$44.95 AUD
$44.95 AUD
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Known around the world as the original non-stick baking liner, SILPAT mats never need greasing and replace the use of parchment paper. Utilising SILPAT products saves you time and money and reduces waste in our environment. Ideal for use when creating pastries, baking biscuits, working with sugar and all sugary and salted preparations. SILPAT mats are made of fiberglass and food grade silicone and are completely food safe.
Size: 400 x 300mm
Temperature Range: -40° C (-40°F) – 280°C (480°F)
Do not grease the Silpat mat. Do not use knives, scrapers, brushes or cutters on the Silpat mat. Do not cut on the Silpat mat. Do not fold the Silpat mat. Never use a cut or torn Silpat mat.
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
Join Jess Lemon as she guides you through a Japan-inspired plated dessert full of flavours and textures. Matcha gelato, matcha meringue, peanut grue, dark chocolate cremeux, chocolate caramel tuile and bitter soil. – Gluten free.
Jess Lemon
01/02/2021
Intermediate
23 mins
Yeild 8
3 hours
This vegan nougat has all the characteristics of a classic nougat without the egg. A delicious confectionery packed full of hazelnuts, almonds, pistachios and dark chocolate. – Egg free, gluten free, vegan.
Kirsten Tibballs
11/01/2021
Intermediate
22 mins
Yeild 8
45 mins
An easy-to-make peanut cookie, delicious served on their own or take it to the next level and sandwich together with a luscious chocolate ganache.
Kirsten Tibballs
21/12/2020
Beginner
8mins mins
Yeild 15
25 mins
Simple yet delicious. This light, buttery vanilla caramel is ideal for wrapping and gifting. – Egg free, gluten free.
Kirsten Tibballs
14/12/2020
Beginner
5 mins
Yeild 100
30 mins
Kirsten Tibballs
09/11/2020
Intermediate
32 mins
Yeild 5
2 hours 30 mins
The all-time favourite camping treat has been transformed into a cheesecake that you can enjoy year round. A crunchy graham cracker base, smooth baked cheese
cake, a silky chocolate ganache and a luscious marshmallow topping.
Kirsten Tibballs
03/11/2020
Beginner
23 mins
Yeild 1
1 hour 5 mins
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
A solid milk chocolate bar filled with sugar-coated almond, adorned with an eye-catching metallic gold splash design!
Kirsten Tibballs
31/08/2020
Beginner
9 mins
Yeild 6 x 100g bars
30 mins
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 light and fruity vegan dessert with a coconut cream and mango jelly using agar agar as a setting agent.
Kirsten Tibballs
03/02/2020
Beginner
15 mins
Yeild 6
1 hour
Create rocky road from scratch! This recipe contains a vanilla bean marshmallow with freeze dried raspberries coated in a combination of milk chocolate, peanuts and coconut. You can also substitute some ingredients to create your own unique flavour combinations. – Gluten free.
Kirsten Tibballs
21/01/2015
Beginner
17 mins
Yeild Varies
35 mins
Caramelised macadamias encased in caramelised hazelnuts and milk chocolate, these crunchy nut treats are exploding with flavour. – Gluten free.
Kirsten Tibballs
14/05/2014
Beginner
10 mins
Yeild Depends on the size of the Macadamias
45 mins
This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.
Kirsten Tibballs
21/11/2014
Advanced
50 mins
Yeild 2 x 180mm x 45mm Entremets
4 hours
Learn the method to create French macarons. Bursting with tropical, summer flavours, these macarons are filled with a delicious coconut filling and mango jelly. – Gluten free.
Kirsten Tibballs
09/01/2015
Intermediate
20 mins
Yeild 55
45 mins
This delicious granola is quick and easy to make and can be stored for up to 4-5 months in an airtight container. Make your own unique combination by substituting other nuts and fruits.
Kirsten Tibballs
16/12/2016
Beginner
5 mins
Yeild 1.4 KG
20 mins
Smooth, indulgent caramel ice cream created with a basic powdered caramel and churned using an ice cream machine. With a beautiful flavour and texture, this ice cream will compliment any dessert. – Gluten free.
Kirsten Tibballs
13/05/2015
Beginner
11 mins
Yeild 900g
30 mins
Moulded chocolates with a beautiful flower hand piped on the shell and then sprayed with coloured cocoa butter. Filled with smooth caramel ganache and crunchy caramelised cashews, they are not only eye-catching but full of texture and flavour. – Egg free, gluten free.
