Talent: Franca Zingler (Port Cygnet Catering) | Venue: Riverside Kitchen | Price: $50
Suitable for vegetarians | Not suitable for lactose intolerant or GF
This event includes recipes and generous tastings.
The days are long but the summer fruit season in Tasmania is short, so we say make the most of raspberries, red currants and cherries while you can. The only downside is, how will you eat them all? That’s where pastry chef Franca Zingler comes in with a fruit dessert masterclass during which you’ll learn how to make three luscious fruit-based desserts. Watch and learn as Franca shares the tricks and tips she picked up in top kitchens around the world and makes a glorious stacked summer berry tart, a fresh raspberry Swiss roll (it’s easier than you think!) and a oh-so-moreish cherry dessert. You’ll enjoy a taste of each dessert along with a chilled glass of sparkling.
About Franca | Franca was born in Germany in 1986. After finishing school and working in theatre, she found her passion and trained as a pastry chef at the Michelin starred ‘Traube Tonbach’ in the Black Forest, where she learned the art of French pâtisserie and traditional German baking. In 2009, she left her hometown of Ulm in the south of Germany to move to Sydney where she worked for Adriano Zumbo and later Orto Trading Co. Moving on to Cornersmith Cafe and Picklery in Marrickville, she found a community likeminded chefs, producers and creative minds that share her values. Franca worked at Cornersmith as a chef and teacher, and also worked on their first cookbook.