20 AUSTRALIANTRAVELLER.COM
There are so many labels I’d love to work
with, like Camilla and Marc.
Your dessert creations sit on the
border between food and art. Do
you ever find people reluctant
to eat them?
I love that people find the desserts pretty.
They are never reluctant to eat the desserts- they just take a photo first.
What came first, a love of baking
or a love of styling – and why?
A love of styling. I have always been a very
visual person, so this definitely came first.
The styling element also allows me to
develop ideas and concepts, which I transfer
onto my baking.
Do you have any words of wisdom
for your former self as you were
embarking on Nectar and Stone?
I use the word ‘filter’ a lot now. Filter what
advice is given, filter comments, filter the
good energy. We need to use our filter more.
How would you describe Nectar
and Stone to someone who isn’t
aware of it?
Nectar and Stone takes you on a journey of
concept dessert design and breathes layers
of soft delicate expression, feminine details
and originality.
Have you ever turned up just
for the desserts? Are you a
sweets-over-savoury person?
[laughs] Truth be told, yes. There have been
many times, whether at family celebrations,
events or even restaurants, that I request
dessert for my meal. I am a savoury person
too, though, and often crave Asian food such
as dumplings. I love soy sauce.
Have you ever had any spectacular
failures you can tell us about?
Well, I would be lying if I said I didn’t. Yes,
I’ve had many failures in the kitchen. I think
making macarons was the worst one for me - trying to work out what I was doing wrong.
It took many attempts until I mastered it.
nectarandstone.com
Your first book I’m Just Here for
Dessert has hit bookstores. Tell
us about your inspiration?
I’m Just Here for Dessert was inspired by my
surroundings, past and present experiences,
things that I love and what I have learnt. It
is a journey in which I build layers, adding
to the experience for the reader.
You have 386k followers on
Instagram. Why do you think
people love seeing your sweets?
It’s a visual overload – we eat with our eyes
first. I think my community have come to
know and understand me; they appreciate
the quality of the photography, styling,
concept and ideas that come to life in the
form of sweets.
Anyone who follows you on
Instagram will be familiar
with your pretty pink edible
creations. Have you always been
deeply into pink?
No, I was never fond of pink until I started
Nectar and Stone. When I had my two sons,
I felt everything around me was masculine,
and I was searching for something delicate
and feminine. Nectar and Stone seemed to
take on my expression of all things pretty and
femme; hence the reason why I think pink is
so prominent in my work.
You’ve collaborated with some
pretty incredible brands such as
Dior, Tiffany & Co and Christian
Louboutin. Is there an Australian
label that
you’d love to
collaborate
with?
Yes, these brands
are amazing. I have
been very fortunate
to have worked
with some great
Australian brands,
too, like Mimco and
Samantha Wills.CLEVER AUSSIES (^)
Q&A
NECTAR AND STONE
Creative director of boutique dessert and styling brand Nectar and Stone,
Caroline Khoo, talks her first cookbook , her love of pink and kitchen failures.
PHOTOGRAPHY: LULU CAVANAGH (CAROLINE KHOO) WORDS: FLEUR BAINGER (PERTH)
SHORTCUTS | Travel buzz
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