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Jo Barrett tackles the wild side of baking

Sustainability is at the forefront for chef Jo Barrett when it comes to cooking. It is with this mindset that the idea of utilising wild game came...

Supplier

Raising the bar with saffron

Touted as being the world’s most expensive spice, Saffron is an ingredient that is both intriguing and just a little bit intimidating to work with....

Places

Chocolate and calmness—the best way to learn

Chocolate is a technique. Chocolate is an art. There is an array of recipes and designs that push the limits of what chocolate can be. But to...

People

Top Gong: Maylee Howard

Victorian-based Maylee Howard is a rising star in the baking industry, and most recently took home the Sydney J Packham OAM Baking Industry Medal. Baking Business caught...

People

Philip Khoury: London calling

A love for pastry led Philip Khoury to swap a future career in visual communications for one in the kitchen. These days you’ll find him dreaming up...

People

Five Minutes with David Damour, Arthur E Denison OAM Trophy winner

October saw David Damour named as the Arthur E Denison OAM Trophy winner by Australian Society of Baking. We caught up with the Canberra Institute of Technology...

Supplier

Perfect plums

The ooray, or Davidson Plum, is a native delicacy that’s tart in flavour, vibrant in colour, and is gaining traction in the culinary world. Baking Business caught...

Places

Caffeine n Machine: bikes and bakes

Featuring both Motorbikes and baked goods, Caffeine n Machine breaks the mould on what a bakery can be. With a museum of vintage bikes, and fresh bread...

People

Top Gong: Adriana Borg

Apprentice Adriana Borg recently took out the John Patrick Conway Excellence in Baking title. Baking Business caught up with the Certificate III in Cake and Pastry apprentice...