Pastry

Celebration Cooking with Jessica Pedemont + Interview

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Keen to decorate dessert like a Master Chef? Then head along to Celebration Cooking on the 1st Floor 720 New Canterbury RoadCanterbury and join Jessica Pedemont in this hands on class to explore the colourful and vibrant world of of decorating cakes and desserts. Learn the art of pastry from the industry’s finest. We always seem to see those celebrity chefs on TV and they make it all look super easy by taking a pinch of this and adding a cup of that. Then transforming the ingredients into something that makes our mouth water like as if we saw a supermodel walk across the room. At the Celebration Cooking they do the same, by providing step-by-step process at an absolute beginner or seasoned level from $220 a class and then turn you into a patisserie decorator master.

Celebration Cooking_Nessy Eater (0)Guess who made this?! Hint it’s someone who cannot cook and is VERY messy 😛

Celebration Cooking_Nessy Eater (2)Now which door will you choose today? 😛

Celebration Cooking_Nessy Eater (3)There is so many types of cacao in different processes. Check out the mini museum hidden at the corner.

We are first welcomed with our own individual notes, ganache, chocolate cake and tea towel in class. Yes did I mention you get your very own CAKE…no need to share for those who like it all to themselves *raise my hand*.

Celebration Cooking_Nessy Eater (7)Getting the wafer party started 

Starting her own business called Chocolate Artisan 8 years ago and just launched her very own Sydney based cooking school early this year AND happen to be the FINALIST for the “Local Business Awards 2015“- Jessica Pedemont, a Muay Thai Kickboxer who is highly regarded pastry chef with over 18 years of experience, runs a cooking class most weekends and offer personalised class. Classes are an ideal way to learn the basics of sugar craft and with a house-made coffee made by Jessica herself on arrival and the opportunity to take home the treats you create, who wouldn’t want to participate? Not only does this bad ass chef uses her fists and elbows along with various wrestling techniques in her own cooking classes just so she can score more points, but she already won the match for being the most sweetest chef you’d ever meet.

Celebration Cooking_Nessy Eater (9)HEY it’s Jessica Pedemont in her PINK Chef uniform.

We start off with cooking some cake lace in decorative moulds and my oh my am I impressed with how easy this looks. You so can do this at home if Jessica was next to you.

Celebration Cooking_Nessy Eater (11)DIY cake lace moulds

Spotted an EDIBLE “Food Scenepainting made by Jessica who was nominated to make an art work for Australian Cake Decorating Network gallery at the Cake Bake Sweet Show “Sydney in Cake” exhibition. The theme was “What inspires me about Sydney?”. It is clearly evident a lot has got to do with edible ingredients…and mostly sweets I believe. It’s a NO BRAINER that there is royal icing, chocolate, modeling chocolate, rice papericing, gum paste, edible paints and wafer paper. Yeah you name it kiddo.

Celebration Cooking_Nessy Eater (13)This painting is edible kids!

I knew straight away this girl LOVES her CHOCOLATE as she is so passionate and detailed about explaining the right ingredients for each type of chocolate cake. Who knew I found my chocolate soul mate. Teehee. Stepping away from the kitchen and kickboxing scene Jessica spends her time writing for the Australian Baking Business that offers an inside look at the news and views affecting today’s baking industry.

Celebration Cooking_Nessy Eater (16)True face of a chocolate lover.

All cakes and ganache are provided and made from scratch by Jessica using Swiss ‘Felchlin‘ couverture Chocolate, ‘Pepe Sayabutter and buttermilk and free range eggs.

Celebration Cooking_Nessy Eater (19)Time to set-up a round cake with chocolate ganache and create sharp edges.

Tough love was seen here as we carefully place the warm gooey ganache that was re-heated to the surface of the cake. It felt like a lifetime smoothing the surface as I tried not to remove sweat off my face when dealing with something so delicate in front of me.

Celebration Cooking_Nessy Eater (21)You need steady surgical hands to create smooth surfaces for this cake. 

Celebration Cooking_Nessy Eater (22)SUCCESS for Nessy Eater Girl!

We now move on to colour and handling techniques for fondant. We decided sunset orange and with confidence the cake will look even brighter.

Celebration Cooking_Nessy Eater (23)I can see a rainbow 

Celebration Cooking_Nessy Eater (24)During the roll of sugar fondant icing, we somehow created Mr. Blob. Teehee.

Minutes before we started our class we had the pleasure to meet Tommy Prosser, who worked at the 1 Michelin starred Gravetye Manor and 3 Michelin starred Waterside Inn. Tommy tells us he dreams of one day eating in all the world’s best restaurants. Not just a man who knows how to cook though, it turns out Tommy’s quite the fighter as well…the sporting kind of course.

Celebration Cooking_Nessy Eater (25)Sneaky shot of Jessica Pedemont and partner in crime Tommy Prosser.

Celebration Cooking_Nessy Eater (26)I spy C-A-K-E!!!

Celebration Cooking_Nessy Eater (27)SPOTTED another cake display.

