All of Annabel Crabb's desserts from the latest season of Kitchen Cabinet

Annabel Crabb, the host of ABC iview’s Kitchen Cabinet, has shared a range of desserts from the latest season of her show, which concluded last week. Over the past decade, Crabb has showcased her baking skills while discussing politics at the dinner table. For the 2026 season, she treated six members of Australia's 48th Parliament to an array of sweet treats.

The dessert lineup included Guinness cakes, homemade wagon wheels, a vegan lemon poppyseed cake, and a variety of other unique treats. One standout was the chunkier version of the classic chocolate-coated marshmallow biscuit, enhanced with a hint of nutmeg. Another notable dessert was a moist, earthy dark cake made with beer, paired with a coffee-scented cream-cheese frosting that gave it a pint of stout appearance.

Crabb also demonstrated a vegan cake that requires no eggs or butter, and is incredibly simple to make yet deliciously lemony and moist, fooling those who thought it contained animal products. The show featured a dessert that traditionally falls into the Eid celebration in Pakistan, made with wheat vermicelli, milk, sugar, and cardamom, resulting in a pudding that is highly addictive.

A decadent tart with a chocolate and hazelnut crust, no-bake white chocolate and cream cheese filling, was ready in just 30 minutes. It featured a unique flavor combination with thyme and burnt honey, finished with dark berries and edible flowers. Lastly, apple tarts made with apple slices, store-bought puff pastry, and a generous use of apple, cinnamon, butter, and brown sugar were presented as a simple yet elegant addition to the dinner table.