As an alternative to berries and syrup, use sliced bananas and a drizzle of passionfruit. Note

Ensure the rim of the jar is clean before twisting lid on tightly to seal the jar. Chutney will keep in a cool, dry place for up to 6 months. Chill once opened. Note

The tart cases and filling can be made a day ahead. Simply top with meringue and bake before serving. Makes 12 Note

Use milk or dark chocolate instead of white chocolate in the rocky road, if you like. Add 1/2 cup glace fruit of your choice in step 2. MAKES ABOUT 36 SLICES Note

Store cake in an airtight container for up to 5 days or wrap in plastic wrap and freeze for up to 2 months. Note

Alexa Johnston packs a perfect spring picnic. It’s not summer yet, but finding a sheltered spot in the sun to have a simple spring picnic can make the warmer days seem a little closer. Take a thermos of hot tea, a bottle of homemade lime or lemon cordial and some fizzy water, savoury cheese scones and butter, a few apples – and a tin full of delicious apricot and cranberry picnic slice. Even if it rains, you’ll be happy.

To yield 3/4 cup of mashed banana, you will need about 1 1/2 bananas. Note

Morello cherries are a type of dark sour cherry. If you don’t have morello cherries on hand, use canned black pitted cherries. To keep a cake’s texture lovely and light, beat the butter and sugar just until the colour changes to pale and creamy. Note

Mini loaf pans are available from major kitchen outlets, most supermarkets and department stores. If unavailable, you can use two 7 x 13cm loaf pans (bake about 35 minutes), or one 11 x 21cm loaf pan (bake about 45 minutes). Note

MAKES 16 You can use your own combination of your favourite dried fruits instead of the dates, apricots and figs. Note

Jordan Rondel banishes the flour and uses almonds and coconut to create beautifully textured baking treats

A deliciously moist and easy-to-make zucchini and pecan loaf. Grated zucchini in the batter brings moisture and a tender texture to what is essentially a spice cake.

Scrumptious and easy-to-make pecan loaf with grated zucchini brings moisture and a tender texture to this delicious loaf. Cut into thick slices and drizzle with sweet honey if desired.

Irish soda bread gets its rise from baking soda rather than yeast, so you can enjoy warm bread with minimal prep and under 20 minutes in the oven

This hot cross bun recipe is a go-to at Easter time. Serve these easy hot cross buns warm straight out of the oven, or toast them and slather with butter.

Follow these simple directions from Sarah Bowman and your destination will be dining delight

These bread plaits are fun for all ages and so simple to make.

Delight your loved ones this Easter with freshly baked hot cross buns. Enjoy them warm with a dollop of butter and a drizzle of honey for a delicious breakfast, morning tea or dessert.

Cupcakes can be made and iced a day ahead, but don’t attach the ears until you’re ready to serve as moisture in the icing on top of the cupcakes can soften the ears at the base, causing them to flop or break off! Store your assembled cupcakes in a single layer in an airtight container. […]

Makes 8 Note

You could also make smaller biscuits, using 2-teaspoon quantities, and sandwich together with melted chocolate. Walnut crumbs are available in the nuts aisle. Note

Makes 12 When cutting scrolls, don’t press down too firmly as you will distort the shape. If necessary, gently reshape when transferring to tray. Note

We used tiny boiled sweets called Bo Peeps; if you use larger boiled sweets, chop into 5mm pieces. Note

Let the bewitching aroma of baking bread fill your kitchen with this delicious, easy recipe from Alexa Johnston

Whole star anise is available from Asian grocery stores and delis; you can use a cinnamon stick instead. You’ll need about 900g rhubarb (pre-trimmed weight). Setting point: To test if jam is ready for bottling, spoon a little onto cold saucer and freeze for a few minutes until cool. Run finger through jam. If surface […]

You can replace hazelnut meal with almond meal. Note

Makes 16 Rosewater is an extract made from crushed rose petals and is common in Moroccan cooking. You’ll find it in the baking aisle of major supermarkets, or at specialty or health food stores. If unavailable, you can use 1-2 teaspoons rosewater essence. Note

You can use dark or milk chocolate instead of white – or a mixture of all three. You can melt chocolate in the microwave. Place chocolate in a small microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Note

For extra zing, add 2 teaspoons finely grated orange zest to butter mixture. Use frozen raspberries instead of cherries, if you like. Note

Shave palm sugar with a knife vegetable peeler or grater. Note

Take fritter mixture to the picnic and cook on a preheated barbecue. Note

She’s known as ‘The Caker’, but Jordan Rondel is also a dab hand at biscuit-baking

Alexa Johnston bakes a dainty afternoon tea

Alexa Johnston bakes a dainty afternoon tea

She’s known as ‘The Caker’, but Jordan Rondel is also a dab hand at biscuit-baking

