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Tray rec thin

Single portion cake trays with tab rectangle - 130 x ...

Single portion cake trays with tab and foil top coating for professional presentation of patisserie.

  • Packet of 100
  • Shape: Rectangle
  • Size: 130 x 40mm
  • Colour: Gold 

Price:

$19.95 (incl GST)

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Tray square

Single portion cake trays with tab square - 90 x 90mm

Single portion cake trays with tab and foil top coating for professional presentation of patisserie.

  • Packet of 100
  • Shape: Square
  • Size: 90 x 90mm
  • Colour: Gold 

Price:

$19.95 (incl GST)

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So Good 5

So Good Magazine #19 - January 2018

Revisited pastry classics, with complementary disciplines such as cocktails and ice cream making.

So good 19, the festival of styles

Talent manifests itself in many and varied ways. In modern pastry it finds inspiration in the culinary culture of countries such as Mexico or Japan. It also combines skills with other disciplines such as ice cream making or cocktails. Or rediscovering classics with renewed presentations? All this and much more in this issue, which gathers some of the most popular chefs of the moment and puts them in company with other more promising figures in a display of creativity that will not leave you indifferent.

CONTENTS

  • Yann brys, Creative yes, but above all, gourmand
  • Christophe Adam, Conquering the world
  • Alex Stupak, Pastry was just the beginning
  • Enric Monzonis, Soup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry
  • Russ Thayer, Searching for the boundaries of chocolate
  • Scott Green, Declaration of principles
  • Jordi Bordas, The power of knowledge
  • Francisco Migoya, Inside out
  • Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
  • Kirsten Tibballs, Positive patisserie
  • Jerome Landrieu, One decade transmitting the values of haute pâtisserie
  • Gianluca Fusto, Projective pastry
  • David Wesmaël, Demonstrating the possibilities of ice cream
  • Gustavo Sáez, Formal in the day, daring at night
  • Alberto Barrero, Simplicity as art 
  • Rory Macdonald, Desserts in a dimly-lit bar
  • Nicolas Lambert, The right balance of textures
  • Fabrice Danniel, When inspiration comes from nature
  • Ksenia Penkina, Going out of the comfort zone
  • Tidbits
  • Hisahi Onobayashi, Believing in the power of ingredients
  • Rhian Shellshear, Australian-style ferments
  • Asia Pastry Forum, Creating a school of followers in Malaysia
  • Frank Vollkommer, Designing décors

Issue: 19

Language: English 
Size: 230 x 297cm 
Pages: 304 
Printed: Biannually 
Published: January 2018

Price:

$39.95 (incl GST)

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So Good 2

So Good Recipe Collection 2

All the recipes from so good.. magazines (#9 to #16) in one unique volume! 

 

Why is So Good Recipes 2 so popular? Because it includes all the recipes published in the issues of so good, a compilation that in this second instalment covers from issue 9 to issue 16.

It is the perfect addition to each issue of this highly respected haute patisserie magazine. It classifies all the content depending on the type of creation, dividing the content into a total of 12 families of elements that in turn are divided into other sections, making it is easy to find cakes, mousses, creams, icings, jellies, among others.

It is a powerful tool to encourage your creativity and which also lets you search, for example, for the main flavour used, or one of the 150 chefs creating each formula, in more than 1,600 recipes.

Renew your repertoire of creations, observe at a quick glance the latest trends in formulation, and compare the different options available to you based on the ingredients and techniques used by the best chefs of international fame. What more can you ask for from a recipe book?

Size 22x21cm
Language English 
Pages: 332
Semi Hardcover 332 pages
Published in 2018
Weight 1100g

Price:

$59.95 (incl GST)

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Solia PS32161.jpg1

Solia Mini Cube Curved Edge Transparent 50ml - 10 units

Solia clear plastic cube with curved edges, this product is recyclable and can withstand temperatures from -17°C to 70°C. 

  • Product dimensions: 55 x 55 x 35mm
  • 10 units per sleeve
  • Material: Transparent plastic 
  • Volume: 50ml 

Brand: Solia, France

Price:

$5.95 (incl GST)

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Solia GC19100

Solia Mini Slanted Truncated Tube 75ml - 8 units

Solia clear plastic truncated tube, this product is recyclable and can withstand temperatures from -17°C to 70°C. 

  • Product dimensions: 43 x 40 x 71mm
  • 8 units per sleeve
  • Material: Transparent plastic 
  • Volume: 75ml 

Brand: Solia, France

 

Price:

$7.95 (incl GST)

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Solia SF01000

Solia Mini Sphere Transparent 75ml - 5 units

Solia clear plastic sphere, this product is recyclable and can withstand temperatures from -17°C to 70°C.

