Monthly Archives: April 2014

Kanjiro Mochizuki Sugar Showpiece Demonstration at Savour

Savour is delighted to announce the return of Kanjiro Mochizuki to our shores with a Sugar Showpiece demonstration. Kanjiro is considered one of the world’s leaders in sugar work and previously taught at Savour in 2012 with rave reviews from students!


Kanjiro Mochizuki is the Executive Pastry Chef at The Imperial Hotel in Japan, the most prominent, historical hotel in the country. In 2002, Chef Mochizuki won the award for Best Sugar Showpiece at the World Pastry Team Championships. Previously he has served on the jury of the National Pastry Team Championship and Coupe de Monde in Lyon.


In this 3.5 hour demonstration, Kanjiro will be teaching attendees how to make sugar showpieces from scratch. Watch on as he creates pulled sugar flowers, ribbons, uses blown sugar to create figures and more in this not to be missed demonstration. This is an extremely rare opportunity to learn sugar work techniques from one of the world’s best.


Click here to book this amazing once-off demonstration.



Learn to make Chocolate Easter Eggs with Savour Online Classes

Savour Online Classes is proud to present the latest video recipes for you to learn – Chocolate Easter Eggs!


These spectacular eggs are surprisingly easy to master. You can apply these eye catching decorations to others moulds to use year round. You can learn to make a leopard print easter egg, a spotted easter egg and a beautiful red egg called ‘rouge’.


You can subscribe now to our Savour Online Classes either Monthly ($12.95) or Annually ($99 – Best Value).


Check out this short trailer of the Easter Eggs ideas you can create:


Kirsten Tibballs demonstrating at Fine Food Queensland this Monday

Chocolate EclairsKirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is doing three demonstrations on Monday at Fine Food Queensland, April 14th.


Fine Food Queensland 2014 is developed specifically for the Queensland food industry. 6,500 visitors will be inspired by over 200 exhibitors – the perfect mix of Queensland’s own world class producers, alongside the best food, drink and equipment suppliers from around Australia. The new show format also offers a selection of exciting and informative new features and seminars.


Kirsten’s demonstrations are as follows:


10.30am            Eclairs

Kirsten Tibballs will demonstrate innovative and modern éclairs, currently the biggest patisserie product sweeping Paris! You will learn all the steps to mastering the perfect choux pastry filled with an array of delectable and modern fillings and finishes, including a modern interpretation of chocolate filled éclairs. If you want to stay ahead of current food trends, this is the must-see demonstration.


1.30pm             Chocolate Garnishes

Garnishes are the perfect addition to any dessert, turning the simplest of recipes into an eye-catching modern masterpiece. With garnish techniques and trends continually evolving around the world, let Kirsten Tibballs show you how to create stunning garnishes in your own kitchen. The skills and techniques you will learn are essential for the modern chef.


3.30pm             Classics Revisited

One of the latest trends in the world is the deconstruction and modern vision of classic products, such as lamington, mille fuille, Pavlova and doughnuts. This demonstration will take a classic and re-model it into a current day patisserie revolution. Watch Kirsten’s demonstration for easy to follow steps and then reinvent the classics in your own kitchen.


To register for your FREE tickets, please visit:


Learn to make Chocolate Butterflies with Savour Online Classes

Chocolate ButterfliesSavour Online Classes is proud to present the latest video recipe for you to learn – Chocolate Butterflies!


Kirsten Tibballs teaches you a beautiful and timeless chocolate decoration perfect for showpieces, cakes, wedding cakes and croquembouches, or even in miniature to decorate éclairs. Kirsten has made these butterflies for the past 15 years, and the design still has wow-factor!


You can subscribe now to our Savour Online Classes either Monthly ($12.95) or Annually ($99 – Best Value).


Savour School Pastry Chef Paul Kennedy joins Instagram!

Award winning pastry chef Paul Kennedy of Savour Chocolate and Patisserie School has joined Instagram to post a ‘Photo of the Day’, a behind the scenes look at Savour.


Having previously been against ALL forms of social media, Paul finally buckled under the wave of supporters eager to have him join the twenty-first century.


Hailing from Ireland, Paul Kennedy has over 30 years in the chocolate and pastry industry.


In 2007, Paul was the Winner of the Best Chocolates in the World at the World Chocolate Masters in Paris, joining a very exclusive club of winners of the award. He then had the honour of representing Australia in the World Pastry Olympics in Japan.


Paul now works at Savour Chocolate & Patisserie School in Melbourne teaching thousands of students a year and mentoring several pastry champions, eager to follow in Paul’s illustrious footsteps.


You can follow Paul Kennedy on Instagram: @paulkennedysavour