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Rebecca Carins wins World Chocolate Masters Qualifiers Australia 2014

Rebecca Carins - Chocolate Showpiece - World Chocolate Masters Australian Qualifier 2014 - Close upThree master chocolatiers, Rebecca Carins of Savour Chocolate & Patisserie School in Melbourne, Elicia Chan and Sassi Matteo competed on Sunday, May 25 for the opportunity to represent Australia at the World Chocolate Masters next year in Paris.

 

Visitors watched in awe as the entrants created individual chocolates, an entremet and a chocolate sculpture around the theme “Inspiration from Nature”. These products were created in eight gruelling hours of competition organised by Australia’s ‘Queen of Chocolate’ Kirsten Tibballs and proudly presented by Callebaut and Cacao Barry.

 

Rebecca Carins - Chocolate Showpiece - World Chocolate Masters Australian Qualifier 2014 - WorkingArriving at 6am to begin judging the contenders were Kanjiro Mochizuki from The Imperial Hotel Japan, considered one of the world’s leaders in sugar work and has served on the jury of the National Pastry Team Championship and Coupe de Monde in Lyon. He was joined by Adriano Zumbo of Adriano Zumbo Patissier, and Deniz Karaca, who was placed third when he competed in Paris at the World Chocolate Masters 2013.

 

Unusually warm weather in Winter saw contestants swelter in the Hordern Pavillion, not at all ideal for chocolate. Unfortunately for Sassi, the heat caused his showpiece to welter and fall. Fortunately, he made a miraculous recovery and was able to finish his chocolate showpiece in time.

 

It was Rebecca Carins’ who withstood the heat of the competition and took out the major prize, a Robot Coupe Blixer 3 and the opportunity to compete in the Asia Pacific World Chocolate Masters Qualifier in Taipei. As runner up, Elicia Chan won a trip overseas to Taipei to watch the Asia World Chocolate Masters Qualifier.  For third prize, Sassi Matteo won a class with 2013 World Chocolate Masters Champion Frank Haasnoot at Savour Chocolate & Patisserie School.

 

Rebecca’s remarkable chocolate showpiece is now on display at Savour. Stay tuned for more on Rebecca’s journey to Taipei.

 

Entries Open for World Chocolate Masters Australian Qualifier!

World Chocolate MastersEvery dreamed of winning the World Chocolate Masters in Paris? This could be your moment! Entries are now open for the World Chocolate Masters Australia Qualifier with the theme just announced in Paris: INSPIRATION FROM NATURE.

 

The World Chocolate Masters is the only competition in the world solely dedicated to the creative use of chocolate. Always on the lookout for the world’s most promising chocolate talent, the organizing chocolate brand Cacao Barry® has begun preparing for the 6th edition of this famous international competition. The search for the world’s greatest exponent of chocolate work will start again soon with a series of National Selections to be held throughout all corners of the world.
Nature proofs to be a strong source of sensorial inspiration. Whether it is the colour of flavors, the sounds of the ocean, the change of seasons, nature is all around us and affecting our moods. At the same time we want more pure, authentic and high quality ingredients. For us, food is more than just food.

 

 

For the 6th edition of the World Chocolate Masters, Pâtissiers, Chocolatiers and Chefs will have to play with colours, shapes, scents, textures…to tickle Jury’s senses. We like to invite chocolate creators around the world to explain us how natural products are shaped and transformed into a delightful story with cacao and chocolate at the heart.

 

If you would like to enter please contact Savour Chocolate & Patisserie School

My Favourite Patisseries and Restaurants in Melbourne

Attica---BeesMelbourne is clearly the leader in exceptional gastronomy and dining experiences in Australia. With over 4,000 restaurants and cafes for a population of under 5 million, Melbourne has an abundance of delectable food experiences for you to enjoy.