Celebration Cooking_Nessy Eater (28)Best quote ever for hard workers 🙂

NOW it’s time to cover with ready to roll sugar fondant icing. Be prepared to work-out your arms as it requires all strengths from  your upper body.

Celebration Cooking_Nessy Eater (29)

We set-up a round cake with chocolate ganache and created a magnificent smooth edging. The beauty of this cake is its simplicity. Crisp orange edges and a comfy icing fondant are a solid go-to cake.

Celebration Cooking_Nessy Eater (30)I think my ego just boosted for making this cake look so smooth…

Celebration Cooking_Nessy Eater (31)There may have been a competition happening between four of us students in the wafer class.

Celebration Cooking_Nessy Eater (32)Time to make wafer rose.

Celebration Cooking_Nessy Eater (34)Our cake lace moulds are set.

Personally the most difficult part of this class was having patience. We spent a generous amount of time outlining the shapes of the leaves, cutting out and brushing with edible glue. Sadly that wasn’t the hard part. It was making sure you didn’t glue your fingers to other wafer paper leaves. In the end we pulled through and below is what we ended up with. What do you guys think? 😀

Celebration Cooking_Nessy Eater (37)*Woo-hoo* Made a wafer paper from scratch

Celebration Cooking_Nessy Eater (38)Did you know that this decorative lace mould is edible?!?!

We are almost finished with making our own wafer rose paper cake and now our eyes pay close attention to Jessica as she demonstrates the final steps. I swear I was DEFEATED with Jessica’s 18+ years experience as it looks easy from here as she sticks on the cake laces within seconds.

Celebration Cooking_Nessy Eater (39)Jessica teaching us the handling techniques.

Okay…I may not be the best cake decorator but the smell of the cake was astonishing. MUST not eat this cake till it is complete…

Celebration Cooking_Nessy Eater (40)Steady now…

Celebration Cooking_Nessy Eater (41)Now that’s a wrap folks of the wafer paper rose cake class.

Celebration Cooking_Nessy Eater (42)WOAHZA! How simply was that? Hehe

Celebration Cooking_Nessy Eater (43)It’s impossible to ignore these cakes…

Celebration Cooking_Nessy Eater (44)Incredible hard work has been put to these wafer rose cakes. 

Celebration Cooking_Nessy Eater (45)You don’t leave empty handed at Celebration Cooking with Jessica Pedemont. 

Celebration Cooking_Nessy Eater (48)Top view of Nessy Eater’s Wafer Paper Rose Cake. Suspense is killing me to show you!!!!

Celebration Cooking_Nessy Eater (49)But FIRST let me show you “behind the scenes” …#Sorrynotsorry…yeah I am childish 😛

Celebration Cooking_Nessy Eater (50)We did it GIRLS! Totes can be a pastry chef any day…*coughs*

Jessica Pedemont has an enormous range of cooking and decorating classes to choose from including Brioche Nutella Star, Macaron Mayhem, Handbag cake and Christmas Fruit Cake just to name a few. They are perfect for all ages  even catering some of her classes for the wild kids you may have. Jessica’s classes are also an excellent  gift to give or if you are impressing the family or maybe someone special *wink wink*. With less than 4 weeks to go till Christmas i’d be be scheduling classes before they all book out. Just make sure you don’t mess with her otherwise she’ll organise a Muay Thai match and we know who will win this one. Teehee.

Celebration Cooking_Nessy Eater (50 B)We had to do kawaii poses just for the sake of it 😀

Tell me about yourself Jessica Pedemont

I started Martial Arts when I was 15, mostly kickboxing and Muay Thai. I’ve always been athletic. I progressed to mixed martial arts, competing on a professional world level, then eventually was asked to do freestyle wrestling for Australia and competed at Oceana. As a kid, I was a national gymnast. I’m always game to learn new things. I love to travel, meet new people, different cultures.

When did you realise being a Pastry Chef was your passion? And do you have any passions outside of cooking?

While I still also do work as a savoury chef, my passion for pastry was a natural progression. I’d trained in both, as you do. Other passions, as above, include sport, well-being and travel.

How did the opportunity at Celebration Cooking come about?

Andrew, the owner of Celebration Cakes, is someone I’ve known in the industry for many years and he offered me this space where I’m current teaching. It’s been a great opportunity to have a dedicated facility so close to my home.

Tell me about being in the FINALIST for the “Local Business Awards 2015”? What was rushing through your mind when you received the news?

It was a pretty unbelievable as I’d only just opened. It’s been a great privilege to be recognised for our work.

What personal quirks does your team tease you about?

Since fitness is important to me, I still like to balance all my cooking with a good workout…

What’s your process for coming up with a new cooking/decorating classes?

We do take a lot of student feedback, recommendations…I’m always open to new ideas. Often my students will ask for things…which is really encouraging. Classes for kids, water colour cookies, marzipan, etc.

Is there a chef that you admire?

