Savour the nuttiest bake of the season: my Buckwheat & Walnut Financiers. Toasted walnuts, almonds, hazelnuts, and pecans blend with freshly milled buckwheat flour, rich brown butter, and dark chocolate for a deep, earthy sweetness. Rested overnight and baked until perfectly golden, these little cakes deliver intense flavour in every bite—crisp edges, soft centres, pure luxury. PS: If you've been thinking about joining my recipe membership, now might be the time, as prices

OPEN TO ALL: This week’s recipe is one of my autumn favourites - a quick Pecan Carrot Cake that’s soft, nutty, and delicately spiced. It captures everything I love about this season’s baking: warmth, balance, and comfort. Perfect for a slow Sunday afternoon with a cup of tea. :) A glimpse into my online cookbook - refined, seasonal, and made to be enjoyed. 🍂 Enjoy!

Treat yourself to our almond, vanilla, and cocoa nib praline tartlet, topped with dark chocolate and whipped Amarula cream. Perfectly simple yet irresistibly tasty, it's the ideal sweet snack for after a meal or anytime you crave something indulgent. A delightful combo of sweet, salty, crunchy, nutty, bitter, rich, and creamy flavours in every bite!

Rhubarb and custard — one of my all-time favourite combinations, and the perfect pairing for this time of year. The recipe is now live! Vibrant rhubarb with rich, silky custard — pure comfort on a plate. Head over to check it out and let me know what you think! Enjoy!

The famous Canelés de Bordeaux Recipe is here! Caramelised shell, soft vanilla and aged rum centre. Discover my take on this French classic.

Filo Dough 1 pack of filo dough pastry 200g butter 100g honey 1. Combine the butter and honey on a low heat, just until emulsified. 2....