High Tea
Lyndey Milan Baking Product Launch|Blueprint Potts Point
For over 25 years Lyndey Milan has a trademark style of summer baking and what a perfect way to share her exciting secrets on the Lyndey Milan’s Summer Baking Secrets on Channel 7. Lyndey’s six week delicious adventures begin with mouth-watering baked goods, all which can be easily re-created at the heart of your own kitchen, then comes with a fair few of time-saving tips, baking secrets, and her personal insights. Not only does she make the most simple recipes look heavenly rewarding but so does her first-ever bakeware range, the culmination of 30 year’s experience and a two-year collaboration with Margaret Butler, founder of Anasazi.
That summer themed high tea spread at Lyndey Milan’s Bakware Launch.
You’d want a slice or maybe the whole cake in your stomach as the chocolate naked cake is filled with outer layer of buttercream. It’s not your traditional cake as it has a colourful texture of smooth creamy chocolate cream and oh the fresh flowers and leaves adds a nice floral surprise.
Eyes on this Chocolate Naked Cake prize decorated with fresh flowers
That inner shot of the layered cake…HMMMMMMmmmm…
The Mexicans are in town with these adorable child size jalapeno mini muffins. These sweet, crumbly muffins are unbelievably easy to finish and might I say would be perfect compliment to any soup. I didn’t have portion control for this as it was a nice spicy kick to my tastebuds.
Jalapeno Mini Muffins
With the success of Summer Baking Secrets Tv Series, it’s only right for Lyndey to release her first-ever bakeware range. If you’ve been secretly watching Lyndey Milan’s top tips about baking and easy peasy recipes then you would have easily noticed her bakeware ranges. It’s hard to forget where you’ve placed each piece of these products as there’s a variety of modern cream ceramic-coated tinware, new-age silicone bakeware, clever double seal storage containers and let’s not forget Lyndey’s signature hot-pink baking accessories.
Truly the new-age silicone bakeware
The TV series is based around Lyndey’s collection as it brings the best out of every home cook even if you’re clueless about cooking. It’s definitely your bake range heroes. All Lyndey’s Bake Range is available to purchase in store from Blueprint Retail in Potts Point. Better get those silicon heart shaped chocolate mold, it’s too sweet to resist in your kitchen.
Now I need this and this and that in my kitchen. OH AND that knife as well 😀
If you’re a cheesecake fan then you’d wouldn’t want to miss out on this. It is dainty and light topped with honeycomb caramel crumbles.
Bite-size Cheesecake
Now now before I start telling myself I need to control my sugar diet these orange and lime marmalade trifle filled in a cup screams summer more than a bright citrusy dessert.
Cute cups filled with Orange and Lime Marmalade Trifle
Now if you don’t like eating veggies then why not hide them in a cake? The gluten-free carrot and zucchini slab cake knows how to disguise it’s healthy looks and taste. There’s a great scent of ground cinnamon and orange grind. By the way you wouldn’t miss it for the world that lemon icing and to garnish the toasted fragrant of sunflower, pumpkin seeds and pine nut mix.
Gluten-Free Carrot and Zucchini Slab Cake
Who needs assistance to eat the simple chocolate fudge cake topped with fresh rasphberries when you can certainly have it all to yourself. This cake is delicious on its own but even better topped fresh pieces of rasphberries. This might be one of the most heavenly bakes to devour and with a scoop of vanilla ice-cream on the side, it would be 110% perfect.
Simple Chocolate Fudge Cake topped with fresh Raspberries
Thumbs up for tasting so good!
A selection of bite-size cakes. Now which one should I eat first? 😛
Simon from SimonFoodFavourites says “Take a selfie with Tetsuya”
Had to join the Tetsuya Wakuda selfie line
Oh who is this CUTIE PIE?! Baby Noah and Jackie M and also HELLO Christine from Cooking Crusade
This extraordinary dessert, made Simon from SimonFoodFavourites eye on it for an hour at least before it was time to cut. Made with crisp hazelnut meringue and whipped cream then topped with fruit pieces, I had leverage over Simon. Teehee.
Perfect Layered Hazelnut Meringue Cake splashed with fresh fruit pieces.
Now that’s one crazy meringue cake I wouldn’t mind taking home.
You’re my five spice plum and almond crumble pie. It contains a rich taste and that hit of salt balances out the sweetness of the stone fruit with some luscious plums in between.
That long log of Five Spice Plum and Almond Crumble Pie
Like Lyndey’s vibrant personality, it’s only right her collection is warm and inviting with each baking piece featuring her recipes. With inspirations from her friends and family, she explains it’s important we don’t waste our time washing and cleaning in the kitchen after a long days work cooking and baking, so every piece is dishwasher safe. For her silicone non-stick and the utensils have eco friendly, sustainably sourced bamboo handles.
Say goodbye to grey coloured bakeware ranges.
Need this in my kitchen cabinet, please.
With all the flavor of a traditional tomato pie, these tiny tarts was a big hit at the party. It was a lovely stylish starter and an appetising savoury. Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful.
Tomato Tarts
It’s the Vanilla verison of the Naked Cake topped with beautiful fresh flowers
OH MY! Pink show bags to take home.
Such a pleasure to finally meet Lyndey Milan
It was a fun floral high tea filled with gorgeous fresh flowers all scattered around the cakes and mini tarts. I just couldn’t quite point out which slice of cake I heart the most, but I do know I wanted it all to myself. It was lovely to finally meet a Lyndey as well a few surprise guests like Jackie M and Tetsuya Wakuda. Till then keep baking more sweet treats!