Kirsten Tibballs
15/06/2015
Advanced
25 mins
Yeild 90
50 mins
Learn the techniques to achieve this stunning moulded chocolate finish. Brushing metallic powder to add a pearlous shimmer as well as using a paint brush and spray gun for coloured cocoa butter applications. Filled with a smooth chocolate ganache and star anise crumble, they not only look striking but are also full of texture and flavour.
Kirsten Tibballs
01/07/2015
Intermediate
25 mins
Yeild 120
45 mins
Both delicious and simple, this chocolate fudge has a lovely smooth texture and rich flavour with subtle hints of vanilla. – Egg free, gluten free.
Kirsten Tibballs
16/02/2016
Beginner
7 mins
Yeild 40 pieces
25 mins
Internationally renowned pastry chef, Antonio Bachour, brings you this popular Spanish plated dessert. Olive oil gelee topped with caramel chocolate cremeux and garnished with golden toasted bread.
Antonio Bachour
13/05/2016
Intermediate
11 mins
Yeild
2 hours
Everyone loves an apple pie and we’ve added a crumble topping for extra crunch!
Kirsten Tibballs
19/10/2017
Advanced
13 mins
Yeild 1
40 mins
Internationally acclaimed pastry chef, Johan Martin, reveals his secrets to creating the perfect chocolate croissant and demonstrates how to create a coloured dough.
Johan Martin
01/09/2016
Advanced
15 mins
Yeild 16 croissants
3 hours
A modern interpretation of the French classic, Mille Feuille. Crunchy inverted puff pastry, chocolate Chantilly cream, fresh raspberries, vanilla Chantilly cream, almond crumble and caramel ice cream, topped with a chocolate disc and garnished with raspberry gel, roasted hazelnuts and mint.
Kirsten Tibballs
09/09/2016
Intermediate
22 mins
Yeild 6 plated desserts
2 hours 40 mins
Dazzle your guests with these lavish champagne macarons, filled with a punchy ganache and finished with a sparkling shine
Kirsten Tibballs
25/12/2017
Beginner
20 mins
Yeild 80
40 mins
Kirsten recreates the French Classic ‘Religieuse’. Choux pastry filled with a luscious chocolate cream topped with sable and finished with a coloured marzipan garnish.
Kirsten Tibballs
01/10/2014
Intermediate
27 mins
Yeild 28
2 hours
You will enjoy a crunch with every bite of these delicious chocolate almond bars. These can be made in clusters or with the use of a chocolate mould to regulate the size and weight. Egg free, gluten free.
Kirsten Tibballs
12/09/2014
Beginner
7 mins
Yeild 22
30 mins
Traditional Italian cookies made with flaked almonds, glace orange fillets and glace cherries then coated with chocolate on one side. This recipe is quick, simple and tastes delicious. – Egg free, gluten free.
Kirsten Tibballs
04/09/2014
Beginner
8 mins
Yeild 40
30 mins
A Parisian classic, the Concorde is a timeless French recipe recreated here with a modern twist. Chocolate meringue discs layered with dark chocolate mousse, covered in piped meringue sticks with an optional velvet spray finish. – Gluten free
Kirsten Tibballs
23/07/2014
Beginner
20 mins
Yeild 2
1 hour 30 mins
Winner of Savour Patissier of the Year 2016, Deniz Karaca, presents his award winning tart that’s bursting with flavour – and it all stemmed from a banoffee pie!
Kirsten Tibballs
16/02/2018
Intermediate
37 mins
Yeild 2
3 hours
Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.
Kirsten Tibballs
27/02/2014
Advanced
60 mins
Yeild 4
2 hours 30 mins
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
Kirsten Tibballs
26/12/2013
Advanced
60 mins
Yeild 20
3 hours
Kirsten Tibballs shows you how to create a simple, rich and very delicious chocolate mousse. This dessert is presented beautifully with a Cocoa Arabesque garnish. – Egg free.
Kirsten Tibballs
19/12/2013
Beginner
14 mins
Yeild 10
25 mins
A timeless biscuit recipe to add to your repertoire. Delicious lemon biscuits dipped in a simple lemon glaze. The lemon can be substituted with other fruits such as orange or mandarin.
