Mar­cus Booth-Rem­mers

Choco­latier

The Advertiser - SA Weekend - - FOOD & WINE -

Cre­ative Mar­cus Booth-Rem­mers, 26, honed his tal­ents in Europe be­fore re­turn­ing home to open the Red Ca­cao choco­late kitchen and cafe at Stir­ling.

He crafts truf­fles, pra­lines, sin­gle-ori­gin bars and sump­tu­ous desserts, even win­ning sup­port from restaurant­s such as the Ade­laide Hil­ton Brasserie.

The for­mer pastry chef cooked at Mag­ill Es­tate and Bridge­wa­ter Mill be­fore head­ing over­seas to pur­sue his true love – choco­late mak­ing. He worked in Europe and learnt from ex­perts at the renowned Con­fis­erie Gmeiner in Freiberg and the five-star Traube Ton­bach Ho­tel in Baiers­bronn. He also took the chance to visit co­coa-grow­ing ar­eas in­clud­ing Africa and In­done­sia.

“I ar­rived back nearly two years ago, ready to work for some­one else, and re­alised there was a wave of in­ter­est in choco­late here, so de­cided it’d be wise to jump on board now and not put off my dream,” he says. Shop 3/41 Mt Barker Rd, Stir­ling. red­ca­cao.com.au

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