Modern Australian Baking

Why we love this book

In this beautifully designed cookbook, master pastry chef Christopher Thé shares his recipes and tips for standout modern cakes, bread and pastries that are defined by the Australian landscape and its distinctive produce.

Product Description 

The book includes more than 80 sweet and savoury recipes, arranged by season, from Geraldton Wax Cheesecake with Strawberry Gum Biscuit to Saltbush Scones with Desert Lime Marmalade and Kangaroo Shepherd's Pie with Bush Tomato Relish. Chris grew up in Stanmore, Sydney, and now runs the artisan cake shop Hearthe. His recipes are suitable for anyone who is new to this style of baking, but will also inspire more skilled cooks and bakers.

About The Author

Born in Haberfield, Christopher Thé has lived in Sydney all his life, training in fine dining restaurants including Bel Mondo, Claude's and Quay. In 2008, he opened Black Star Pastry in Newtown, which quickly became a Sydney cult hit (its signature Strawberry Watermelon Cake became known as "the most Instagrammed cake in the world"). Having now sold Black Star Pastry to work on other projects, Chris's newest venture is Hearthe, an artisan cake shop and cafe in Sydney's Inner West