Tag Archives: patisserie

Pink Lamingtons

By Kirsten Tibballs


270g unsalted butter, softened

270g golden caster sugar

5 whole eggs

½ lemon, zested

1 ½ tsp Heilala vanilla bean paste

270g self-raising flour

splash of full cream milk

pinch of sea salt

icing sugar, for dusting

  1. Preheat the oven to 180˚C.
  2. In the bowl of a stand mixer fitted with a whisk attachment, mix the butter and sugar together until pale and fluffy.
  3. Slowly add in the eggs and continue to whisk until fully combined. Scrape down the sides of the bowl after each addition of eggs.
  4. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined.
  5. Pour the mixture into a baking tin (21.5cm x 5cm).
  6. Bake in the pre-heated oven for 25-30 minutes. To check if it is ready, insert a skewer into the middle of the sponge, and it should come out clean.
  7. Allow to cool in the tins for 10 minutes. After 10 minutes, remove the lamingtons from their tins and cool on a wire rack.
  8. Place in the freezer.

Raspberry Jam

140g frozen raspberries

115g caster sugar

30g liquid glucose

  1. Place the raspberries, sugar and glucose in a saucepan and bring to a boil while stirring.
  2. Continue to heat until it reaches a temperature of 103˚C or until you achieve a soft jam consistency.
  3. Remove the jam from the saucepan and transfer to a bowl.
  4. Cover with plastic wrap touching the surface of the jam.

Chocolate Soaking Syrup

240g caster sugar

240ml water

90g Callebaut Cocoa Powder 22-24%

40g raspberry jam (recipe above)

  1. Boil the sugar, water, cocoa powder and jam in a saucepan.
  2. Emulsify with a stick blender or combine by hand with a whisk.
  3. Once combined, set aside to cool.

Coconut Coating

180g desiccated coconut

QS pink colour

  1. Combine the desiccated coconut and pink colour in a bowl.
  2. Add more colouring until you achieve the desired colour of pink.

Swiss Meringue

75g or 3 egg whites

pinch of cream of tartar

150g caster sugar

QS water, for boiling

  1. Place the egg whites, cream of tartar and sugar in a mixing bowl. If you are using a stand mixer for whipping, use the mixing bowl from the stand mixer.
  2. For the bain-marie, bring some water to a boil in a saucepan then turn off the heat. Place the bowl on top of the saucepan of simmering water and whisk by hand until the mixture becomes warm to touch.
  3. Remove from the heat and transfer to the bowl of a stand mixer fitted with a whisk attachment.
  4. Whip until you achieve a meringue.

Chocolate Garnish

150g Callebaut Ruby RB1 chocolate

150g Callebaut W2 white chocolate

15g pink oil soluble colour

  1. Temper the ruby chocolate.
  2. Pour the chocolate onto one end of a guitar sheet and place another guitar sheet on top.
  3. Use a rolling pin to push the chocolate to the other end of the guitar sheet.
  4. Using round cutters, press on top of the plastic sheet to create discs of varying sizes.
  5. Allow to contract for up to 10 minutes before removing the sheet and discs.
  6. Temper the white chocolate and add the pink colouring. Mix until you achieve the desired colour of pink.
  7. Repeat steps 2-5 to achieve pink chocolate discs.


  1. Cut the frozen sponge into squares measuring 6cm x 2.5cm.
  2. Insert a hole into the centre of the sponge and fill it with the raspberry jam.
  3. Dip the sponge into the chocolate soaking syrup and completely submerge it.
  4. Place the soaked sponge directly onto the pink coconut. Completely coat each lamington square in the coconut. Allow to sit for 1 minute before placing on a serving plate.
  5. Decorate the lamingtons with the Swiss meringue and chocolate garnish.

Almond Croissants

By Kirsten Tibballs

You will need:

6 x 1-day old croissants

Sugar Syrup

270g Sugar

100ml water

In a saucepan large enough to dip the croissants, boil the sugar and water until the sugar is dissolved and set aside. Cut the croissants in half and dip the cut sides in the prepared sugar syrup, place them on a lined tray.

Almond Cream

100g  Unsalted Butter 

150g  Caster Sugar 

2 Free Range Eggs 

170g  Almond meal  

100g  Flaked Almonds

Icing sugar for dusting

Pre-heat the oven at 170°C. Combine the butter and sugar until all the lumps of butter have been eliminated. Add the eggs slowly into the butter. Add the almond meal and mix until combined. Spread or pipe the prepared almond cream onto the syrup soaked base and then place the top half of the croissant on. Soak the top of the croissant in additional syrup and then pipe or spread almond cream on top and cover with a sprinkle of flaked almonds. Place the croissants on a lined tray and bake at 170°C for 20-25 minutes.

These are best eaten the same day they are made.

Keeping Up with Kirsten

Savour Chocolate & Patisserie School:

Online Classes

Catch Kirsten all year-round in Savour Online classes. There’re currently over 290 classes online, each of which include a video tutorial and a detailed recipe, with new ones each week with Kirsten or an esteemed guest chef! Recipes are developed and tested over and over for weeks and are exclusive to the Savour online platform.

Subscribe here!

Hands-On Classes

Step into the Savour kitchen to get hands-on with our in-depth classes for all levels of expertise. There’re more than 20 classes to choose from in chocolate, macarons, pastry and tarts, patisserie and cakes, and vennoiserie – with introduction classes, pop-up and seasonal classes, and classes with esteemed guest chefs from around the world. You’ll get a detailed recipe booklet, an apron, lunch and all your creations packaged to take home on the day ! Kirsten teaches pop-up classes throughout the year, so keep an eye on our website to find out when!

View class dates here!


A go-to destination for tips, tricks and simple chocolate and patisserie recipes with Kirsten! It’s also a place where Kirsten can take you along on her travels, near and far, to give you a behind-the-scenes insight into working in the industry.

Subscribe here!


Chocolate: A book for the everyday baker, with easy-to-follow recipes from a delicious sticky chocolate donut to the best brownies you’ve ever tasted!

Chocolate to Savour: Designed for professionals boasts complex recipes to broaden an experience repertoire and inspire creativity in the industry. This is out of print but you might find a few copies floating around online!

Buy here!

TV Show:

The Chocolate Queen is currently airing in Australia at 6pm and 10:30pm everynight on SBS Food, or anytime on SBS On Demand!

With Kirsten’s favourite chocolate tips  and tricks, you don’t need to be a professional to make showstopping creations in your own kitchen.

View the recipes here!

The Chocolate Queen

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!

Australian Milk Supply Runs Dry

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 Australia.

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.

by Kirsten Tibballs