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Speaker 1: The Good Food and Wine Show is on from today

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Speaker 1: until Sunday at the Perth Convention and Exhibition Center. Tickets

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Speaker 1: are through Goodfoodshow dot com dot au. Kirston Tibbles is

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Speaker 1: pastry chef and chocolate chocolay. I can't say it chocolaty.

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Speaker 1: I got it a right yesterday one of the draw

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Speaker 1: cards and joined and joins us. Now, good morning, good

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Speaker 1: morning you shogla to you.

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Speaker 2: That needs to go with some berry white music.

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Speaker 3: So tell us what you're doing at the Good Food

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Speaker 3: and Wine Show.

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Speaker 4: I'm making my take on a banofi tart so biscuit crumb, Harris.

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Speaker 2: I love chewy sort of chin.

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Speaker 4: Caramelized bananas, and then i had to add a little

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Speaker 4: bit of chocolate, so I've gone the white chocolate Chantilly

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Speaker 4: cream rather than the meringue and the chocolate flower on top.

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Speaker 5: My god, chocolate porn.

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Speaker 6: That is amazing, sensational, and the crowd will be They'll

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Speaker 6: be like right up as close as they can. I

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Speaker 6: want to ask you. I follow you on Instagram. I

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Speaker 6: want to know about this video where you've dropped a

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Speaker 6: giant a whole lot of chocolate and then had to

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Speaker 6: do with this clambor and said, we didn't waste any

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Speaker 6: covered the floor. What were you doing there?

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Speaker 4: I was actually in Belgium a couple of weeks ago

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Speaker 4: filming a promotional campaign for the Belgium chocolate was actually

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Speaker 4: the makeup lady. She held my phone and just when

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Speaker 4: I got it back at the end of the day,

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Speaker 4: she'd taken on these amazing shots.

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Speaker 5: Wow.

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Speaker 2: So she actually captured that.

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Speaker 4: We had drop sheets everywhere to get any overspill. No

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Speaker 4: chocolate was harmed in the video. It was all utilized,

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Speaker 4: but it was so much fun. Yeah.

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Speaker 1: Look, I'm not going to turn down a square of cabri.

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Speaker 1: Nothing wrong with it.

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Speaker 2: That's really pointing.

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Speaker 1: But I have finished Belgium. They know their way around chocolate,

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Speaker 1: don't they. What Why is their chocolate so good?

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Speaker 4: They were the first really to start making and refining

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Speaker 4: chocolate as we know it today, and they just make

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Speaker 4: a lot of it, so because when you do a

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Speaker 4: lot of something, you make it really good.

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Speaker 2: But they have probably.

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Speaker 4: The most chocolate shops in the world as well, so

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Speaker 4: when you go there, every second shop you go, oh,

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Speaker 4: be rude, not to really, yes, but it's just.

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Speaker 2: A really beautiful chocolate.

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Speaker 4: And on their global ambassador for this particular company, which

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Speaker 4: means a lot of travel, a lot of dropping chocolate

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Speaker 4: blocks from great Highs pantry.

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Speaker 2: Yes, is the best.

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Speaker 3: Gekador.

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Speaker 1: Do you have a favorite type of chocolate to work

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Speaker 1: with when you're, you know, cooking.

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Speaker 2: Do you mean it's in dark, milk or white?

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Speaker 3: Yes?

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Speaker 4: I like dark chocolate because usually when we bake, we

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Speaker 4: add lots of sugar and milk, so we're.

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Speaker 2: Too turning it into a milk chocolate.

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Speaker 4: Yeah.

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Speaker 2: Yeah, yeah so.

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Speaker 4: And dark chocolate is always going to be the shiniest

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Speaker 4: you're making garnishes, okay.

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Speaker 3: And life's too short for cheap chocolate.

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Speaker 1: I mean cook chocolate should be Yeah, use good chocolate,

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Speaker 1: shouldn't you?

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Speaker 2: Absolutely? That's my mantra.

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Speaker 5: What about when you're tempering chocolate? Do you have to

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Speaker 5: have the good stuff?

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Speaker 6: There?

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Speaker 5: Was it couture chocolate? Or can I know? My wife

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Speaker 5: set me up with a question.

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Speaker 6: She loves you, but or can you go? Can I

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Speaker 6: just go to super market get cheapest chips?

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Speaker 3: No?

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Speaker 2: No, a good coverture.

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Speaker 4: All you need to look for is in the ingredients

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Speaker 4: that it contains cocoa, butter and not vegetable.

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Speaker 5: Okay, gotcha?

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Speaker 3: Shine?

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Speaker 5: So cheapoat likes a no good when you're tempering.

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Speaker 4: Well, you don't have to temper the cheapo one, but

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Speaker 4: it's not so great. It's sort of waxy in.

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Speaker 6: Yeah, okay, gotcha. You got a good pellette obviously.

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Speaker 5: Wow.

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Speaker 3: So how did you become a chocolate tea?

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Speaker 4: We'll actually we're just talking about what time we start.

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Speaker 4: But I started for five years at two.

