I recently met with Ghazaleh Lyari, the founder of Ghermez Cupcakes. Ten years ago, Ghazaleh was a high flying investment banker on Wall Street. Now she’s the head of a booming cupcake business, concoting new flavours and managing the day-to-day of her brand’s three stores.

“Having worked with so many entrepreneurs, I’ve always wanted the opportunity to be the girl in charge,” Ghazaleh tells me and admits that she explored several business models before settling on cupcakes. What prompted this decision was that serious businessmen in the US were investing in cupcakes.

Sydney is no stranger to cupcakes and Ghazaleh has cleverly identified a gap in the market. Ghermez caters for a different kind of consumer, one perhaps like Ghazaleh herself who doesn’t have a sweet tooth but will indulge in a seriously good piece of cake.

Having done her research, Ghazelah set out to make quality cupcakes with a variety of unique flavours set out in a stylish environment. Her cupcakes are baked fresh everyday, using wholesome natural ingredients. No thick slabs of fluro buttercream on her cupcakes, everything is made from scratch – including the strawberry icing which is made fresh daily with real strawberries.

Ghermez currently have 20 flavours on their menu, with new flavours added seasonally. Dulce de leche is one of these flavours as is the new gluten free orange and almond (with more to come!).

“My inspiration for new flavours come mostly from my mother’s cooking. She is an amazing cook, and I grew up in a household where fabulous, wholesome and delicious food was around no matter when you walked through the doors!” Ghazaleh says, “She makes a lot of beautiful sweets and uses a lot of ingredients from the east, including pistachios, rose water, orange blossom extract.”

I got to sample a few of Ghazaleh’s creations, which included Chocolate Honey, Chocolate Marshmallow, Red Velvet, Dulce de Leche and Strawberry.

The standouts are undoubtedly the two chocolate flavours, both fluffy and moist – a rare quality missing in most cupcakes. The flavour of honey in the Chocolate Honey cupcake is subtle, well-balanced and not too overly sweet. Meanwhile, marshmallow forms the gooey centre of the Chocolate Marshmallow and makes a very clever (and addictive!) combination.

Ghazleh has big plans for her brand in the years to come, “My objective with Ghermez is to make sure we are regarded as ‘best in class’. I am hoping that ‘Ghermez’ will be a brand associated with all things delicious and stylish.”

Expanding beyond cupcakes is definitely on the cards. Ghazaleh has her eye on the next venture, and we’re all excited to find out what it is!

Molecular gastronomy turns time old traditions about food on its head and combines the excitement of food and science in one undeniably mind blowing combination.

The leading chefs in this area are Ferran Adria of El Bulli, Heston Blumenthal of The Fat Duck and Grant Achatz of Alinea, who coincedentally all appear in the top 10 in the World’s 50 Best Restaurants list.

While some Australian chefs dabble here and there in this style of ‘avant garde’ cooking, Tomislav is probably the first of its kind to build its entire menu around this premise. Describing itself as a ‘future bistro’, Tomislav is located on an easy-to-miss corner of Darlinghurst within direct view of the Coke sign.

Owner and head chef, Tomislav Martinovic trained under Heston Bluementhal and has also worked with the likes of Matt Moran, Guillaume Brahimi and Eric Chavot.

Tomislav is intimate, cool and understated. The restaurant offers both indoor and outdoor seating, all within direct view of the kitchen – where the magic happens.

We began our meal at Tomislav with an order of crackers. Rice crackers to exact. Accompanied with a sea salt and vinegar atomiser, we are advised by our waitress that three sprays are the recommended amount. The crackers were tangy, crisp and wildy addictive. We could’ve easily finished off a whole bowl and taken home a bag each.

Rice crackers with sea salt & vinegar - 7

I originally had reservations about ordering the oysters. What luck that I persisted, the oysters at Tomislav turned out to be my favourite dish of the night. Freshly shucked, the oysters were very juicy and supple. The lemon ice and soy dressing was the perfect duo – both soothing on the tongue and well seasoned. I don’t think I can have oysters any other way now.

Freshly shucked Sydney rock oysters with lemon ice and soy dressing - $12/$24

As we waited for our entrees to arrive, we were handed a small basket of bread and a plate of butter. The waitress tells us that the butter had been churned on site and was topped with an onion powder. I grinned from ear to ear, this is exactly the sort of creation I came for. The powder had a very subtle roasted onion flavour and added a nice earthy flavour to the butter, which in itself was so soft – almost like the whipped butter you get with McDonalds hot cakes.

