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.

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

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.

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