 

  • Product dimensions: Ø57 x H40mm
  • 5 units per sleeve
  • Material: Transparent plastic
  • Volume: 75ml

Brand: Solia, France 

Price:

$4.95 (incl GST)

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LS0248RP

Spatula flexible silicone - small

The silicone bowl scraper is a highly flexible spatula that scrapes mixture out of bowls with ease. 

  • Temperature range: -60°C to +230°C
  • Food safety grade
  • Transparent plastic handle
  • Easy to use and to keep clean
  • Resistant to corrosion
  • Overall length: 235mm
  • Blade size: 65 x 35mm
Brand: Loyal

Price:

$3.00 (incl GST)

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T201-6_1

Spatula straight handle - 150mm

Professional grade flexible stainless steel straight blade. Ideal for cake decorating and patisserie work.

  • Black plastic handle
  • Food safe, hard wearing and dishwasher safe
  • Blade size: 150 x 27mm

Brand: Loyal / Made in Japan 

Price:

$7.50 (incl GST)

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T201-8_1

Spatula straight handle - 200mm

Professional grade flexible stainless steel straight blade. Ideal for cake decorating and patisserie work.

  • Black plastic handle
  • Food safe, hard wearing and dishwasher safe
  • Blade size: 200 x 30mm

Brand: Loyal / Made in Japan 

Price:

$9.50 (incl GST)

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Bakery tool kit

Starter Tool kit for Bakery

We have assembled a Bakery Starter Tool Kit that provides all the basic tolls to get you started on your baking journey!

TOOL KIT CONTENT:  

The tool kit contains 7 essential tools.

  • Grey knife wrap
  • Palet knife
  • Paring knife 
  • Pastry brush
  • Whisk
  • Card scraper
  • Rubber econome
  • Metal scraper

Price:

$97.50 (incl GST)

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FullSizeRender (8)_edited-1

Starter tool kit for Chocolate

We have assembled a Chocolate Starter Tool Kit that provides all the basic tolls to get you started on your chocolate journey!

TOOL KIT CONTENT: 

The tool kit contains 8 essential tools. 

  • Black knife wrap
  • Palet knife
  • Paring knife
  • Card scraper
  • Metal V scraper
  • Large metal scraper 
  • Rubber econome 
  • Waterproof digital thermometer
  • Chocolate dipping forks, 3 piece set, stainless steel

Price:

$125.00 (incl GST)

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Patisserie tool kit

Starter tool kit for Patisserie

We have assembled a Patisserie Starter Tool Kit that provides all the basic tolls to get you started on your patisserie journey!

TOOL KIT CONTENT: 

The tool kit contains eight essential tools.

  • Navy blue knife wrap
  • Palet knife
  • Paring knife 
  • Pastry brush
  • Dessert spoon
  • Whisk
  • Card scraper 
  • Wooden spoon
  • Rubber econome 

Price:

$95.00 (incl GST)

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Sugarworks

Sugarworks, by Paco Torreblanca

Paco Torreblanca is one of the great master chefs of the world’s pastry in the last three decades and a highly acknowledged professional. 

Languages: Spanish/English

Two volumes:

  • Volume 1
    128 colour pages. Size: 210 x 330 mm. 118 pictures
  • Volume 2
    168 colour pages. Size: 210 x 330 mm. 160 pictures

Step-by-step photographs of the most important techniques in sugarworks.

Cakes and desserts recipes.

Description: This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this ‘Collection of Sugar Pieces’, the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca’s hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows.

New treatments, techniques and uses related to the different types of sugar: pulled, blown, casting, bubble, isomalt, pastillage…

Also, the book includes the preparation and recipes of different cakes and desserts, among which some interesting specialties such as the updated Japanese sponge cakes or dorayakis stand out.

With his work, the master chef Torreblanca leads us in a walk along the path of contemporary art, an ephemeral art which is constructed with sugar as the main raw material, and an art which formally, technically and conceptually overtakes the traditional work of sugar in pastry making.

‘Collection of Sugar Pieces’, by Paco Torreblanca, consists of two volumes which complement each other. The first volume shows large-format photographs of all the artistic sugar and chocolate pieces, cakes and desserts, together with comments from the author about each creation.

The second volume reveals all the formulas and recipes, besides all the technical information regarding sugar, its different types, preparation processes, cooking methods, uses, and so on – all this accompanied by step-by-step illustrations.

  • Size 21 x 33 cm
  • Language English / Spanish
  • Author/s Paco Torreblanca
  • Semi Hardcover Vol 1: 128 pages / Vol 2: 168 pages
  • ISBN-10 84-922443-7-2
  • Published in 2008
  • Weight 2 kg

Price:

$89.95 (incl GST)

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98 products