I admire chefs who are hard-working, who have a sensitive palette, who have skill, talent, poise…who are deeply passionate and elegant to watch work…oh and and a sense of adventure, a great pedigree, amazing experiences in kitchens…it makes me think of my partner Tommy Prosser. He’s also very humble, which is a killer trait, so I don’t mind mentioning him here. I also like what Jaime Oliver has done. Doing a lot to help communities, get people to think and act, love his fresh approach to food, even making good/healthy eating easy and quick where appropriate.

Celebration Cooking_Nessy Eater (51)

Photos by Vanny Tang

Disclaimer: Nessy Eater attended Wafer Paper Rose Cake, thanks to Celebration Cooking.

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 or feel free to leave a YUMMY comment 😀

Smooth Festival of Chocolate & Australian Patisserie Academy

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One of the best things about being a food blogger is sampling ALL of the amazing chocolates thanks to Smooth FM. Last Saturday we had the pleasure to celebrate decadent desserts and chocolate designs from the best patisseries, chocolatiers and ice-creameries when the Smooth Festival of Chocolate had returned to The Rocks.

Smooth Festival of Chocolate_Nessy Eater (0)Don’t know where to start…

Smooth Festival of Chocolate_Nessy Eater (1)Spread of “CHOCOLATE GOODIE BAG

Pssst… I have a whole stash of these Tim Tams. Who doesn’t like Tim Tam O’cloak?! Put those Tim Tams in my bag and nobody gets hurt. For the first time Arnott’s Tim Tam joined the festival at the Arnott’s Tim Tam Temptation Tent allowing chocolate lovers like me to experience Australia’s favourite indulgences.

Smooth Festival of Chocolate_Nessy Eater (2)Taking on the TIM TAM CHALLENGE!

It was a pleasure seducing La Renaissance chocolate tart. Garnishing this tart with chocolate included fresh raspberries, sprinkles of pistachio and a gold leaf gives this dessert a truly luxurious finish.

Smooth Festival of Chocolate_Nessy Eater (2B)Beautifully smooth La Renaissance chocolate tart

We looked forward to trying some authentic handmade chocolates from Australian Patisserie Academy. We indulged each heavenly chocolate pieces. DAT CHOCOLATE SCENT! 😀 ❤

Smooth Festival of Chocolate_Nessy Eater (2C)Impress Australian Patisserie Academy chocolates

Smooth Festival of Chocolate_Nessy Eater (3)Wag-Anna’s Wagon Wheel by Anna Polyviou.

Right before we attended the 2015 Smooth Festival of Chocolate, we were invited to attend the Smooth Festival of Chocolate Blogger Cooking Class‏ at the Australian Patisserie Academy. We had not clue what to expect other then it involved something like chocolate… 😀

APA_Nessy Eater (13)Excited and ready for APA’s cooking class

Smooth Festival of Chocolate_Nessy Eater (4)Impressive showpieces by Australian Patisserie Academy

Smooth Festival of Chocolate_Nessy Eater (5)Loving the selection of fine ingredients

Whilst Chef Angelo Roche from the Australian Patisserie Academy discusses ideas for our Tim Tam dish …we couldn’t wait to share our plates with you guys and here’s a hint…it involves TIM TAM BABY!!!

Smooth Festival of Chocolate_Nessy Eater (6)A great pastry education leads to great pastry!

We were a little obsessed with plating our dishes and felt a little tension coming from other bloggers such as *cough* Joe from 2 Hungry Guys *cough*. But this guy sure deserves two thumbs up for the creativity that I couldn’t possibly have. I ended up letting him win so I could eat more…that’s right. Teehee.

Smooth Festival of Chocolate_Nessy Eater (7)Made with love man…can’t you see?!

We had so much fun creating wicked sweet treats. I don’t remember the last time I’ve ever had so much fun creating and eating at the same time. There was so much chocolatey flavour in my dish and to balance it out I HAD to add some fresh fruits like strawberryraspberry, blueberry and orange slices.

Smooth Festival of Chocolate_Nessy Eater (8)How amazing are these little babies?

OH and I couldn’t resist making my very own “Tim Tam Ferrari Car“. Totally everyone that night suffered from major envy that I made this baby. Cameron Daddo and Chef Angelo Roch was pretty impressed with my work. #nonotreally

Smooth Festival of Chocolate_Nessy Eater (9)Perfection on a plate

Smooth Festival of Chocolate_Nessy Eater (10)Cameron Daddo in the house!

Smooth Festival of Chocolate_Nessy Eater (11)Perfection by Joe from 2 Hungry Guys

You don’t need a map to figure out that Chef Angelo Roch is super talented. This born Sri Lanka and raised in India chef committed to sharpening up his patisserie skills in France and America to complete his professional development pastry courses at Ecole Lenôtre France, Ecole Gastronomique Bellouet Conseil Paris and the Callebaut Academy Chicago.

Smooth Festival of Chocolate_Nessy Eater (12)Chef Angelo Roch

A sneak peak of one of the dishes Chef Angelo Roch created. I couldn’t bring myself to eat this especially when it looked so special and delicate. It was everything I imagined, but BETTER.

