Bake Like A Pro...With Darren
New Hands On Cooking Masterclass Dates
Thursday May 15th, 2025
Hi Foodie Family,
We hope you are all well and having fun in the kitchen! There are always lots of new recipes being added to Studio Kitchen and this week’s menu is a deliciously diverse mix, and every recipe is worth your attention. We’re serving up Korean-inspired beef short ribs—tender, flavour-packed, and perfectly paired with crisp nashi pears. There’s also a nostalgic zucchini scarpaccio that’s simple, cheesy, and perfect for brekky or brunch. And to finish, the most decadent Tiramisu, made even more special with Darren’s homemade Savoiardi biscuits, along with a lots of other cosy recipe inspiration and a big and very exciting announcement below…
Darren Purchese X SMEG
Hands - On Cooking Masterclasses
‘Bake Like a Pro’ series is proudly powered by SMEG’s premium kitchen appliances.
Join Darren and his creative partner (and wife - thats me!) Cath Claringbold for a four and a half hour culinary experience designed to inspire, indulge, and elevate your baking game. Together, we’ll create:
A decadent Chocolate, Coffee Mousse Cake, finished with a glossy insta worthy mirror glaze
A golden, flavour-packed Focaccia, ready to bake and enjoy at home
This intimate workshop (limited to just 12 participants per class!) is powered by SMEG’s premium kitchen appliances and tailored for both beginners and seasoned bakers alike. Expect expert guidance, creative flair, lots of laughs, a recipe e-book and plenty of delicious take-home treats.
And yes—a delicious grazing style lunch is included!
📅 Upcoming Class Dates:
📍 Class Details:
🕙 Time: 10am – 2.30pm (please arrive by 9:50am - we’ll have coffee and a slice of cake waiting for you)
👥 Class Size: Limited to 12 participants
🎟Ticket Price: $350 per person
📍 Location: SMEG Showroom, 153–155 Victoria Parade, Collingwood, VIC
🚗 Parking: Onsite parking available; easily accessible via public transport
🍽️ Lunch: Created for you by Darren and Cath, is included as part of your masterclass experience
Spots are limited and will sell out fast — Secure Your Spot Now and Bake Like A Pro with us and SMEG.
Slow Cooked Gochujang & Pear, Short Ribs.
There’s something deeply comforting about Slow-Cooked Beef Short Ribs - the way the meat falls effortlessly from the bone, rich with flavour and warmth. But what makes this dish truly special to me isn’t just its tenderness or richness - it’s the pear!
In this recipe, pear isn’t just an ingredient - it’s the soul. Grated into the braising liquid, it offers a natural sweetness and gentle acidity, but also an enzyme that helps break down the meat, creating that melt-in-your-mouth texture. It’s a quiet, unassuming fruit that transforms the dish from within. To finish, I layer thin slices of fresh nashi pear over the top-crisp, clean, and bright-bringing a refreshing contrast to the deep, caramelised flavours below.
My love for pear led me here, but it was the influence of Korean cooking that shaped the path. While I don’t claim expertise in Korean cuisine, I’m endlessly inspired by its slow, thoughtful approach to flavour. Fermented ingredients like gochujang, doenjang, ganjang, and kimchi evolve over weeks, even months. They’re more than condiments—they’re living expressions of time, tradition, and patience.
This dish, for me, is about more than just taste, it’s a nod to culinary traditions that understand the power of waiting. And a simple, joyful expression of what happens when sweet nashi pears and slow time meet over a pot of gently simmering ribs.
Ripe Here, Ripe Now…
Over on Darren’s Substack this week, he’s conjured up some epic Cherry Ripe-inspired treats - and honestly, they’re outrageous in the best way. As I type this, the very tray you see above is sitting smugly beside me, wafting its ridiculously delicious scent in my direction. It’s like being back at B&P, surrounded by clouds of chocolatey perfume and all manner of sweet, beautiful wizardry. How am I supposed to resist?
…Okay, I cracked. I did it for you. (You’re welcome.)
And wow. These things are a dream. The chocolate gives a gentle snap, the biscuit layer brings a whisper of crunch, and the coconut filling? Absolute bliss — leagues ahead of any Cherry Ripe I’ve ever met. And then, right at the heart of it all, there’s that soft, lightly chewy cherry jelly, just hanging out, being perfect! Head over there and check them out.