Butter with onion powder

The excitement didn’t stop there. Our next dish was the grilled salmon rolls, topped with wasabi crumbs. Don’t be fooled, they’re not as lethal as they look. The crumbs actually had a very creamy taste with very little harshness at all.

Grilled salmon roll toast with wasabi crumbs - 12

The poached comboyne hen’s egg reminded me of congee. Except, instead of century egg, pork, chinese sausage and pickles, this had peas, ham and warm potato cream. Topped with a wafer thin slice of ‘toast’, I think it would make an incredibly comforting breakfast.

Poached Comboyne hen's egg with peas & ham and warm potato cream - 18

The quail, with its glistening skin, had very distinct Thai flavours – corainder, chilli and roast pineapple. The glaze was very addictive – if I wasn’t in front of company, I would’ve picked up the quail and eat it with my fingers.

Roast Red Gate Farm quail with chilli, coriander and roast pineapple - 19

The risotto was unique in that it used basmati rice – as opposed to the stubbier and creamier arborio rice. This meant that the risotto wasn’t as rich as normal and the lemon zest added a nice balance to the dish.

Basmati rice risotto with poached Yamba prawns, chives and lemon zest - 18

To round out the entrees, we had the poached yellow fin tuna with egg linguine, parmesan and celery cress. This really was an interesting trio of ingredients: the poached tuna really tied the dish together, while the celery cress helped cut through the richness of the creamy parmesan sauce.

Poached yellow fin tuna with egg linguine, parmesan and celery cress - 20

With only a brief moment to recover from the entrees, we were shortly presented with our mains. The barramundi was a very sizeable portion and both juicy and rich in flavour. Meanwhile, the cauliflower and parsley crumbs brought some colour and texture to the dish.

Wild river saltwater barramundi with cauliflower, parsley crumbs and king browns - 31

The scotch fillet came with a roast bone marrow split down the middle and a dab of horseradish cream. Already pre-sliced, the scotch fillet was cooked to a perfect medium rare. Our piece of marrow on the other hand, appeared to be overcooked and a little shrivelled. This didn’t affect the taste too much, it was an indulgent touch to the classic steak.

O'Connor scotch fillet with roast bone marrow and horseradish cream - 32

The duck breast was beautifully presented, set against a bright swipe of beetroot. Again pre-sliced (which made sharing so much easier), the crisp skin perfectly rendered and encased a tender strip of duck. The olive oil sponge had a very subtle flavour, perhaps overwhelmed by the surrounding ingredients.

Pasture Burrawong duck breast with olive oil sponge and baby beetroots - 32

The egg linguine was too creamy and salty for our liking. The pasta tasted very similar to the entree dish, it almost felt like we had doubled up on the order.

Egg linguine with Jannei goat's cheese, broccoli and anchovy - 29

Terry Durack raved about how great the chips were. But we found them dry and overcooked. If you’re ever travelling through Canada, the best chips money can buy can be found at Wild Bill’s in Banff. How they get their chips so darn crispy, I don’t know!

Crinkle cut chips - 8

When it came to ordering desserts, I was very disappointed to see that the chocolate mousse dome was no longer on the Tomislav menu. I had looked at it longingly when I read reviews by Not Quite Nigella, Eat Show & Tell and FoodiePop. Alas, we persisted with the four desserts that were featured on the menu.

The cheesecake wasn’t really like cheescake at all. It was light, creamy and airy – almost like mousse. The rhubarb was the perfect accompaniment and it’s very seldom I see it used so well in a dessert dish (besides the obvious tart or crumble).

Vanilla cheesecake with cream cheese and rhubarb sorbet - 14

Seemingly a tribute to the Bounty Bar, the dark chocolate coconut bar was a rich and decadent reinterpretation of the classic candy bar. The coconut ice and chocolate sorbet really made the dish and the sprinkling of pomegranate was nice touch! This dish reminded me of the ‘gas station’ challenge on Top Chef, where the contestants had to make fine dining dishes usuing only ingredients found at a gas station.

Dark chocolate coconut bar with coconut milk ice and chocolate sorbet - 14

My least favourite dish of the dessert round was the caramel pudding, which is surprising because I am a huge caramel fan. The caramel pudding sat at the very bottom of the bowl, buried under mounds of caramel walnuts. While the yoghurt provided a nice acidity to balance out the sweetness in this dessert, there was something about the combination I just didn’t enjoy.

