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.
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 Cacao, Kirsten Tibballs from Savour School, Bernard Chu and Yen Yee from Melbourne’s LuxBite and off course Shangri-La hotel’s pastry star, Anna Polyviou.
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.
Scrumdiddilyumpshus Éclairs from Cacao Lab – Tim Clark
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.
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.
Mother nature has turned into CHOCOLATE!!! – Savour School
A bag of awesome chocolate treats from Savour School (1 token)
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.
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.
Passionfruit posset and tropical fruit (1 token)
Donuts get in ma belly!!!
Berries and vanilla panna cotta (1 token)
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.
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.
Don’t go pigging out tonight, ok? *Oink*
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…]
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 cream, mandarin and eucalyptus gelato, freckles spread and served with a syringe full of injectable liquefied redskin candies.
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 gelato, hazelnuts and just for the stack of it why not serve it with a syringe full of injectable melted chocolate.
Ferrero Reveal (1 token)
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.
Assortment of tarts from LuxBite.
Great catching up with my Melbourne friends Bernard and Yen at LuxBite.
Spicy Lamb and Beef skewers (1 token each)
Papaya salad (1 token)
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 chocolate, pop rocks and rice puffs
Éclairs from Cacao Lab – Tim Clark (1 token each)
Delicate eclairs in the deep-fried coconut version.
Caipirinha-Tangy lime creme with brown sugar smash and Cachaca boost (1 token)
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.
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!
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.
Anna and friends at Sweet Street.
Photos by Vanny Tang
Like to know more about Nessy Eater food adventures?
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.
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!
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.
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
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!
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?
[ Please note: This event is over and date last visited 7 August 2013, however keep look out when Shangri-La Hotel Sydney’s website mention upcoming dessert events]
You’re properly wondering why the delay of this post? Simply because the night of this event came to an end my SD card was crushed by a four legged creature with fluffy paws. I had to get my minions to help me on this one but only managed to retrieve a few photos.
My dessert prays have been answered when I previously posted Anna Polyviou First degustation at Shangri-La Hotel Sydney . As I crossed my fingers and hoped she would create another scrumdiddilyumpshus event but this time Anna decided to abduct the lolly bag man from his Luxbite pastry lab in Melbourne and turn this dessert degustation into something Asian for $125 per person.
Glass of NV Chandon
Because the theme was Asian, surprisingly sushi was served for the evening. I was worried if I ate a lot of sushi rolls I wouldn’t have enough room for dessert, but the sushi was freshly made and all I wanted to do was stuff them in my mouth because it’s so deliciously tasty.
As we reached the underground level of the magical pastry kitchen and passed through the rustic door flaps Anna Polyviou plus team and special family guest Bernard Chu and Yen Yee owners of LuxBite welcomed us.
Just before they started the dessert degustation Anna and Bernard explained how they teamed up 5 years ago and the ingredients they used in the desserts. In addition for the last course one lucky person would win a kitchen appliance sponsored by KitchenAid. The instructions were simple, just be creative is all they asked for.
Throughout the entire evening we were provided bottles of complimentary sparkling water.
Our first degustation “Anna goes Asian Malaysian” was already prepared before we even arrived.
But to complete this dish the amazing Anna needed to prepare scoops of sesame seed ice cream. It was just freaking perfect her scooped shaped ice cream.
This dish consists of raspberry brulée infused with rose tea, covered in a white chocolate smooth glaze then topped with a tea dropped shaped white chocolate disc sprayed with raspberry sauce (I personally really liked the pink raspberry drizzle), dark chocolate coconut and sesame seed disc, fresh raspberries, raspberry sponge, lychee liquid pearls, black sesame ice cream, powdered white chocolate and to garnish baby green herbs. The appearance and texture of this dessert instantly reminded me of camembert cheese but this one bursts sweetness all over the plate. Ridiculously delightful dessert, especially when Yen Yee serviced our desserts all through the night. The white chocolate mousse created a delectable gooey mess along with the raspberry sponge. As for the chocolate disc’s I could hear “snaps” across our bench as guests take their first bite. I really wanted to lick clean the plate but I had to save the embarrassment.
“Anna goes Asian Malaysian”
Lychee, raspberry, black sesame seed, rose
For our second dessert, “Banoffi Hot vs Cold” was prepared by the evil genius of the famous lolly bag cake as seen on MasterChef, Bernard Chu of LuxBite. A banana soufflé with sticky salted caramel and Szechuan pepper at the bottom, topped with icing sugar and banoffee opera cake garnished with glossy chocolate curl.
The soufflé was soft and crunchy on the crust, sweet and creamy containing the full flavours of banana. I can happily sing the Despicable Me Minion song “Ba Ba Ba Ba Banana… “. Teehee
During the preparation for this dessert, Yen and Felicity Goodchild the winner of Dilmah Real High Tea Challenge 2013 Australia helped set up the plates. It’s important for a pastry chef to be patient whilst plating.
Bernard and Yen with one common craze for all things containing sugar in them.
Paparazzi moment when I caught Anna admiring Bernard’s bright desserts and Yen “tasting” the first course of the dessert degustation. Haha
Banana soufflé all filled and ready to go in the hot steamy oven. It felt like a million years later these fluffy clouds were ready to come out of the over.
Before serving our fluffy clouds of soufflé, Bernard dusts these babies with icing sugar.
This dessert made me go bananas as I felt like I was scooping air from an empty cup. The soufflé wasn’t too sweet as the salted caramel and Szechuan pepper balanced out the entire flavour of this dessert.
Gloriously sweet sweet salted cameral buried at the bottom of the banana soufflé. Drooling over this flavorsome dessert.
