Annual Angliss Patisserie High Tea

This event is an important training experience for our students, who compete against each other in teams with the help of expert teachers to see who can come up with the most creative and exciting high tea delicacies on the theme.

This decadent afternooon tea is presented at The Angliss Restaurant, our on-campus training restaurant.

As well as the creative work of our patisserie students, the annual patisserie high tea features the styling of our events students and is served by our front-of-house hospitality students.

Edible and Indigenous plants feature at Angliss High Tea

Unusual and delicious indigenous ingredients featured in the student-made desserts showcased at the annual William Angliss Institute patisserie High Tea in 2019.

Patisserie students were challenged to use the ingredients and flavours available in the Angliss Rain Garden including lemon myrtle, Buddha's hand, Cumquats, pepper berry and finger limes.

Six Patisserie teachers worked closely with five Patisserie students, each to create three desserts which produced a stimulating buffet featuring dishes that included a blown red sugar sphere filled with vanilla bavarois, wild strawberry, tropical lime petit fours, banoffee verrine and kangaroo pies.

Honouring the home of chocolate

The incredible creative work of our patisserie students and teachers was on show at the 2018 annual patisserie high tea, honouring the home of chocolate with 'Inti Raymi' the ancient Peruvian Festival of the Sun.

Delicacies included caramel peruvian blanc mange, torta de chocolate with tonka bean filling and even alpaca croquettes.

Events students reflected the theme with vibrant colourful styling

A little bit fruity 

Staff and students went a little bit fruity at Angliss Restaurant matching the theme for the 2017 annual patisserie high tea.

The teams of patisserie students with their teachers put together an incredible high tea feast which featured toffee apples, tutti frutti rolls, petite black forest cakes, rosemary panna cotta and orange and cranberry meringues and much more.

On the savoury side the meat fruit was a highlight with chicken liver pate made to look like mandarin oranges and served with bread.

Events students styled the room with a fruit-theme including opulent gilded fruit table decorations.