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New Farm Confectionery 8th Birthday Tasting Workshop with Kirsten Tibballs


$50.00 per person



About this experience

This 45 minute tasting workshop is here for one day only. The fabulous Kirsten Tibballs from Savour Chocolate & Patisserie School in Melbourne, the host of @thechocolatequeentv, and Guest Judge of Masterchef is our special guest chef for the day. Kirsten will guide you through a tasting of a range of delicious Belgian Callebaut chocolate and give you some hints, tricks and tips along the way.  These classes will fill up very quickly, so don't delay and book them now!!

This class is $50 each, runs for 45 minutes

What to wear? 
Enclosed shoes are required, and we suggest bringing a jumper along with you as it can get cool in our kitchens.

What will we supply? 
Chocolate for tasting

What is the age limit? 
This class is for adults aged 16+. 

What is your refund policy? 
We do not offer refunds for our workshops or classes unless the event does not go ahead due to not meeting minimum numbers. With a minimum notice period of two weeks, we are able to move your booking to an alternate date.

What are our minimum numbers? 
For this special class there is a minimum of 8 people required for the class to go ahead.

What are our maximum numbers? 
For this special class there is a maximum of 15 people per class.

Do I need experience? 
No, not at all. All of our classes are designed with the culinary novice in mind - we will teach you all you need to know!

By booking a class with New Farm Confectionery you are agreeing to all of the following Terms and Conditions.

Cancellation Policy
You are able to cancel your booking with a full refund 14 days prior to the date of the workshop. You can reschedule your booking as long as it is prior to 7 days of the workshop date. If you are unable to attend your scheduled workshop you are permitted to send a substitute in your place. Cancellations made within 14 of the workshop are not refundable. New Farm Confectionery Pty Ltd reserves the right to alter or cancel a class. If a class is cancelled for any reason a choice of rescheduling or full refund will be given. If a class is altered in anyway, the class will still proceed.

Minimum Numbers
Minimum numbers apply to run classes. If minimum numbers are not met, the class will be cancelled. At least 48 hours’ notice will be given and a choice of rescheduling or a full refund will be offered. All minimum number details are displayed in the individual class details. If a class is cancelled, New Farm Confectionery is not responsible for any costs, damages or expenses that you may suffer or incur.

Dietary Information
Please inform us of any dietary requirements when making a booking. New Farm Confectionery is not an allergen-free environment and while we will make every effort, we cannot accommodate dietary requirements in all cases.

Class Attendance
Please note | adult classes are not suitable for infants or children of any age. All age restrictions are noted in the individual class details. Unless the class is specified as a children’s class, unaccompanied class attendees must be 16 years of age or older. Classes will start on time. It is best to arrive 10 minutes early (no more than 20 minutes please) so that none of the class is missed. New Farm Confectionery Pty Ltd instructors and staff reserve the right to refuse anyone who is intoxicated or behaving erratically, or exhibiting threatening or unruly behaviour.

Some parking is available in the designated New Farm Confectionery area on the corner of Byres & Waterloo Streets. Alternatively there is street parking available in the surrounding areas.

COVID-19 Policy
New Farm Confectionery adheres to the current directions from the Queensland government, in relation to COVID-19 practices. We reserve the right to refuse entry to anyone who has not been vaccinated or cannot supply proof of their vaccination status. If you are unwell or have been in contact with someone who is unwell, please do not attend the class. A doctors certificate can be submitted to apply for a transfer to a different class. Sharing of your personal information during the current COVID-19 emergency will occur with official government departments only.

By purchasing a ticket to a class at New Farm Confectionery Pty Ltd you are granting permission for the following: I authorise New Farm Confectionery Pty Ltd to use any film footage, photographic image or sound recording produced in any format (collectively “Images”) taken or recorded of me by New Farm Confectionery Pty Ltd or its appointed representatives for the purposes of New Farm Confectionery using the Images in any of its advertising, promotional or other material including Social Media (the “Purpose”). I acknowledge that New Farm Confectionery Pty Ltd uses the Images from time to time and for such period New Farm Confectionery deems appropriate. Any use by New Farm Confectionery Pty Ltd of my Images will be without payment to me and does not require any further consent by me. All intellectual property and any other rights to or in the Images will be owned exclusively by New Farm Confectionery Pty Ltd. To the extent necessary, I hereby assign all existing and future rights in the Images to New Farm Confectionery Pty Ltd This permission does not create or alter any existing employment relationship between me and New Farm Confectionery Pty Ltd.

Newsletter Database
By purchasing a ticket to a class at New Farm Confectionery Pty Ltd you are granting permission to be added to our direct marketing database. You can at anytime unsubscribe from this database. This database will be used for relevant New Farm Confectionery promotional activities and will never be sold to a third party.

Release of Liability
When participating in a New Farm Confectionery Pty Ltd workshop, class or event, whereby the student/participant will be in the presence of or using sharp or potentially dangerous kitchen utensils and appliances, the student releases, indemnifies and excludes New Farm Confectionery Pty Ltd, trading as New Farm Confectionery, and its contractors and employees from any and all liability of any kind for any damage or injury incurred while attending or visiting New Farm Confectionery. The student/participant understands these terms and conditions and accepts the inherent risks of a kitchen environment when they make a full payment for a class or event. New Farm Confectionery will take all necessary care, but accepts no responsibility for the damage to or loss of property left in the venue prior to, during or after a class or event. New Farm Confectionery is not responsible for the loss or damage of personal items in any form. The student or event organiser may be held financially responsible for any damage to or loss of New Farm Confectionery property during the class or event.

Privacy Policy
The information provided to us will not be given to a third party without your consent or unless legally required. By booking a class or event, you are agreeing to let us contact you via e-mail and/or phone in regards to your booking.


Your Host

Host image

Savour’s founder Kirsten Tibballs is a leading pastry chef and chocolatier in the industry.

Chef Kirsten has represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge for global competitions such as the World Chocolate Masters in Paris, the Patisserie Grand Prix in Japan and the World Chocolate Masters National selections in London.

As an ambassador for leading chocolate manufacturer Callebaut, she travels throughout the world demonstrating her craft.

Kirsten is the author of two cookbooks, Chocolate to Savour and Chocolate. She appears regularly on MasterChef Australia and contributes recipes and articles to the world’s leading pastry publications including So Good, Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker.

She is often referred to as the ‘Queen of Chocolate’ for her contribution to the chocolate industry.