Latest Posts

Summer Flavours Debuted At Patisserie Opening

A new line of macaron and cake flavours for summer were debuted at the opening of Adriano Zumbo’s new The Star Casino store. Models presented the ‘erratic’...

Pastry Chef To Share International Experience

An internationally renowned New South Wales pastry chef will begin teaching chocolate classes for the baking industry in 2012. Newcastle born and bred pastry chef and Hunter...

Perth Cake Decorators Make A Baking Buddy

US baking television star Buddy Valastro will headline a new Western Australian baking show showcasing the skills of local cake decorators. Perth bakers will have the chance...

Callebaut Celebrates 100 Years With 100 Customers

A Belgian pastry chef and one of Australia’s best chocolatiers celebrated Callebaut’s 100th anniversary by demonstrating exotic chocolate showpieces in November. Belgium’s largest producer of high-quality chocolate...

Events

Pour On The Chocolate At Easter Time

TAFE teacher Maria Pellegrino will present a chocolate demonstration at next year’s Easter in the Fruit Bowl. The Goulburn Ovens Institute and ISS Institute Fellowship award-winning cake...

Events

Queensland Baking In The Spotlight

Bakers will be able to earn cash prizes, gain insight from bread and cake demonstrations as well as tour a baking institute as part of Fine Food...

Spotlight On

Hot Trends 2012

Consumers are becoming increasingly knowledgeable and sophisticated when it comes to choosing food options. At the same time, rising prices are placing pressure on Australians to shop...

Places

Continental Patisserie: Jim Yao The Taste Architect

From kitchen hand to managing director, one-time architect and Team Pastry Australia mentor Jian Yao has built Continental Patisserie into a national success, servicing some of Australia’s...

Recipe

Stoned Meringue Monster

Pistachio sponge, raspberry yoghurt and creamy apricot by Bernard Chu, LuxBite...

Recipe

Chocolate, Cream And Fresh Berry Roulade

This light-as-air cake has been appearing on our family table since I returned from London where I was cake and dessert chef at the Cordon Bleu Restaurant....