A mixture of Glucose, Fondant and sugar. Cooked and cooled and then crushed and seived into shapes or through chablons or stencils and cooked again until clear to create amazing
International Pastrychef and Author of more than a fifteen books and writer for magazines. Aaron Maree is a International Dessert Consultant with experience with small business, large corporations,hotels, and cruise lines. ARABIAN DREAMS cookbook was his first book published in over 10 years published in 2010 it won International Awards in Paris and changed the face of Middle Eastern Desserts giving traditions a glorious future in a Michelin Star world. This blog is his diary of that passion.
A mixture of Glucose, Fondant and sugar. Cooked and cooled and then crushed and seived into shapes or through chablons or stencils and cooked again until clear to create amazing
A technique we have all seen but probably rarely tried. Successfor this remains with the quality of your plastic wrap. We used between 16-18 layers of plastic firm over a
A syrup of 1000g sugar and 400g water brought to the boil and cooled. poured into shaped forms and seeded with fresh sugar crystals, left 24-48 hours depending on your
Winner of Patissier 88 Australia
Young Queenslander of the Year
Young Achiever Awards
Fellow of the World Master Chefs Society
Advance Australia Award for Service to the Food Industry
Author of 15 Industry related books worldwide
Culinary Order of Merit
IMAX/Queensland Overseas Foundation Scholarship
Queen Elizabeth II Jubillee Trust Grant for Young Australians
Winner BEST ARABIC TITLE COOKBOOK IN THE WORLD
Shortlisted as one of the TOP 5 PASTRYCHEFS in the Middle East 2012 CATERER MIDDLE EAST Awards
With his excellent pastry knowledge & great experience, Chef Aaron got a great opportunity & a very challenging task to work at Al Rawdha Palace.
- Anthony Cruiser
This increadibly talented chef was judged & chosen to be one of the top 5 Pastry chefs of the Middle East for 2012 and rated as one of the Top 5.
- Anthony Cruiser
Meet Chef Aaron Maree, highly successful & highly talented International Pastry chef and a Dessert consultant.
- Liam Dawson