Lyndey knows how to HIGH tea!
Photos by Vanny Tang
Disclaimer: Nessy Eater attended High Tea hosted by Lyndey Milan, thanks to AC Verve.
Opinions are however, Nessy Eater’s own.
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Swissotel Sydney Christmas Afternoon Tea Buffet
HAPPY 2015 FOODIE FRIENDS! Can you believe it’s mid of January already?! By now you may have noticed Nessy Eater’s been busy indulging desserts and summery meals on Instagram. The Food Gods knew that they’d needed new volunteers to take up the festive Christmas feast and so they immediately decided to choose me. OH the pain I had to endure and retire my typewriter during the holiday season. But sometimes when you’re giving a task during Xmas by the Food Gods and it involves your stomach and gingerbread man, it’s automatically a food hall pass. This hall pass was cherished and used judiciously for it is not an easy thing to obtain. The hall pass is something to be prized and by verbal consent from the Food Gods and Santa, Nessy Eater has permission to share great foods with you kids. What are you waiting for? Let’s begin!
It’s my second visit to Crossroads Bar at Swissotel Sydney and just before I had retired my typewriter and crisp white paper, I managed to spot a really good deal on Groupon. For $79 for two people, you get Christmas Weekend High Tea plus a cocktail for each person. Before treating your tummy to savoury foods and sweet delights, I wanted to quickly inform you that this deal was ALL YOU CAN EAT high tea. I repeat High Tea BUFFET. DON’T PANIC IF YOU’VE MISSED OUT! After a quick investigation like a detective I found out through the Swissotel’s website the high tea buffet is still on but not Xmas themed though. I’m sure it would be still as good and it is normally $79 per person. That’s CRAZY! I saved $79! This by far was the best deal that I’ve ever purchased from Groupon.
Are you drooling?
Before thunder and lightning strikes to my typewriter I think it’s now time to share the Christmas spirit with you. Within a 5-star luxury hotel the Swissotel does get a thumbs up for their modern and elegant interior, however their service and overall management did not make it to a two-star. We were disappointed by the lack of service and management skills. For example when we arrived, staffs at the Swissotel looked like they wanted to wrestle with guests in UFC style. You could see it in their eyes they were very frustrated and sad, especially when there was one main bartender, a supervisor and three waitresses serving around fourty five plus guests. Waitresses responded with a robotic tone and left unhappily after we made our beverage orders. I guess Santa’s been overworking his helpers. Anyways moving on to rainbows and unicorns.
Our festive fare started with Christmas pudding. This traditional pud is made from vine fruit and butter, eggs and a splash of vanilla custard. Each handmade pudding was the size of a baseball and half a tennis ball. What does it taste like? Think fruitcake. It’s not everyone’s taste as it’s an acquired taste, it’s cream sauce with dried fruits in it. I think it err needed lots of cream to tone it down.
Christmas pudding
Strawberry cream caramel kept vanishing every time I was forced to return to the dessert bar. Lightly greasy but it’s wrapped around a creamy center that won’t disappoint. The half sliced strawberry made this dessert refreshing. I like the chance to play around with the wobbly jelly like texture of the cream caramel before I devour it. It gives me time to mingle before I say good-bye to it for the second time. If you’re craving for that caramel sauce to take home then you need to ask Executive Chef Thomas Heinrich for a favour.
Strawberry cream caramel
I managed to somehow not shatter the blackberry pavlova into a million pieces before it made it back to my table. The fun sized pavlova looked like snow ball meringues. It was extremely light and airy. Being able to taste it for the third time, it was one of those fabulous treats to go along with a cup of tea.
Blackberry pavlova
As Christmas traditions go, starting a marvellous high tea with a shot of eggnog is another great way to celebrate the festive season. The shot was very satisfying as there was an egg-rich dairy punch flavour. It can be very boozy and super rich if there’s more eggs added, but thankfully not.
Eggnog shots
Festive must haves were the fruit mince tart. Christmas wouldn’t be Christmas without buttery pastries and fruity mince pies. These delectable star shaped mince pies simply provided a moment of self-indulgence for me. The outside butter-enriched pastry is stuffed with chunks of moist fruit and topped with heavy sprinkles of icing.
Fruit star tart
Oh hot summer days means we need to thank the bartender at Swissotel for making us the strawberry cocktail. Though we were half way feeding our inner cravings, we still managed to wash this beverage down. The sweetness of the strawberries was a real crowd pleaser and off course the rum. It wasn’t sickly sweet, which is good news coming from the syrup. The texture kicked ass as it felt like a strawberry slushy rather than a classic cocktail.
Strawberry cocktail
Me thinks the strawberry panna cotta was carefully crafted. The strawberries makes a great companion with the panna cotta for bright, sharp summer fruit. The taste was somewhat cream-heavier but that didn’t matter too much because I was mildly annoyed at the casual sophistication of the presentation for this dessert.
Strawberry panna cotta
Just look at how this chocolate fountain GLISTENS! It brings a smile to everyone’s face including the grumpy cats. Stop making me smile chocolate fountain! STOP IT!
Chocolate fountain
I simply couldn’t get enough of the salted caramel and jam lamingtons. The lamingtons were sandwiching the sweet jam. I tried burying evidence of me eating this, but the shredded dried coconuts around my mouth gave it away.
Salted caramel and jam lamingtons
This chilled blueberry panna cotta in a miniature plastic cup was simply impressive. The fresh blueberries and pipped cream married so well with the silky smooth vanilla bean gelatine.
Blueberry panna cotta
With our voucher package, we were treated with selections of tea or coffee. All teas are from T2.
