Get your bake on


Get your bake on over the long weekend with these delicious and indulgent recipes made for sharing.

Croatian blackberry crumble

Image and text from Venetian Republic by Nino Zoccali. Food photography by Alan Benson. Murdoch Books, RRP $49.99.

Prep: 15 mins

Cook: 50 mins

Serves: 8


  • 150g (1 cup) plain flour
  • 1/3 tsp baking powder
  • 170g cold butter, diced
  • 110g (½ cup) caster sugar
  • 2 egg yolks

Blackberry filling

  • 2 egg whites
  • 110g (1/2 cup) caster sugar
  • 500g blackberries
  • Seeds from 1/2 vanilla pod
  • 1 tsp lemon zest
  • 1 Tbsp icing sugar
  • Preheat the oven to 180°C.

To make the pastry, mix the flour, baking powder, butter, sugar and egg yolks in a food processor until a dough ball forms. Turn out of the processor and set aside one-third of the dough to make the topping.

Grease a 20cm pie dish and firmly press the dough into the base and side of the dish to form a crust.

For the blackberry filling, whisk the egg whites and sugar into soft peaks. Fold in the berries, vanilla seeds and lemon zest and pour into the pie dish.

Crumble the reserved pastry dough over the top of the blackberry filling.

Bake the crumble in the oven for about 50 minutes, or until golden.

Allow to cool a little, then dust with icing sugar. This is beautiful with vanilla bean gelato or cream.

More recipes:

Churros with chocolate dipping sauce

Image and text from Epic Air Fryer Cookbook by Emily Paster, photography by Leigh Olson. Harvard Common Press, RRP $24.99.

Makes: 12-14 churros

Chocolate sauce

  • 115g semisweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (85g) light corn syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper


  • 3 Tbsp (45g) unsalted butter, divided
  • 1 cup (240ml) water
  • 1/2 cup (100g) granulated sugar, plus 1 Tbsp (13g)
  • Pinch kosher salt
  • 1 cup (125g) all-purpose flour
  • 2 eggs
  • Vegetable oil for spraying
  • 2 tsp cinnamon

To make the chocolate sauce, place the chopped chocolate in a heat-proof bowl. Combine the cream and corn syrup in a small saucepan and bring to a simmer. Pour the warm cream mixture over the chocolate and stir until the chocolate is melted. Add the cinnamon and cayenne pepper. Set aside.

To make the churros, combine 1 tablespoon (14g) of the butter, the water, 1 tablespoon (13g) of the sugar, and the salt in a medium saucepan. Melt the butter over low heat. Add the flour and stir vigorously to form a dough ball. Continue to cook, stirring until the mixture looks dry and thick, 2 minutes. Remove from the heat and allow to cool to room temperature. Once cool, beat in the eggs one at a time, making sure the first egg is fully incorporated before adding the second. Continue beating until the mixture is smooth. Let the dough rest for 30 minutes.

Place the churros batter into a piping bag outfitted with an extra-large tip, round or star-shaped. Spray the basket of the air fryer with oil. Working in batches, pipe churros that are 13 to 15cm long and 2 to 2.5 cm in diameter directly onto the air fryer basket. Do not crowd the basket. Use a knife or scissors to cut the dough when you’ve reached the desired length. Spray the churros with oil.

Cook at 182°C for 12 to 14 minutes until the outside is firm and brown and the inside is soft. While the churros are cooking, combine the remaining 1/2 cup (100g) sugar with the cinnamon on a plate and whisk to combine. Melt the remaining 2 tablespoons (30 g) of butter and place in a small dish.

Remove the cooked churros from the air fryer and immediately brush with melted butter and dredge in the cinnamon sugar. Repeat the process with the remaining churros. Serve hot with the chocolate sauce.