Alistair Wise

Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.

The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.

The celebrated Hobart pastry shop have an sophisticated take on the classic chocolate-caramel slice.

The secret ingredient? Malted milk powder.

The addition of red miso paste might sound odd in a dessert, but it adds a delicious, salty umami to this chocolate and sesame pudding.

It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.

Coffee granita, chocolate mousse and a cherry on top. This dessert is the whole package.

Marshmallow on the outside, chocolate filling on the inside. Unlike his cereal, Mr Gosling would gobble this up.

Hobart's Sweet Envy have crafted their own version of the Central European cake with a crunchy hazelnut filling and a drizzle of dark chocolate ganache.

This grown-up take on the American treat comes from Sweet Envy's Alsitair Wise - who else?

Seek out some top-shelf cream – you'll taste the difference.

Cheesecake for breakfast? A good idea, we say.

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

The best thing about savarins? You can always add more rum.

Brooklyn blackout cake recipe - Preheat oven to 170°C. Line the base of a 20cm-diameter cake tin with baking paper. Bring dates and 350ml water to the boil in a saucepan

They're called cornflake cookies, but really, any cereal will work well.

Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.

Australian Gourmet Traveller recipe for salty almond caramel from Sweet Envy.

Australian Gourmet Traveller recipe for mit-mats from Sweet Envy.

Australian Gourmet Traveller recipe for nutter butters from Sweet Envy.

Australian Gourmet Traveller recipe for hot frozen dogs from Sweet Envy.

Australian Gourmet Traveller recipe for caramelised nuts from Sweet Envy.

Australian Gourmet Traveller recipe for ganache from Sweet Envy.

Australian Gourmet Traveller recipe for creamy vanilla frosting from Sweet Envy.

Australian Gourmet Traveller recipe for salty caramel by Sweet Envy.

Australian Gourmet Traveller recipe for ro-vos from Sweet Envy in Tasmania.

Australian Gourmet Traveller recipe for smoked suckling pig.

Australian Gourmet Traveller recipe for Alistair Wise’s secret barbecue sauce.

Australian Gourmet Traveller recipe for apple novel with salted liquorice ice-cream by Rodney Dunn from The Agrarian Kitchen in Tasmania.

Australian Gourmet Traveller recipe for chow-chow by Alistair Wise from Sweet Envy in Hobart.

Australian Gourmet Traveller recipe for lardy flatbreads by Alistair Wise from Sweet Envy in Hobart.

A pie created by the Shakers, a religious community of nineteenth-century America, this baked treat has an unusual preparation but it's an absolute must for lovers of citrus fruit.

A double-chocolate delight from Sweet Envy's Alistair Wise.

Australian Gourmet Traveller recipe for Rabbit with romesco crust

Australian Gourmet Traveller recipe for Beef and kidney pudding

Australian Gourmet Traveller recipe for pig fish pie

Australian Gourmet Traveller recipe for ocean trout en croûte.

Australian Gourmet Traveller recipe for pecan sticky buns by Sweet Envy in Hobart, Tasmania.

Australian Gourmet Traveller dessert recipe for poêlée of fruits, Port and saffron cream by chef Alistair Wise.

Australian Gourmet Traveller dessert recipe for prune and Armagnac soufflés by chef Alistair Wise.

Australian Gourmet Traveller dessert recipe for chocolate and macadamia brownie by chef Alistair Wise.

Australian Gourmet Traveller rice pudding recipe by chef Alistair Wise.

Australian Gourmet Traveller dessert recipe for slow-baked quince, Pedro Ximénez gelée and whipped Catalan cream by chef Alistair Wise.