Modern Australian Baking Book Launch - In Conversation with Christopher The & Tawnya Bahr
Join Christopher Thé and Tawnya Bahr in conversation at Northside Produce Market...
as they take you on a ‘tasting journey’ of Chris's new cookbook Modern Australian Baking.
You'll be treated along the way with some of the brilliant, baked creations that reflect Chris’s discovery of native Australian ingredients.
Each creation represents a milestone on Chris’s adventure, inspiring the nation to use native ingredients in everyday cooking.
The Tasting Journey starts with Chris’ favourite - his Saltbush Scones and continues with two other dishes that Chris is looking forward to surprising and challenging us with.
Places limited - Bookings essential
Please note
- You must arrive 15 minutes prior (9:45am) to collect your Tasting Journey and be seated by 10am
- If you are gluten free or vegan, you must call the office on (02) 9922 2299 to let us know, as these options will not be available on the day unless pre-ordered
- In case of wet weather, you will be notified, and the event will be held at North Sydney Community Centre in the Moreton & Bay Room
Books will be available for purchase and signing by Christopher.
In the meantime, you can experience Chris' baked delights at his Hearthe stall at Northside Produce Market, on the 1st & 3rd Saturday of each month, from 8am to 12pm.
Publisher Hardie Grant’s Overview of Modern Australian Baking
Modern Australian Baking
Sweet, Savoury, Seasonal and Native
Christopher The
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.
In his cookbook Modern Australian Baking, Christopher Thé, founder of Blackstar Bakery and creator of 'the world's most Instagrammed cake', offers a masterclass in cakes, breads and pastries that are defined by the Australian landscape and its distinctive produce.
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.
A native ingredients guide provides information on ingredients that are becoming more commonly used – such as wattle seed, lemon myrtle and lilly pilly – and how to use them. This is a cookery book intimately rooted in place, uniquely Australian, and crafted for a sustainable future.
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About the tutor
Christopher Thé
Born in Haberfield, Christopher Thé has lived inSydney 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.
Chris's cooking has a rustic but elegant style, influenced by the beauty of nature and native Australian ingredients.
Not just a chef, Chris is also a builder of businesses and communities, with a passion for the future of food.
Tutor's Personal Page
About the tutor
Tawnya Bahr
Tawnya Bahr is a leading food expert, Group Executive Chef, and co-founder of Straight To The Source. With over 27 years in the industry, she has dedicated herself to strengthening connections between chefs and Australian producers—especially through farmers' markets, seasonal menus, and ethical sourcing.
A passionate advocate for regional food and farming communities, Tawnya co-hosts the Straight To The Source food podcast and is a regular MC and speaker at food events spotlighting producers and food stories from across the country.
Beyond the kitchen, she’s a trusted industry advisor, Sydney Royal Fine Food awards judge, and mentor, recognised for her leadership in sustainability and support for Australia’s food future.
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