinnamon rolls made with brioche buns and baked in a pool of honey-caramel with toasted pecans.

Matcha powder is mixed to half the batter for a swirl effect and topped it off with black sesame seeds for some crunch, in this moist cake

Pretzel crust, peanut butter filling, dark chocolate ganache & shards of peanut brittle throughout. A grown up Reese’s peanut butter cup!

These cookies were chewy, golden on the edges and spiced with both cinnamon and freshly grated nutmeg.

Creamy homemade coffee cardamom ice cream, which is a pairing of flavours not uncommon in the Middle East and South Asia ☕️