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Speaker 2: Am in the morning. Oh gosh.

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Speaker 4: I did an apprenticeship and I would work sometimes well

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Speaker 4: most days, sixteen hours a day, seventeen hours a day,

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Speaker 4: and my parents, because I was only fifteen, my dad

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Speaker 4: would drow the forty five minute drive to drop me off,

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Speaker 4: and then he'd drive back home to have an hour

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Speaker 4: sleep and start his day job. And then my mum

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Speaker 4: would pick me up and in those days shreaming my

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Speaker 4: age here. We didn't have mobile phones, so my poor

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Speaker 4: mum had to wait after she finished work by her

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Speaker 4: phone for me to ring and say, oh, I'm finished.

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Speaker 2: And then my boss used to say, call your mum now,

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Speaker 2: to think we're not really finished, and.

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Speaker 4: Then she'd come and he'd say, we're not finished, but

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Speaker 4: if you wanted to go home early, can help with

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Speaker 4: the dishes.

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Speaker 5: Oh really, I know? And where we would we be

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Speaker 5: with our parents doing that.

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Speaker 2: I owe them a lot, I must say, like.

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Speaker 5: A sports star, can we Yeah.

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Speaker 1: I was just going to talk about Master Chef and

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Speaker 1: how you know a lot of people know you're from

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Speaker 1: Master Chef.

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Speaker 3: I saw you on there this season.

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Speaker 1: Are you impressed by the because you've done a few

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Speaker 1: pressure tests with Really you bring in something challenging for

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Speaker 1: them to make, and when you know you reveal it,

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Speaker 1: I'm always just wow. But are you impressed by the

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Speaker 1: way some of these contestants meet those challenges, because I

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Speaker 1: certainly am.

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Speaker 2: Actually I can let you in on a seat.

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Speaker 3: We can just here we go.

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Speaker 4: I've actually just filmed a spin off from Master Chef,

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Speaker 4: which is called Dessert Masters, where I'm the competitor. So

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Speaker 4: I'm on the other side of the beach scary. So

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Speaker 4: it's put a lot.

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Speaker 2: Of things in perspective.

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Speaker 4: Let me just say that I've read it, has I

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Speaker 4: did look at things very different from both sides exactly

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Speaker 4: How well.

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Speaker 2: Did I lift that closs up for reveal?

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Speaker 5: Yeah?

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Speaker 3: Yeah, time starts. Yes, yes, you're.

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Speaker 2: Focusing on those points.

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Speaker 4: But on the other side of the bench, Oh my goodness,

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Speaker 4: I am really feeling a little bit guilty right now?

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Speaker 3: Deserve Masters.

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Speaker 5: Yeah sounds good.

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Speaker 6: Even a Master Chef when they bring the pros in,

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Speaker 6: you know, and they compete against them, you can see

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Speaker 6: there's a bit of nerves there because all of a sudden,

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Speaker 6: the pressure is on and you must be feeling that.

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Speaker 2: Yes, I certainly was filming that. I'll tell you what.

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Speaker 2: That's going to be great television.

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Speaker 4: Ten pastry chefs in the kitchen in a competition with

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Speaker 4: partially domestic ingredients and no recipes and time libertation.

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Speaker 1: No recipes in baking because it's like, you know, it's

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Speaker 1: chemistry exactly, is Yeah, it is. That's the thing about baking.

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Speaker 1: I think it's a lot harder than main course. Yeah,

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Speaker 1: it is like chemistry.

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Speaker 5: Yeah, get it right.

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Speaker 6: Each time you walk into that beautiful building where they

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Speaker 6: film Master Chef and they announced that you're the star

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Speaker 6: of the day, you're coming in, do you hear that

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Speaker 6: anticipation and then that almost like a roar when they

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Speaker 6: realize who would because the star is coming in?

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Speaker 4: And I think it's sheer terror actually when they sort

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Speaker 4: of because they give a little bit of a lead,

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Speaker 4: a little bit of a you know, a teaser, so

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Speaker 4: they're not quite sure, it's a woman.

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Speaker 2: She's a pastry chef. You can see the shake start.

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Speaker 4: Coming, yeah, yeah, and then they do the reveal. So yeah,

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Speaker 4: it is quite interesting because I imagine it'd be quite

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Speaker 4: daunting having no idea what's about to come through that door.

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Speaker 1: Well, it's all about the caramel in the Benofi pie.

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Speaker 3: Today.

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Speaker 1: Are you on today or tomorrow? Or do you know

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Speaker 1: exactly when you're on that? People can every day. I'm

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Speaker 1: one today at eleven very good on the Harriscarf Stage

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Speaker 1: if you.

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Speaker 3: Want to Harroscarf Stage eleven forty five.

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Speaker 1: Today is the place to be at the Perth Good

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Speaker 1: Food and Wine Show. Tickets through Goodfood Show dot com

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Speaker 1: dot au. Kirsten Tibbles, thank you so much for coming in.

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Speaker 2: Thanks for having me, Kirsten.

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Speaker 5: Not a square of cheap od Laxo chocolate to be

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Speaker 5: no love