Our cookbook of the week is Dark Rye and Honey Cake by Belgian food writer, photographer and broadcaster Regula Ysewijn. Read an interview with the author. Enjoy the latest local, national and ...

“There is no such thing as ‘The Belgian Waffle,’” writes Regula Ysewijn, an Antwerp-based food writer, photographer and broadcaster. In her sixth book, Dark Rye and Honey Cake, she ...

Although red velvet does contain a bit of cocoa powder in it, it is not considered to be a chocolate cake in the same way a German or Belgian cake would be. What is the difference between ...

How to make Belgian Breakfast Bread-Cramique topped with Ham and Cheese, Little Yoghurt and Dryfruit cakes topped with Apricot Coulis and Blackberry Jam, these are the yummilicious offerings of a ...

Scientists at Ghent University in Belgium have conducted an interesting experiment to replace butter used in baking food items such as waffles, cakes and cookies with larva fat. A video was shared ...

Credit: Lottie Hedley, The Great Australian Baking Book Pre-heat oven to 180°C. Line a 24 cm cake tin with non-stick baking paper. For the dough: place butter, eggs, caster sugar and flour in the ...