delicious. Cookbooks Best of Baking

IT’S HARD TO think of anything that comforts quite like a homemade creation fresh from the oven. No matter if it’s a crunchy pastry parcel, sweetly scented pudding or a generous slice of chocolate cake, everything baked is golden to us. Jam-packed with recipes to suit every mood, this book will become your new baking best friend. Start at p 8 with sweet and savoury small bites, from scrolls and sausage rolls to muffins, then get set to master everyday bakes such as scones, focaccia and simple cakes, ideal for whipping up whenever the fancy takes you (p 28). It wouldn’t be a baking book without savoury pies, and we’ve assembled some of our best from p 46, including old-school classics and favourites with a twist. And there’s more pastry brilliance from…

GLAMMED-UP HIGH TEA Grab your cake stand and most elegant china for an indulgent high tea to remember. Fennel & silverbeet mini spanakopita, p 17 Goat’s cheese, leek & artichoke quiche, p 70 Hindbærsnitter (Danish raspberry slice bars), p 24 Sour cream scones with mixed-citrus marmalade, p 43 Honey joy cheesecake, p 130 BAKE-AHEAD PICNIC FEAST These prep-ahead delights will make your next al fresco dining experience a dream come true. Kangaroo sausage rolls, p 17 Potato focaccia with roasted garlic & herb butter, p 34 Ginger, tahini & white chocolate cookies, p 26 Sticky ginger & almond cake, p 43 Chocolate & pistachio baklava with coffee honey syrup, p 107 A DINNER PARTY WITH SPICE Fragrant spices and rich flavours run through every mouthful of this must-make meal. Curry pasties, p 14 Butter chicken pie, p 52 Samosa tart with lime pickle buttermilk dressing, p 69 Sticky coconut…

HAND-HELD, SNACK-SIZE AND FILLED WITH DELICIOUS PORK AND PARMESAN, THESE PASTRIES ARE ALWAYS A WINNER WHEN ENTERTAINING A CROWDWITH PLENTY OF CHEESE AND FRESH HERBS, SPANAKOPITA IS SUCH A FEEL-GOOD DISH. THIS MINI VERSION MAKES SHARING THE LOVE EVEN EASIER CURRY PASTIES MAKES 10 250g potatoes, peeled, cut into 1cm pieces500g chicken thigh fillets, cut into 2cm pieces3 garlic cloves, crushed5cm piece (25g) ginger, peeled, finely grated2 tbs curry powder50g ghee1 onion, finely chopped1 tsp garam masala250g Greek-style yoghurt, plus extra to serve¼ cup (35g) currants5 sheets frozen shortcrust pastry, thawed1 egg, lightly beaten, for eggwashFinely chopped red chilli and lime wedges, to serve Preheat oven to 180°C. Line a baking tray with baking paper. Place potato in a small saucepan of salted water and bring to the boil. Cook for 8-10 minutes until tender.…

WANT TO UPGRADE YOUR FOCACCIA? THIS MAPLE-GLAZED BACON HIDES AN IRRESISTIBLE LAYER OF CARAMELISED ONION AND RICH CREME FRAICHE CHEESE, BEER & BACON PULL-APART DAMPER MAKES 1 LOAF 200g streaky bacon, chopped3½ cups (525g) self-raising flour2 cups (200g) grated mozzarella1½ cups (375ml) pale ale beer100g brie, choppedButter, to serve Preheat oven to 200°C. Lightly grease a 20cm x 10cm loaf pan and line with baking paper. Place bacon in a medium frypan over high heat. Cook, turning occasionally, for 5-6 minutes, until golden and crisp. Set aside to cool. Place flour, 1 tsp salt flakes and 1 cup (100g) mozzarella in a large bowl and mix to combine. Add the beer and, using a butter knife, mix together until just combined. Divide dough into 12 pieces and using lightly floured hands, roll into balls, then flatten slightly.…

IT’S BOLOGNESE, BUT NOT AS YOU KNOW IT… USE THE CLASSIC PASTA SAUCE IN THIS CROWD-PLEASING POT PIE TOPPED WITH PUFF PASTRYAROMATIC SLOW-COOKED LAMB IS THE LUXE FILLING FOR THIS PIE, HIDDEN BENEATH FOLDS OF CRISPY FILO AND BALANCED BY A FRESH HERB SALAD AND TANGY SALSA BUTTER CHICKEN PIE SERVES 4-6 2 tbs extra virgin olive oil1 onion, finely chopped2 garlic cloves, crushed4cm piece (20g) ginger, finely grated1kg chicken thigh fillets, cut into thirds¼ cup (70g) mild tandoori paste2 tbs tomato paste1 tsp ground turmeric½ cup (105g) dried red lentils400g can chopped tomatoes1 cup (250ml) coconut milk200g frozen baby spinach75g unsalted butter, melted and cooled9 sheets fresh filo pastryCoriander leaves and thick natural yoghurt, to serve Heat oil in a large flameproof casserole dish over medium heat. Add onion, garlic and ginger and…

TOMATO & MANCHEGO TARTE TATIN SERVES 6 60g unsalted butter2 tbs extra virgin olive oil600g white onions, thinly sliced4 garlic cloves, thinly sliced800g heirloom cherry tomatoes1 cup (100g) coarsely grated manchego1½ cups fresh white breadcrumbs¼ cup (55g) caster sugar¼ cup (60ml) sherry vinegar½ bunch marjoram, leaves picked, plus extra leaves to serve375g frozen sheet all butter puff pastry (we used Carême brand), thawedChervil leaves, to serveBurrata, to serve (optional) Preheat oven to 220°C. Place half the butter and half the oil in a medium saucepan over medium-low heat. Add onion and garlic, and season. Cook for 20-25 minutes until softened and lightly caramelised. Set aside. Heat remaining 1 tbs oil in a 27cm ovenproof non-stick frypan over medium-high heat. Add tomatoes and cook, stirring occasionally, for 8-10 minutes until blistered and starting to release their…