Spike your white chocolate dessert and temper its saccharinity with Cointreau Blood Orange, which possesses a graceful bitterness and subtle, summery flavours contributed by the mellower tangy sweetness of the fruit.
Aromatic and fruity, this gochujang-spiked dessert has a piquant, Korean cuisine-inspired kick in addition to its galangal and apricot notes.
Trinkets and bijou usually sit pretty in trays, but these shallow receptacles can be statement pieces too. Mould your own beautiful – edible – vessels to present delicate morsels.
Violet Oon's aunty Nanny's traditional Peranakan banana leaf wrapped glutinous rice flour dumplings with gula Melaka coconut filling recipe.
Like succulents and industrial-style home accents, herb-flavoured desserts – which are often overlooked in favour of more traditional fruit or chocolate flavours – are currently having their moment in the spotlight.
Amaretti cookies is perhaps Sardinia’s answer to macaron. Also made with ground almonds and sugar, amaretti cookies are dome-shaped treats with crisp exteriors and chewy insides. For a crunchier texture is desired, one could store ...
To satisfy your sweet tooth without the guilt, skip the candy and chocolates and reach instead for these icy treats with vibrant and refreshing flavour combinations. A perfect perk-me-up for hot summery days.
Embrace durian season wholeheartedly with this dessert. Break open their airy crusts to reveal a centre of molten durian pulp.
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
Lay a fresh sprig of rosemary over each glass so the hot coffee can release its herbaceous scent over the mascarpone cream.
