This strawberry compote is a naturally sweet and versatile topping that celebrates the fresh, vibrant flavours of strawberries. I like how this recipe swaps refined sugar for honey, creating a healthier, all-natural delight that perfectly balances sweetness and tartness.

Whether it is served over yogurt, pancakes or cakes, you can drizzle this honey-sweetened compote to add a touch of summer while retaining the wholesome goodness of the fresh fruit. 

Tucked away in the lively streets of Mong Kok, Kam Wah Cafe & Bakery (金華冰廳) is a true icon of Hong Kong’s dining scene. Established in 1960, this vibrant cha chaan teng has been delighting locals and travelers alike with its mouthwatering offerings.

The Star Attraction: Pineapple Bun

When you visit Kam Wah, you must order their pineapple bun (bo lo bao). Despite the name, it doesn’t contain pineapple; it’s named for its crust which looks like a pineapple's skin.

This delightful pineapple cake, made with almond flour, is a tropical twist on a classic dessert. I like how moist it is, and it is overall very easy to bake. It's a no-fail recipe!

After baking, let it cool before serving, and consider serving it with some Dole pineapple juice or topping it with a light coconut cream for an extra touch of tropical bliss! Enjoy every bite! 

Pineapple Osmanthus Tart Recipe Using OvenYields: 28 pieces, each 40g

Ingredients

Tart crust

(A)

280g plain flour

4 tbs corn flour

4 tbs icing sugar

40g custard powder (see photo below)

a pinch of salt

200g butter, cold and unsalted

4 tbs dried osmanthus flowers

Little National Hotel Sydney is the #1 top-rated hotel in Sydney at TripAdvisor. Newly opened in 2020, we read rave reviews about its modern smart design and prime location. Not knowing what to expect as it was our first trip post-COVID, we decided to stick to a safe choice and booked our stay at this hotel for our 5-day trip.