If you have a sweet tooth this class is for you. With a focus on French and English influences, Rob will share his tips and techniques for making classic and easy recipes: a pear and almond pithivier, made with handmade puff pastry and served with vanilla crème anglaise; passionfruit bavarois, a light, summery French Bavarian cream mousse with a bitter orange sauce; the British classic Queen of Puddings, made with breadcrumb-thickened custard and jam or fruit compote, crowned with soft, chewy meringue; and finally, the quintessential summer pudding, made with brioche, packed with juicy fresh mixed berries and served with clotted cream.
Irresistibly Delicious Desserts
French and English influences
If you have a sweet tooth then our dessert classes are for you. In these sessions, some of Melbourne’s most creative pâtissiers and chocolatiers will show how to create exquisite desserts that are the perfect end to any meal. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Rob Rees MBE DL
Chef/Director, Food Works Australia
Rob began his culinary career at Westminster College in London where he gained work experience at the Hyde Park Hotel, His first Chef position was at the Crescent Hotel in Bath, which was followed by culinary roles with Albert Roux and Michel Roux Jnr at Le Gavroche, Hyatt Regency Grand-Cayman Islands, Bath Spa Hotel and The Circus Restaurant. In 1994 with his brother he opened the Country Elephant in Painswick. As the Head Chef, the restaurant was awarded a Michelin Bib Gourmand and 2 AA Rosettes.
In 2005 he was awarded an MBE for his services to the food industry and was inspired to found his own social enterprises Rob Rees CIC and the Wiggly Worm Charity. In 2014 he received a Lifetime Award: Gloucestershire Media Taste Award. In 2015 he was appointed Deputy Lord Lieutenant for Gloucestershire joining a number of people as HRH Queen Elizabeth 11 representative. Moving to Melbourne in late October last year, he is collaborating with others to improve lives of the most vulnerable and reduce global inequality. Currently, in his Chef role, he is teaching culinary classes.