If The Shoe Fits - Eat It!
Zucchini Scarpaccio has been on the menu here lately, largely brought about by the fact that we ran out of bread and needed something to rest our Sunday eggs on.
“Scarpaccio” isn’t a real Italian word, but it echoes “scarpa” (shoe) and “carpaccio” (the classic thinly sliced dish), which makes it sound like a fun mashup and we’d almost forgotten just how delicious it is.
There are many versions of Scarpaccia, but they all share one key element: thinly sliced zucchini. Our version is gluten-free, made with a mix of polenta and rice flour rather than with plain flour. Not only does this make it suitable for those avoiding gluten, but we find that the texture is far superior—polenta gives the slice a gorgeous crunch and deep golden colour that’s absolutely irresistible.
Think of it as a rustic, full-flavoured, zucchini slice that's perfect for a light lunch or brunch. Serve it warm or at room temperature with a zesty lemon vinaigrette and a few generous crumbles of feta, or dress it up with poached eggs, shaved prosciutto, and a spoonful of fermented chilli for some fiery extravagance.
Butter Me Up
One of the simple yet luxurious pleasures of dining out is that moment when great bread, beautiful butter, and a glass of champagne come together. It’s a ritual we’ve always loved—and over the years, we’ve delighted in watching chefs get creative with their bread and butter offerings.
Last week, we were lucky to be gifted some wonderful butter from Del Bocia, a new boutique brand making waves. Handmade in Australia using an authentic Italian recipe, each block is hand-wrapped, elegantly packaged, and utterly delicious. Naturally, we did the only sensible thing: picked up some Baker Bleu bread, chilled a bottle of champagne, and set about tasting every flavour—salted, unsalted, herb, crispy chilli, and truffle.
Del Bocia is definitely one to watch. Keep an eye out—you'll want this on your table.
Cat Got Your Tongue
There’s something impossibly elegant about a Classic Tiramisu—the way each silky layer melts into the next, the whisper of espresso, the delicate bitterness of cocoa, and that final dreamy pull of mascarpone. It’s a dessert that doesn’t shout; it seduces. And what better excuse to indulge in a bit of Italian drama this weekend than by making one from scratch—yes, even the ladyfingers. Or should we say, cat tongues? In French, they’re langues de chat, and in Italy, savoiardi—those featherlight biscuits that soak up coffee like secrets in the night.
This recipe isn’t just about dessert-it’s about theatre, ritual, and a little personal flair. Darren’s version stays true to the soul of tiramisu, but with the added satisfaction of homemade savoiardi. Once you’ve piped and baked your own, you’ll never go back. And when you spoon into that chilled, pillowy slice at the end of your Sunday dinner, you might just find yourself speechless. Cat got your tongue?😉
Extra Love
Here are a few cosy kitchen projects to keep you inspired this week—perfect for cool weather days spent slow-cooking hearty braises or rolling out fresh pasta. Think of a big warm hug from a bowl of Chicken Congee or maybe rich Osso Buco slowly bubbling away!
A comforting Beef Pancetta & Tomato Ragu, or hand-shaped homemade Orecchiette or Cavatelli to catch every drop of sauce.
And for something sweet? Try a show-stopping Crêpe Suzette or the perfect Pear Tarte Tatin - ideal for a weekend dessert project.
Or head over to our YouTube Channel for the most delicious Explosive Raspberry Wagon Wheel tutorial with Darren.
As always, we’d love to hear from you if you try any of our recipes. Let us know what you’ve been simmering, stirring, or kneading by emailing us at team@studiokitchen.com.au
Same Snack Time, Same Snack Channel.
As we sign off this week, a gentle nudge to those of you still sitting on the fence -it’s not too late to apply for the next season of The Great Australian Bake Off. Just look at those smiling faces; it really is the loveliest place to be.
If your heart races at the smell of something baking in the oven, if you’ve got the skills, the passion, and just a little sprinkle of madness—then you belong in that shed.
Don’t wait for the perfect moment. This is it.
Apply now for The Great Australian Bake Off.
See you next week x
Fabulous idea!
Cannot wait for these classes x