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Pandoro with Luis Cavuoto

Luis Cavuoto from Pasticcino shows us how to make this Italian classic, using a...

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 –...

PROFILE

Top Gong: Carla Penza

Carla Penza has had a huge few years, after taking out the Bake Skills...

Five Minutes With Lam Khong and Huyen Nguyen, Paradise Bakehouse

Paradise Bakehouse has rounded out a great few years by taking home the top...

Where dedication meets drive

Driven by his love for baking and his dedication to his students, Ruwan Colombage...

Riverina Nut Company: Pistachios on point

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

IN FOCUS

Texture: the missing ingredient

When it comes to product creation elements like superior taste, appearance and aroma are normally high on the checklist....

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...

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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