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Pear frangipane slab tart

This gorgeous tart is one of my favourite things to make, take and share....

Chocolate and arrack mousse cake

This is an easy cake to make – there’s no real cooking involved –...

Carrot Cake with burnt honey buttercream

Sarah Kieffer shares how to make this festive carrot cake with burnt honey buttercream....

PROFILE

Riverina Nut Company: Pistachios on point

Pistachios are the breakout star in the culinary world, and are now gracing products...

Bright days ahead for Butter Days Bakery

From a career in fine dining that has taken him around the globe to...

Neville Steel is bringing the taste of home to a new audience

Neville Steel has been bringing traditional Australian bakery goods to US consumers for more...

Five Minutes With Mick Di Salvatore, The Piefather

From starting his apprenticeship as a teenager to becoming a highly decorated baker, Mick...

IN FOCUS

Spotlight on: Sourdough

Food tech has evolved a lot since the dawn of the first sourdough, yet the bread remains a staple...

Getting social on social media

It’s hard to imagine a time before social media, however it’s been just two decades since Facebook burst onto...

Spotlight on fruit cake

With an origin story that stretches back to ancient times, the fruit cake has evolved over the centuries from...

EVENTS

Grainz 2025 declared a success

Early last month more than 100 Grainz Collective member headed to Pomonal, in the...

Skills showcased at William Angliss Patisserie High Tea

The 2025 William Angliss Institute Annual Patisserie High Tea celebrated both the dedications and...

2025 NSW Excellence in Baking: the results are in

On November 26, apprentice hopefuls headed to the NSW TAFE Hamilton campus to compete...

Maylee Howard shares Sydney J Packham Scholarship trip experience

2024 Sydney J Packham Scholarship winner Maylee Howard recently headed to the US to...
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