Chocolate, rosewater, and coconut ganache in a hazelnut crust.

Apricot cupcakes with orange blossom cream cheese frosting.

Honey and saffron custard tart brûléed with raspberries and almonds.

Pistachios and macerated pomegranate topped on whipped cream and crispy meringue.

Mascarpone tart on a shortbread crust, topped with macerated berries in Cointreau.

Vanilla lavender sponge cake topped with creme brûlée and blackberries.

Fudgy brownies topped with crispy meringue, dusted with raspberry powder.

Pandan cake topped with dark chocolate and sesame frosting

Basil panna cotta in a shortbread tart topped with Limoncello infused strawberries.

Pavlova topped with peaches macerated in apricot jam, orange blossom water whipped cream, and mint.

Saffron cupcakes with a cardamom and rosewater infused buttercream.

Vanilla angel cake topped with a blackberry mascarpone whipped cream.

Almond frangipane infused with rosewater, topped with flakey almonds dusted in a tart.

Rose and lychee chiffon cake with a rosewater infused whipped cream.

Limoncello infused lemon curd custard topped on a thyme and rosemary seasalt cracker crust.

Orange olive oil cake topped with browned butter bayleaf chocolate frosting.

Cardamom and condensed milk chocolate tart on a parle-g biscuit crust, topped with a mango mascarpone.

Passionfruit curd topped on a rich chocolate cake with chocolate buttercream.