THE elegant Grand Pacific Hotel played host to a memorable culinary experience on Sunday, March 22, 2026, as internationally acclaimed pastry chef Kirsten Tibballs brought her signature creations to a sold-out high tea event in Suva.
The exclusive gathering welcomed 65 guests, who were treated to a refined menu personally curated by Ms Tibballs, often referred to as the “Queen of Chocolate.”
The event was officially opened by the Regional general manager Fiji and Pacific InterContinental Hotels Group and Resorts Lachlan Walker who highlighted the significance of hosting a chef of Tibballs’ calibre in Fiji.
Guests indulged in a sophisticated selection of handcrafted desserts that showcased Ms Tibballs’ mastery flavour and technique.
Among the highlights were delicate French macarons filled with passionfruit chocolate ganache, raspberry financiers paired with whipped white chocolate cream and hibiscus, as well as indulgent caramel truffles.
The menu also featured white chocolate and raspberry scones, tangy lemon meringue tarts, and chocolate chip cookies filled with orange ganache, offering a delightful balance of sweetness and texture.
Ms Tibballs’ visit to Fiji included a series of live dessert demonstrations at Navo Restaurant, where she is expected to share her expertise with local audiences.
She will also create a signature dessert for an upcoming beach party, further extending her culinary influence during her stay.
Tibballs has encouraged members of the public to attend these events or check scheduled dates to experience her work firsthand.
Speaking about her time in Fiji, she expressed her appreciation for the opportunity to work in the country, describing Fijians as “the nicest people on earth.”
Being a pastry chef for 37 years, Ms Tibballs says it is important to never stop learning as it is the key to success.
“For anyone who is looking to become a pastry chef, it is important to never stop learning, to be successful—you must learn as much as you can,” she said.
Her visit not only highlights Fiji’s growing culinary scene but also provides a platform for local chefs and food enthusiasts to engage with world-class talent.
Ms Tibballs explained how she combines her passion for food with solving business challenges to create innovative and meaningful culinary experiences.
She emphasised that her work goes beyond simply developing flavours, focusing instead on creativity, problem-solving, and pushing boundaries within the pastry and chocolate industry.
She also highlighted the role of collaboration in bringing her ideas to life, noting that strong support from her team, partners, and hospitality venues is essential to the success of her projects.
She referenced her work with chocolate and various initiatives that contribute not only to creative expression but also to broader industry development.
She also spoke about innovation, explaining that it is not always about perfecting taste, but about using the right tools and approaches to experiment and create something new.
Ms Tibballs shared that she is working closely with her team and international partners on upcoming restaurant activations and events scheduled for the coming months.
She expressed gratitude to her team, partners, and host venues for their support, and conveyed excitement about future initiatives, encouraging continued collaboration and fresh ideas in the culinary space.
Ms Tibballs has shared insights into her culinary journey, highlighting how creativity, discipline and global experience have shaped her success in the world of chocolate and desserts.
“My passion for baking began at a young age after an illness kept me away from school, prompting me to bake and sell cakes from home,” she said.
She shared that what first started as a necessity soon evolved into a career, leading her to begin a professional apprenticeship at just 15.
She described pastry and chocolate as her creative outlet, driven by the transformation of simple ingredients into refined creations.
Ms Tibballs said her training in Europe played a significant role in refining her techniques, where she developed an appreciation for precision and balance while also learning to adapt these foundations into modern, innovative styles.
Now on her third visit to Fiji, she said travel continues to inspire her work.
She said Fiji’s environment, people and local flavours had a strong impact on her creations, with desserts often incorporating tropical elements and decorative features inspired by native flora such as hibiscus and frangipani.
Ms Tibballs highlighted the importance of mastering fundamental skills, particularly when working with chocolate, noting that precision and temperature control were critical to achieving quality results.
“Patience and attention to detail are essential traits for aspiring chefs, alongside a willingness to continually learn and experiment,” she said.
Reflecting on her career, she identified her “Three Fruits” petit gateaux, featured on MasterChef Australia, as one of her most challenging creations, requiring extensive testing to perfect flavour, texture and presentation.
Ms Tibballs added that the balance between technical precision and artistic expression was key to creating memorable desserts, while recent trends in the industry were shifting towards prioritising flavour and texture over appearance.
She also credited her television series The Chocolate Queen with helping her connect with wider audiences and inspire confidence among home bakers.
Her advice to aspiring pastry chefs is to remain curious, embrace learning and continue pushing creative boundaries in an ever-evolving industry.
Ms Tibballs says the balance between technical precision and artistic expression was key to creating memorable desserts.
Ms Tibballs shares that creativity, discipline and global experience have shaped her success in the world of chocolate and desserts.
Kirsten Tibballs during her speech at the High Tea event at the Grand Pacific Hotel in Suva. Picture: ANASEINI DIMATE
She highlights the role of collaboration in bringing her ideas to life, noting that support from her team, partners, and hospitality venues is essential to the success of her projects.
Right: Guests at the High Tea event at the Grand Pacific Hotel in Suva.
