7A retail baking student from TAFE Illawarra has been awarded the inaugural Steve Hornery Award at a presentation held at TAFE New South Wales Sydney Institute. Jessica...
When it takes three days to make just one loaf of organic sourdough, accurate monitoring and reporting of cool room temperatures is crucial to maintain stock control...
Team Pastry Australia was pleased to get their newest team member – Richard Hawke – on board in January. Richard works as a teacher at Ecole Nationale...
Despite being on the other side of the world, the Australian baking industry has played an important role in keeping a US-based baking institute afloat. The San...
While bushfires raged through several Australian states in January, a number of communities across the country came together to provide support for emergency services volunteers and staff....
Twenty well-known personalities joined hunger relief organisation Foodbank over the Christmas period to support Australians in need. The Foodbank Plate Art Project brought together chefs, actors, artists,...
Mrs. Fields Australia’s pledge to give away 100,000 cookies to charitable causes throughout November and December 2012, has exceeded all expectations, in both charity demand and cookies...
Following its release in September 2012, Kirsten Tibballs’ self-published cookbook Chocolate to Savour has been named ‘Best Photography Cookbook of 2012’ by Gourmand. In the last 15...
A chocolate maker and a beer brewer in the Margaret River region of Western Australia have joined forces to create a chocolate stout. The innovative pair, who...
Vizyon glazes are extremely easy to use and add brilliance to your cakes and bakery products for extra appetite appeal. To use, simply take out the required...
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