My story so far: While up-scaling my hospitality career in many fine restaurants, my search for good taste was ignited.  What followed is this: Maggie Beer offered me a position at her beloved Farmshop, the home of her famous pate.

A few months had passed before I watched the movie Chocolat, during which I received my divine message – I had to ‘go to work’.  Maggie was generous enough to allow me to use her kitchen after hours, where I instinctively used her quince paste for my first line.  And so I began to teach myself the art of tempering chocolate.

My lust for coffee must have grown from my dalliance with Italian cuisine at Cibo headquarters, North Adelaide.  I was captivated so much by the deft touch of the barista – I just had to learn his skill!

So why do my chocolates have such great following? 

What makes my chocolates different from others is that I concentrate on using less sugar in my recipes and devote more time to create flavour than decoration.  I seek quality ingredients and use couverture (real chocolate), and many of my lines are my own recipes.  I offer quality and integrity and always give credit where credit is due.