Salty black olive paste rolled in a soft, oil-enriched dough.

Rosemary honey panna cotta with a layer of tart grapefruit jelly. One of my new favourite flavour combinations.

Pandan chocolate brownie base topped with swirls of matcha cream cheese. Small batch and a lower sugar recipe.

Cardamom-spiced buns filled with sticky almond paste filling and plenty of whipped cream

A richly flavoured coffee and amaretto semifreddo served with a cherry compote. A dessert easy to slice and serve.

A rather festive tart filled with caramel, nuts and tart cranberries for contrast.

Panfried steamed daikon cake flavoured with dried mushrooms, dried shrimp and sausage.

A sticky toffee pudding with toned down sweetness. Made with prunes, whole wheat flour, spices and a bitter rum-laced caramel.

A very light and fluffy layer cake made of black sesame sponge cake and chestnut cream.

11 cookie recipes for this year’s winter holiday cookie box, with an assortment of flavours and textures.

Cream puffs filled with coffee pastry cream and topped with a piped swirl of marsala marscapone cream.

Biscotti with candied lemon peel, rosemary and pistachios – I enjoy these most dipped in black tea

Red beet gingerbread ice cream drizzled with pomegranate molasses

Winter comfort food – congee made with bbq duck broth and topped with the trifecta of green onion, soy sauce and toasted sesame oil.

whole wheat tahini oatmeal cookies with cinnamon, walnuts and golden raisins

Earl grey and blueberry infused chiffon cake, served with plenty of cream, blueberry syrup and blueberries.