9-12 Sep 2019
ICC Sydney, Darling Harbour

Mastering the Art Demonstrations

Featuring some of the best in the business, see first hand demonstrations on everything bakery, patisserie and bread! It's how to 'master the art', and will inspire, enthral and delight

9 - 12 September
Exhibition Centre, Level 2, Foyer
10am - 6pm
FREE

Monday 9 September

Tuesday 10 September

Is there anything Willie won’t do with chocolate?

Join Willie Harcourt-Cooze, cocoa farmer, ‘bean to bar’ pioneer and chocolate fanatic as he whips up one chocolate fantasy after the other. Taste both his creations and the exceptional, Willie’s Cacao single estate chocolates used to make them. Pure flavours, pure pleasure.

- Single Estate Cacaos
- Bean To Bar
- Simply Delectable


Processing of handmade pralines, petits fours and bon bons with the focus including chocolate enrobing technology!


Learn all the secret of the perfect choux pastry and the perfect eclairs. You will learn a few classics filings and finishing techniques and a few surprising flavours.


In this demonstration, Mayumi will begin to discuss about different method of meringue and histories of macaron, what makes a great macaron and how we can achieve to make a beautiful one at home. You'll also see how to create different shapes and colour use.

Mayumi will also demonstrate a few different ganache fillings, decorate modern and attractive up to different use. and finalise the product with correct technique and explain how to store.


Prepare to be introduced to the ancient art of sourdough! You will learn about sourdough starters and processes of long fermentation that are crucial to making great sourdough bread.

After seeing a live mixing demonstration using Euroquip equipment, explore how the baker controls fermentation, how to start your own sourdough starter along with the suggested feeding routines, and how to correctly follow the stages of the bread making process including hand shaping techniques and proofing recommendations.

Join us for this interesting experience and taste some crusty, chewy sourdough bread.


Wednesday 11 September

Is there anything Willie won’t do with chocolate?

Join Willie Harcourt-Cooze, cocoa farmer, ‘bean to bar’ pioneer and chocolate fanatic as he whips up one chocolate fantasy after the other. Taste both his creations and the exceptional, Willie’s Cacao single estate chocolates used to make them. Pure flavours, pure pleasure.

- Single Estate Cacaos
- Bean To Bar
- Simply Delectable


Processing of handmade pralines, petits fours and bon bons with the focus including chocolate enrobing technology!


Watch on as Lucio De Falco takes you through the process of making pizza dough for Neapolitan pizza using Le 5 Stagioni products.


Markus will demonstrate how to make a variety of delicious gourmet doughnuts from scratch using a selection of patisserie fillings and decorations to make current trend of doughnuts.

Demonstration will involve making and shaping sweet yeast dough and garnishing the donuts.


Thursday 12 September

Is there anything Willie won’t do with chocolate?

Join Willie Harcourt-Cooze, cocoa farmer, ‘bean to bar’ pioneer and chocolate fanatic as he whips up one chocolate fantasy after the other. Taste both his creations and the exceptional, Willie’s Cacao single estate chocolates used to make them. Pure flavours, pure pleasure.

- Single Estate Cacaos
- Bean To Bar
- Simply Delectable


Processing of handmade pralines, petits fours and bon bons with the focus including chocolate enrobing technology!


In this demonstration, Luigi will begin to discuss the starter culture and learn all the essentials about feeding and maintaining your own starter culture at home, and how starters participate in bread production, so that you can continue to bake sourdough bread for your family and friends.

Luigi will demonstrate dough development and the importance of the resting period for the dough's. Thereafter, kneading, shaping , final proofing and scoring of the bread prior to baking.


In this hands on and interactive workshop, Scott will demonstrate the art of tempering chocolate, and the different methods used in industry, in chocolate production, as well as, how to prepare the chocolate figurine mould before casting .

Furthermore, Scott will demonstrate how to fill the chocolate mould correctly and introduce the Technics involved in, how to spray chocolate colours onto the figurine.


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