What happens when a physicist and an engineer combine forces to make bread? Baking Business chats to Melbourne-based Michael Rakov from Baker in the Rye to find...
Apart from being absolutely delicious, this to me is one of the most intriguing cakes ever invented. Traditionally, thin layers of batter are brushed onto a rotisserie,...
Shunsuke Hashimoto’s life dream is to fuse Japanese flavours with European-style baking. Shunsuke took Baking Business through the ultimate Japanese-Australian fusion: the matcha lamington. ...
From the sky, the Barossa Valley is a patchwork of farms, vineyards and villages. A rich German tradition runs through the veins of Barossans and it shows...
Baking and high country go together like the alps and adventure sports. Victorian High Country is home to Ned Kelly, a thriving wine region, one of the...
Named after the snowy mountain they resemble, Mont Blanc tarts—with their white meringue, whipped cream and tan-coloured chestnut purée—can often taste more fabulous than they look, with...
Sourdough never goes out of season and it’s always interesting to see the variations bakers use on the classic loaf. This new take combines the nutty taste...
Canberra ACT It may be famous for Parliament House and national landmarks, but Canberra’s burgeoning food scene is second to none, with its bakeries among the best...
Milk is a staple that’s been used since ancient times, and its use is as diverse as it is common. But a rise in dairy intolerance coupled...
While artisanal sourdough is known in baking circles as the healthier choice, and there’s even some evidence to suggest that people with coeliac disease can tolerate the...
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