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Chefs' Favourite Pantry Items - continued

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Must-have staples to make the perfect dessert. Five pastry chefs talk about a few of their favourite things

Marco Cornale  Fratelli Bakery

Kids’ cakes are what I’ve been specializing in lately. I draw detailed designs freehand, and a simple 8” x 11” sheet of parchment paper used as an overlay helps me to work out different colours and patterns.

Growing up Italian, I’ve drunk espresso all my life and I really enjoy the rich, distinct aroma and taste. For tiramisu I use Terrelli Coffee, a local roaster—it’s brilliant.


Lysanne Sweeney Secret Garden Tea Co.

Pecans have a maple quality that lends itself to pastry. We buy them raw from Whole Foods and roast them ourselves, which makes all the difference.

My favourite kitchen tool is a rounded plastic hand scraper. It’s great for taking batter out of Hobart mixing bowls. So versatile, cheap as hell—I can’t live without it.


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