English breakfast by T2
Tempt the tastebuds with smoked salmon tartar with pipped cream cheese on waffle cone. It’s so easy to eat and I didn’t notice I ate five till I started counting the gold wrappers. Oh Whoops!
Smoked salmon tartar cone
Not sure if sandwiches are meant to look like they’re all swirled up but hey I’m loving it. This smoked turkey, pickled raspberry jam and rocket on harvest grain was juicy with that jam spread across the bread so evenly. The thick pieces of turkey was zomg crazy ass delicious.
Smoked turkey swirl sandwich
Making my way back to the buffet bar and look who do we have here…cocktail prawn station with Crystal Bay Australian reef prawn cocktail with lemon and cocktail dressing.
Cocktail prawn station
The fire roasted red capsicums with green olive and goat cheese baguette was my least favourite. It was an interesting take on for me in terms of flavours. It has that sweet sourness from the olive and cold texture of goat cheese which I didn’t favour.
Bitesize baguette
Wicked, decadent and sinful was hardly the best description for these dreamy little masterpieces. I took my time connecting with the Christmas profiteroles. Glazed with milk chocolate atop and sprinkles of crushes chocolate pieces, I think it was the perfect addition to the buffet bar.
Christmas profiteroles
Wait there’s MORE DESSERTS?! I became very full from stuffing my belly with trying a bit of everything, but noooooooo the pastry chef had to bring this blackberry and white chocolate mousse just before I was about to pack my fat body and go. My belly was crying on the inside but because this mousse cake was beautifully presented, I had to cut a seven inch width slice of cake.
Blackberry and white chocolate mousse
I spy with my eyes….. is that a full plate of Christmas macarons? A sensational dessert that always alwAYS ALWAYS pleases! Hehe.
Christmas macarons
We had to arrange a little bit more stomach space for the spring berry tart. Glad we did because that tart had just came straight out of the pastry headquarters looking all innocent and sweet.
Spring berry tart
Woohoo our Christmas Afternoon Tea finally came to an end, however I’m sorry I’ve missed out taking a few photos of some desserts and savories. Overall I loved skipping my way to the buffet bar and thank goodness majority of the desserts and savoury tasted magical so I could forget about their below average service. Totes heart every single desserts presentation. Swissotel is a great spot for afternoon tea whores, for example like me, although it’s a tad pricey but it’s ALL YOU CAN EAT sugar. To my disappointment I couldn’t walk out of the hotel like a Victoria Secret Model in high heels. Instead I left waddling out like Mumble from Happy Feet and swore to myself that I ain’t gonnabe eating dinner…
Top view of spring berry tart
Photos by Vanny Tang
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WOOBAR Kowloon, Hong Kong – Afternoon Tea Delights
If you are travelling to or live in Hong Kong then tickle your taste buds with WOOBAR afternoon tea set for two ($398HKD + 10% for Two = $437.80HKD) ($64.38Aus for Two). This fun-filled two-tiered high tea set offers delightful savories at the top while below, bite-sized sweet items. WOOBAR does tempt us with their tower of goodness and other highlights include creative lollipops, red bean puffs and BBQ pork puff. This set is available from 2pm-6:30pm.
Sneak peak of the W T Time High Tea Set
Pleasant evnvironment
The Dilmah Rose with French Vanilla is inspiringly aromatic, with natural fragrance of rose, combining with a mystical hint of vanilla. Whilst it’s still hot, you can really smell the floral note blend in the air.
2 X Rose w French Vanilla
White Sugar
Brown Sugar
Enjoy the special collection of mix savory and sweet bites that WOOBAR has to offer in Hong Kong. For three people, I recommend getting one high tea set, depending on how hungry you are because overtime it gets extremely filling. Unless you’d t like try a bit of everything, then GO AHEAD!
W T Time High Tea Set ($398HKD + 10% for Two = $437.80HKD) ($64.38Aus for Two)
We start off with the top savory level that include Cantonese pickled beef sandwich- Two thinly shaved slices of green cucumber enveloping the two decked cube sandwich with tomato, lettuce and beef. The white bread itself was a tad dry but luckily in between the sandwich, a spread of sweet mustard saved the day.
Cantonese pickled beef sandwich w sweet mustard & shaved cucumber
Within a few minutes, these Mini quiche were in my hand. They were fun to eat with the jinhua ham and the shortcrust pastry is all buttered up with a crumbly texture. I enjoyed the little tender bites of the quiche and the bite-sized presentation.
Mini quiche w jinhua ham
I was thinking about eating the Deep fried seafood roll at the start, but I wanted this roll to continue to be trenched in sweet & sour sauce, so it can include that additional spice. The lightly fried beancurd skin was crisp, served with shrimp and fish meat.
Deep fried seafood roll
These Hong Kong BBQ pork puff were very attractive and amongst 3 people, we somehow decided to equally split it. This is similar to char siew soh, as the juicy BBQ pork also known as char siu is wrapped inside super flaky pillow puff pastry. I believe the rectangle pieces of BBQ pork meat had a hint of honey and it was tender so it became easy to chew. The only flaw of this savory was no sprinkles of sesame seed to make it look like a genuine BBQ pork puff.
Hong Kong BBQ pork puff
Similarly to a Peking duck wrap, the Tortilla wrap with BBQ duck is altered with tortilla wrap and stuffed with shredded BBQ duck meat, strands of cucumber and capsicum served cold. It is a nice lighter option with full of oriental flavour including hoisin sauce. As for the Cantonese pork knuckle terrine, it was dressed up with an elegant layer of pork knuckle and gelatine. If you eat it together with a stripe of spring onion it adds a deliciously sharp, tangy accompaniment to the terrine.
