Serves 10 Or More

Drunken mocha mousse tartlets

The key element to this chocolate mousse tart recipe is the texture of the mousse. It needs to be light and fluffy; be careful not to press out too many of the air bubbles while folding the mixture to ensure the best results.

Australian Women's Weekly|Jul 01, 2016

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  • Epic triple chocolate layer cake

    This monumental chocolate cake is Fiona Hugues' extreme solution to those times when you need an epic cake to either celebrate something audacious or silly, or to shed tears over as you commiserate with a loved one. Fiona has included every fantastic, wicked treat that she has at some time or other danced around with, or sat and wept with, and enveloped them in a Snickers-like cream and then drizzled in salted caramel sauce. Recipe and styling by Fiona Hugues. Photography by Jani Shepherd, Gatherum Collectif.

    New Zealand Taste|Apr 18, 2016

  • Magic easter mousse cake

    A show-stopping end to your family’s Easter celebrations

    Woman's Day (NZ edition)|Apr 18, 2016

  • Tim Tam crackle cheesecake

    You can't go wrong with Tim Tams, but you can get better with a Tim Tam flavoured cheesecake!

    Woman's Day (NZ edition)|Apr 11, 2016

  • Flourless chocolate meringue cake

    A little slice of heaven with the combination of rich goodness through the chocolate sweetness and the fluffy sensation left by the meringue will leave you wanting more!

    Woman's Day (NZ edition)|Apr 11, 2016

  • Apple and cheddar pie

    Yes, you read that right, this apple pie has a hint of sharp aged cheddar added and it is a taste sensation!

    New Zealand Woman's Weekly|Apr 04, 2016

  • Passionfruit, lemon and yoghurt cake

    This is one of those lemon yoghurt cakes that has it all – punchy flavour from the passionfruit and lemon, an incredible texture, and it keeps well. Nici Wickes' lemon passionfruit cake is a winner

    New Zealand Woman's Weekly|Apr 01, 2016

  • Fresh strawberry ice cream gâteau

    Many strawberry farms around the country now offer fresh fruit ice creams at the farm gate. My kids shriek and demand a detour whenever they see a painted strawberry sign on a hot summer road trip. Please note: this recipe makes a two-tiered cake; to construct the four-tiered cake pictured here, double all the quantities (except for topping) and first make sure it will fit in the freezer. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

    New Zealand Taste|Dec 18, 2015

  • Gooey caramel meringue slice

    I can still remember making this slice as a young girl. I’m sure I created a terrible mess in the kitchen but the reward was always worth it!

    New Zealand Woman's Weekly|Sep 01, 2015

  • Fudge brownie chocolate chunk cookies

    These chewy fudgy cookies are a cross between a brownie and a biscuit. They are most delicious while still warm, or serve them cold and sandwiched with ice cream for dessert.

    New Zealand Woman's Weekly|Feb 23, 2015

  • Sardine fritters

    If you're looking to try something a little different, then give these fritters a go. They're made with good old-fashioned cans of sardines in oil and will on the table in 10 minutes flat! Also great as finger food at a party.

    Australian Table|Dec 30, 2014

  • Buche de noel - yule log

    Make your festive season more opulent with this traditional French Christmas cake - infused with dark chocolate buttercream and divine chantilly cream, then decorated to resemble a tree log.

    Australian Women's Weekly|Dec 30, 2014

  • Raspberry and custard tea cake

    This moist and buttery tea cake, adorned with raspberries and almond flakes is a wonderful afternoon or after-dinner treat - especially with thickened cream.

    Australian Women's Weekly|Dec 30, 2014