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Buttery puff pastry layered with cheese and chives. These tasty savoury snacks are the perfect addition to any grazing board and sure to impress. You will not be able to stop at one!
Kirsten Tibballs
09/02/2021
Intermediate
17 mins
Yeild 70
1 hour 30 mins
Kirsten shows you how whip up her No-Bake Cheesecake with a chocolate crumb casing and a berry compote — the perfect addition to your Christmas menu!
Kirsten Tibballs
03/12/2020
Beginner
16 mins
Yeild 1
45 mins
Kirsten Tibballs
09/11/2020
Intermediate
32 mins
Yeild 5
2 hours 30 mins
This recipe combines the fresh flavour of orange with the aromatic addition of cardamom, paired with a hazelnut praline crunch. Perfect for filling the moulded chocolate bar or bon bon of your choice!
Kirsten Tibballs
12/10/2020
Beginner
15 mins
Yeild 40 moulded chocolate bars
30 mins
Crunchy on the outside, soft and plush on the inside — this is the perfect doughnut recipe! Finished with a glossy chocolate glaze and pastel-coloured Swiss meringue kisses.
Kirsten Tibballs
07/10/2020
Beginner
23 mins
Yeild 14
1 hour 55 mins
This rendition of the classic Opera Cake has a moist almond praline cake, chocolate cremeux and a coffee mousseline creme in layers that look just as good as they taste; finished with a chocolate glaze and a velvet-sprayed chocolate garnish.
Kirsten Tibballs
01/10/2020
Intermediate
44 mins
Yeild 12-15
3 hours
This egg-free version of our Chocolate Date Cake was created as an example of how our recipes can be adapted to be both egg-free and dairy-free. You will love these elements that can be used in various recipes, including a dairy-free chocolate ganache and an aquafaba meringue.
Kirsten Tibballs
23/09/2020
Beginner
18 mins
Yeild 1
45 mins
There are many alternatives to egg for those who do not or cannot consume eggs. If you are wanting to produce egg-free recipes, our tutorial will explain some options. This will also enable you to experiment with our existing recipes to turn them into egg-free recipes. Just keep in mind that these alternatives won’t work with every recipe.
Please note that Kirsten hasn’t tested these alternatives with other recipes, she created this video to enable you to do that yourself.
Kirsten Tibballs
23/09/2020
Beginner
10 mins
Yeild NA
0 min
These colourful macarons are a great way to practice the technique behind creating a shaped macaron shell, and are filled with a tart Poached Apple Jelly and a sweet Cinnamon Mousseline Cream!
Kirsten Tibballs
07/09/2020
Intermediate
21 mins
Yeild 64
2 hours
Chocolate dipped honeycomb is a classic Australian confectionery. Join Kirsten Tibballs as she demonstrates how simple it is to make this delicious sweet treat. – Egg free, gluten free.
Kirsten Tibballs
31/08/2016
Beginner
6 mins
Yeild 40
40 mins
The perfect plated dessert should have at least 3 different textures and this recipe ticks all the boxes with a smooth panna cotta, an easy strawberry faux sorbet (that doesn’t require an ice cream machine) and a crumble.
Kirsten Tibballs
24/08/2020
Beginner
16 mins
Yeild 6
1 hour
A twist on the classic banana bread, this is a moist coconut & banana cake layered with a rich chocolate ganache, crunchy peanut brittle and chocolate palm tree garnishes.
Kirsten Tibballs
03/08/2020
Beginner
19 mins
Yeild 1 x 2-layer cake
1 hour 50 mins
Also known as a pithivier, Nicolas Haeleywn’s galette is the perfect balance of texture and flavour with flaky puff pastry, tangy lemon paste and hazelnut cream.
Nicolas Haelewyn
17/12/2019
Advanced
27 mins
Yeild 2
1 hour 10 mins
Kirsten takes you back to basics with this strawberry jam recipe. With a hint of cinnamon, this will become a favourite in your repertoire. – Egg free, gluten free, vegan.
Kirsten Tibballs
17/12/2014
Beginner
5 mins
Yeild 6 x 175g jars
25 mins
First featured on Kirsten’s Livestream as a special thank you to her 500k Instagram followers, this delicious tart is an absolute showstopper! Chocolate peanut pastry, raspberry compote, gianduja ganache, a unique hazelnut jaconde sponge pinwheel, chocolate cremeux and gold Chantilly cream. Topped with a peanut pastry disc, fresh raspberries, meringue kisses and raspberry jellies. Garnished with roasted hazelnuts and micro mint.
Kirsten Tibballs
16/07/2019
Advanced
45 mins
Yeild 2
2 hours 49 mins
Kirsten takes you through the 6 day process of creating candied orange fillets. This method can be applied to a variety of different fruits and allows the fruit to absorb enough sugar to preserve them for a long period of time. – Egg free, gluten free, vegan.
