Fine Food Australia is the place to be this September.

Set to be held from September 2-4, at the Melbourne Exhibition & Convention Centre, the trade show will host more than 850 Australian and international exhibitors. The exhibitors will represent the full spectrum of the food industry including foodservice, hospitality, catering, bakery, and retail. The latest products, technology and services will also be on show.

Fine Food Australia will also play host to a number of presentations from the industry’s best.

At the Mayers Innovation in Patisserie stage this will include demonstrations by Gareth Whitton from Tarts Anon, Kevin Gully from Gateaux by Marc Frissard, Jimmy Clair from Saccas Fine Food and Australia’s chocolate queen Kirsten Tibballs.

Baking Business caught up with Kirsten to find out what this year’s attendees can expect from her demonstration, which will see her create a showstopping entremet.

Baking Business: The Mayers Innovation in Patisserie stage has some incredible presentations lined up including two from you on the Tuesday and Wednesday. Can you share a bit about your presentation?

Kirsten Tibballs: I’m looking forward to demonstrating at the Fine Foods Expo. What I’m making is a modern interpretation of what we refer to as an entremet. Traditional entremets are usually made in moulds but with current trends we are moving away from moulds and moving towards hand building fresh entremets wit out using the freezer.
I am going to highlight the range of Callebaut products, focusing on Madagascar chocolate mousse, pistachio and white chocolate mousse, interspersed with raspberries, raspberry jelly, crunch layer, finished with Chantilly cream and pink chocolate flowers.

BB: What do you think the secret is to creating a fantastic entremet?

KT: The secret to creating a fantastic entremet is focusing on both texture and flavour. So you can’t just focus only on the flavour – texture is of equal importance. Of course it needs to look spectacular, innovative, fresh to attract the customer as well.

BB: Fine Food Australia is just days away. What can people expect from the three days?

KT: Fine Food Australia has absolutely everything you’re looking for. There is an Innovation Pastry Stage, competitions, new ingredients and equipment to explore. What I love is every time I visit Fine Food I am always inspired by seeing the latest in my industry in terms of equipment ingredients and innovation. There is always a range of products never seen before, and it is a great opportunity to see what’s coming, what’s on trend, and what the future of food and hospitality looks like in Australia. It is a must for anyone in the hospitality industry.

BB: What are you personally looking forward to most about the event?

KT: For me it’s a great opportunity to see what’s new and what’s happening in the chocolate, bakery and patisserie sector. I like seeing the competition and seeing the next up and coming chefs and pastry chefs.  There is always innovation I don’t always get the opportunity to go to Europe or USA to actually see it, so for it to all come to my door step it’s a great experience for me.

BB: Any final thoughts?

KT: I think there’s enough at Fine Food for you to go there every day of the exhibition and see something new every day. Taste try, have a look test, communicate and contact suppliers that you wouldn’t normally have the opportunity to.

This year will also see Fine Food celebrate 40 years, with a special event taking place on September 2 to celebrate the milestone. Popular competitions Bake Skills Australia  and The Official Great Aussie Pie Competition will also take place, as well as the SCF Culinary Challenge and Nestle Golden Chef’s Hat.
Registrations and further information are available on the Fine Food Australia website.