Kirsten Tibballs

“When you are developing products and teaching, competing or providing recommendations to others, it’s about reliability and consistency. Having worked with Bulla for 12 years, Bulla gives me confidence in competitions, at Savour and in my home kitchen that taste and presentation are equally important.”

Kirsten Tibballs, Director of Savour Chocolate & Patisserie School, Patisserie Chef and Pastry Olympics gold medal winner

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Guillaume Brahimi

“Being French, I grew up cooking a lot of dishes with Crème Fraîche. Bulla’s Crème Fraîche offers a perfect smooth texture and adds a rich flavour to any dish; including one of my favourites, Moules Marinières. Using good quality cream is also essential for classic French cooking and with Bulla’s 105-year pedigree in cream, developing a partnership with Bulla was a logical one for me. Not only that, but Bulla is an authentically Australian, family-owned and run business and this resonates strongly with me.”

Guillaume Brahimi, Restaurateur and Head Chef of Sydney’s French restaurant ‘Guillaume’

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