Kirsten Tibballs
06/03/2015
Beginner
15 mins
Yeild NA
144 hours
A technique-based class for making inverted puff pastry. With a simple and easy to follow method, this is a base recipe which will be used to create various other products. – Egg free.
Kirsten Tibballs
18/05/2015
Beginner
16 mins
Yeild NA
2 hours 10 mins
A French classic, Tarte Tatin is created with the inverted puff pastry base recipe and topped with beautifully sweet, caramelised apple pieces. – Egg free.
Kirsten Tibballs
30/05/2015
Intermediate
8 mins
Yeild 2
2 hours 30 mins
A classic festive treat, the fruit mince tart is recreated here with a tropical twist. Shortbread crust filled with mango, banana, pineapple, apricot and sultana chutney and finished with a simple holly garnish.
Kirsten Tibballs
07/11/2014
Beginner
14 mins
Yeild 30
30 mins
Learn how to create each element of this zebra Easter egg. Piped zebra stripes and sprayed coloured cocoa butter in a moulded egg shell sitting on a chocolate ring base. The zebra egg is completed with ears made with guitar sheets, and a tail and mane made with modelling chocolate. – Egg free, gluten free.
Kirsten Tibballs
21/03/2016
Intermediate
17 mins
Yeild N/A
30 mins
Internationally renowned pastry chef, Antonio Bachour, shares his flavoursome roasted beet sponge cake. With ingredients prepared in a food processor, charged in an iSi whipper and microwave baked for 40 seconds, this is not your traditional sponge.
Antonio Bachour
19/04/2016
Beginner
4 mins
Yeild 12-16 cups
30 mins
Finish your entremets and gateaux with this stunning shiny red glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.
Antonio Bachour
20/05/2016
Intermediate
10 mins
Yeild N/A
20 mins
Join Dammika Hatharasinghe as he demonstrates how to assemble this incredible sugar showpiece. A valuable class with transferrable skills. – egg free, gluten free, vegan
Dammika Hatharasinghe
02/08/2016
Intermediate
48 mins
Yeild N/A
2 hours
Sugar expert, Dammika Hatharasinghe, shows you how to create coloured sugar for pulling in this easy to follow tutorial. – Egg free, gluten free, vegan.
Dammika Hatharasinghe
02/08/2016
Beginner
14 mins
Yeild N/A
30 mins
Take your sugar showpieces to the next level as sugar expert, Dammika Hatharasinghe, demonstrates how to create coloured isomalt for pulling, casting and blowing. – Egg free, gluten free, vegan.
Dammika Hatharasinghe
02/08/2016
Beginner
25 mins
Yeild N/A
30 mins
Join master of his craft, Dammika Hatharasinghe, as he demonstrates how to prepare sugar for casting. – Egg free, gluten free, vegan.
Dammika Hatharasinghe
02/08/2016
Beginner
14 mins
Yeild N/A
30 mins
With this method, you’ll learn how to adjust the attachment of your KitchenAid Stand Mixer so you don’t have to scrape the bottom of the bowl.
Kirsten Tibballs
20/12/2017
Beginner
3 mins
Yeild
5 mins
Full of flavour and strikingly dramatic! Internationally acclaimed pastry chef, Johan Martin, demonstrates an entremet comprised of an almond and raspberry sponge, raspberry compote, dark chocolate and raspberry ganache and finished with a shiny red mirror glaze.
Johan Martin
15/09/2016
Intermediate
20 mins
Yeild 3 x 18cm desserts
50 mins
World Chocolate Master Frank Haasnoot demonstrates his versatile plastic chocolate, also known as modelling chocolate, recipe. – Egg free, gluten free, vegan.
Frank Haasnoot
20/10/2016
Beginner
5 mins
Yeild N/A
3 mins
A flourless chocolate cake with hints of orange zest, topped with Cointreau liqueur dark chocolate ganache and garnished with milk chocolate shavings. This decadent chocolate cake is the ultimate indulgence for chocolate lovers. Gluten free.
Kirsten Tibballs
18/06/2014
Beginner
20 mins
Yeild 2
1 hour
A delightful flourless almond cake filled with sweet cherry jam. These can be made as individual mini oval cakes or one large tea cake. – Gluten free.
Kirsten Tibballs
19/12/2013
Beginner
17 mins
Yeild 30
1 hour
A beautiful tart full of summer flavour. Pistachio pastry filled with layers of mango compote, cheesecake, mango jelly and topped with a chocolate disc and lashings of decorative Swiss meringue.
Kirsten Tibballs
03/02/2016
Intermediate
27 mins
Yeild 15
2 hours 5 mins
With a soft, gooey molten centre and bouncy yet firm exterior, this is a beautifully rich and decadent soufflé created with dark chocolate. A dessert perfectly paired with our vanilla ice cream.
Kirsten Tibballs
19/08/2015
Beginner
8 mins
Yeild 6
15 mins
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