Caramel pudding with yoghurt sorbet and caramelised walnuts - 14

And the dessert I ranked highest on the night was the apple crumble. I loved the deconstruction of this classic dish as well as the creativity in Tomislav’s re-construction. The individual elements were just as vibrant and delicious as the crumble combined. That’s the beauty of deconstruction I guess!

Apple crumble, macadamia nuts and clotted cream ice cream - 14

If you’re tired of the ’same old same old’, then Tomislav a try. It will be sure to surprise you with its trippy menu of weird and wonderful creations.

Tomislav
2/13 Kirketon Road
Darlinghurst NSW 2010
# 02 9356 4535
www.tomislav.com.au Open Tuesday to Saturday from 6.00pm – 10.00pm.

Zeta Bar is redefining the way Sydneysiders wind down on a Friday night with the launch of an innovative menu of ‘cryogenic’ sorbets and cocktails. Remember Richard Blais’ wacky liquid nitrogen experiments on Season 4 of Top Chef? Zeta Bar takes it to another level with alcohol. That’s right, frozen alcohol. Didn’t think that could happen?

The liquid nitrogen and dry ice used to make the frozen cocktails and sorbets drops the temperature of alcohol to its freezing point – and because it does this in a matter of seconds, the resulting product is devoid of crunchy ice crystals and tastes incredibly smooth. It’s almost like a puffed ball of alcoholic air!

The new menu includes:

Zeta Sorbet – A summer inspired collection of all time favourite classic cocktails and champagne fixes – deconstructed and frozen in to cold palate cleasing sorbets. Flavours include: Black Raspberry Clover Club, Champagne, Mojito, Margarita, Pina Colada and Spiced Black Raspberry Mule.

Nitro Puffs – A selection of classic cocktails freshly made to order and cryogenically frozen with liquid nitrogen and served as an edible trio on a platter.

Champagne Ice Blocks – Served on the terrace from a bed of steaming dry ice. Perfect for a refreshing summer cocktail indulgence.

Cocktails – A selection of bespoke Belvedere Black Raspberry Cocktails.

Thanks to the team at Hilton for providing us with an entertaining and exciting entree into molecular gastronomy. Now, if only I took a barrel of liquid nitrogen home….

The Cryogenic Sorbet & Cocktail Bar is available from the Terrace Bar every Friday night until the end of March. Sorbets and cocktails start from $4.

Zeta Bar
Level 4, Hilton Hotel
488 George Street
Sydney
# 02 9265 6070
www.zetabar.com.au

A big highlight on the calendar of festivities is Sugar Hit, which affords foodies a dessert and glass of Brown Brothers wine (or Hennessy cognac) for $20. Restaurants offering Sugar Hit include Azuma Kushiyaki, Glass Brasserie at the Hilton, Bilson’s and the Stamford Hotel.

Mr. Taste, Ms. Epicurean Explorer and I decided to check out The Grace Hotel, intrigued by their tasting plate featuring ‘Desserts of The World’.
After a quick meal at an anonymous basement Japanese eatery, we arrived at The Grace Cafe ready to tackle whatever the kitchen had in store for us. Once seated, the waitress showed us the Sugar Hit menu, which listed a whopping 6 desserts. We were gobsmackingly impressed.

The desserts included:

* Tiramisu with biscotti
* Pavlova topped with fresh berries and cream
* Blood orange sorbet in a brandy snap basket
* Vanilla bean brulee tart
* Sticky rice with custard
* Turkish delight and fairy floss

The standout favourite for me was the blood orange sorbet. It was light and sweet, without the heavy acidity and bitterness that usually comes with the fruit. The brandy snap basket provided the perfect accompaniment.

The vanilla bean brulee tart was a close second. Though a mere mouthful, the tart is meltingly satisfying and the caramelised top provides a nice crunch.

The most unusual dessert was the Turkish delight, which wasn’t anything like Turkish delight at all. It tasted more like fruit jubes, without the sugar coating.  That said, the fluff of Persian fairy floss was a real treat!

If you’re looking for value and plenty of variety, you really can’t go past The Grace Hotel for Sugar Hit. Happy indulging!

The Grace Hotel
Corner King & York Street
Sydney NSW 2000
# 02 9272 6636
www.gracehotel.com.au

Sugar Hit is available daily from 9-11pm for the month of October. For more information, please visit www.siff.com.au.

Pan Asian

During my recent trip to Melbourne, Ziba from Harvey Publicity invited us to dine at Pan Asian, an asian fusion restaurant located on the Chapel Street precinct. Feeling adventurous, I put my skepticism aside and kindly agreed.

