Put it in your diary: Kirsten Tibballs is coming to SBS Food! Her television show The Chocolate Queen is hitting Australian screens 6pm weeknights from Monday June 3rd on SBS Food!
With Kirsten’s favourite tips and
tricks, you don’t need to be a professional to make showstopping creations
in your own kitchen. According to Kirsten, chocolate is THE most versatile
ingredient out there and she proves it with a range of quick and easy recipes.
From levelling-up dessert classics like chocolate mousse, to making a quick
chocolate rose garnish using only plastic wrap, you’ll be a master in no time.
Kirsten may be a leader in the chocolate industry but having been
baking since she was a child with her mother and grandmother, and now passing
those recipes onto her son, she has a soft spot for wholesome homemade treats. The Chocolate Queen brings you reliable
crowd-pleasers and family favourites from a decadent brownie to a chocolate taco,
and even a chocolate toastie.
All the recipes from the show are available on the SBS Food website, so you can add them to your repertoire and create them for your loved ones at home. They’re sure to impress and will have your family and friends hanging out for more.
So, tune in and join the Chocolate
Queen herself for some simple, yet beautiful, homemade chocolate recipes –
including a banana split like one you’ve never seen before!
As a pastry chef I am committed to supporting local
producers and milk and cream are ingredients I use in my work every day, but
not often enough do I stop to think about the consistency of supply and where
it comes from. Australia’s dairy industry is entering an uncertain future as
the drought blazes on, stalling growth in milk production.
The milk shortage started back in 2016 when Murray Goulburn,
one of Australia’s biggest dairy co-ops, buying milk from farmers and selling
it both nationally and internationally left a lot of dairy farmers high and
dry. Withholding information about global milk prices dropping, Murray
Goulbourn slapped large debts on farmers, causing many to leave the industry
which has contributed to today’s shortage in production.
The Australian milk shortage has been a somewhat hot-topic
in the media in the past few years, with supermarket giants like Coles and
Woolworths reducing their home-brand retail prices to $1 and $1.10 a litre, but
the issue runs deeper as the drought continues to blaze through rural
With weather conditions effecting feed quality and quantity,
skyrocketing prices of feed and water, there’s no drought-relief in sight. With
the drought expected to worsen in the foreseeable future, the Bureau of
Meteorology recorded 2018 as Australia’s 39th-driest from the year
1900, the input costs are expected to rise for Australian farmers. As a result,
Rabobank reported that we’ve seen a 15% increase of Australian dairy farmers
sending their herd off to meat markets, causing a 12% reduction in the
Australian milk pool in the last 12 months.
Milk supply has not only been affected in Australia but has
stalled the world over. As one of the global Big 7 exporters — along with the
US, EU, New Zealand, Brazil, Argentina and Uruguay — we’ve seen the combined
milk-supply growth continue to slow. Unfortunately, this isn’t expected to
improve all that much in the next year.
According to Dairy Australia, Australia exports around a
third of its overall dairy production but farmers are looking to nurture
long-term relationships with Australian companies. John Hayes, the National
Sales Manager of Bulla Dairy Foods, says ‘Over the past 2 years, Bulla Family
Dairy have committed to increasing their direct supply from partnerships with
Australian farms, rather than relying on co-operatives, as part of their
commitment to integrity and sustainability.’ One thing we don’t consider when
we talk about milk is how we also need milk to create cream. The market is
seeing such a shortage of milk that Bulla, a family owned company, is one of
the few in the Australian market still producing cream which many of their
competitors have had to stop producing, instead focussing on other products.
To develop my recipes, I endeavour to use the highest calibre ingredients and in sourcing my milk locally I can be sure of its quality. As a business owner, I understand the mutually beneficial relationship between consumer and supplier and will continue to keep it local and support our dairy industry as they support me.
Pre-heat oven to 110°C (90°C fan-forced). Trace 6 circles in graduating sizes onto a piece of baking paper that fits your tray 12, 10, 8, 6, 4 and 2cm. Turn
the baking paper over and place it on the tray.
Sift cornflour and icing sugar together. Whisk the egg whites with the cream of tartar until you reach a firm peak and gradually add in the caster sugar, whisking for a minute to dissolve the sugar. Remove from the mixer and fold through cornflour and icing sugar mixture.
Place an 8mm-10mm piping tube in a piping bag and pipe discs using the marked circles as a guide. With the remaining meringue mixture, pipe individual meringue kisses with one quarter of the mixture onto a lined flat tray with a 10mm piping tube.
Add a small amount of green colour to create a pastel green finish and pipe one third of the remaining mixture into kisses. Add additional green colour and pipe half into kisses, once again add more colour to the remaining meringue and pipe into kisses.
Bake for approximately 1 hour and 30 minutes or until the meringue is crunchy.
Melt the milk chocolate in the microwave in 30 second increments until it has melted. Fold a small amount of the cream through the chocolate and then add
Set the chocolate cream aside at room temperature for 40 minutes or in the fridge for 10 minutes until it firms up enough to hold.
To assemble, secure the largest meringue disc to your serving plate with a small dollop of chocolate cream. Spread a layer of chocolate cream on top and layer the next disc. Continue this process with the discs layered with chocolate cream. Coat the outside
with chocolate cream by piping it on or spreading it with a knife.
Alternate the different coloured meringue kisses and place them on the outside, adhering them to the chocolate cream. This can be finished up to 5 hours in advance.
Note: The meringues can be stored in an airtight container for a week prior to assembly.
50g Caster Sugar
5g Gold Gelatine Sheets
1g Citric Acid
190g cold pressed apple juice
In a medium saucepan bring the water and the sugar to a boil to make a syrup. Add the pre-soaked gelatine, citric acid and lastly the apple juice. Deposit 30g into each cup. Allow to set.
Yield 86 cups at 15g per cup.
375g rolled oats
140g slivered almonds
85g shredded coconut
150g dark muscovado sugar
5g sea salt
100g Golden raisins
In a large bowl mix the oats, almonds, cashews, coconut and sugar until combine. Warm the honey with the oil and pour over the oat mixture. Spread mixture out onto a silpat mat and bake for 60-70 minutes at 120°c 5turning every 15 minutes to ensure an even bake. Remove from the oven and stir through the dried fruits. Store in airtight container. Deposit 15g per cup.
Yield 15 with 35g in each cup. (same weight for Chantilly cream)
300g Bulla pure cream
½ tsp vanilla paste
225g pot set yoghurt
Whip the cream with the sugar and vanilla until medium peaks. Fold thought the yoghurt. Deposit 35g of the mousse on top of the granola.