Shangri-La Hotel Sydney’s chef de partie Giovana Falanga demonstrates one of her latest original creations in high-end plated desserts; the “Inspiration” petit gateau....
From brand designer and lover of pretzels to owning three stores in less than two years, Perth-based Brittany Garbutt is revamping the pretzel, swathing it in pink...
Jessica Pedemont, one of Australia’s leading chocolatiers, demonstrates her European-inspired confectionary favourites....
Come Easter, Aussie bakers don’t need to limit themselves to hot cross buns and chocolate eggs. Australian Baking Business catches up with four baking bloggers to hear...
I have been lucky enough to have worked as a pastry chef in some great establishments and hotels and have had the privilege of cooking for royalty...
We love the snowflakes on this pretty Christmas cake. Traditionally, we would use a rich fruit cake, but a mud cake would do just as well....
Rowie’s Cakes in Marrickville challenges the notion that people with allergies and food intolerances can’t enjoy delectable cakes and desserts....
It was eggs, flour, lights, camera, action! at the recent Foodservice Australia 2012, held at The Royal Hall of Industries. One of Australia’s most exciting new trade...
Could the whoopie pie rival the popularity of the cupcake or macaron? Australian Baking Business looks at the meteoric rise of this super-sweet American export. Despite being...
Mixing, moulding, proving and baking are the essential steps for every baker. The Australian Baking Team provides tips to Australian Baking Business on how to improve the...
