A sweet tooth's dream that looks as captivating as the recipes within.
Feature image credit: Murdoch Books
A cookbook isn’t always simply about its collection of recipes. Some of them, like Natalie Paull’s Sweet Heart, are so aesthetically beautiful that they win you over even before you open them. This absolutely gorgeous hardcover books features a pretty pink palette with coloured pages, gold foil, and a marker ribbon. Even if you never got around to cooking with it, it’s the perfect accompaniment to a coffee table, and makes a wonderful gift for a design-conscious baker. Fortunately, this cookbook has a decent assortment of recipes too, proverbially walking the walk.
The creator of Beatrix Bakes has come up with an assemblage of recipes that will hit the spot for anyone with a sweet tooth. The first chapter Fruity is pretty self-explanatory, featuring delights like Honey-Poached Quince (page 22) and Blackberry & Lime Curd (page 27). Then there’s the Dark, Bitter & Sticky, where you’ll find everything from chocolate chip cookies to salted caramel sauce. In the Tart ‘N’ Tangy chapter, there are Lemon Meringue Hand Pies (page 99) and Passionfruit & Coconut Bombe Alaska (page 104). A Bit Nutty brings us some delicious nut-based recipes, followed by the final three chapters: Yeasty, Fluffy & Flaky & Full of Air, and Spicey & Nicey.
In terms of difficulty-level, the recipes vary, with those that can be whipped up quickly and those suited to people who dream of spending an entire Saturday in the kitchen. Most of the dishes lean a little more complicated than beginner-level, but Paull does include a helpful “bake-tionary” at the end. Each recipe is also aided by helpful tips and ways to adapt the ingredients and instructions to suit different tastes.
Walnut Buttons (page 136)
If you’ve never roasted walnuts, the smell is truly tantalising and fills the house with a festive feeling. These were quick and easy to make and tasted like nutty shortbread. While some of my tasters loved them, others could take them or leave them, so it depends on personal preference. The recipe indicates that you’d get 70 buttons, but unless I made mine way too big (very possible), I only got a batch of about 20.
Banana Crunch Cake (page 15)
This cake was delicious with spicy notes, giving it a delectable wintry feel. Nutmeg isn’t always found in banana cake recipes but elevates this dish well. Despite being a little fiddly with separate crunch and cake layers, this was pretty straightforward to make, and one of the recipes in the book that isn’t necessarily geared towards more confident cooks. The only gripe, which is purely based on my own taste, was that the walnut crunch layer was a little on the sickly side. But the banana cake part was incredibly soft and spongy enough to make up for it!
Nutty Granola (page 150)
Homemade granola is often overlooked for its potential as an edible gift, but recipes like this make it a worthwhile option. It’s a simple recipe with lots of room for adaptation; the author suggests a tropical version with pineapple, and even an apple pie version for some variation. I used hazelnuts for a Nutella vibe and omitted the sugar, again for personal preference, and it still came out full of flavour and sweetness from the orange juice, dried fruit, and maple syrup. You could eat this with milk or yoghurt, but you could also eat it as a dry snack, as the mix tends to clump together. Delish!
Reviewed by Vanessa Elle
Instagram: @vanessaellewrites
The views expressed in this review belong to the author and not Glam Adelaide, its affiliates, or employees.
Distributed by: Murdoch Books
Released: September 2026
RRP: $49.99