Pan Asian

Walking into Pan Asian is like steppingback in time onto an old Chinese movie set. There’s an eclectic mix of antique dark wood chests, woven bamboo chairs and grand floor-to-ceiling carved wooden screens. The manga-style mural on the kitchen wall is a little over the top, but no doubt adds to the atmosphere of the place.

Pan Asian

Once seated, we were greeted with dinner and drink menus. Pan Asian has quite a refined menu offering with an interesting mix of dishes – some more bold (or should I say, ‘fusion’) than others – such as the stir fried shark or blue cheese and leek gyoza.

We start with drink orders, and the lychee infused black tea catches my eye. As does the mojito on the cocktail list, which our waitress reveals to be the most popular cocktail on the menu. I can’t say I’m usually a fan of mojito, but the Pan Asian version, I can certainly warm to.

Lychee infused black tea

Pan Asian Mojito

As we wait for our dishes, we are brought two shots of the housemade soy mushroom broth.

Soy mushroom broth

The first dish to arrive is the beef tataki. The slices are thin but tender and come accompanied with Japanese mayo, black sesame seeds and shoots.

Beef tataki with Japanese mayo, sesame and shoots

Our next order is the char grilled cuttlefish and green papaya salad. Papaya or paw paw salad is a personal favourite of ours and although we’ve had quite a few variations, this dish lacks the depth of flavour and spiciness we’ve come to expect. That said, it is quite light on the palate and the supple cuttlefish curls are a nice addition.

Char grilled cuttlefish and papaya salad

Char grilled cuttlefish and papaya salad

The tea smoked duck breasts was a real stand-out for me. Although the duck alone was a winner in its own right, it was the pickled watermelon rind and toasted pistachios that brought all the flavours together in one intoxicating mouthful. I’ve never seen or tasted anything like the pickled watermelon rind – it was both sweet and sour and resembled the texture of a firm pear. I couldn’t get enough of it!

Tea smoked duck breast with pickled watermelon rind and pistachios

Tea smoked duck breast with pickled watermelon rind and pistachios

The last main to arrive on the night was Chinese style pork belly. We were both surprised by the generous serving of pork belly, it was probably the most generous we’ve ever seen in any restaurant. The strips of pork belly arrived doused in a blood orange sauce and tossed with celery and radish. While I didn’t eat as much of this dish as I would’ve liked (Mr. Taste and I were both loosening notches on our belts by this stage), I thought it was an interesting, if not clever combination.

Chinese style roasted pork belly with blood orange, celery and radish

Chinese style roasted pork belly with blood orange, celery and radish

Of course, we couldn’t leave without having dessert.

Our order of pandan panna cotta, blood orange sago and mandarin shortbread was absolutely amazing. This was the perfect fusion of flavours for me and I couldn’t have been happier to end the dinner any other way. The panna cotta was velvety smooth, with just the right amount of pandan. The blood orange soup was a little unusual but a treat with the sago pearls. And finally, the mandarin shortbread was delightful end to the meal.

Pandan panna cotta with blood orange soup and mandarin shortbread

Blood orange soup with sago

Mandarin shortbread

Pan Asian
267 Chapel Street
Prahran, Melbourne
# 03 9533 7022
www.panasian.com.au

Open Tuesday to Sunday from 12:00-3:30pm and from 5:30pm to late.

The new Ferrero Rondnoir offers layer upon layer of creamy, crunchy dark chocolate and an exquisite dark chocolate praline centre. Rondnoir is the perfect after dinner praline, great with a glass of red wine or a cappucino and a tempting treat for times when you’re feeling indulgent.

After spoiling myself with a few Rondnoirs, I was inspired to make a rich and indulgent dark chocolate cupcake that’s just as delightful.

Dark Chocolate Cupcakes featuring Ferrero Rondnoir

I searched high and low for a dark chocolate cupcake recipe that was rich in flavour but light in texture (no easy feat). I eventually stumbled upon a recipe by CAKE ON THE BRAIN who attests that her chocolate cupcakes were the best ever. For the icing, I needed something that had the same melty softness as the chocolate’s praline centre. And thanks to Martha Stewart’s Baking Handbook, I had the perfect Chocolate Fudge Frosting to complement my dark chocolate cupcakes.

And here you have it…. the Dark Chocolate Rondnoir Cupcake. The soft texture of the cake balances beautifully with the subtle crunch of the Rondnoir, while the chocolate fudge frosting melts in your mouth as with the praline.