Smooth Festival of Chocolate_Nessy Eater (13)Insane presentation by Chef Angelo Roch

Smooth Festival of Chocolate_Nessy Eater (14)Smooth FM’s Host Cameron Daddo and Nessy Eater Girl

We got to work with the most talented pastry chefs in Australia at Australian Patisserie Academy. And not just because these two chefs are brothers but they are both skilled, thoughtful and original chefs who are able to concentrate solely on patisseries.

Smooth Festival of Chocolate_Nessy Eater (15)Chef Joseph and Chef Angelo Roche

Smooth Festival of Chocolate_Nessy Eater (16)If only I could add smell to these photos!!

Got another sweet surprise to take home that night at the Smooth Festival of Chocolate Blogger Cooking Class, I call it the “CHOCOLATE JEWELLERY BOX”. The harmony of sweet flavours starts with the white chocolate pieces. Teamed with the milk chocolates and dark chocolates, this box packs a punch when it comes to flavour and texture.

Smooth Festival of Chocolate_Nessy Eater (17)CHOCOLATE JEWELLERY BOX by the Australian Patisserie Academy

Smooth Festival of Chocolate_Nessy Eater (18)Another gift bag and I don’t think I can ever refuse chocolate.

It was SATURDAY 12th September and we started our Smooth FM journey at the Tim Tam Temptation Tent and guess who was in my camera screen looking all happy with candy…ADRIANO ZUMBO of course.

Smooth Festival of Chocolate_Nessy Eater (19)Happy Adriano Zumbo with science beakers filled with candy.

Smooth Festival of Chocolate_Nessy Eater (20)Working in progress to eat all the chocolates in the world!

Smooth Festival of Chocolate_Nessy Eater (21)Tim Tam Temptation Tent Instagram Wall.

Smooth Festival of Chocolate_Nessy Eater (23)Adriano Zumbo with family memebers at the Tim Tam Temptation Tent

Smooth Festival of Chocolate_Nessy Eater (24)Löwenbräu HOT Pretzels

Smooth Festival of Chocolate_Nessy Eater (25)Löwenbräu Keller hot dogs

Smooth Festival of Chocolate_Nessy Eater (26)OH MY GOD Chocolate Cronuts

Smooth Festival of Chocolate_Nessy Eater (27)Bumped into Adriano Zumbo AGAIN!!

Fast forward two hours and we were inside BAR100. The solid sandstone building at 100 George Street in the Rocks was  built as a mariners’ church more than 100 years ago. Our jaws dropped when we noticed a long table filled with…you guessed it chocolate. While I tried my hardest to try everything…I kinda failed but that’s okay I knew 15+ packs of Tim Tam were waiting for me to eat them. HAHA.

Smooth Festival of Chocolate_Nessy Eater (28)Spread of sweet SWEET chocolate TREATS at BAR 100

Smooth Festival of Chocolate_Nessy Eater (29)And there was MORE MORE MOREEEEEEE!!!

Smooth Festival of Chocolate_Nessy Eater (30)Chocolate cocktail

Smooth Festival of Chocolate_Nessy Eater (31)I had a bit of this and that and this and that…

We arrived fashionably early that we managed to spot this elegant lady dressed in 1910’s style. She was hovering with her table filled with Tim Tams. It sounds crazy but she graciously moved around better than I can.

Smooth Festival of Chocolate_Nessy Eater (32)Tim Tam Lady

Smooth Festival of Chocolate_Nessy Eater (33)I was so tempted to take this GIGANTIC TIM TAM home.

Well that’s a wrap! It was freaken awesome to experience a taster of the amazing talent in this year’s Smooth Festival of Chocolate. There were truly some extraordinary chocolatier’s such as Adriano Zumbo and award winning Chocolatier Jodie Van De Velden. How can we forget Shangri-La Hotel Sydney’s Executive Pastry Chef Anna Polyviou punked up the kitchen at the Callebaut Test Kitchen. By the end of the day I realised I have a condition that makes me eat when I can’t sleep. It’s called insom-nom-nom-nom-nia.

Smooth Festival of Chocolate_Nessy Eater (34)

Photos by Vanny Tang

Disclaimer: Nessy Eater plus guest attended Smooth Festival of Chocolate  thanks Nova Entertainment, SmoothFM and The Society Group

Nessy Eater attended Smooth Festival of Chocolate Blogger Cooking Class‏ thanks to Nova Entertainment and Australian Patisserie Academy

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 or feel free to leave a YUMMY comment 😀

Swissotel Sydney Christmas Afternoon Tea Buffet

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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.

Swissotel Xmas HT_Nessy Eater (1)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.

Swissotel Xmas HT_Nessy Eater (2)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.

Swissotel Xmas HT_Nessy Eater (5)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.

Swissotel Xmas HT_Nessy Eater (6)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.

Swissotel Xmas HT_Nessy Eater (7)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.

