The Swiss Classic Paring Knife has a 10cm blade comprising of an ultra-sharp edge and pointed tip.
Kirsten Tibballs’ signature creation, Style Rebellion Lollipops, as seen on MasterChef Australia. White chocolate truffle shells filled with a water-based PB&J ganache, and dipped into 4 shades of chocolate using Kirsten’s unique style rebellion technique. – Egg free, gluten free.
World Chocolate Master Frank Haasnoot shows you the technique to creating this stunning chocolate ‘Noir’ garnish for use on products such as petit gateaux. With the use of guitar sheets, the garnish is both shiny and rigid. – Egg free, gluten free, vegan.
A French classic, Tarte Tatin is created with the inverted puff pastry base recipe and topped with beautifully sweet, caramelised apple pieces. – Egg free.
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.
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.
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.
2 hours 5 mins
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.