Pastry Baking Classes are offered by Dominique Rizzo for all ages and skill levels. Dominique’s focus is on delicious, creative, healthy food drawing on her professional experiences and her vast range of food knowledge from her European and World travels.
DurationPastry Baking Classes are offered by Dominique Rizzo for all ages and skill levels. Dominique’s focus is on delicious, creative, healthy food drawing on her professional experiences and her vast range of food knowledge from her European and World travels.
Classes are limited to maximum of 12 guests giving each participant a fun, entertaining, informative and interactive cookery class. Classes are suited to anyone from the complete novice to the true foodie.
All our set classes are hands-on teaching you real life cooking skills, tips and food tricks that will change the way you see, think and work with food. Our hands-on cooking classes are designed to give you the confidence to be able to “throw ” together flavours, ingredients and meals bringing nutrition and variety to yourself and your family.
Dominique Rizzo is one of Queensland’s leading female chefs who creates purely delicious, healthy and real food. As a result her recipes inspire people to make a change for the better while still loving their food.
Learn the traditional method of lamination to create skillful and delicious croissants that are sure to impress family and friends.
You will learn all the baker’s techniques, from mixing, proving and baking. And best of all, eating your own product and sharing them with special people.
A tropical treat! This refreshing entremet contains a cinnamon shortbread base, coconut fudge, sauteed pineapple jelly, whipped pineapple and coconut cream, and topped with a gold chocolate garnish.
Learn the process behind making a variety of choux pastry products including our most popular retail item – the chocolate éclair. You will learn how to make perfect choux pastry, bake French pastry classics, pipe luscious fillings, and garnish before devouring your creations.
In this class, students will learn to prepare 3 desserts each week similar to the ones sold in patisserie shops or homemade in France. Selections include gâteaux, tarts, cream, mousse, petit fours, chocolate , macarons and more.
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