 

I will start with not only my favourite, but one of the world’s top restaurants Attica, ranked number twenty one in the world in the S. Pellegrino ‘The Worlds Fifty Top Restaurants’. Head chef Ben Shewry has an incredible philosophy of food which shines through in his dishes. Not only does Attica have their own gardens where the chefs grow as much produce as they can, Ben also forages for uniquely native ingredients near his coastal home every morning before taking the 70km drive to work. You have the option of indulging in a five or eight course degustation. The eight course menu includes one of my favourite desserts, ‘Plight of the Bees’; layers of freeze dried apple, white thyme honey, meringue, dehydrated pumpkin, mandarin and fennel. All delivered in a handmade wooden box with a lid.

 

Cacao-Fine-Chocolates-&-PatisserieCacao Fine Chocolates & Patisserie is one of Melbourne’s high end patisseries with a boutique fit out, making it look more like a high end jewellery store. With three stores and a delightful melange of chocolates, petit gateaux, éclairs and macarons. Owners Tim Clark and Laurent Meric make a great team, making modern mouth watering morsels. I can’t go past Cacao without sampling their heart shaped chocolate filled with passionfruit caramel and milk chocolate ganache or a salted caramel macaron. If it’s too early for something sweet, make sure you stay for a delectable French style lunch.

 

chez-dre---frenchtoastChez Dre is one of Melbourne’s hidden gems tucked away in a small alleyway with a rustic French charm. Owner Andrea Reiss has worked in Michelen star restaurants through France. Serving breakfast, lunch and the opportunity to indulge in their delicious range of patisserie products in between. A must when you visit is the caramel eclair and peanut butter caramel brownie. Chez Dre has a large seating area including an outdoor courtyard.

 

Burch & Purchese located on bustling Chapel Street, South Yarra is sweet shop like few others. Studio Chef/owner Darren Purchese, combines delicious components, such as jellies, sponges, mousses, cream, crumbles & spreads, layer upon layer, to create his finished work of sweet art.

 

LuxBiteAlso in South Yarra, is LuxBite, a luxury patisserie inspired by ones seen in both Europe and Japan. Owners Bernard Chu and Yen Yee create a dazzling visual experience. Walking into the store is like walking into a kaleidoscope of colour. The range of products will change with the seasons, offering flavours, colours and experiences that constantly evolve. Whether you’re sitting down for all day breakfast or brunch, a visit to Lux Bite is not complete without sampling some of the delicious homemade desserts. The Lollybag cake, recently seen on the hit TV show Masterchef Australia, is now the flavour of the month at Luxbite. Featuring 7 layers including banana lolly, jaconde, freckles crunch, mandarin jaffa ganache, musk mallow, more banana lolly, jaconde, spearmint leaf buttercream and topped with redskin glaze, this is one cake not to miss!

 

tonka-sign

Found through the hidden and iconic Melbourne laneways, Tonka explores the wonderful world of the Orient, where the magic of India is captured through its interior design and menu. With art adorned ceilings and sweeping views of the Yarra River, MCG and Arts Precinct you can do all your sightseeing sitting and dining in comfort. Sounds perfect if you ask me. Whether it’s the rib eye, lamb curry, or Rajasthani duck, you can’t go wrong with anything on the menu. Delicious!

 

Xocolatl may be hard to pronounce (sho-ko-la-tl), but it is definitely not hard to eat. Father and daughter team, Christos & Tina Partsioglou are passionate artisans, creating exceptional award winning handmade chocolates, best savoured over a superlative coffee or an indulgent hot chocolate. With two stores in Kew East and Canterbury, you won’t have to travel far from the city to get your chocolate fix.

 

Le Petit Gateau is in the centre of Melbourne and a regular destination for any cake lover. Attached to a private club, but fortunately open to the public in the business end of Melbourne. Pastry chef Pierrick Boyer makes a beautiful range of gateaux and petit gateaux with his signature cake the brownie passion chocolate. Don’t leave it to late in the day to try and secure the brownie treat as they sell out quickly.

 

* This article first appeared in UK’s Chef Magazine in August whereby Kirsten had to pick 8 establishments for tourists visiting Melbourne.