Top: Tortilla wrap with BBQ duck w hoisin sauce Bottom: Cantonese pork knuckle terrine
It’s no secret you’ve been waiting for the sweet bites and it’s FINALLY HERE! We begin with the Red bean puff. I was impressed with the intensive flavour of the raspberry crust, it almost tasted so natural. With the crisp profiterole and a dollop of smooth red bean filling, I found it horribly addictive.
Red bean puff w raspberry crust
You can’t go wrong with milk chocolate, strawberry, caramel and pink sago to add a chewy finish. So I was excited when the girls allowed me to have the Sago caramel strawberry all to myself. It is greatly eye-catching and undeniable the outer shell is molded into a petite cup and is edible. WOOBAR also offers Red macaron cherry raspberry that contains a strong scent and fascinating taste of cherry and raspberry gel with a crunch shell and a chewy texture inside.
Left: Sago caramel strawberry Right: Red macaron cherry raspberry
Let’s be honest, I wasn’t keen on touching the not so squeaky clean dessert cup as it appears to have some sort of prints or maybe stains? Who knows, but I somehow managed to overcome this issue. Besides spotting the cleanliness of the glass cup, the Chrysanthemum jelly is spot on with the flavour by using chrysanthemum flowers and wolfberries. A very refreshing and not too sweet dessert.
Chrysanthemum jelly
Among the sweets we ended it with the 2014 Lollipop “Mandarin & orange” with the extra-special dusting of gold. This sweet takes on ANY ordinary Chupa Chups. An inverted maroon lollipop made with molten mandarin and orange, coated with white chocolate then milk chocolate . You will be crying if you consumed it in one bite as the orange gooey sticky filling complements the not overly sweet white chocolate.
2014 Lollipop “Mandarin & orange”
Rounding off the high tea selection is the Traditional & rasin scones served alongside clotted cream & strawberry jam. These scones are of a consistent quality of taste and texture. The addition of rasins adds fruitiness and natural sweetness throughout and soft gluey texture within.
Traditional & rasin scones w clotted cream & strawberry jam
Make sure you order enough for everyone, or else you’ll find yourself fighting over the last piece of savory and sweet bite. WOOBAR two-tiered tea set is worth ordering and make sure you enjoy the view and their comfy seats. Hopefully next time I visit I will have the chance to check-in to their hotel. 😀
Photos by Vanny Tang
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Cake Bake and Sweets Show – Keep Calm & Bake On
There are two types of people in this world: the kind that loves eating sweets and come back for seconds, and the kind that doesn’t really enjoy sweets as much as you do but more than willing to share their half of sweets because they know you’d appreciate it more than them. Which side do I stand? It doesn’t take a genius to figure this out. HAHA. Ok, fine, I LOVE SWEETS and I HEART RECEIVING SWEETS. You got me there! There was a lot of pressure for me to decide which show or shop I’d race off to first. I had a number of ideas and whether it was smart to bring one of those supermarket trolley like from Costco, just in case I couldn’t carry all my items that I planned or didn’t plan on purchasing. But I am happy to report the show gave FREE GOODIE BAGS once you walked into the other side of the entrance door. So the environmental bag was indeed very handy. What I’ve discovered about the show is that from 10am-6pm, there’s so much to see and do but so little time. Pretty, pretty please Cake Bake and Sweets Show I request for extended hours next time with sprinkles on top. 😀
TOO SWEET ! HOORAY to Media Pass! A BIG Thank You to Cake Bake and Sweets Show and Thrive PR 😀
Waited for the first show cake decorating show.
Free Goodie bags by Bonne maman at the entrance.
Think I need a bit of colour in my life. Plastic icing by Cake Art.
Mondo Naked Cakes offers a selection of cupcakes for any occasion.
Tempt your taste buds with Mondo Naked Cakes mud cake. YUMMO!
Celebrate all things miniature with The Wright Partner Cake. Mini Alice and Wonderland Theme.
Master the art of cupcake or cake decoration with their fun-filled classes available at The Wright Partner Cake.
No cake is complete without some fancy toppers.
This is just too adorable! Don’t you think?
I also found creative cake table ideas. Sooo FREAKEN good you’ll just want to stare at this all day!
Such a charming display filled with the perfect decorations of Ferrero Rocher , Strawberry Marshmallow, Strawberry candy and Vanilla Biscuits.
Make and Take Classes for an additional $20 per person.
Love unicorns especially if it is edible. Thanks Jayne Baratta for this Novelty Cake.
This astonishing swan wedding cake by Shayne Greenman got my neck twisted.
Kim-Hang Nguyen made one heartwarming, sentimental masterpiece that captures the simple grace of childhood from the movie My Neighbor Totoro.
Breathtaking icing sculptures, serious fun, and humour for audiences of all ages by Anna Maria Roche.
Unlike most wedding cakes, Min Jung Kim knows it’s all about the bride and the BRIDE ONLY. Haha.
More inspiring themed cake table display.
Vanessa Wardle made one beautiful wedding cake creation.
My goodness. For a mother nature wedding cake, choose this one!
BREATH TAKING!!!
Nicole Pal from Sugar Pop Bakery makes dessert pops look too good to eat!
Eileen Scriven wedding cake is an elegant embellishment. The two swans look happily peaceful on that cake.
Just in time and Rich’s diary whipped topping cupcake demonstration begins.
This is one appetising vanilla flavoured cupcake.
Learn how to whip something impressive with only 1 ingredient, whipped cream.
