$31.95
$31.95
Out of stock
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.
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 to create macarons using the French method. 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
A delicious fudge with a beautiful smooth texture and great flavour.
Kirsten Tibballs
16/02/2016
Beginner
7 mins
Yeild 40 pieces
25 mins
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
World Champion Pastry Chef, Johan Martin, shows you how to create his delicious gluten free and lactose free Tropical entremet.
Johan Martin
10/08/2016
Intermediate
60 mins
Yeild 18 petit gateau
1 hour
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
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!
Kirsten Tibballs
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!
Kirsten Tibballs
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!
Kirsten Tibballs
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.
Kirsten Tibballs
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.
Kirsten Tibballs
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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