Dark Chocolate Cupcakes (makes 12 cupcakes)

120g unsalted butter, cut into 4 pieces
55g dark chocolate, chopped
1/2 cup Dutch-processed cocoa
3/4 cup plain flour
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp table salt
1/2 cup sour cream

1. Adjust oven rack to lower-middle position; heat oven to 175 degrees. Line standard-sized muffin pan (1/2 cup capacity) with cupcake wrappers (the fancy kind preferred!).

2. Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.

3. Whisk flour, baking soda and baking powder in small bowl to combine

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogeneous and thick.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Chocolate Fudge Frosting (enough for 12 cupcakes)

170g dark chocolate, chopped
3 tablespoons cocoa
125g butter (room temperature)
1-2 cups icing sugar

1. Chop the chocolate and place in a heat proof bowl. Melt over a pan of gently simmering water. Remove from heat and let cool for 15 – 20 minutes.

2. Dissolve the cocoa powder in boiling water in a small bowl, until ti forms a thick paste (around 5 tablespoons of water). Set aside.

3. In an electric mixer, beat butter until creamy. Scrape the bowl.

4. Add 1/2 cup of powdered sugar and beat to combine.

5. Add cooled, melted chocolate and beat to combine.

6. Add cocoa paste and beat to combine.

7. Check consistency of frosting, if needed add more powdered sugar, 1/2 cup at a time.

Assembly

Scrape frosting into a piping bag with a large icing tip. Pipe the frosting onto each cupcake, make a nice large swirl. Unwrap your Ferrero Rondnoir and place on top.

Needless to say, these cupcakes didn't last!

Ferrero Rondnoir is avaible in two sizes – 40g (RRP $3.25) and 120g (RRP $8.49). You can find it at most supermarkets and department stores.

Cappucino with Red Velvet and Orange Jaffa minis

This cute cupcake boutique is no bigger than 10 square metres and yet it bakes an impressive daily selection of cupcakes – including my personal favourite, Red Velvet.

Cupcakes here come in two sizes – mini ($2) and regular ($4). Though the small size is a mere mouthful, it’s a great way for first-timers to sample the flavours without the burden of eating too much. Although, the cupcakes are so light and airy that you wouldn’t realise if you did!

Little Cupcakes Melbourne

Little Cupcakes Melbourne

There are just enough chairs and tables for those who wish to dine in, but most stroll in for a quick takeaway treat. Sitting inside this cafe is a delight in itself, the decor is adorable and there are interesting details everywehre you look.

Little Cupcakes Melbourne

Little Cupcakes is a big hit with kids

During our particular visit, Mr. Taste and I try the Red Velvet, Orange Jaffa and Chocolate Mint flavours. Each is wonderfully made, both soft and airy, without the dryness and density that often brings down other cupcakes. The icing on the cupcakes is even fluffier, plopped on like a cloud of sugary goodness.

Chocolate Mint Cupcake $4

Chocolate Mint Cupcake

In all honesty, I don’t think any of the cupcakes I’ve had in Sydney live up to the ones at Little Cupcakes! Needless to say, we will be back for a second fix…

Little Cupcakes Melbourne

Little Cupcakes
Shop 7 Degraves Street
Melbourne VIC 3000
# 03 9077 0413
www.littlecupcakes.com.au

Open Monday to Friday from 9am to 6pm and 10am to 5:30pm on weekends.

For Mr. Taste and I, the answer is simple – the Terrace Lounge at Boon Chocolates.

Boon has become a bit of a local legend in the short few months it has been open. Run by brother and sister team Alex and Fanny Chan, the chocolate shop and lounge has a reputation for handmade sweets made from fresh quality ingredients sourced both locally and abroad. Boon is also passionate about giving back to the community through supporting such initiatives as Opportunity International Australia.

Hot Dark Chocolate with Chocolate Mousse and Praline $7

During our particular visit, we choose the dark hot chocolate. It is wonderfully rich and chocolaty – not ‘watery’ like ones we’ve had at San Churro and Lindt Cafe. The mousse is just as smooth and has a beautiful emolient texture that leaves you wanting more (one shot just isn’t enough). Our praline du jour is the jewel toned ‘Mira’,  a white chocolate ganache infused by mountain pepper berry and strawberry. This has got to be my favourite chocolate at Boon.

