By Michael and Pippa James

Author Michael James, who owned Melbourne's Tivoli Road Bakery with his wife Pippa, is a Michelin-starred chef who found himself drawn to the precision of baking. This book isn’t their first cookbook rodeo, but for it they adopted a seasonal approach to baking – a bit unconventional, but it works. The recipes are definitely refined, but the vibe feels more homemade and rustic, thanks to the use of wholemeal flours and grains instead of refined ones. “We love to play with different wholegrain flours for nutrition, flavour, and a bit of fun,” they explain. And while they insist they don’t get obsessed with making everything look ‘perfect,’ their creations sure come close!

A quick flick through the book reveals tempting recipes like carrot cake, wholemeal chocolate cake, brown butter plum clafoutis, spelt and orange loaf, zucchini and marmalade muffins, and chocolate, rye, and hazelnut brownie cookies. Honestly, everything that’s photographed (and not everything is) looks downright delicious—totally the kind of bakes you’d want to try at home.

The book kicks off with some helpful tips on ingredients and techniques, like how to sterilise jars for preserves and even how to make chocolate curls. But then it dives straight into chapter one, "Season Harnessed," which covers staples like flaky pastry (with gluten-free and vegan variations), puff pastry, brioche, almond frangipane, and more. Next up is "Seasons Past," perhaps our favourite chapter, featuring nostalgic goodies like ‘Heavy’ Cake, Cornish Saffron Cake, Black Forest Gateaux, Lemon Posset, and other indulgent treats.

"Seasons Fast" is where you’ll find quick and easy bakes—think brownies, blondies, cookies, and loaf cakes. The Spelt and Orange Loaf Cake with its pretty pink icing is a standout! For those looking to slow down and savour the process, "Seasons Savoured" offers more elaborate bakes like Lemon and Raspberry Eclairs, Chocolate Babka, Baked Custard Tart, and Tiramisu From Scratch. "Seconds Marked" feels perfectly festive with its (largely) Christmas-focused recipes, including a homey Christmas Cake and Summer Pudding. And finally, "Seasons Shared" is where you’ll find tarts galore—Lemon, Chocolate, Bakewell, and Linzer tartlets, to name a few.

With so many excellent baking books already out there, why pick this one? We love that the recipes are classics, but with a twist. There are no trendy flavours that’ll feel dated in a year or two, just timeless bakes with a bit of flair. Plus, it’s great to have healthier ingredient options if you want them—not that baking will ever be totally guilt-free. But hey, it’s nice to pretend. And let’s not forget the essentials: Custard Tart, Sponge, Hot Cross Buns—all in one collection, alongside more inventive treats like the Quince and Hazelnut Sherry Trifle. The recipes are well-written, clear, and thorough, but do note that weights aren’t converted to cups, so you’ll need a set of digital scales. Honestly, you should have one of these anyway for accurate baking. Happily, though, the authors do translate smaller amounts (like 3g of baking soda) into teaspoons, which is a helpful touch.

The styling, photography, and overall design of the book are as inviting as the subject matter itself. It’s warm, hands-on, and gives you that cosy, kitchen-y vibe, making it feel like you’re in good company as you bake your way through the seasons. With Christmas rapidly approaching, we think this would be a ripper gift for the baker in your family, if that’s not you.

Recipes from Sweet Sensations…