One way to turn a basic batch of cupcakes into something impressive is to fill each cake with…
small amount of Rich’s moist, fluffy white whipping-cream-infused vanilla.
LUCKY Amy from Milkteaxx received a cupcake rose from the whipped cream chef. Teehee. It’s definitely the best topping I’ve ever come across.
Sadly Amy couldn’t taste how delicious this was because she was too busy taking a photo of my cupcake. Haha. Sorry Amy! I’ll make it up to you next time.
Get your hands dirty with Cake Boss cupcake pipping classes.
Amy placed her name for the rose pipping class at 12:30pm and unfortunately for me I wasn’t aware it was FREE CLASSES. But I was still keen to take quick snaps of what they were demonstrating. Moments later Woohoo for me someone didn’t show up and I was more than happy to take the spot.
Prepared vanilla cupcakes. Each person had 4 cupcakes to decorate and take home.
You know I don’t bake as often as I should when I say…I never knew there is so many icing accessories.
Yes, there were 4 cupcakes but these were the 2 best I made.
WHATTTT I also didn’t know edible glitter exists. A-M-A-Z-I-N-G!
The demonstrator mentioned to sprinkle a little bit of glitter but I ignored her and sprinkled 5 times more than I should of. You can’t blame be for being excited over edible glitter. EDIBLE GLITTER.
Cake Boss also offered flower decoration classes but those were fully booked within 30 minutes of opening the show.
How cool is the 3D Hot Air Balloon? By The Raspberry Butterfly
Strangely feel this could be me one day…Married to all things sweet.
Just because I’ve been to Anna Polyviou’s first dessert degustation at Sydney’s Shangri-La Hotel here and then again when she turned Asian for Luxbite Bernard Chu here doesn’t mean I can’t take another photo with her. There’s something about me and Anna. You see we kept bumping into each other throughout the entire show. I might as well have followed her like a puppy and be her assistant the whole day. Teehee.
Spotted Shangri-La hotel Sydney Executive Pastry Chef Anna Polyviou
It’s hard to not recognise Australia’s patissier and answer to Willy Wonka , as evidenced by his pastry creations Redskin, Mont Blanc and Salted Butter Popcorn Macarons. Also not to mention torturer of MasterChef contestants. Adriano Zumbo whose eccentric imagination and magical patisserie playground underlines the concept of sweet factory of fun. His first sweet empire started in Balmain in 2007 and now has expanded to five stores including the latest one in QVB, Sydney. It was such an honor to meet Adriano and have a quick interview with him right after he shared his fantastic demonstration of Amazing Macaron Creation.
The only question I asked in this interview was “What is your favourite macaron?”. Whilst smiling he replied “Salted Caramel and Passionfruit” . I was extremely lucky to chat with him for a few minutes before this dessert king heads off to the crowded fans. If you’re into whimsical treats that will blow your mind (and tastebuds) then Adriano Zumbo Patisserie is the right place to be. His macarons and cakes will give you Willy Wonka’s wet dream and it is something you’d want to experience.
With the dessert king Adriano Zumbo
So apparently I witnessed Dan Lepard and Adriano Zumbo first time meeting each other. LOL.
Right after Adriano finished demonstrating this Amazing Macaron Creation, you never guess who had the opportunity to eat this scrumdiddilyumpshus dessert. Well, technically I just ate a quarter of it from a lovely lady who was hand-picked by Adriano to have this dish. It was just freaking perfect, though presentation may of slightly lacked but it taste just as good.
Amazing Macaron Creation demonstation dish
Le Cordon Bleu earned its reputation as the ultimate in hospitality, cuisine and patisserie training. If Andre Sandison has taught me one thing, it’s that you genuinely have to have the passion with the ingredients you use to form a magnificent piece of art.
Perfect little swan by Le Cordon Bleu.
80 degree sugar patiently waiting to be molded into something spectacular.
Sugar decoration of a rose by Andre Sandison at Le Cordon Bleu.
Sugar decoration of a gold fish by Le Cordon Bleu.
Stunning Sugar decoration by Le Cordon Bleu.
Magnificent artwork by Le Cordon Bleu.
Krishna carrying sugar lollipops.
Ready to eat Sugar lollipops by Le Cordon Bleu.
This unique sugar lollipop made me go bananas as I felt like a kid all over again.
I got on really well with Karman from Le Cordon Bleu , and even though we chatted for a brief moment I felt like I was swept off my feet by a talented stranger. She tells me her Paris adventures and that she has only been with Le Cordon Bleu for 8 months and enjoys every single moment of it. Though the hours are ridiculous (6 days of training and 1 rest day) but it is her number one dream and she will do whatever it takes to fulfill it.
Kaman serving Caramel Dessert Cup.
Caramel Dessert Cup– 3 Layers of caramel – OMGEEEEEEEE!
Everyone meet Andre Sandison who also taught the lolly bag man Luxbite Bernard Chu 10 years ago!!!
40 hours preparation plus 40 hours constructing of making this glorious chocolate masterpiece.
I think this chocolate sculpture drew a lot of satisfying sounds from the show.
Satisfying sounds indeed… 😀
Samantha Mounstephen knows how illustrate a heart wrenching meaning to this cake.
This cake has earnt it’s recognition by being TREE-IFIC
Susan Singleton displays a jungle adventure rainforest.
Jacquie Goldstaiz knows how to seal a heart by locking it with hands.
In between shows I purchased Heilala Vanilla extract.
Cupcakes might be delicious but cake pops are a lot more fun.
