Pumpkin pie is a traditional sweet dessert mainly enjoyed in US and Canada. I’m from Australia and although we call cute kids pumpkin pie, it’s not a dessert we see
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By Joel Mielle

This dessert has been a really big hit at dinner parties. Combining the French flair with the exotic flavours of Thailand, the combination of coconut and the tangy flavours of
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By Joel Mielle

A crepe is basically a type of thin pancake made from wheat flour. Crepes originated in Brittany, the Northwest of France and quickly became very popular worldwide. They can be
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By Joel Mielle

Simplicity at its best, the Tarte Tatin is basically sugar apples and pastry yet it taste absolutely divine. Originally cooked in a copper pan with coals placed on top, today
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By Joel Mielle

Two layers, super moist and decadent with a flaky crust. The bottom layer is made from an almond, sugar and butter filling and the top layer has a brown sugar
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By Joel Mielle

Best Classic Tiramisu Recipe. So easy to make, no baking. Tiramisu is an Italian and very popular mascarpone custard and coffee soaked cake. So delicious even tea drinkers love. Light,
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By Joel Mielle

Forget packet mixes, try this easy and fast recipe, so quick you can cook it for for unexpected guests. It’s my Mother’s secret recipe so please keep it to yourself,
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By Joel Mielle

A Dutch baby pancake (must be a rather big baby!) is also referred to as a German pancake. It’s traditionally baked in a cast iron pan and although spectacular out
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By Joel Mielle

You don’t need to wait for pancake day to enjoy them. In fact you can enjoy them for breakfast, lunch and dinner, sweet or savoury. They are quick to make
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By Joel Mielle

Who doesn’t like a custard chocolate cake that’s easy to make. Some call it magic cake due to the different layers that are created thanks to the help of gravity.
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By Joel Mielle

A creme caramel is a delicate baked custard dessert topped with runny caramel sauce.   This classic and simple dessert has always been one of my favourites. In fact, I
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By Joel Mielle

Fish and fennel have always been a marriage made in heaven. This recipe takes it up a notch by braising the fennel and using its caramelised juices to enhance the
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By Joel Mielle