EXTRA CLING BREATHABLE FOOD WRAP
OSO® Food Wrap is ideal for food preparation and short term storage, maximising shelf life, minimising spoilage and reducing costs in demanding commercial environments. Microwave safe. Can be used in the oven.
OSO® Extra Cling Food Wrap
– High quality with maximum cling, ideal for stainless steel trays and bowls.
– Allows contents to breathe; i.e. meats retain natural colour.
– Custom made for use with a variety of fresh produce.
– Can be used to contain weights when blind baking
– Dispenser pack includes the Safe-T-Cutter – a quick, efficient non-blade cutting tool that’s easy and safe to use and reduces the risk of injury in the busy commercial kitchen or other professional environments.
– An easy-to-remove Start-of-Roll sticker and a wide opening on the top of the pack offer easy access.
Experience Kirsten’s zesty twist on the classic, lemon meringue tart. Shortbread pastry topped with a textural crunch layer, lush lemon curd and a coconut lemon cake. This stunning tart is crowned with lashings of Swiss meringue and finished with delicate chocolate garnishes.
Class tags: chocolate petals, chocolate garnish, lemon tart, sable
2 hours 30 mins
This sticky date tart tastes as delicious as it sounds! A shortbread tart shell filled with an irresistibly chewy caramel, a layer of date cake and a luscious, creamy caramel topping. Garnished with milk chocolate curls, dates and caramel cubes.
Class tags: pastry, sable, tarts
This technical class covers the ins and outs of creating shortbread dough as well as rolling, lining and sealing a tart shell. Kirsten shares The Ultimate Shortbread recipe, as well as several variations including the addition of nuts, baking powder, reducing sugar and flour, just to name a few!
Class tags: sable, shortcrust pastry, tart case, tart ring, tart rings, tart shell, tart shells, tarts
A delicious brioche pastry baked with berry compote, a combination of creme patissiere and almond cream, berries and flaked almonds. This delectable pastry is finished with sugar syrup and a dusting of icing sugar.
Class tags: berries, blueberries, blueberry, frangipane, raspberries, raspberry, vanilla creme patissiere
1 hour 30 mins
Kirsten recreates the timeless crème brulee with a berry twist! Raspberry and blueberry compote and baked custard encased in a pate foncer pastry shell. Finished with the classic ‘crack’ of the caramelised sugar top and garnished with fresh berries.
Almond paste, also referred to as marzipan, can be used as a confectionery product on its own or as a base ingredient for many applications including baked cakes, Danish fillings and in chocolate preparations. Learn this quick 10-minute recipe that will save you time and money! – Gluten free.
A technical application of dough laminating with Daniel Alvarez as he shares his recipe for these decadent flaky pastries with an almond cream and apple filling.
Class Tags: candied apple, croissant dough, glaze, laminated dough, laminated pastry, pastry cream
Not only is this recipe super simple, the coffee and orange fusion gives it a zingy boost that’s hard to resist!
1 hour 10 mins
Examine the technical applications of pectin X58 and how to use it for a simple cocoa glaze recipe.
Class Tags: egg free, egg-free, entremet, entremets, gelatine free, gelatine-free, glazing, petit gateau, petit gateaux, vegan