Eric Lanlard who is an award winning master patisserie creates extravagant cakes for A-List celebrities including Sir Elton John, Madoona and George Michael. Also twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards.
International Talent spotting and it’s Eric Lanlard who is the owner of Cake Boy.
Grain & Co. delighted to bring eco-friendly range of customised banners and cake flags.
All the way from USA Taryn Mumpower and Robyn Holt are two gorgeously talented baketenders and stars of Cupcake Wars . Famous for their ALCOHOL infused CUPCAKES, they both make up a saucy duo. Their cupcake motto is NO BAKING BORING CUPCAKES. If you are ever feeling the need for something quirky in your cupcake then head over to Pick Your Poison Bake Shop because it is the perfect exquisite little cupcake-baking machine. But that’s only if you are in Austin, Texas.
Taryn Mumpower couldn’t help pipping cream cheese frost into this guys mouth.
Taryn Mumpower and Robyn Holt mentioned on a good day they sell over 300 cupcakes a night from 5pm-1am. The key difference about marketing these cupcakes is that they are sold next door to a bar. And Robyn said “Texas people love cupcakes after having a drink or two”. It is quite interesting to hear Texas people much prefer cupcakes as a midnight snack whereas Sydney people choose hot dogs and pies. But I guess it’s no surprise for Taryn as she isn’t afraid to admit she was born and raised in Las Vegas and that “Americans love their alcohol”.
It’s Pick Your Poison Taryn Mumpower and Robyn Holt.
Duff Goldman is a creative international pastry chef, Sydney has been hunting for! He is a pure artist in the department of all things sweet. He founded and owns Baltimore’s Charm City Cakes bakery and stars in the hit TV show Ace of Cakes. His extraordinary cake creations includes Star Wars, a replica of Stanley Cup, to LIFE SIZE Hogwarts Castle for the premiere of Harry Potter. He mentions he has created one exquisite cake for Oprah and President Obama’s Ball. On a personal level he mentioned his first tattoo he ever got is Little Prince because his mummy use to always read to him in French before bed time. Ngawwwww so touching.
Duff Goldman thinking about his hilarious past.
Cartoony Cheeseburger and Fries Stunt Cake by Duff Goldman.
Duff Goldman knows how to impress the audience with his facial expression.
I think my eyes and taste buds orgasmed more than a million times whilst watching Duff demonstrate his talent on stage. I feel like Duff has given me the opportunity to let me explore the dangerously naughty imagination of a cheeseburger and he doesn’t even know it. Things got serious when he started assembling the burger. But panic escalated quickly when this GIGANTIC cheeseburger was slowly taken away right after the show.
This is a sexually explicit photo of a HUMONGOUS Cheeseburger. You must be old enough to understand it. 😛
Extraordinarily large burger that comes with LARGE fries. Now that is what I call LARGE fries Mc Donalds!
Duff Goldman finally signed one of his fans baking tin as requested on his Twitter account. But Eric Lanlard signed it first.
Now who would want to eat that?…it’s TOO BEAUTIFUL to eat their faces off by The Cake Pop Queen
What’s in the goodie bag?…
My hand feels rather massive…but who cares! I scored myself FREE mini size Bonne Maman gourmet jam jars.
I mentioned earlier I participated in rose popping classes at Cake Boss site, well whoever attended and enjoyed any of their classes received a FREE CAKE BOSS GOODIE BAG! Surprisingly this bag contains more than what I imagined. I think this bag of goodies is value of $60+.
Fast forward a few hours and it’s near the end of the Cake Bake and Sweets Show, DAY 3. Arriving fashionably late to the event due to work, my first stop was Anne Polyviou “Berry Me in Cheese” Push Pops demonstration. And look who do we have here… Adriano Zumbo enjoying FAIRY FLOSS !!! When life becomes too stressful for the dessert king, twirl some candy floss.
Besides macarons, Adriano does like a little pink in his life.
Before Anna ended her show, she was so generous to giveaway one PINK KitchenAid Stand Mixer valued at $650+. All contestants had to do was simply tell Anna and the audience how to make “Berry Me in Cheese” Push Pops.
Winner!
I’ve had a pretty rollicking start to day 3 when I received “Berry Me in Cheese” Push Pops. This beauty contains 4 layers. From the bottom strawberry jelly, then cream cheese mix that includes Heilala Vanilla, cream cheese, sugar, egg and what for it…Callebaut white chocolate. I’ve also discovered crumbed digestive biscuits and then fresh berries. To add the final touch, fairy floss is chosen to complete this pink madness.
Scored myself “Berry Me in Cheese” Push Pops
Red Skin Macarons
In between Anna’s show, I was star struck again and this time all the way from Melbourne, the super sweet couple Bernard Chu and Yen Yee from Luxbite. It was perfect timing to bump into them as I had just arrived and they were about to go. When Bernard dashed right passed me, my brain had froze and I blurted out “Hi Bernard” and he quickly looked over his shoulder and replied “Hi”. But what was most unforgettable moment for me was he directly looked at me and walked back towards where I was standing, stops right in front of me and said “I know you…You’re that food blogger, Nessy Eater…yeah Nessy Eater“. Secretly overwhelmed that Bernard, who was seen on MasterChef because of his bizarre idea of combining old-school lolly favourites into one spectacular 7 layer cake and Yen remembers Nessy Eater is such an AMAZING feeling. Sorry for being so cheesy! I am certainly over the moon Bernard Chu, a Pastry chef at LuxBite notices Nessy Eater. And before the two left to venture around Sydney, Bernard decided to take a photo for Instagram. You guys SERIOUSLY rock. THANK YOU BERNARD AND YEN ! 😀 You can read my review on Luxbite here.