Swissotel Xmas HT_Nessy Eater (8)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.

Swissotel Xmas HT_Nessy Eater (9)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.

Swissotel Xmas HT_Nessy Eater (10)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!

Swissotel Xmas HT_Nessy Eater (11)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.

Swissotel Xmas HT_Nessy Eater (12)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.

Swissotel Xmas HT_Nessy Eater (13)Blueberry panna cotta

With our voucher package, we were treated with selections of tea or coffee. All teas are from T2.

Swissotel Xmas HT_Nessy Eater (14)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!

Swissotel Xmas HT_Nessy Eater (15)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.

Swissotel Xmas HT_Nessy Eater (3)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.

Swissotel Xmas HT_Nessy Eater (4)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.

Swissotel Xmas HT_Nessy Eater (16)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.

Swissotel Xmas HT_Nessy Eater (17)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.

Swissotel Xmas HT_Nessy Eater (18)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.

Swissotel Xmas HT_Nessy Eater (19)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.

Swissotel Xmas HT_Nessy Eater (20)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…

Swissotel Xmas HT_Nessy Eater (21)Top view of spring berry tart

Photos by Vanny Tang

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

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Breading Bad at Brasserie Bread Gluten-Free Baking Workshop

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Fancy baking in a bakery? How about an evening making a loaf of gluten-free bread and shortcrust pastry? At Brasserie Bread, they have come up with one of the best gluten-free slumber baking party ideas ever. It’s a rare chance to spend 3 hours with an artisan baker and learn the technical skills from starter to finish. For ($160 per person) max 10 students per course, this intimate workshop allows you go create and bake an amazing gluten-free bread loaf, a foccacia-style cornbread and a smoked trout & goats cheese tart with natural ingredient. In 2013 the Brasserie Bread has won sourdough loaf and Gold Medal at the RAS Sydney Fine Food Show Awards and in 2014 winner of champion sourdough & organic bread at sydney royal fine food show. The bakery is always occupied with a variety of hot fresh baked breads and pastries. For those who like to attempt making gluten-free bread, Brasserie Bread offer evening classes. You wouldn’t want to miss out breaducation, if you happen to like bread.

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Gluten-Free Baking Workshop at Banksmeadow Bakery.

At 1:30pm sharp, the breaducation door was wide open and whilst we wait for other guests to arrive, I go do my Nessy thang. Wandering around with my camera and trying snoop around and see how a bakery looks like. This crazy large kitchen has a lot of personality and I am talking about GIGANTIC mixer and LARGE oven, it’s a dream baking kitchen alright. We were almost ready to begin, but it was nice of Artisan Baker Jo to let us introduce ourselves. Just a few centimeters to my left, I happen to be standing next to Go Bake Yourself! Urvashi is incredibly an awesome baker and you’d want her to bake you something everyday! Also standing next to Urvashi, Grab Your Fork’s cousin, Yvonne happens to be in the house. What a small world! This woman is seriously a baking enthusiast as she mentioned this would be her second class. SUPER KEEN BEAN!

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Baking 3 Hours of gluten-free bread is fun for everyone.

Enough of me waffling and we start off with our starter ingredients to make Gluten-Free Bread Loaf. This includes organic gluten free flour, organic buckwheat flour, organic besan flour, river salt, raw sugar, fresh yeast, extra virgin olive oil, milk, water, xanthan gum and biga. Jo mentions that in the gluten free flour, there is a mixture of organic gluten free flour, 75% organic brown rice flour, 12.5% millet, 12.5% buckwheat. Top secret tip: For every 500grams of this mix, add 1tablespoon of gelatine, so this let’s the bread mingle well together. With the mix of these organic flours and gelatine it helps create a better tastier characteristics, especially the tendency of the bread is quite strong. For the gluten free enthusiast, Jo recommends Eating Gluten Free and Bette Hagman’s recipes. After Jo introduces us to gluten-free ingredients and our schedule, we hop to it with our mixing. We blended our fresh yeast, raw sugar, salt to our cup of milk, then poured it straight into our bowl and mixed thoroughly together till it looks sticky.

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 This is not so hard! Gluten-Free Bread Loaf here I come.

Next, we add water and oil, then continue mixing thoroughly till you get a nice mushy texture.

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 Adding 40ml of extra virgin oil plus 80ml of water into the mixing bowl.

After a nice arm workout with mixing, add 200 grams of biga into the mixing bowl. Did you know? Biga is a natural fermenting dough that is used to create a breads characteristics of flavour.

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That’s 200 grams of Biga.

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 Mixing all ingredients together.

Well that’s a wrap for Gluten Free Bread Loaf. Just kidding! We had no choice to say farewell to these babies for about an hour so they can bulk ferment in a warm place. We all had to make sure our bowls were covered in clean wrap, so no flavours dissolve out in open.

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Placing these Gluten-Free Bread Loaf mixture into the refrigerate room before baking.

