Fiona Hawtin's Move from Fashion to Food

By Fiona Ralph
Viva
Fiona Hawtin. Picture / Babiche Martens.

Those who have suffered the catastrophe of the too-large canape will be delighted to discover bespoke catering service Violet Patisserie. The bite-size eclairs, chocolates and caramels are the brainchild of Fiona Hawtin, the glamorous former editor of Fashion Quarterly.

“Having been on the receiving end at many functions I know what people want they’re always looking for the new macaron,” she says.

The move from fashion to food seemed natural for the passionate baker.

“It’s quite closely related; it’s all about pleasing, aesthetic-looking things.”

Earlier this year Fiona perfected the art of making choux pastry at Melbourne’s Savour School. She also makes pate de fruits, biscuits, babas and cakes.

“I like quirky things that you don’t always see,” she says. Hence her Buddha-shaped “good karma” biscuits.

Fiona’s approach to events is to tailor her offerings to a client’s brief or theme.

“It’s all about luxury I want people to feel like they are indulging.”

No, her treats are not gluten or dairy free, laughs Fiona although, as a committed vegetarian, she is making the pate de fruits without gelatin. The intensely flavoured small fruit pastes, similar to jubes, are common in Paris, whose exquisite sweets and pastries are an inspiration for Fiona.

One day she says she would love to open her own Parisian-style shop but, for now, she is happy to create her mini-masterpieces.

• To place an order see violetpatisserie.co.nz

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