Bernard Chu and Yen Yee from Luxbite
Dean Gibson practicing his notes before he goes on air with Lyndey milan .
Award winning sugar artist and craftsy instructor is Sheryl Bito. She is truly a sweet, lovely lady and so happy to finally meet her in person. She is the owner and founder of Buns in the Oven Cupcakery in Kuala Lumpar, Malaysia. Sheryl’s style is often described as sweet and wonderful. She is known for her miniature cake topper and I have found she loves her job as she pays so much attention to detail.
Sheryl Bito from BunsInTheOvern Cupcakery and her Teddy Bear Topper Figurine.
Teddy Bear Topper Figurine.
It’s not everyday you get to luvo with Sheryl Bito
Julia Taylor
Cake Bake and Sweets Show was almost over and what better way to end it with Eric Lanlard making delicious Salted Butter Caramel Chocolate Cake and maybe perhaps have a Tim Tam in between his baking.
Salted Butter Caramel Chocolate Demonstation Cake
Bye bye Eric Lanlard.
80 hours of sugar decoration and Eric Lanlard smashed all 3 winners art work (Andre Sandison, Dean Gibson and John Ralley) into pieces. It only took 1 minute to destroy it all. I mentally cried inside… but the good news was we were invited afterwards to all grab a few pieces to take home.
80 hours of sugar decoration, DESTROYED!
Last one standing was Andre Sandison chocolate art.
The only piece of chocolate I had from Andre Sandison chocolate art.
Finding excuses to see Adriano Zumbo, Eric Lanlard and Anna Polyviou one more time was difficult. Taking a photo with them the second time with my previous photo I took with them on the first day was just so awkwardly embarrassing but sooooo FREAKEN WORTH IT! Besides signing books or zumbarons rectangular white boxes, I wanted something much MUCH more fun and also to decorate my plain wall. Chances of me being rejected for asking an autograph were a high 90’s because humans around me started to increase. Thankfully with my stalker eyes I managed to tap Adriano Zumbo, Eric Lanlard and Anna Polyviou on the shoulder and kindly asked for their priceless autograph. WINNING! I feel all giddy inside. THANK GOODIES they didn’t reject me. Tee-hee.
To some up about Cake Bake and Sweets Show for 2014 in Sydney, I think it has definitely impressed me. With so many demonstrations happening at the same hour, I just wish their were 10 of me. It is easy to forget time when you are having so much fun. That crazy love affair with baked sweets sends me to another universe and I anxiously wait for next time.
And if you have missed out on Cake Bake and Sweets Show in Sydney then don’t worry. They have got you covered and are heading to Melbourne!
For more information visit Cake Bake and Sweets Show here or visit their Facebook here.
Photos by Vanny Tang
Disclaimer: Nessy Eater attended Cake Bake and Sweet Show as a guest, courtesy of Cake Bake and Sweet Show (opportunity provided by Kiarna) and Thrive PR (opportunity provided Abbey ). Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
You can follow Nessy Eater on Instagram / Facebook / Twitter / NewsLoop or feel free to leave a YUMMY comment 😀
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Four Friends – Take me to Asian High Tea
Sydney’s fascination with Chinese New Year eateries are becoming far more wacky and interesting . I honestly don’t know think that’s a bad thing, given that my taste buds HEART to try new flavours and my eyes like to capture that moment of “love at first sight“. Indeed to celebrate the Lunar New Year, Four Friends have sourced many chocolate recipes from all over the place and have come up with introducing something delightful and different. High tea with Katze, the owner of Four Friends Cafe in Crows Nest decides to take a leap in faith to try out something that they have not partaken in before, their Monthly Multicultural High Tea. A family business that illustrates the definition of courage, hope, love and happiness is kind of a BIG contributor to creating this cafe. With respect to this Spring Festival, Katze takes the opportunity to design Asian fusion flavours to the table. I have to admit, I didn’t know what would be installed for us, but I knew it would be beyond original. She did however state “Bring a plate of Asian food and tell me why you picked it…”. Unfortunately on my end I failed to bring a dish as I didn’t want to upset peoples stomachs. Teehee.
Asian themed high tea
Let’s see up close what Katze and Jimmy whips up…
Our bamboo steamers arrive with dry ice flaring at the bottom to look dangerously cool. For what it’s worth, that’s pretty rare and impressive for presentation wise. Brownie points for dry ice magic. As we take the top lid off, I hear a bit of ” WOOOOO and AHHS”, I believe this is a positive sign that Katze and Jimmy has done an excellent job challenging their minds to make such complex delights to satisfy our tummies. This Asian fusion collaboration has got me crooking one pinkie finger and sipping fine sparkling tea. It is not your typical high tea, that’s for sure. Rather it is delicately made with meaning behind it. Almost each sweet section represents some sort of luck or happiness.
The sweet tier includes:
Sweet Tier
It was very generous of Katze and Jimmy spending their New Year’s Eve preparing our tea party. I secretly enjoyed the Deep fried cheese wonton not because it represents red pocket, but it was VERY crunchy and wrapped with melted cheese. The cheese overpowered the spring roll wraps, but I liked it like that.
Deep fried cheese wonton
I managed to take a quite snap of the dry ice before it got covered in smoke. Just closely look how quick it freezes the silver bowl. Dry ice can be fun and can create tasty results.
Dry Ice
Add H2O + dry ice and you get magical steam flowing out.
