Skye Craig loves to make sweet treats that quite simply, make you smile. Hailed for her unorthodox methods and decadent desserts on the second series of the ratings juggernaut MasterChef Australia, Skye Craig fast became known in lounge rooms...
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Testimonials for Skye Craig
Skye Craig travels from QLD
Fee Range: Up to $5000
Fee Range: Up to $5000
Skye Craig's Biography
Skye Craig loves to make sweet treats that quite simply, make you smile. Hailed for her unorthodox methods and decadent desserts on the second series of the ratings juggernaut MasterChef Australia, Skye Craig fast became known in lounge rooms across Australia as the dessert queen.
Her years working as a graphic designer paid off as Australia watched her create stunning sweets made with creativity and flair.
Her insatiable passion for desserts has propelled her into her new business Wild Sugar where she continues to inspire and delight Brisbane shoppers with her unique and decadent sweets.
From a sumptuous chocolate mousse to lemon myrtle and raspberry semifreddo made from all organic, raw and healthy ingredients, you’ll find a sweet treat in the Wild Sugar range to put a smile on your face.
“I love to give people options when it comes to desserts.” I have a huge passion for healthier option desserts as well as some rich and decadent sweets too. “The reason why you would lean towards using whole raw foods such as cashews or avocadoes in a dessert is that the ingredients are alive – all of the nutritional content is retained and it hasn’t been cooked out. The textures created with these ingredients are truly incredible, plus there’s a real vitality and freshness about that kind of food.”
Skye Craig has come along way since she learnt to make pikelets as a seven-year-old from a child’s cookbook that her mum gave her. Her six months of hard work in the MasterChef kitchen, her warmth, effervescence, infectious smile and desserts to die for have seen Skye become a much loved household name. The dessert queen has since enjoyed tv appearances on The Circle, A Current Affair and shortly Mornings with Kerry-Anne and is currently developing an incredible national line of Wild Sugar desserts, attending personal appearances, magazine shoots and considering writing her own Wild Sugar dessert book