I think it’s clear by now that if you want to delve into desserts, howtoshuckanoysterland is not your first port of call (if you’re a salt freak, on the other hand, come on down!) .
Lucky for you then, sugar, that we have the Empress and her culinary meanderings around this city to bring some sweetness and light to this salty little land we call home.
Steph’s last two columns for the SMH have been a sweet tooth’s heaven: first, she told you where a girl can find a profiterole to fiterole (! sorry bout that, chief) and second, this week’s column, on banana desserts.
Yes, really. Apparently banana desserts are good.
Cooked banana being one of the rare things I find quite repulsive, I’m not one to comment - but She Who Must Be Au Fait says these things are good, so I’m prepared to change my mind.
Check out the yellow peril here.
I have always loved a good lasagne myself - but a really good one is hard to find, no? Not for the Empress though - she winkles out three excellent versions of lasagne in this big wide city in her 
After an annoying absence in their online content last week, happily the SMH has posted 
The Empress Clifford-Smith turns her attention to small and salty fish in her column this week - and oh my, how good does that little sardine number from the Burlington look?
Steph’s
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How to shuck an oyster 