Small sweet and spicy, our gluten-free Linzer Biscuits are a variation on the traditional Austrian cake, the Linzer Torte, a latticed topped, jam filled tart made with hazelnut pastry. Our biscuits are flavoured with cardamom and cinnamon and filled with our homemade sour cherry jam but any jam, homemade or not will be delicious ….

A bit of a medical drama in our family recently has required some creative culinary re-thinking. Out with lots of butter and cream and daily sweet-treats at the cafe and in with suitably delicious alternatives ….

Roast almond meal gives a lovely nutty contrast to the lemon flavour of our Lemon, Roast Almond and Ricotta Cake. And the ricotta guarantees a moist texture which will last for a few days making it ideal to bake in advance ….

We obviously love a crunchy savoury biscuit at The Coeliac’s Revenge. We have developed gluten-free recipes for buckwheat, chestnut, walnut, besan, hemp, polenta, fig, seedy, cheesy and now seaweed biscuits, crackers and lavosh. Perhaps we should go into production ….

This meal started out with the intention of clearing out the vegetable crisper, and indeed it did, but the result was a very good Roast Vegetable Curry which deserves to be repeated ….

It’s walnut season in our wintry climes and we’re taking full advantage of their sweet freshness by showcasing them in this delicious Walnut and Apricot Jam Tart ….

We’ve used dried apricots to make our Winter Apricot Jam, a deliciously thick and tasty version which will bring a taste of summer back into our wintry southern hemisphere kitchens ….

We know you can pick up a macaron pretty well anywhere these days but they’re not all good and just think how impressed your friends and family will be when you produce your very own home-made version. Our macarons are not at all difficult to make but you do need to follow a few easy technical steps to ensure success ….