The Baker's Book: Favourite Recipes and Kitchen Wisdom by Australian Bakers You Love

Australia is home to a vibrant and inspiring baking culture, celebrated for its creativity, heart, and unique flavors. In The Baker's Book, Ruby Goss brings together over 30 of Australia’s best bakers into one compelling, inspiring collection of more than 60 recipes, ranging from small indulgent treats to impressive desserts and savory bakes.

Alongside the recipes, you’ll find heartfelt kitchen wisdom that reminds us why we bake: for love, connection, and the simple pleasure of creating something delicious.

The wide range of recipes will suit any mood or occasion. Treat yourself to small indulgences like marshmallow brownies, lemon, thyme, and honey madeleines, or pistachio amaretti. For morning or afternoon teas, try a decadent babka or a vibrant plum streusel cake. Special occasions call for showstoppers such as tiramisu cake, a strawberry, chocolate, and balsamic lamington stack, or a chocolate, amaretto, and sour cherry tart. Savory options abound with dishes like spinach, leek, and smoked cheddar slab pie, potato bread with roasted garlic butter, or a delicate pea and feta tart. There’s no shortage of unforgettable sweets, including a Negroni chocolate tart, peaches and cream meringue tower, or a pandan, coconut, and mango chiffon roll.

Contributors include some of Australia’s most celebrated bakers, including Emelia Jackson, Nadine Ingram, Michael James, Jo Barrett, Danielle Alvarez, Raymond Tan, and more.

Whether you’re a seasoned baker or just starting your journey, The Baker's Book is your passport to Australia’s legendary baking scene—no travel required.

Ruby Goss is a food writer, editor and recipe developer based in Melbourne. Like most food-focused teenagers, she spent Saturday mornings in bed reading Nigella Lawson's baking bible How to Be a Domestic Goddess, waiting to be old enough to steep rhubarb in vodka. Obsessed as ever by the home kitchen, she has edited cookbooks by notable chefs, written for award-winning publishers and magazines, developed recipes and video series for an international cooking platform – and travelled only ever for food. Please get in touch if you have any advice for extracting family recipes from wizened great aunts. She's asking for a friend.