Skye’s Bio

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 ratings juggernaut MasterChef, 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 Sydney, Brisbane and Gold Coast shoppers with her unique and decadent sweets.

From sumptuous chocolate dairy desserts to Lemon Myrtle and Raspberry semifreddo made on 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 both dairy and raw sweets. “The reason why you would lean towards using raw food in a dish is that the ingredients are alive – more of the nutritional content is retained as it hasn’t been cooked out. There’s a real vitality and freshness about this kind of food.”

Skye 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 now has an incredible national line of Wild Sugar gourmet ice cream and desserts, attends personal and tv appearances including The Circle, Mornings With Kerri-Anne, Everyday Gourmet and is currently writing her book Wild Sugar Desserts.