Roses tend to be always perfect for every occasion, including afternoon tea. So the Egyptian rose tea is inspiringly aromatic with medium flavour of roses with a hint of fizziness to create a refreshingly experience. It’s unlike anything I’ve seen on the market-fragrant. A very enjoyable tropical fruit and deeply feminine drink that I really wanted to ask the other guests if anyone didn’t want their cup of tea then I’ll take one for the team. Haha.
Sparkling Egyptian rose tea
Frozen carbon dioxide makes quite an interesting substance to use for science experiments and don’t forget observation. But did you know dry ice can make really good ICE-CREAM?
Let’s bring science to the table.
Can you believe Jimmy’s whipping up ice-cream for us using dry ice?!
Jimmy and Katze creating a potentially dangerous delicious ice-cream.
Whilst we engage on eating Jimmy and Katze decides to deconstruct their kitchen and bring appliances upstairs but also a large white foam box and contain it was dry ice. It didn’t take long till we pause nibbling on our treats and move closer to them and observe with our eyes wide open and our mouths gasping every few seconds as the dry ice smokes out of the bowl and onto the table. All of the guests including myself were thrilled and excited to see what they were making. I mean thick pink gloves, a box of dry ice and a silver mixture. Nuff said. Finally, Katze starts scooping chunks of Jasmine ice-cream onto the empty plastic cups that was provided in our sweet tier. At first we looked like guinea pigs sniffing the cups and doing little teaspoons with our spoons to identify the flavour. Luckily, Amy from Milkteaxx managed to guess this one right, otherwise her blog name wouldn’t be still standing here today. ONLY KIDDING AMY! 😛
We were quite fascinated to how this Jasmine ice-cream managed to not melt as quick compared to N2 Extreme gelato and the answer was simple, Katze uses cream rather than milk. Though I didn’t ace my chemistry subjects back in high school but you don’t need much koalification to make dry ice ice-cream, do you?… 😛
Dry ice Jasmine Ice Cream
Sweet olive jelly
Wooohooo this Vegan Salad managed to get in my belly twice! This salad isn’t boring and is one heavens of a delicious tasty savory cup worth sharing. It contains spaghetti strings of vegan tofu made from soybeans, chopped cucumber and a hint of sweet and sour dressing. It’s pleasant on the palate for light and fresh taste.
Vegan salad
Oolong tea ganache truffle
It was time to show off some of the guests who brought homemade goodies! And first up Hilda’s homemade pork spring rolls. Look how evenly golden brown these rolls are! Yes, I ate quite a few….just a few….TEE-HEE
Hilda from The Chronicles of Hilda makes homemade pork spring rolls.
Move over homemade savory because Deepa’s Chocolate Dumplings are in town! I am a HUGE FAN of CHOCOLATE and DUMPLING…Why didn’t I think of this?!
Deepa from One Small Pot creates Chocolate Dumplings.
Back to homemade savory and Annie brings to the table Vietnamese Spring Rolls, fancy some of that? Or ALL OF THAT? Yes, I do, I do!
Annie from The Random Foodie wraps up a traditional homemade Vietnamese spring rolls.
No wait, there is one more guest who brings something sweet and it’s Stephanie. A mix of seaweed, sweet potato and coconut milk. It’s a simple Chinese dessert that can be served either hot or cold.
Stephanie from A Little Bit of Tang brings Sweet potato soup from home.
Rare to see an Egyptian rose in a cup. Fingers crossed Four Friends can put this in their beverage menu.
We were near towards the end of our high tea and Katze prepared a special lucky dip. She told us to all write our names down on a piece of paper and she will collect it then draw a lucky name out and that person can claim their prize. I remember telling Amy to write my name because I didn’t have a pen, guess that’s a sign of bad luck but who would of guessed my dear friend Amy gave me luck and I managed to receive 50% Group Dining. Hip Hip HOORAY! Guess who will I be bringing ? :p
Before we left, we all ended up downstairs staring at the clear glass and on the other side it was filled with handmade chocolates that Katze makes for Four Friends. No way was I going to skip chocolate, just NO WAY!
Four Friends chocolate box
A selection of Four Friends chocolates. Chocolates range from ($2 – $2.50(cat, robot, spoon, teddy lollipop) ) per piece.
Four Friends also offers a selection of tea leaves to take home for ($8) a jar and guess who decided to take THREE home? 2 x Berry fairy and 1 x Celebration. Tea leaves are CALLING.
Berry fairy fruit infusion tea jar ($8)
Celebration infusion tea jar ($8) (Please note: Celebration tea leaves are not for sale, however if you nicely ask Katze, I am sure she wouldn’t mind. Don’t tell her I you! :P)
If you are keen for high tea and love something different then Four Friends is the place to be. There is a range of delicious handmade chocolate to decent macarons but if you’re after Asian high tea then you better get here quick! Because next month is a new country theme. Did I forget to mention the price… well it’s $45 for TWO PEOPLE including a cup of tea each. That’s ridiculously a bargain for all of that! And you get dry ice jasmine ice-cream. Hello…what are you waiting for?! GO GO GO
Four Friends High Tea (To celebrate February is Asian theme. Guess what country Four Friends is doing for March?) 😀
My previous visit at Four Friends can be found here or here. You can visit Four Friends Facebook or Instagram.
Disclaimer: Nessy Eater attended High Tea courtesy of Four Friends Cafe (opportunity provided by polkadotPR). Opinions are however, Nessy Eater’s own.
Photos by Vanny Tang
Like to know more about Nessy Eater food adventures?
You can follow Nessy Eater on Instagram / Facebook / Twitter / NewsLoop or feel free to leave a YUMMY comment 😀
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