Chef Angelo Roche from Le Cordon Bleu Sydney takes us through how to make the highly technical Gateau Saint Honore. ...
After completing her Certificate IV in Patisserie at Le Cordon Bleu Melbourne, Valentina Ricchi was experiencing the all too common struggle of preserving her recipe notes and...
The pie is an Aussie bakery classic, served around the country with and without sauce, sometimes accompanied by gravy, peas, and potato. But is there an optimal temperature to...
