Bloggers aren't always quick off the mark. Heavens! It took Melbourne's community a whole evening and maybe a night to document the second Bloggers' Banquet. Ella and Furry had a lovely venue for a bayside gathering and we listened to the parrots, breathed sea air and, um, cried through the wood-fired oven smoke. Another successful bloggers' event for Melbourne!

This has been my month of macarons… La Macaronicité at Syrup & Tang, as I dubbed it. Time to squidge everything together with scrummydumtious fillings and go on a picnic.

I report on some who joined in the fun and folly and spoke of it to me. And I provide encouragement to redeploy the failed macarons with delicious results.

Dear meringue shell crazy people,

It's time for fillings, flavours and frippery!

This article will be shorter than the others. I feel that the filling is where the cook has the opportunity to show their initiative and creativity and I want to communicate general principles rather than fine detail.

Macaroniers, Macaronistes et Macaroneurs… So you want to make better macarons? Welcome to the third instalment of La Macaronicité at Syrup & Tang! This time it's all about Italian meringue and some pictures of differences in mixing and oven temperatures.

This is the second in a special series about the macaron de Paris. Find out all the factors which influence successful baking of these beauties, and try out a 'simple' recipe.

This is the first in a special series about one of the world's favourite petit fours. Two delicate almond meringue domes are sandwiched together with a flavoured filling to become le macaron. The macaron is the diva of the biscuit baking universe.