Helen Goh
Columnist
Helen Goh is a chef and regular Good Weekend columnist.
Cheese, Vegemite and spring onion pull-apart loaf
This fun-to-make-and-eat bread makes a great accompaniment to soup or a tasty starter on its own.
- 2 hrs +
- Helen Goh
Vietnamese banana bread pudding with coconut caramel sauce
A twist on a traditional bread-and-butter pudding, this Vietnamese-inspired version uses coconut milk and bananas for a flavour blast.
- 1-2 hrs
- Helen Goh
Helen Goh’s Welsh rarebit with leek and cider
Served alongside a celeriac and apple salad, this makes a fine lunch or Sunday-night supper.
- 30 mins - 1 hr
- Helen Goh
Mandarin and yoghurt cake with cardamom syrup
Using both the peel and the juice of the mandarins maximises the fruit’s potential in this syrup-laced cake.
- 1-2 hrs
- Helen Goh
Carpathian custard cake with choux pastry (aka eclair meets vanilla slice)
This Eastern European custard cake is made with choux pastry instead of puff.
- 2 hrs +
- Helen Goh
Helen Goh’s gluten-free mushroom, tarragon and parmesan clafoutis
This savoury adaptation of the French country dessert is like a crustless quiche.
- 1-2 hrs
- Helen Goh
Pear, ginger and molasses cake
Molasses and coffee bring out the spice, while the caramelised pears provide a sweet, buttery counterpoint.
- 1-2 hrs
- Helen Goh
Helen Goh’s very apple-y hand pies
Using two varieties of apples adds wonderful flavour and texture to these turnovers, while apple cider vinegar makes the fruit somehow taste more of itself.
- 1-2 hrs
- Helen Goh
Flourless chocolate crater cake
This cake’s central “crater” is a perfect cavity for holding a deliciously flavoured, softly whipped cream.
- 30 mins - 1 hr
- Helen Goh
Quince, cinnamon and ginger cake
Quinces are mostly inedible when uncooked. In this cake, they’re diced just small enough to soften in the time it takes the batter to cook.
- 1-2 hrs
- Helen Goh