Kirsten Tibballs
12/01/2016
Beginner
7 mins
Yeild 42
25 mins
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
Pavlova is a classic Australian dessert perfect for dinner parties or family gatherings. Meringue cake topped with lashings of vanilla Chantilly cream, cut and piped cherry gelee, garnished with metallic gold milk chocolate discs, white chocolate sticks, berries and micro mint. This class includes the techniques for creating two types of chocolate garnishes. – Gluten free.
Kirsten Tibballs
22/12/2015
Beginner
18 mins
Yeild 1
45 mins
This chocolate showpieces is an impressive way to display chocolates, petit fours or petit gateaux. Learn about the techniques and tools required to create the different elements of the chocolate showpiece, the method of joining the various pieces for assembly and finishing touches. – Egg free, gluten free, vegan.
Kirsten Tibballs
21/10/2015
Intermediate
26 mins
Yeild N/A
2 hours
A beautifully rustic baked tart with speculoos spiced pastry, vanilla custard and berries.
Kirsten Tibballs
09/09/2015
Beginner
19 mins
Yeild 2
35 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
Flavours of coconut, mango, yuzu and passionfruit are encased in crispy choux, bringing you to a tropical paradise. It’s easy to see why Ricky Wong’s eclair won at Savour Patissier of the Year!
Ricky Wong
29/06/2018
Advanced
37 mins
Yeild 30
3 hours
This award winning dessert from Esteban Garcia features 5 different textures of the subtropical fruit feijoa. Now, that’s a refreshing and zesty twist!
Esti Garcia
13/07/2018
Advanced
45 mins
Yeild 12
4 hours
Phil Khoury pushes the boundaries of pastry with his Homage Tart. The use of laminated puff pastry with the characteristics of filo, is innovation at its finest. Now, you can learn the secrets to this award winning tart!
Philip Khoury
20/07/2018
Advanced
45 mins
Yeild 20 individual or 2 large
4 hours
Strawberries, fennel and pistachio make for a delightful trio, as introduced to us by Guillaume Lopvet. Find out how the winner of Savour Patissier of the Year 2018 mesmerised the judges with this show stopping dessert.
Kirsten Tibballs
27/07/2018
Advanced
55 mins
Yeild 3
4 hours
Feel the subtle heat of these red pepper and paprika chocolates from Jerome Landrieu. The hint of smokiness is balanced with dark chocolate to bind the flavours together.
Jerome Landrieu
03/08/2018
Advanced
24 mins
Yeild 80
2 hours
Thick and indulgent, this spread is a flavoursome delight with banana and hazelnut.
Jerome Landrieu
09/08/2018
Beginner
12 mins
Yeild 5 Jars
1 hour
Immerse yourself in the unusual flavour of sobacha, a roasted buckwheat from Asia. In this recipe, Jerome binds the unique flavour with hazelnut, caramel and chocolate for a modern update on the petit gateaux.
Jerome Landrieu
17/08/2018
Advanced
40 mins
Yeild 4
3 hours
Crunch, caramel and crumble make for a terrific trio against the smooth coating of ruby chocolate!
Kirsten Tibballs
06/09/2018
Advanced
26 mins
Yeild 8
1 hour 10 mins
Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.
Jerome Landrieu
13/09/2018
Advanced
34 mins
Yeild 40
2 hours
Pumpkin and spice and all things nice! Jazz up your macarons with pumpkin, it will add a whole new depth of flavour to these sweet meringue discs.
Kirsten Tibballs
05/10/2018
Intermediate
19 mins
Yeild 70
1 hour 20 mins
Fresh, smooth and soft, quark cheese is a light choice to pair with the sweetness of blueberry.
Kirsten Tibballs
11/10/2018
Advanced
48 mins
Yeild 2
4 hours
The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!
Kirsten Tibballs
24/10/2018
Beginner
12 mins
Yeild 80
20 mins
Teacake is a traditional afternoon tea staple and Kirsten has added a modern twist with the cut out centre and an almond and chocolate coating!
Kirsten Tibballs
31/10/2018
Beginner
27 mins
Yeild 1
1 hour
Marvellous marshmallows covered in chocolate and textured with a coconut coating!
Kirsten Tibballs
06/02/2019
Intermediate
13 mins
Yeild 100
2 hours
Whether your interest lies in patisserie or chocolate work, it is important to have the right equipment and utensils. Kirsten takes you through her list of versatile and essential kitchen must-haves.
Kirsten Tibballs
05/06/2015
Beginner
5 mins
Yeild
min
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