The Kiwi patisserie master making it big in London

Heather Kaniuk left New Zealand at 19 and has worked in some of the world's top restaurants, including at Gordon Ramsay's flagship London restaurant Maze.

She's now a patisserie master, and has worked as an executive pastry chef at five-star restaurants the London Shangri-La at the Shard and Hyde Park's Mandarin Oriental.

Pistachio macarons. Photo / Heather Kaniuk

Poached rhubarb, custard and orange Longboy. Photo / Heather Kaniuk

Poached rhubarb, burnt orange, biscuit arlette, rose and cardamom ice cream. Photo / Heather Kaniuk

Vanilla rum caneles. Photo / Heather Kaniuk

Peanut parfait, cherry sorbet and peanut tuille. Photo / Heather Kaniuk

Pistachio rose gateaux. Photo / Heather Kaniuk

Pineapple Calamansi tarts. Photo / Heather Kaniuk

Apple crumble and icecream. Photo / Heather Kaniuk

Her latest venture with partner Graham Hornigold is called Long Boys - finger doughnuts made with a lighter brioche base and fresh fillings. She Shares a recipe for Pumpkin Pecan Cake - a great treat for Halloween!