Alongside the banana soufflé, the banoffee opera cake drew a lot of satisfying sounds from guests!
I was extremely fascinated how Bernard can use banana with chocolate in a dessert. The cake contained a glaze of rich milk chocolate, salted caramel, genoise sponge bathed in lemon syrup, banana and salted caramel ganache, paillete feuilletine layer with milk chocolate and Szechuan pepper. To decorate, gold flakes were sprinkled across the cake and tucked on the side a shiny curled chocolate. In my opinion, it can just be incredible on its own! This was one chocolate coma inducing cake I’ve ever had! It was so rich that my tastebuds was sensitive enough to taste every ingredient in one bite. An eye catching dish to watch the chefs assemble right in front of me was a jaw dropping experience.
“Banoffi Hot vs Cold”
Banana, caramel, milk chocolate, Szechuan pepper
After our second course was complete, we had the opportunity to freely move around and observe Anna put together our next sweet course “Passion-ate about Yellow” as its name assured, it was very yellow indeed.
Anna assembling “Passion-ate about Yellow”
Ike Malada director of Art Plate taking a sneak peak
A tangy refreshing dessert screaming summer with fruity ingredients crammed into a clear jar. The jar was filled from the bottom up with passionfruit posset, pineapple champagne jelly, passionfruit curd, ginger sponge, mango and passionfruit sorbet, coconut tapioca and baby basil to garnish. A scent of passionfruit flavour fragranced around the pastry kitchen as we continued to eat our desserts.
Close up shot of the “Passion-ate about Yellow” dessert.
Another close up shot but this time the other side. I am just so curious how this beautifully brilliant dessert is so simple but brings out 6 flavours.
“Passion-ate about Yellow”
Passionfruit, mango, coconut, ginger, pineapple, basil
When I read the next dessert my body instantly shivered. I questioned Is it edible to it? and Are we really eating toothpaste? To answer this is straightforward, this dish proved to be very popular! With the adorable sticky toothpaste in a tube, crumbles, apple sorbet, apple pearls and powered toothpaste this palate cleanser dessert turned out to be better than what I imagined . Anna liked this dish so much she included it in her degustation. Honestly, it actually tastes like toothpaste, the Colgate kind.
Anna assembling “Tooth Paste”
The following dessert “Drunken sake Baba” : hand-made marshmallow with sprinkled green tea matcha powder, piped chocolate sauce, green tea crumbles, chestnut sorbet and rum baba drenched in sake all delicately prepared by the dessert whiz kid Bernard.
Bernard impresses the ladies Jee Hwang and Yen with his handmade marshmallow skills.
This is one pastry chef that knows how to pose in front of the camera. Teehee
Had a conversation with Bernard whilst he soaked the rum baba in sake. His having the time of his life!
It was vital that these rum baba to be soaked thoroughly so Jee bathes these one more time before serving.
Have you met Kevin 007 at Shangri-La Hotel Sydney? His very passionate at what he does.
Unlike regular marshmallows, the dusted green tea matcha marshmallow was very sticky but super soft like clouds. The crumbled rum baba was a tad too sweet in my opinion however dip it with the chocolate sauce and it completes the dish.
“Drunken sake Baba”
Sake, green tea matcha, chestnut
At last our final dessert “Everyone thinks they’re a Masterchef”, we were presented a generous variety of ingredients to share from chocolates, fruits, ice cream, sauce, cookies and herbs? I was clueless with the herbs but I did use them. Every guest was also served a plain lemon tart on a plate. Because I heart getting messy in the kitchen this was a fun twist to end the night, especially guests can indulge in their own creation but also freely express their visual ideas on a plate. Not like I have any… as I recall in high school, visual arts was my weakest subject.
Talk about competition…all the guest prepared what elements to use before the ingredients even landed on to our bench. Being the non-creative one, I sat there for a few minutes wondering what to create whilst Buttercup was nearly finished decorating her spectacular masterpiece.
At last I managed to finish on time! My so called masterpiece, I call it ” Bern-Art“. Teehee get it? Bernard and pastry art = Bern-Art! I’m so childish.
“Everyone thinks they’re a masterchef”
Create me on a plate
It was a tough decision for the pastry chefs to decide who would win the KitchenAid hand mixer and they unexpectedly picked 3 guests to stand at the front of the pastry kitchen, one of them was me! *insert happy dance* Apparently the other two guest were pastry chefs themselves and it was difficult for me to out beat them. Thankfully our second round challenge was to name 7 ingredients of the lolly bag. At the time I had Dory moment as I could only name 4 out of 7, although the other two contestants could only name 2. As a results I won the challenge! Hooray!!!
Photo credit to Buttercup
O-M-GEE it’s the evil genius Bernard Chu!
Anna and her team, Bernard and Yen gifted us with the “Take Lux Bite Home” goodie bags that included the famous Luxbite lolly bag cake seen on MasterChef, Pandan Macaron and Bamboo Oolong Tea Macaron and Heilala vanilla caramel spread.
The Luxbite Lolly Bag Cake has finally arrived in Sydney! So helplessly in love with this splendid cake.
“Take Lux Bite Home”
Heilala vanilla caramel spread and Pandan and Bamboo Oolong Tea macaron
My winning show bag contained Heilala products of vanilla pods, vanilla paste and vanilla extract.
If you’re a dessert lover like me then this indulgent dessert degustation is worth a try! It’s a great opportunity to speak with pastry chef face to face whilst they prepare your desserts. I suggest you save stomach space for a delightful tasty dessert degustation and skip main meals if you plan to experience this lick smacking event.
For potential future Dessert Degustation I recommend you to check Shangri-La Hotel Sydney’s website for more information or contact (02) 9250 6000
Photos by Vanny Tang