Eagerly waiting for a next activity, Jo introduces us to Lupin. Lupin is a fantastic ingredient as it contains LOW GI and HIGH in PROTEIN (up to 40%) and great health benefit for those participating high content of dietary fibre. It is made from dehulled leguminous lupin kernels, not maize. From an Artisan Baker’s perspective, Jo suggest Kialla Pure is an excellent choice to making gluten free products, however if you don’t have that then use whatever that best fits you.

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 Jo talks about the ingredients we were using.

For making our Gluten Free Focaccia, it was exactly the same steps to making Gluten Free Bread Loaf. However slight difference with ingredients: organic gluten free flour, river salt, raw sugar, fresh yeast, organic Lupin flour, extra virgin olive oil, milk, water, xanthan gum and biga. After combining all ingredients together, cover it with clean wrap and store in a warm place. During the waiting process, six lucky guests including myself got the opportunity to go behind the scene and witness Brasserie Bread baking world. Unfortunately we weren’t allowed to take photos, but let me point this out, it was FREAKEN INCREDIBLE EXPERIENCE! It felt like Willy Wonka Wonderland, except this one’s for the bread fanatics. We stopped at the croissant pastry room and endless trays of croissants were waiting to be baked. We even witnessed bakers who had no gloves on taking out hot crisp sourdough bread straight out of the oven. That’s unbelievably insane!

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 Excitingly waiting to place the mixture into that tiny tray.

I know! Time flies and our Gluten Free Bread Loaf mixture was ready. I am going to make sure this bread is going to look attractive to eat. But first, let me out scoop 250 grams of Gluten- Free Bread Loaf mixture to take home and test it out in my own oven.

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We were allowed to take home 250g Gluten-Free Bread Loaf mixture

Jo suggests we should sprinkle nothing but sesame seeds to add that additional flavour to our loaf of bread. Hmmmmmm I can smell it already!

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 Get ready to get baked Gluten-Free Bread Loaf.

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Can’t wait to see how these bad boys will turn out. 

Once these adorable tins are in the oven, get your hands dirty cause it’s time for Gluten Free Shortcrust Pastry. Each guest gets one piece of already made mixture that has been refrigerated for at least 1 hour before ready to use.

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 Excited to make Gluten-Free Shortcrust Pastry.

Closely listening and examining Jo’s method of placing the shortcrust onto the tin seemed super easy, but when I done it, it was a bit of a struggle. Luckily, a great tip Jo mentioned is use your roller to evenly shape the edges of the crust. Once you have enough confidence with the mold of your crust, add baking beans to hold the shape before place it in the oven.

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 Baking beans are used to get the shortcrust pastry to hold their shape before putting it in the oven.

Pre-heat the oven to 180 degrees, then push the tarts into the oven for 10 minutes until slightly golden brown. My tart almost looks golden brown, but don’t forget I need to add a few things then back in the oven again.

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Hey! My gluten-free shortcrust pastry turned out not so bad  for a first timer. 

Jo offered us smoked trout, goats cheese, caramelised onion, ricotta and pesto to fill up a lovely tarts. Once all guests were finished showing-off their presentation talents, tarts went straight back in the oven again for about 10 minutes.

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 The best part about making gluten-free tart is filling it with smoked troutgoats cheesecaramelised onion and pesto.

What do you think? The crust was perfectly baked and texture was very nice and crumbly with a hint of buttery flavour.

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TA DA! My work of art 😀

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Fruit flavour refreshments : Frou Frou Cordials is a must try! Taste very fancy without any preservaties, colouring or artificial flavours.

Back to the bakery lab and our Gluten Free Focaccia is ready for us to mold. Before that Jo gives us some helpful hints to create the perfect flavours to our focaccia and that’s adding extra virgin olive oil. Once we’ve completed shaping our Focaccia, it’s ready to get baked!

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 Allow the mixture to ‘bulk fermet‘ for at least 1 hour in a warm place.

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Jo demonstrating how to decorate the gluten-free focaccia.

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 Time to top the Gluten-Free Focaccia with desired ingredients. 

Can’t believe I made my own Gluten Free Bread Loaf!!! I like I am one step closer to becoming the perfect future housewife 😛

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 Our Gluten-Free Bread Loaf is ready!

Ok ok, I confess and Urvashi can be my witness that most of the time I was the kid in this class. Everyone elses Gluten Free Focaccia turned out to be a normal, except mine and Urvashi. Haha! You see Urvashi focaccia and my Franklinstein focaccia got married in the baking room. They were baking it out for 15 minutes in the oven and they look perfectly happy with a nice golden crisp tan face. They make an excellent couple because they both have wonderful red sun dried tomatoes and sprinkles of rosemary smile and oh, can’t forget dusted cheddar cheese to add that extra personality.

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Haha! Urvashi and I may of decorated our Gluten-Free Focaccia in a different manner.  

Before we left, it was my duty to go for a BREAD-ING SPREE with Yvonne and Urvashi. Can you imagine how much bread and danishes one can take home and eat? Brasserie Bread have an enormous supply of bread, cake and pastries. It honestly didn’t take us long to decide what bread to take home because everything smelt so delicious, my body was ready for it.

