Savour Chocolate and Patisserie School

In 2002, Tibballs founded Savour Chocolate and Patisserie School. Tibballs cited the local Australian market as "lagging" compared to the European market and so wanted to open an institution that offered the resources for Australian pastry chefs who could not afford to travel to Europe. As the owner and director of Savour Chocolate & Patisserie School, Tibballs runs the business. The school teaches a variety of classes on chocolate and patisserie. In 2013, Kirsten Tibballs expanded the Savour Chocolate and Patisserie School by launching an online platform featuring video tutorials designed for a global audience.[6] By 2024, the Savour platform hosts a comprehensive library of over 550 online classes.

Savour Chocolate and Patisserie School has hosted numerous world renowned, industry-leading guest chefs who have conducted both hands-on and online classes. https://savourschool.com.au/about/

The Chocolate Queen Television Show

The Chocolate Queen, a show aimed at home bakers, features accessible recipes along with innovative chocolate tips and techniques. The series, hosted by Kirsten Tibballs, premiered in 2018 and was broadcast both in Australia and internationally. Its success led to four additional seasons and the show was broadcast across 89 countries. https://www.sbs.com.au/ondemand/tv-series/the-chocolate-queen

Cookbooks

Kirsten Tibballs has authored three cookbooks. In 2012, she self-published Chocolate to Savour, which won the Best Photography Cookbook of 2012 award from Gourmand in the UK. In 2016, Tibballs released her second cookbook, Chocolate. In 2023, her third book, Chocolate All Day, was published. https://www.amazon.com.au/Chocolate-All-Day-Recipes-indulgence/dp/1922616885

A conversation that sits at the crossroads of diplomacy, agriculture and pure pleasure launches Season 4 of "Sensing Up".

Valerie speaks with guest, Vincent Hebrail, the French Embassy's Counsellor for Agricultural Affairs in Canberra, about what it means to be French in Australia today—professionally and at the table. Vincent describes his work strengthening ties between the two countries across agriculture, food, forestry and fisheries, and reflects on how welcome he and his family have felt since arriving.

Together, they celebrate the quality of Australian raw ingredients while acknowledging what is still missing from a French point of view, especially when it comes to charcuterie and raw-milk cheeses. Listeners will hear about the long lobbying battle that enabled Roquefort to enter Australia, the technical and financial barriers facing other raw-milk cheeses, and why market demand must justify the extra effort.

The conversation then turns to the French system of geographical indications and how Australian regions—from the Barossa to Kangaroo Island—could harness similar ideas to tell stronger stories about their food and wine.

Throughout, themes of carbon footprint, food waste and sustainable farming surface, reminding us that behind every bite of cheese and sip of wine lies a complex global system that can, and must, evolve.

In this Season 4 trailer of Sensing Up, host Valerie Henbest invites you to listen with your 5 senses on high alert. To live life more fully. In short, she is on a mission to awaken and enhance pleasure in your life by simply paying more attention to it, using each and every one of your senses as often as possible.

She also believes that "the more you know, the better it tastes."

This new season features conversations with chefs, winemakers, food innovators, and artisans who turn the craft of making good food, good wine, and traditional products into a true art of the senses.

Sensing Up is your invitation to be more present, trust your intuition, and let the flavours of each conversation linger a little longer, enriching your connection with the world around you.

Season 4 is coming very soon — subscribe now on your favourite podcast platform and get ready to live life in every sense.

Join Valerie Henbest as she chats with Mary Hamilton, the 6th-generation CEO of Hugh Hamilton Wines - one of Australia's oldest wine families. Mary shares the fascinating 185-year journey from her great, great, great grandfather, Richard Hamilton, who established the first vineyard in South Australia in 1837, to the modern, innovative brand it is today.

Discover how Mary, with a fierce sense of legacy and an unshakeable drive to innovate, is leading Hugh Hamilton Wines into a bold new era where heritage meets creativity and tradition is reinvented. Learn about the brand's unique 'black sheep' moniker, their wines with personality and Mary's key to success: "Being real and true to yourself."

Join Valerie Henbest in this episode of Sensing Up as she chats with Sam Allison, Director of Global Sales & Marketing at Sartori Company. Valerie recounts her first encounter with Sartori cheeses at a Fancy Food Show in Washington DC back in 2011, where an initial hesitation turned into a decade-long love affair with their exceptional range.

Sam elaborates on the unique and inspiring journey of the Sartori adventure - from its roots in 1939 with Italian immigrant Paolo Sartori in Wisconsin, to its current status as a thriving family-run business known for its commitment to crafting the best cheese in the world.

Valerie Henbest welcomes Dilhan Fernando, CEO of Sri Lanka's iconic Dilmah Tea, to reflect on 40 years of family-led innovation and integrity in the global tea industry. From his father's pioneering legacy to adapting for future generations, Dilhan shares the sensory journey of tea, the challenges of climate change and how ethical business can drive meaningful impact.

From actress to entrepreneur, Tori Dixon-Whittle has built a life defined by creativity, resilience and reinvention. In this episode of Sensing Up, she joins host Valerie Henbest to share her extraordinary journey—from the stage to hospitality, design and now writing. With honesty and energy, Tori reflects on motherhood, building businesses and the art of turning life's chaos into purpose.

Duncan Welgemoed is not your average chef. A rule-breaker with a passion for bold flavours, he's worked in Michelin-starred kitchens, reinvented Adelaide's dining scene and cooked for rockstars.

In this episode, Valerie sits down with Duncan to uncover his journey from South Africa to the UK and ultimately, to Africola. From his early days in high-pressure kitchens to shaping South Australia's food culture, this conversation is full of energy, insight and a little bit of chaos - just like his food.

Award-winning chef and restaurateur Karena Armstrong has spent over a decade celebrating South Australia's Fleurieu Peninsula through her food. As co-owner of The Salopian Inn and co-director of Tasting Australia, she champions the three Ps—place, produce and people—while crafting fiercely local, seasonal cuisine.

In this episode, Valerie explores Karena's food journey - from working with industry icons to shaping one of the state's most respected dining experiences.

Renowned as the Father of Fusion Cuisine, Cheong Liew has shaped contemporary Australian food with his bold flavours and cultural storytelling. In this episode, Valerie Henbest delves into Liew's journey—from his Malaysian roots to pioneering fusion cuisine in Australia. Discover how a self-taught chef blended Greek, Malaysian, and European influences to redefine the culinary landscape.