HOT CROSS BUNS WITH CHRISTY TANIA FROM GLACÉ

This masterclass showcases the skills required to properly prepare a rare breed pork rack and seasoned belly porchetta.

This masterclasses explores what local native ingredients are suitable for cooking and hopefully inspires you to introduce them to your next culinary creation.

Get all the latest tips and techniques to ferment, smoke, reconstitute and centrifuge ingredients to make stunning cocktails at home.

Hot Cross Buns are thankfully not confined to Easter anymore! Learn how to make the most delicious buns and some other clever techniques for your next bake off at home.

With the help of Angliss teacher and chef Josh Michel, we're taking you through some key Indigenous produce. For those who haven't tried, but are keen to incorporate these elements into your daily cooking - you really don't want to miss this opportunity! Join Chef Josh and impress your family and friends in no time.

Angliss Sydney Alum Francesco Ferrate managed Sydney's Nestle KitKat Chocolatory, and is now working his pastry magic at Otto Ristorante in Brisbane. In this masterclass, you'll see how Francesco masterfully incorporates Indian elements into his Chai flavoured chocolate. If you’re a fan of KitKats, here’s your chance to learn the secrets behind their innovative flavours.

Let's elevate the chocolate situation at home by swapping your ordinary chocolate bars for orange-infused chocolate truffles with an array of coatings. Together with Patisserie teacher Christopher Walton you'll learn how to make these unique truffles step-by-step.