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 WOW! Is this bread heaven or what?! ❤ ❤ ❤

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 Ready to eat Olive & Rosemary Loaf 

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 Love to whack someone in the head with the Rustic Loaf. KIDDING! Or am I ? 😛

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 All the French Pastry one could ever ask for! 

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 This is where beautiful breads and pastries are made. 

I only have one sentence to sum up my BREAD-ING SPREE feelings. DAMMMMMN GIRL!!!! Mama’s bringing home the bread. 😛 I apologise to you readers in advance that your eyes will have to witness a few disturbing photos and maybe some side effects include craving for bread and pastries.

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Just doing my BREAD SPREE  with Urvashi at Brasserie Bread Bakery store. No biggie!

Let me introduce you to some unique breads that Brasserie Bread has to offer!!! You won’t be bored from this bakery. Behold! Organic Sourdough – Large Bakers Round that’s the size of my face and BIGGER.

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French Mountain Bread – Large Bakers Round-It’s TWO TIMES BIGGER than my FACE. 

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Granary Toast Loaf packed with variety of 6 grains.

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The Kalamata Olives & Fresh Rosemary Boule ($7.50) is great with soup.

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Walnut & Fig Loaf ($7.50) contains chock-full of walnuts and dried figs and is the ultimate fruit sourdough.

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Ready to take on the world with my my French Mountain shield and Rustic sword. 

(Excuse my messy Nessy hair, I just came back from a battle).

I am not ashamed of myself for not being that typical girl who enjoys shopping spree at a shopping center ( don’t get me wrong, I love that too), but I rather get some carbs in my system and go all bread-ing bad at the bakery.Teehee.

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 Nessy Eater girl clearly brings home the bread. Haha!

Photos by Vanny Tang

Disclaimer: Nessy Eater attended as a guest to Brasserie Bread Gluten-Free Baking Workshop, thanks to Brasserie Bread.

Opinions are however, Nessy Eater’s own.

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Sweet Street by Anna Polyviou at Shangri-La Hotel Sydney

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In Sydney, dessert playgrounds can be hard to find at night. Luckily last Wednesday, Shangri-La Hotel’s executive pastry chef Anna Polyviou gave over 500 hundred sugared up guest the opportunity to discover sweets like never before. It was one funky dessert pop-up event located right inside the five-star luxury hotel, Shangri-La Sydney’s Grand Ballroom. We were treated to street-market style set up with disco lighting and a DJ playing night-club music throughout the evening.

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For $55 per ticket which includes 10 tokens and the opportunity to go hard out for all things sweet, I’d say it’s surprisingly worth it! Dedication to sweets is a serious matter and what makes this event so Willy Wonka like is inviting friends along. Special guests like the unconquerable Adriano Zumbo, Tim Clark from CacaoKirsten Tibballs from Savour SchoolBernard Chu and Yen Yee from Melbourne’s LuxBite and off course Shangri-La hotel’s pastry star, Anna Polyviou.

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What’s your favourite Zumbaron flavour? Adriano Zumbo stall.

Sweet Street event showcased the best treats and in between our splendid sweet-tooth madness, prizes from KitchenAid and dance competition was all happening under the one roof.

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Scrumdiddilyumpshus Éclairs from Cacao Lab Tim Clark 

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Just before the show starts, it’s family portrait time with the Asians N2 Extreme Gelato X LuxBite

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Selfie time with the BOSSES from N2 Extrem Gelato and LuxBite before the event. No biggie!!! 

Heaven for lovers of chocolate, this extraordinary handmade chocolate garden is completely edible. Unfortunately Kirsten Tibballs display wasn’t for us to eat. However to accommodate, she was selling one stunning chocolate goodie bag for 1 token a bag.

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Gigantic chocolate mushroom from Savour School

Chocolates and painted butterflies that’s also edible is the perfect gift combination to win my heart. This has got to be one of the delicious Chocolate Dessert Garden for your next dinner party that will leave your guests awe-struck. If only I knew how to grow and maintain my own chocolate garden.

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 Mother nature has turned into CHOCOLATE!!! – Savour School

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A bag of awesome chocolate treats from Savour School (1 token) 

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Let’s see what Anna Polyviou stall has got for us hungry sweet tooth.

Anna’s Taste Test Donut was inspired by Sydney’s Hartsyard chef Andy Bowdy to create a CRAZY doughnut-flavoured ice cream. I think this may be the next trend for Sydney.

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 Doesn’t this remind you of The Simpsons cartoon donut?

I can never ever get past the Passionfruit Posset with seasonal tropical fruit compote-garnished with mango pearls. An incredibly refreshing fruity treat! Served in a petite cylinder cup. For a moment your mind may wander off to a tropical island as the pearls offer a nice burst of mango flavour.

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 Passionfruit posset and tropical fruit (1 token)

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Donuts get in ma belly!!!

