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Getting creative in the kitchen is something Kieran has always had a passion for. Bedford recognised Kieran"s keen culinary interests when he commenced work four years ago and it's no surprise he"s been working in our Hospitality department ever since.This master chef in the making is based at our Panorama site, cooking meals for the entire Bedford team in our cafeteria. Under the guidance of Catering Supervisor, Soren, he has been fine tuning his skills to create decadent dishes which have our staff lining up out the door for a taste.

“I knew a bit before I started but Bedford has really helped me to learn more about cooking,” Kieran said.

Cooking desserts has become a specialty for Kieran and he enjoys seeing his peers practically licking the plate clean after devouring one of his cakes. Kieran dreams of one day finding employment in a bakery and Bedford will be there every step of the way until he achieves his goal.

“I think I"m quite good at what I do."

Keep an eye on our blog for new recipes from Kieran.

Kieran"s Boost Bar Cheese Cake

Kieran"s very own recipe is perfect for indulging your sweet tooth.

Serves: 6 – 8

Prep: 30 mins

Cooking: 5 hours



1 ¼ cups Arnott"s Granita biscuit crumbs

2 tablespoons butter (melted)


225g cream cheese

½ cup caster sugar

¼ cup thickened cream

2 eggs

2 Boost Bars cut into 2cm pieces

Sauce garnish

2 Boost Bars sliced thin

4 teaspoons milk


Pre-heat oven to 160°C.
Line 22cm spring form cake pan with baking paper.


Mix together biscuit crumbs with melted butter.
Put mixture into cake pans and press into base and sides.
Cook for 8 - 10 minutes. Allow to cool.


In a large bowl mix cream cheese with electric mixer until smooth.
Put 1 tablespoon of sugar aside into a bowl.
Put remaining sugar and cream into cream cheese mixture and whip together.
Add eggs one at a time while mixing until combined.
Coat Boost Bar with remaining sugar and then distribute coated Boost Bar over biscuit base evenly.
Pour cream cheese mixture into cake pan and bake for 40 - 50 minutes or until just set. Allow to cool and refrigerate for 4 hours.


Place half of sliced Boost Bar and milk into microwave proof bowl. Microwave for 20 seconds. Stir and repeat until mix becomes smooth.
Allow to cool and drizzle over cheesecake.
Sprinkle remaining sliced Boost Bar over the top.
Cut and serve.