Kirsten Tibballs
One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.
Kirsten Tibballs Recipes
Kirsten Tibballs Articles
Kirsten Tibballs: ‘Before I finish a project, I am already planning the next’
After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.
SG#28. What is surprising is that we continue being surprised
Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.
Four great pastry chefs preside over the WCM jury
Amaury Guichon, along with Kirsten Tibballs, Yusuke Matsushita, and Sachi Takagi will all ensure transparent and fair judging.
Ten women pastry chefs who assert their talent day by day
On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.
175 years of history and nine great updates to the classic Saint Honoré
A great classic of French pastry deserves the gathering of important figures in today's pastry to see how it can be reinvented
All on 26
Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creations
Paul Kennedy: ‘I firmly believe that people will always want to eat cake’
One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craft
More than 280 video recipes from great chefs in Savour School online classes
In this training modality, you can learn techniques and trends without leaving home thanks to Kirsten Tibballs, the school's director, and many other invited pastry chefs.
So good is turning 10
Celebrating ten years and 21 issues of so good magazine with a fabulous creations by Australian pastry chef Kirsten Tibballs
Ten years of so good, issue 21 is now here
Yann Couvreur, Ramon Morató, and Davide Comaschi share their latest works and research alongside other chefs who celebrate the tenth anniversary of the magazine with their creativity
Savour Patissier of the Year reaches its third edition
Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.
So good 19, the festival of styles
Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.
Santiago Cuyugan, the 2017 Savour Patissier of the Year
The pastry chef and chocolatier has been proclaimed the winner of the second edition of this competition which aims to recognize and showcase the talent of young pastry chefs.
30 pastry chefs aim to be Savour Patissier of the Year 2017
In May, candidates will have to demonstrate their skills in cakes, éclairs, entremets, and desserts before a jury formed by some of the most well-known pastry chefs in the world.
The most popular posts on the So Good.. website in 2016
The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents.
Registration for Savour Patissier of the Year 2017 is now open
There will be a second edition of this competition created by Kirsten Tibballs, and with Christophe Michalak, Antonio Bachour, Jordi Roca, and Paul Kennedy on the panel of judges.
Deniz Karaca is the first Savour Patissier of the Year
The German chef Deniz Karaca, who clearly stood out in the categories of cakes and éclairs, has been proclaimed winner of this new Australian competition, devised by Kirsten Tibballs.
“Chocolate”, Kirsten Tibballs’s new book for the home cook
80 recipes, detailed step-by-step instructions by the Australian chef for those who want to master the delicate art of biscuits, cakes, sweet treats, and desserts.
Antonio Bachour unveils his repertoire in Savour Chocolate and Patisserie
The pastry chef has been teaching courses on restaurant and buffet desserts to a small group of 14 students for the past two weeks in the school run by Kirsten Tibballs.
Savour School is looking for the Patissier of the Year in Australia
A panel of judges of the highest level and juicy economic prizes turn this initiative into an authentic celebration for Australian haute patisserie.
Carles Mampel takes his pastry to Melbourne
The chef visited Savour Chocolate and Patisserie School, the school run by Kirsten Tibbals in Melbourne.
The Twelfth Journey
In this, our 12th voyage into the world of international haute pâtisserie, we wanted our first destination to be the quiet but consistent work of female pastry chefs. Until now they have been in the minority, but perhaps not for much longer.Kirsten Tibballs Videos
Kirsten Tibballs tête-à-tête with Ramon Morató
The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industry
Authors of Sg#12 introduce their work
So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.
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