Serge says: “This is my version of a set cheesecake, as opposed to a baked one. It is lighter but, make no mistake, it is still quite...
Award-winning Team Pastry Australia captain and Le Cordon Bleu Sydney head culinary teacher André Sandison reveals the secrets of silicone moulds....
Belgian pastry chef Philippe Vancayseele shares the secrets of his exquisite Aztec showpiece....
Cacao's Tim Clark reveals the inspiration behind his macaron tree with chocolate flowerpot.
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Mulots Pâtisserie co-owner, Andre Guérinet celebrates Bastille Day with an Australian Baking Business masterclass....
When I was asked to teach a cake decorating class by Kirsten Tibballs at the Savour Chocolate and Patisserie School in Melbourne, my first thoughts were, ‘I...
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