We're on deadline in the office this week, so we've been turning to sweet treats to help us through the long days. Our Food Editor Claire Aldous is the best person to help with this – above you'll find her recipe for fruity shortbread. Once we're finished we might just treat ourselves with the ultimate indulgence: Toast magazine's decadent hot chocolate topped off with whisky (see the recipe below).
If you have more time on your hands than we do at the moment, you might like to read David Parker's review of Supernormal – a book of recipes from the Melbourne restaurant of the same name. We also got our hands on the recipe he tried, scroll down to find it if his review makes your stomach growl.
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