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Berries and vanilla panna cotta (1 token) 

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Bar tender from Blu Bar on 36 cocktail bar

For the people who fancied a nice adult beverage,  Blu Bar on 36 cocktail bar offered only one type of cocktail-Spydah. It included tonka bean infused with rum, banana liquor, ginger beer and a scoop of ice-cream. The cocktail name sort of makes our skin crawl, but you’ll feel pretty festive after downing it.

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 Spydah (2 tokens)

Savoury option for the night was supplied by Shangri-La and that too was another corner no one missed out on. My favourite was the Shredded pork salad as the meat was supreme in taste and it was so freaken tender.

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Don’t go pigging out tonight, ok? *Oink*
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Shredded pork salad (1 token)

There is always a reason why Anna decided to abduct the lolly bag man from his Luxbite pastry lab in Melbourne. You’re properly wondering why? [Please continue reading…]

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 Concentration is the key to making eye-popping ice-creams at N2 Extreme Gelato.

So I’ll get straight to it and say the LIMITED EDITION ‘lollybag burger‘-chocolate brioche buns that was held together by an ENORMOUS scoop of lemon gelato plus a ganache, made from melted Redskin candies, in place of a the ordinary ‘tomato sauce’. From the top 100 & 1000s charcoal brioche bun with confit lemon popping candy, musk whipped creammandarin and eucalyptus gelatofreckles spread and served with a syringe full of injectable liquefied redskin candies.

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 Limited edition: Lolly Bag Burger (2 tokens)

Nitrogen frozen gelato was also on offer with Ferrero Rocher that contained chocolate coated rice bubbles, chocolate and hazelnut gelatohazelnuts and just for the stack of it why not serve it with a syringe full of injectable melted chocolate.

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 Ferrero Reveal (1 token)

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 Min Chuan Chai from N2 Extreme Gelato

Just right next door to N2 Extreme Gelato, Bernard Chu and Yen Yee of Lux Bite Melbourne decided to tart things up. This stall showcase new flavours such as lavender, blueberry and vanilla and tarts. All tarts were SOLD OUT before 8:10pm and I was extremely happy I somehow managed to sample all three flavours.

Endless Love is LuxBite’s popular dessert, inspired by Pierre Hermes Ispahan. This tart includes rose and lychee ganache filled, topped with fresh raspberries and silver to garnish. Next, Sood Tee Ruk is a happy ending…that Luxbite are giving lemon meringue tart a Thai twist. This tart includes Kalamansi lime curd with jackfruit, longan, chilli, salt, meringue, kaffir lime sherbet.

For the final tart, we had blueberry tart that’s filled with Heilala vanilla rice pudding and hazelnut praline cream, topped with fresh blueberries and chunks of hazelnut.

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 Assortment of tarts from LuxBite.

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 Great catching up with my Melbourne friends Bernard and Yen at LuxBite.

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Spicy Lamb and Beef skewers (1 token each)

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Papaya salad  (1 token)

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  Pork salad (1 token)

Sweet as! The Éclairs from Cacao Lab were rendered in new ways, including Hot Choc Dog and deep-frying. Starting from left to right we have:

Caipirinha-Tangy lime creme with brown sugar smash and Cachaca boost

Hot Choc Dog containing Chocolate mousse, raspberry gel and say whaat? grated ‘chocolate’ cheese.

 Pop Choc with 66% dark chocolatepop rocks and rice puffs

Salted Caramel

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Éclairs from Cacao Lab – Tim Clark (1 token each)

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 Delicate eclairs in the deep-fried coconut version.

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Caipirinha-Tangy lime creme with brown sugar smash and Cachaca boost (1 token)

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Hot Choc Dog Éclair  (1 token)

Move over soft serve because Anna’s parfait yoghurt with a chunky centre is the NEW THING. Yoghurt ice-cream has never looked so pretty before, until now. It’s only appropriate to eat this whilst watching TV. This finger-licking parfait ice-cream yoghurt attached on a wooden popsicle stick topped with crunchy caramel popcorn. A splendid way to bring the Sweet Street to an end.

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Mag-Anna’s  Salted Caramel Popcorn (1 token)

The Strawberry Yoghurt was an absolutely sinful ice-cream. I was really fascinated with how adorable this yoghurt was. In my opinion a sensational rollicking dessert!

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Mag-Anna’s Strawberry Yoghurt  (1 token)

Dedicated to only serve sweets, Anna has been recongnised for her skills in the pastry kitchen. She is the brainchild behind Sweet Street and is one of the founders of the Sydney Pastry Chef Club. Together with Adriano Zumbo, Min Chuan Chai of N2 Nitrogen Gelato, Bernard Chu and Yen Yee of Lux Bite, Tim Clark of Cacao Lab, and Kirsten Tibballs of Savour Chocolate and Patisserie, they are unstoppable. This event is basically your ideal childhood birthday party for all the GROWN UPS.

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 Anna and friends at Sweet Street.

Photos by Vanny Tang

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

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