Desserts

Layered with mascarpone-vanilla cream and homemade strawberry jam, Victoria sponge cake is a delightful addition to any tea time.

Coconut macaroons have been a staple at Violet since the first day of our market stall. When I was auditioning for a spot on Broadway Market back in 2005, my dear friend Dakota was visiting from California. Typical of Californians, she is always looking for ways to eat well and stay healthy, but she also loves a treat. At the time she was avoiding cakes made with flour and gluten and was obsessed with coconut macaroons. I wanted to make one that she would rate among the best and this was what I came up with. Now it’s one of our most popular treats.

Somewhere between crisp and gooey, and made with plenty of dark chocolate and just enough salt to bring out the flavour, for me this is the perfect chocolate chip cookie.

Instructions Kitchen tip: All our lemons at Violet come from the Amalfi coast of Italy. They are large and sweet and have a very...

Violets were my favourite flowers from a very young age. I loved the way they smelled, I loved the way they looked, and I loved the way that wild violets popped up in and around our backyard—so much so that they became my imaginary violet friends. My mom had this wonderful typewriter that typed in cursive script and as I told her the story of my little talking violets, she typed it up on red paper. When I moved to London and discovered a gorgeous French violet-scented syrup, I created this recipe to use it in.