One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.
Kirsten Tibballs Recipes
The pastry chef transmits positivity again with a modernized version of the classic Saint Honoré, mounted on an elongated Breton shortbread base with cream spheres placed on the profiteroles de choux.
Kirsten Tibballs Articles
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.
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.
Amaury Guichon, along with Kirsten Tibballs, Yusuke Matsushita, and Sachi Takagi will all ensure transparent and fair judging.
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.
A great classic of French pastry deserves the gathering of important figures in today's pastry to see how it can be reinvented
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
One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craft
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.
Celebrating ten years and 21 issues of so good magazine with a fabulous creations by Australian pastry chef Kirsten Tibballs
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
Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.
Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.
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.
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 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.
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.
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.
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.
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.
A panel of judges of the highest level and juicy economic prizes turn this initiative into an authentic celebration for Australian haute patisserie.
The chef visited Savour Chocolate and Patisserie School, the school run by Kirsten Tibbals in Melbourne.
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
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
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.