Sydney recently held Fashion's Night Out on the 9th Sept, and my best friend, her boyfriend and myself went out to the city to browse the new shopping centre Mid City and to see Adriano Zumbo himself.
He told us a little about his path to desserts; trying his first Pierre Herme macaron (one of my own food dreams), pastry school in France, opening his first store and eating sweets as a child growing up in NSW.
After the waiting swarm ravaged the poor waiters and waitresses carrying food samples from Adriano's patisserie, he then demonstrated how to make macarons. These were plastic cups filled with apple crumble with caramel and freeze-dried apple pieces.
What a champ! I was a little starstruck.
Because there were so many people crammed into the tiny walkway vying for free food, it was really hard trying to take photos. We shared each other's samples in order to get everything.
Salted caramel, pineapple and coconut, pandan and beetroot.
If my memory serves me right. The pineapple and coconut (yellow and white) one was SO DELICIOUS MMMM. I'm having difficulty deciding whether I liked Baroque's jasmine one better or not. Most of them had a buttercream-like filling, where I like my macarons filled with ganache.
It was a pretty big event, with many Mid City stores handing out freebies to lure customers in. Forever New were giving people flowers and Bardot had a fairy floss machine and invited us in for it!
But nothing beat seeing Adriano Zumbo for the first time. La swoon!
Adriano's patisserie is found in Balmain, with his new cafe opening in Rozelle: http://adrianozumbo.com/
4 comments:
It would have a been a great display! I wish I had gone!
Should've accepted my offer =p
It was really squishy, so many people! But a good, yummy experience nonetheless. We'll go to his patisserie sometime.
Yay Vivien commented! <3<3<3
Hm, actually you can call them macaroons. That is the English name, after all.
I hate it when people call it that though, only because there's an actual sweet called and spelt macaroon that looks and tastes totally different. Like bruschetta (broos-ket-tah), not brush-shet-tah, except if you say it people will still understand you mean the same thing.
If you ask for a "macaroon" and get the one covered in desiccated coconut, don't blame me! =p
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