The strong turnout for Fine Food Queensland’sreturn to Brisbane is a reflection of the state’s growing and expanding industry.
Welcoming around 5000 visitors through the doors throughout the course of the three-day event featured a clear focus on fresh, healthy food options and sustainable practices.
It was standing room only at the pastry stage, where Savour Chocolate and Patisserie School’s Kirsten Tibballs hosted demonstrations of tempering and garnishes, chocolate flowers, chocolate lollipops and chocolate macarons. Meanwhile Ben Haslett from Southbank Tafe held classes on pre-desserts and verinnes.
Hosted by the Baking Association of Australia (BAA) Queensland, Baking at Fine Food offered visitors the opportunity to master the practical tools of the trade through interactive demonstrations. Sessions included masterclasses for on-trend products such as artisan flat breads, fruit scrolls and ciabatta, while BAA executive officer Tony Smith shared the secrets of a competition-winning pie.
Crowds also gathered to watch local, national, and international baristas battle it out at the World’s Richest Barista Competition, where the Espresso Room Team from Canberra took out the winning title.