Chocolate Waffles with Hot Chocolate Sauce and Ice Cream $10

My Choco-Art

Our order of chocolate waffles arrive with a side of warm chocolate sauce that you pour yourself. The waffles were a little stale for my liking, but the vanilla bean ice cream and chocolate sauce do pull the dessert together. That said, it still doesn’t compare to my favourite chocolate waffles at Max Brenner.

View from the Terrace Lounge balcony

While the desserts may be the highlight at Boon, enjoying a bit of sunshine and people watching sure completes the experience.

Take home treat - 5 chocolates $12

Boon Chocolates
251 Victoria Street
Darlinghurst
# 02 9356 8876
www.boonchocolates.com.au

Open from Tues – Wed (12 noon – 8:30pm)
Thurs- Sat (12 noon – 10:30pm)
Sunday (12 noon – 7pm)
Closed on Mondays

I used to be able to stroll into Adriano Zumbo, grab a croissant and be on my merry way. But now, I have to fight off thirty other customers in line, while secretly hoping they don’t pick the dessert I want.

Luckily, it’s a little easier to enjoy a slice of Zumbo heaven at Cafe Chocolat. There are four made-to-order creations, along with Adriano’s signature macarons and a tempting selection of hot and cold drinks.

Heaven on a plate

On this occasion, I’m joined by a couple of friends, who have driven close to an hour to check out this top nosh patisserie. Naturally, we divide and conquer the menu by ordering everything and sharing.

Chai Latte

Miss Marple Deconstructed

Miss Marple Deconstructed is first up. The crepes are suppley soft, but it’s the tantalising maple and mascarpone cream inside that melts away in your mouth. To finish off, the crepes are topped with fresh strawberries and orange jellies, which provide a fresh and tart pop of flavour with each bite. While I don’t usually like citrus, this dish hits all the right notes for me.

It's Not A Burger

It’s Not A Burger shows up next. Besides the dark chocolate macaron ‘bun’, we aren’t too keen on this one – not sure if it’s the banana and caramel rice pudding, the delce de leche gelato or the combination together. Mr. Taste, however, loved this one best. There must’ve been something he tasted in there that we didn’t.

La Vie En Rose

My personal favourite, La Vie En Rose gets full points for presentation. I felt like Marie Antoinette being handed her afternoon tea. The dessert comes in two parts – a sago, coconut and strawberry shake; and a glass ramekin filled with layers of rose brulee, lychee, raspberry sorbet and rose macarons. There’s so many different flavours and textures in this dish – it is creamy, fruity and tart all at the same time.

The Younger Years

No doubt, the most anticipated dessert day was The Younger Years – which arrived last. The chocolate fondant is the centre-piece, not only is it oozing with chocolate sauce, but there’s a separate syringe for you to overload the pudding with vanilla anglaise and raspberry couli. Accompanied by a scoop of peanut butter gelato and salty peanut caramel, this is a winning combination of a (kidney) dish. The unusual presentation is just part of the appeal!

This is me getting carried away with the raspberry sauce

Cafe Chocolat

Adriano Zumbo Cafe Chocolat
Shop 5, 308 Darling Street
Balmain
# 02 9555 1199
www.adrianozumbo.com

Open from 8 to 4 Monday to Friday, 8 to 5 on Saturdays and 9 to 5 Sundays.

You move on to other pastries!

Mr. Taste and I were delighted to hear that Sweetness the Patisserie had opened up in our neck of the woods. Our market goer friends have long raved about Gena Karpf’s delectable pastries and sweets.

But not only has she picked up a cultish following for her mallow squares, toffees and shortbread, Gena has also won silver and gold medals at the Sydney Royal Fine Food Show.

Sweetness' Cakes of the Day

The storefront is as cute as the name suggests. Shelves are lined with fresh nougat, slices, cakes and marshmallows. A sample of the day’s pastries are plated at the window front, surely to entice any curious passers by.

Cute as a button!

Little bags of marshmallows to go!

Marshmallow Squares

On our particular visit, we decide to go with the chocolate shortbread (thanks to Steph @ Raspberri Cupcakes) and the upside down blueberry cake.

The chocolate shortbread is wonderfully chocolaty but not overly buttery or sweet.

Chocolate Shortbread Biscuit

The cake is an interesting concept but it is not quite as moist as I expected. I would have liked a few more juicy blueberries in the mix.

Blueberry Upside Down Cake

Sweetness the Patisserie
38 Oxford Street, Epping
# 02 9869 3800
www.sweetness.com.au

Open Mondays to Wednesdays, Fridays – 8.30am-5.30pm
Thursdays – 8.30am-8pm
Saturdays – 8am-5pm