John Ralley is the Petite Bouche chef of the month for July 2019.
John Ralley is a Pâtissier who has worked in Michelin-starred restaurants in England. He has built a portfolio of sweet creations that have stunned Sydney siders and the Sydney restaurants that he has worked in. John was featured in The New Patissiers by Olivier Dupon and was part of The Australian Pastry Team.
Returning back to his homeland of Australia, John opened Textbook Boulangerie-Patisserie to share his creations with the locals of Alexandria and Sydney. The infamous Truffle Croissant has become an annual hit as well as his elegant pastries, bread and dessert's put on display daily.
John will be creating the final course at our annual 2019 Petite Bouche chefs table lunch at Berowra Waters Inn. This event will host 40 chefs and collaborate with the likes of Torbreck Wines, Young Henrys, Game Farm and Cream workwear.
JOHN RALLEY
APPLE & FENNEL
CHOCOLATE, RASPBERRY, PASSIONFRUIT
LAMINGTON TART
MANDARIN & BI-COLOUR SHISO
CARROT CAKE CROISSANT
PETITE BOUCHE BABY VEGETABLE, BRIOCHE, WHIPPED GOATS CHEESE