WHISK & Pin maker Kerry Caloyannidis trained as a pastry chef, taking classes at Le Nôtre School in Paris, stints at Spago in Los Angeles and at Roger Vergé’s Moulin de Mougin restaurant in the south of France. She helped to establish La Brea bakery in Los Angeles and worked with Nancy Silverton to develop La Brea’s range of sourdough breads. She later worked at Campanile restaurant in Los Angeles and became pastry chef at the Royalton Hotel in New York. In Australia she cooked at Sydney restaurants Rockpool and Bathers Pavilion before establishing Whisk & Pin at Leura in the Blue Mountains. Whisk & Pin prepares and makes ingredient-based gourmet muesli of the highest quality. This wonderful range has been extended to include dried fruits, cookies and organic pancake and muffin mixes. Kerry believes that taste is as important as nutritional value and the mueslis show how very good breakfast can be. Delicious, flavoursome dried Australian fruits, hand cut nuts and high quality grains are hand mixed to produce breakfast cereals that not only look inspiring but taste wonderful. Presentation is also important — Whisk & Pin products look good, too.
muesli 600g / 1200g
bircher
gluten-free 500g / 1000g
leura natural
mountain
organic 500g / 1000g
summer
winter porridge
gluten free & organic bake mixes
organic vanilla cupcake mix 485g
gluten free apple & spice pancake mix 400g
organic blueberry & buttermilk pancake mix 400g
organic cranberry & orange pancake mix 400g
chocolate & raspberry muffin mix 485g
dried fruit
Whisk & Pin ranges an eclectic mix of Australian and the finest imported dried fruits for grocery retail and food service [1kg packs are also available for most labels]. The fruit is fully-ripened before drying to maximise natural flavours and sugars. No additives are used – making this a truly healthy and delicious range.
fig wild persian 300g
fruit salad 50g / 200g
mango 40g / 160g
dried fruit compote 250g
Whisk & Pin’s fabulous fruit compote contains a beautiful mixture of fruit and spices, with sun-dried orange, wild fig, peach, plum and a cinnamon quill making a delicious and aromatic dessert. Simple but wonderful.