Fruit of the gods. Worth it’s weight in gold. Seriously, who doesn’t love a bit of chocolate now and then… or, everyday like me? Meet my friend...
In June, Tommy Prosser from Single Origin Roasters and myself teamed up to host the Sydney Pastry Club’s mid-year catch up, which explored coffee and its potential...
Finding inspiration is easy with fresh flowers and modelling chocolate. Throughout the years I’ve had countless conversations about modelling chocolate. People ask me, “Do you work with...
Throughout history, women around the world have ensured there is food on the table. Yet in the professional sector, men have dominated the top jobs – until...
Oliver Shaul had a long and distinguished career in the hospitality industry. He had a strong association with TAFE NSW and a deep commitment to training. He...
Upon my return to Sydney from tropical Hawaii, I took a handful of Madre Chocolate bean-to-bars and ate my way back to inspiration. With a sub-brand named...
These days, food allergies are more common than ever. Luckily, cooking for gluten-free and dairy-free customers need not be as hard as you think. We are spoilt...
Did you know TAFE has started an alumni associaiton? It is always a challenge for me to have the right answer when students ask me, “how did...
Ever wondered how to build a portfolio, plan a test shot or organise a location shoot involving food? Read on for a theoretical guide to creating your...
Good food on the dinner table can send you on a journey around the world. Taste sensations give us the urge to travel abroad to experience other...
