Bake Some Noise!
The Great Australian Bake Off launches on 29th July
Thursday 3rd July 2025
We are in… (phew), finally! What a big move from the city to the beautiful coast. If you have been taking notes, (Studio Kitchen Relocating) you will know that we have moved Studio Kitchen to our new home on the Bellarine Peninsula in Victoria.
Gladly, we are mostly unpacked, and we have started to think about getting in the kitchen and continuing our foodie adventures. Cath has already whipped up a few dinners to keep us going, we have some beef cheeks and lamb soup in the oven for future eats and recipe content for the site. Cath has also foraged some wild fennel near the railway line in Queenscliff at the weekend and whipped up some incredible lemon and fennel cordial which we will bring along to our ‘Bake Like A Pro’ class on Saturday. See our new morning walk below…
It’s all systems go here with preparation for the hands on classes at the weekend and the weekend after. We are also excited that the promo for the NEW season of The Great Australian Bake Off has dropped, with the premiere date announced. Let’s ‘Bake Some Noise!’… The Great Australian Bake Off Season 8 premieres on Tuesday 29 July 2025 at 7.30pm AEST on FOXTEL and BINGE, with new episodes weekly. Click the tile below to watch the very clever promo featuring Darren alongside Rachel Khoo, Natalie Tran and the shed newbie Tom Walker.
As mentioned before, our regular jam packed with news, images and recipes is on hold at the moment until we get ourselves sorted. We will return with normal service on the 17th July but for now here are some delicious hot desserts to keep you warm this winter.
Quince, Plum & Raspberry Salted Oat & Ginger Crumble With Vanilla Ice Cream
A variation on our Apple, Rhubarb & Raspberry Crumble recipe. I love warm fruit crumble desserts especially in winter.
I remember being happiest as a child when mum made a piping hot crumble with homegrown fruits and berries inside. I think I used to burn my tongue, as I couldn’t wait to dig in!
This dessert is so simple to make and the smells it produces while bubbling away in the oven are incredible, it irresistible with a big dollop of custard or a scoop of ice cream.
You will need to use fresh or Preserved Plums here, and our Slow Roasted Honey Spiced Quince are also what you will need on hand to make this dish. Recipe here: Quince, Plum & Raspberry Salted Oat & Ginger Crumble With Vanilla Ice Cream.
Peach Cobbler
The first peach cobbler I ever tasted was nothing short of exhilarating. Juicy, sun-ripened peaches with a whisper of vanilla, bubbling beneath a tender, biscuit-like topping—it was simple yet breathtaking. That cobbler wasn’t just any cobbler; it was crafted at Chez Panisse, the legendary Californian restaurant helmed by food icon Alice Waters. It left an indelible mark on my taste buds and my soul, speaking volumes about the beauty of local, seasonal food prepared with care. Darren’s quick and simple recipe captures that same magic, transporting me back to that first unforgettable bite every time. You might need to make a batch of Vanilla Ice Cream for this. Recipe here: Peach Cobbler.
Cherry Clafoutis
This is our version of the easy and delicious, rustic French dessert, Clafoutis. It is a classic dessert from Europe but lends itself particularly well to the Southern Hemisphere as cherries are amazing here in Summer.
We used cherries preserved in vanilla syrup, but fresh, frozen (pitted), or tinned cherries work just as well. If you're using fresh cherries, we recommend pitting them first—although in France, tradition calls for unpitted black cherries to infuse the clafoutis with a subtle almond flavour as the pips release their magic during baking.
To achieve a crispy crust, we added a final touch by dotting the top with butter and a sprinkle of sugar toward the end of baking. Serve it warm with a generous pour of cream or a scoop of vanilla ice cream for a truly indulgent experience. For a more rustic presentation, present the clafoutis straight from the baking dish or a cast iron skillet—perfect for everyone to dig in and enjoy the warm, fruity goodness together. Clafoutis also perfect at brunch or breakfast gatherings, especially when paired with a steaming cup of coffee or tea.
In this recipe, we'll be showcasing our take on a classic cherry clafoutis, in our version we are using hazelnuts in stead of almonds, and thus Frangelico as our alcohol (instead of Kirsch). We are lucky enough using amazing fresh cherries from Victoria, but later season Tasmanian will do just as well (if you are out of season you could try tinned fruit or even swap the cherries for something else like raspberries). Apart from the addition of hazelnuts and Frangelico, it is pretty much a classic batter made with flour, sugar, eggs, and milk. We are also adding cream for a richer finish and as mentioned above the addition of cold cubed butter and raw sugar 10 to the surface after 25 minutes of baking will create a wonderful crispy exterior. Recipe here: Cherry Clafoutis.
Crepes Suzette
A French bistro classic, flambeed to order at the table, they don’t make desserts like this anymore.
Simple crepes (or pancakes) are elevated to the height of sophistication with butter, fresh orange juice, sugar and an orange flavoured liqueur. Serve with a scoop of Vanilla Ice Cream.
Using our foolproof Crepe Batter recipe, we can whip up this classic in no time. Be careful when flambeeing as it is always best practice to pay attention to hot caramel and flammable alcohol. The batter makes more crepes than you need for four crepes Suzette.
Cook all the batter though as leftover crepes remain fresh in an airtight container in the refrigerator for a day or in the freezer for a couple of weeks. Freeze each between small sheets of parchment paper so they don’t stick. Thaw at room temperature before enjoying,
You will need to source a flat frying pan or skillet that is cast iron or has a non-stick base. Once you have this you are good to go ahead and practice your pancake flipping! Full recipe here: Crepes Suzette.
This Saturday! - two spots left!!
‘Bake Like a Pro’ Series - proudly powered by SMEG
Join us!! For a four and a half hour culinary experience in SMEG’s fabulous Melbourne showroom. This class is designed to inspire, indulge, and elevate your baking game. Not long now until the first class on the 5th July and tickets are still available.
Together, you’ll create:
✨ A decadent Chocolate, Coffee Mousse Cake, finished with a glossy mirror glaze.
✨ A golden, flavour-packed Focaccia, ready to bake and enjoy at home
This intimate hands on workshop (limited to just 12 participants per class!) is powered by SMEG’s Premium Kitchen Appliances and tailored for both beginners and seasoned bakers alike. Expect expert guidance, creative flair, lots of laughs, a recipe e-book and plenty of delicious take-home treats.
And yes—a delicious grazing style lunch is included!
Class Details:
🕙 Time: 10am – 2.30pm (please arrive by 9:50am, coffee and tea provided)
👥 Class Size: Limited to 12 participants
🎟Ticket Price: $350 per person
📍 Location: SMEG Showroom, 153–155 Victoria Parade, Collingwood, VIC
🚗 Parking: Onsite parking available; easily accessible via public transport
🍽️ Lunch: Created for you by Darren and Cath, is included as part of your masterclass experience
BOOK NOW BELOW
5th July 12th July 11th October 18th October
Spots are limited and will sell out fast — secure your place now and bake like a pro with one of Australia’s much loved chefs!
Don’t forget to take a look at Darren’s substack… ‘Kitchen Extra… with Darren’ - full of recipes and stuff he couldn’t fit on Studio Kitchen. Subscribe and receive an e-book bundle plus access to some LIVE Darren Purchese events.