Alexa Johnston bakes a dainty afternoon tea

To make a rocky road slice top the cookie dough with coconut, morshmallows, muesli and chopped chocolate. Use any dried fruit, such as peach or apricot. Note

Makes 24 You can use grated orange or lemon zest instead of chai spices. These biscuits have a shortbread texture – be careful when kneading, as mixture is crumbly. Note

We used gluten-free chorizo sausages; check the label as some chorizo contains gluten. Note

Take time to layer the peach slices tightly in base of the loaf pan; overlap slightly, as they shrink during cooking. Note

Makes 2 Note

Oats and fruit increase fibre. Note

Vary the filling – try pureed apple with a little cinnamon and sugar; ricotta and spinach; vegemite and low-fat cheese. Scrolls are best mode on day of serving. Note

Wrap loaves. They will keep, frozen, for up to 1 month. To line mini loaf tray, cut baking paper into 8 x 15x 8cm rectangles. Makes 8 Note

If you don’t have friand pans, make this recipe in a 12-hole (1/3-cup) muffin tray. Cooking time will vary. We used extra large (60g) eggs. You can freeze friands for up to 2 months. Thaw at room temperature. Note

Makes 18 Sifting dry ingredients several times ensures a soft, dry and delicate sponge Note

Makes 18 We’ve made these brownies healthier by using poly- or mono-unsaturated margarine instead of butter, thus lowering saturated fat; used less chocolate and sugar; added walnuts for “better” fats and prunes for taste and fibre. Note

Makes 12 Note

Replace filo pastry with puff pastry, if desired. Replace kalamata olives with stuffed green olives, if desired. Freeze uncooked rolls for up to 3 months. Bake frozen; cooking time will vary. Note

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray

Tint icing with food colouring. Note

You will need 4-5 passionfruit for this recipe. Note

You can use frozen chopped rhubarb instead of fresh. Replace rhubarb with frozen raspberries or blueberries. Rosewater Syrup: Makes 2/3 cup You can find rosewater in the baking aisle of the supermarket. Try using orange blossom water instead of rosewater; add to taste. Note

To melt chocolote in the microwave, place in a microwave-safe bowl; microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Note

Brown sugar will darken the colour of your chutney. For a lighter colour, use white sugar. Look for firm fruit with no soft patches for this recipe. Note

Using a knife, ease cakes from tray to stop crumble falling off. Note

Makes 16 Cornflour is available as wheat- or corn-based. For a gluten-free result, be sure to buy the corn-based product Biscuits will be soft after cooking, but will firm up on cooling. You can use regular chocolate chips if you are not lactose intolerant. Note

Makes 30 cookies You can freeze raw cookie dough. Thaw in fridge. Bake as recipe directs. Lemon Icing: Makes about 3/4 cup You can tint icing with food colouring. Note

You could use lime zest and juice instead of lemon. Note

Makes 12 You’ll need 3 large dried figs. Apple puree is in the canned fruit aisle of the supermarket. Note

Sprinkle tops of croissants with finely chopped hazelnuts before baking; drizzle croissants with melted chocolate. Double up: You can double recipe quantities; bake in batches. Save time: Separate pastry sheets for quick thawing. Quick snack: Freeze uncooked pastries; bake as required. Note

Alexa Johnston reintroduces an innovative tin-filler from 1950s New Zealand

The more finely you crush the biscuits, the easier it is to cut the slice. Note

Citrus in season is cheap – substitute orange or lime for lemon. Note

To crush sweets, place in a plastic food storage bag then pound with a rolling pin. Makes 25 Note

You can use any combination of dried fruit you like. Makes 12 Note

To freeze dough: wrap dough portions separately in plastic food wrap, then in foil. Freeze for up to 3 months. When ready to use, thaw 15 minutes, at room temperature. Add cheese and poppy seed mix to dough. Note

To store dough, wrap dough portions separately in plastic food wrap, then in foil. Freeze for up to 3 months. Note

Make ahead: Prepare bread up to the end of Step 3. Wrap in foil; store at room temperature for up to 2 days before baking again. For a sweet variation, omit pepper. No waste: After separating eggs, freeze the yolks for up to 1 month. Use in baked custard, quiche or pastry. Note

You will need about 5 medium over-ripe bananas to make a cup of mashed banana. Note

Not suitable to freeze. Note

These delicious sweet baked fingers iced with a sweet glaze are a classic dessert that children from every generation loved.

You’ll find coleslaw mix in the fresh produce section. Note

Sink your teeth into these delicious bolognese pastries, complete with a flaky, golden crust and a warm, hearty beef filling.