• Learn the secrets to making perfect pastry using Australian ingredients and heirloom flours, combined with impeccable technique and attention to detail. Turn puff into a tart of asparagus, zucchini flowers, ricotta and leeks, sweet pastry into raspberry and lemon verbena tarts and choux into a chocolate and wattleseed cream puff. Like most things, practice makes…

  • Charlie creates simple baked goodness using ingredients such as Australian natives, freshly milled wholegrain flours and unrefined sugars. His class will cover a range of techniques, including a stunning flourless chocolate and rum cake, madelines with lemon myrtle curd and a ricotta cheesecake topped with flambéed strawberries. This is a hands-on workshop & involves working…