http://cuisine.com.au/recipe-finder/no-wheat There's no wheat here, just a load of fantastic recipes for the wheat intolerant in mind. en-au http://cuisine.com.au/recipe/Italian-rice-cake An Easter rice cake. http://cuisine.com.au/recipe/Pashka This Russian fare is first decorated with a cross and blessed before being served on Easter Sunday. Essentially a crustless cheesecake, it is perfect served with fresh strawberries. The mixture can easily be doubled or tripled, and made in one large mould for a crowd. It is also delicious spread on toast or brioche. http://cuisine.com.au/recipe/Reine-de-Saba Also know as Queen of Sheba or chocolate and almond cake, this is the ultimate flourless chocolate cake. Many of us discovered this in Elizabeth David's French Provincial Cooking, first published in 1960. She gives the chocolate quantity as "one-quarter of a pound". Many cooks have increased that quantity, although I see no need to. http://cuisine.com.au/recipe/vanilla-scented-tamarillos-with-vanilla-panna-cotta Tart and tangy, egg-shaped tamarillos hang in clusters from a small, attractive tree. The exotic fruit's taut, satin skin is usually crimson or golden. The red variety is most favoured because of its bold tropical flavour. Its jelly-like flesh is dotted with purple-black seeds. The more mellow-flavoured golden variety is appearing increasingly in the markets. The fruit can be eaten fresh or cooked. http://cuisine.com.au/recipe/nesselrode-ice-cream The frozen version of a classic French pudding, said to have been invented by a French chef who worked for Russian diplomat Count Nesselrode in Paris in the mid-1800s. http://cuisine.com.au/recipe/Sauce-vin-blanc Serve with fish or shellfish. http://cuisine.com.au/recipe/omelette-rothschild This omelette was made originally for the Baron de Rothschild, the banker who was the patron of the famous chef Careme in the 1820s and 1830s, but it is not as well known as other culinary creations named after him. It is an easy recipe: it adds a sweet meringue to an omelette mix which is then filled with a jam and served as a dessert. I have not included a specific fruit to serve with the dish, as you should serve whatever fruit is in season. In summer it could be berries, poached cherries or roast white peaches, while in the colder months maybe ripe pear or oranges. http://cuisine.com.au/recipe/Chocolate-macaroons Don't be tempted to double this recipe as speed is essential in spooning the mixture onto trays. Even with the deftest hand, by the time you shape the last of the mixture it will have slackened and those macaroons will be flatter than the first ones. And a special tip: filled macaroons are more squidgy and much more delicious after 1 or 2 days in an airtight container. http://cuisine.com.au/recipe/Brunos-confit-of-tomatoes-with-creamy-rice-pudding puddingThis dessert is served warm. I first tasted the tomato confit at Bistro Bruno in London's Soho. Bruno Loubet and his family are now settled in Brisbane, where Bruno is cooking beautiful food at his restaurant, Bruno's Tables, at Toowong. http://cuisine.com.au/recipe/Raclette-on-potatoes-with-cornichons Traditionally, a cut wheel of raclette is pushed against the coals and the melted surface is quickly scraped over the potatoes. The cheese is replaced in front of the fire until the surface bubbles and melts again and one then scrapes it off for the next person. The following tamer method works very well.