Fluffy home-made doughnuts are among our favourite things. In this case, we've added a little cocoa to the dough and doubled up on the chocolate with a glossy chocolate glaze. We've decorated ours with a mixture of crunchy toppings for extra texture - chocolate malt powder, chocolate shards and chocolate biscuit balls. Customise yours with whatever takes your fancy. Don't be shy.
"The lahmacun at Babajan in Carlton North is the best I've had outside Turkey. Please can you get the recipe? " - Hazan Sadik, Carlton North, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
This recipe is our tribute to Nadine Ingram's insanely good panna cotta lamingtons at her Sydney store, Flour and Stone. You could say we're obsessed. Ingram's original recipe takes a panna cotta-soaked vanilla sponge cake and transforms it into the lushest of lamingtons. For our version, we've opted for chocolate sponge cake and chocolate panna cotta. This recipe makes a mega-cake, but if you're feeding fewer people, make a single cake and split it in half horizontally to fill it.
This white ragu is lighter than the red-sauce style, and the green sauce adds a fresh element. For an even simpler version, serve the dish with store-bought pesto and lemon instead.
"Love cake is a truly delicious, rich cake with an almost fudge-like centre," says Carey. "Fragrant with spices, it's made with semolina and cashew nuts and undoubtedly evolved from the Portuguese influence on Sri Lanka. Growing up, my nan would occasionally send us a slab, a cause for much rejoicing - hers was, obviously, the best. Nan's recipe is a closely guarded secret that I can't give away, but here is my version, which is nearly as good." Start this recipe a day ahead to infuse the cashew nuts with spices.
This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.
Bread and butter pudding is pure comfort. We like it with ice-cream - that combination of hot and cold is hard to beat. Prepare it ahead and have it ready to go in the oven when it's time for dessert.
"Overwhelmingly, when people think of a cocktail they assume it will be cold. Most people, however, finish a meal with a hot drink like coffee or tea," says Achatz. "In this after-dinner drink we combine the two assumptions and make a hot cocktail. The Madeira and whisky flavours pair perfectly with the brown spices and roasted banana of the black cake, while the creme de violette, lemon and fruity apple make it a welcome end to a celebratory meal."
"This dish is made to be a side for the braised lamb," says Achatz. "The dates pair with the dark cocoa notes in the main dish, and the aromatic cardamom-date combination takes it to the Middle Eastern cooking of tagines and curries. But really what you have is a deconstructed mushroom, onion and fennel omelette."