Join us for an evening with award-winning, classically trained pastry chef, Philip Khoury, as he chats to us about his revolutionary new baking book, Beyond Baking: Plant-based Baking for a New Era.

6:30pm arrivals for a 7pm start

Tickets: $10 per person (+ GST and Humanitix fee), redeemable on the night towards any book purchase.

Please note: Your $10 ticket fee is redeemable on night towards any book purchase. Please see staff on the night.

ABOUT THE BOOK:

Beyond Baking is an evolution in pastry from pastry chef Philip Khoury – an exploration of how far baking can go when it’s guided by flavour, process, and purpose, rather than tradition alone.

These recipes are the result of years of rethinking everything – what gives structure, what builds richness, what creates lift and tenderness – without relying on eggs, dairy, or highly processed alternatives. Instead, they use familiar, natural ingredients to achieve results that feel completely fresh: croissants that shatter, cakes that stay tender for days, savoury pies that could hold their own in any bakery window.

Inside, you’ll find easier bakes like Peanut Butter Choc Chop Cookies and Light Fruit Cake, showstoppers like Pistachio and Raspberry Cream Dream and Muscovado Medovic and a dedicated chapter on laminated pastries featuring Croissants, Almond Pain au Chocolat, and other sweet risen treats like glazed Doughnuts and Pistachio Babka. The savoury chapter brings deeply satisfying options like Corn-ish Pasties, Sausy Roll and Nightshade Quiche, all made with technical care and zero shortcuts.

Foundational techniques are clearly explained in The Plantry, and select new recipes include QR code tutorials to walk you through every fold, mix, and proof. Whether you’re just beginning or looking to expand your craft, Beyond Baking invites you to look again at what baking can be when it’s not copying what came before, but creating what comes next.

ABOUT THE AUTHOR:

Philip Khoury is an award-winning pastry chef and a leading innovator in plant-based pâtisserie. He is the former Head Pastry Chef at Harrods in London where he worked for the past 6 years. His career began at Quay, one of Australia’s most celebrated restaurants, before rising to prominence alongside Netflix and MasterChef Australia star Adriano Zumbo.

A recognised authority in the industry, Philip has contributed to The Guardian, The Times, and BBC Good Food, appeared on BBC’s Saturday Kitchen, and served as a semi-final guest judge on Bake Off: The Professionals.

His debut book, A New Way to Bake, has been re-printed 6 times and won the prestigious 2024 Fortnum & Mason Best Debut Cookery Book Award and 2024 Best Baking Book in the German Cook Book Prize, solidifying his reputation as a trailblazer. In 2023, he was honored with the La Liste Pastry Award for Innovation in Paris.