7-10 Sep 2020
Melbourne

Innovations in Patisserie Stage presented by Callebaut

Gain expert advice, learn new techniques and be inspired by leading pastry chefs as they demonstrate a series of masterclasses on desserts, cakes and more.

9 - 12 September
Lower Level, Stand HB35
10am - 6pm
Free

Equipment Sponsor

Monday 9 September

Carole will be demonstrating the chocolate truffle tree and will have two ganache recipes to share for the truffle filling.


Representing Australia at the Coupe du Monde, Howard Smith Wharves executive pastry chef Rhian Shellshear will be showcasing his talent and experience, creating a unique dessert focusing on Heilala vanilla. The seasonally inspired dish will be paired in conjunction with Suncoast Fresh and Maleny Dairy.


Tuesday 10 September

Experience Antonio’s rendition of a 'fruit tart' through various techniques using Callebaut chocolate, Ravifruit Puree and Heilala Vanilla.


Experience the unique taste of Callebaut Gold chocolate with Kirsten Tibballs, as she sets the scene for this new type of chocolate. Kirsten, owner of Savour Chocolate & Patisserie School in Melbourne and award-winning chocolatier, will show off her innovative flair as she demonstrates how to create a variety of products with Callebaut Gold.


Wednesday 11 September

Experience the unique taste of Callebaut Gold chocolate with Kirsten Tibballs, as she sets the scene for this new type of chocolate. Kirsten, owner of Savour Chocolate & Patisserie School in Melbourne and award-winning chocolatier, will show off her innovative flair as she demonstrates how to create a variety of products with Callebaut Gold.


Callebaut Ruby RB1 with fruits of the forest ... using Callebaut Ruby RB1 Chocolate, Ravifruit Raspberry and Ravifruit Blackberry, and Heilala Vanilla.


Thursday 12 September

Join Belgium award winning chocolatier Jitsk Heyninck as he showcases a combination of world class chocolate flavours with the latest innovative technology. Owner of the famous Jitsk Chocolates in Antwerp, prepare to be amazed by Jitsk’s incredible skills and passion for authentic flavours. If that’s not enough chocolate for you, you will be able to catch Jitsk at Vanrooy’s Chocolate in a Box for daily demonstrations.


When innovation and science collide with food. Watch as award winning Italian chef and Gastronomy expert Tommaso Pardo utilises the power of the Roboqbo to create a variety of vibrant dishes in minutes. Tommaso will show you the influence of the Roboqbo’s whole food processing philosophy and how it inspires him in his prestigious Italian restaurants.


Your browser is out-of-date!

Update your browser to view this website correctly. Update my browser now

×