Crazy for Candeloris |Smithfield

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The Candelori’s restaurant has operated for the past 36 years, and recently been reviewed by Gault & Millau 2015. Since opening in 1999, the restaurant has gained a reputation for providing delicious Italian food including house-made pasta made from scratch and with an atmosphere that feels extravagant and classy that suits both social and business occasions. Candelori’s is a true dining destination for all foodies who love Italian cuisine from the Western suburbs and beyond.

Candeloris_Nessy Eater (0)What a lovely restaurant to dine at.

We are off to a great start with these tall, fluffy garlic bread sticks ($9?) with the obvious ingredient…minced garlic. We sure took our time with these as it seemed so great to dunk these solider boys into the entree and pasta base.

Candeloris_Nessy Eater (1)Garlic Bread Sticks ($9?) 

I was a fool to think the pan seared scallops ($27) could be shared between two people along with Jerusalem artichokes, nduja and watercress. I was not trustworthy to evenly distribute the scallops as it turned out I had 3/4 quarters of this entree. Whoopsh!

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Pan Seared Scallops ($27)

There is no reason not to become a vegetarian anymore because the crumbed eggplant ($27) with Buffalo mozzarella served with pormodoro sure disguised itself as a BIG piece of steak. It’s extraordinary how the texture of this eggplant can almost, I mean ALMOST fit into the meat category. I was fooled by the presentation and AGAIN fooled by the texture. It really knew how to show-off that tomato surrounding.

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Crumbed Eggplant ($27)

Look what do we have here! Hand cut pappardelle osso buco ragu($29) – The ribbon egg pasta is made fresh daily at the restaurant and provides the perfect consistency of texture and flavour. A lot of muscle work goes out to these pastas and marinating the veal shank ragu, so make sure you lick your bowls clean, CLEAN I TELL YOU.

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Hand cut pappardelle osso buco ragu ($29)

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Only ribbons I’d eat!

We couldn’t miss the opportunity to give the squid ink tagliolini with scampi and scallops ($36) a try with baby calamari and cherry tomatoes. This ex-SQUID-ite dish may be a hit or a miss, depending how madly in love you are with having squid ink as your main ingredient. It certainly is a tad saltier than other pasta dishes, but married so well with the seafood.

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Squid Ink Tagliolini with Scampi and Scallops ($36)

Candeloris_Nessy Eater (9)Dive right into those tentacles…I mean tagliolini.

Candeloris_Nessy Eater (7)Hmmm fresh seafood in my belly.

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I think I wouldn’t mind having a few glasses of wine, please…

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Dining area at Candelori’s

Listen up kids. I turned into GODZILLA when the san valentino ($18) arrived. This dish took me to a HAPPY PLACE with the white chocolate mousseraspberry jelly and biscotti. My claws came out when there was only…

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That presentation of the San Valentino ($18)

Candeloris_Nessy Eater (14)Where do I even begin?!?!

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That inner photo…you like?

There may have been a little tension between me and my partner in crime when the indulgence ($18) had magically appeared at the table. With a total of 70% dark chocolate, passionfruit curd served with a chocolate moist biscuit it’s no wonder stacks were high.

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There’s a reason why this is called indulgence ($18)

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Ready for the next photo?

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OH BOY! Come to me baby!

What do we have here…12 hours baked meringue ($18) – Yes I slowly became vulnerable when snow white crisp shell vanished into thin air along with vanilla cream, rhubarb jam, poached apple, lemon powder and a zesty sorbet.

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12 Hours Baked Meringue ($18)

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I have a lot of explaining to do…but this was just SPECTACULAR! 12 Hours and not a single sign of sunburn.

If you don’t know already Candelori’s was named in the Gault & Millau Australia in 2015. That’s incredible especially when the deserve points for their quality of freshness of produce, the creativity and professionalism of presentation and can’t forget the harmony of the menu.

Candeloris_Nessy Eater (22)Well done Candelori’s!

Till next time Candelori’s and I will have that squid ink tagliolini with scampi and scallops to myself AND each of the desserts I order too.
Candeloris_Nessy Eater (23)Photos by Vanny Tang

Disclaimer: Nessy Eater attended Candeloris, thanks to Candeloris.

Please note: Nessy Eater visited in on November 2015. Desserts change seasonally. 

Opinions are however, Nessy Eater’s own.

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Candelori's Menu, Reviews, Photos, Location and Info - Zomato

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

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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

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Cake Bake and Sweets Show – Keep Calm & Bake On

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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. 😀

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TOO SWEET ! HOORAY to Media Pass! A BIG Thank You to Cake Bake and Sweets Show and Thrive PR 😀

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Waited for the first show cake decorating show.

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Free Goodie bags by Bonne maman at the entrance.

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Think I need a bit of colour in my life. Plastic icing by Cake Art.

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Mondo Naked Cakes offers a selection of cupcakes for any occasion.

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Tempt your taste buds with Mondo Naked Cakes mud cake. YUMMO!

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Celebrate all things miniature with The Wright Partner Cake. Mini Alice and Wonderland Theme.

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Master the art of cupcake or cake decoration with their fun-filled classes available at The Wright Partner Cake.

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No cake is complete without some fancy toppers.

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This is just too adorable! Don’t you think?

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I also found creative cake table ideas. Sooo FREAKEN good you’ll just want to stare at this all day!

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Such a charming display filled with the perfect decorations of Ferrero Rocher Strawberry MarshmallowStrawberry candy and Vanilla Biscuits.

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Make and Take Classes for an additional $20 per person.

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Love unicorns especially if it is edible. Thanks Jayne Baratta for  this Novelty Cake.

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This astonishing swan wedding cake by Shayne Greenman got my neck twisted.

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Kim-Hang Nguyen made one heartwarming, sentimental masterpiece that captures the simple grace of childhood from the movie My Neighbor Totoro

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Breathtaking icing sculptures, serious fun, and humour for audiences of all ages by Anna Maria Roche.

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Unlike most wedding cakes, Min Jung Kim knows it’s all about the bride and the BRIDE ONLY. Haha.

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More inspiring themed cake table display.

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Vanessa Wardle made one beautiful wedding cake creation.

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My goodness. For a mother nature wedding cake, choose this one! 

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Nicole Pal from Sugar Pop Bakery makes dessert pops look too good to eat!

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Eileen Scriven wedding cake is an elegant embellishment. The two swans look happily peaceful on that cake.

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Just in time and Rich’s  diary whipped topping cupcake demonstration begins.

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This is one appetising vanilla flavoured cupcake.

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Learn how to whip something impressive with only 1 ingredient, whipped cream.

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One way to turn a basic batch of cupcakes into something impressive is to fill each cake with…

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small amount of Rich’s moist, fluffy white whipping-cream-infused vanilla.

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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.

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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.

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Get your hands dirty with Cake Boss cupcake pipping classes.

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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.

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Prepared vanilla cupcakes. Each person had 4 cupcakes  to decorate and take home.

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You know I don’t bake as often as I should when I say…I never knew there is so many icing accessories.

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Yes, there were 4 cupcakes but these were the 2 best I made.

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WHATTTT I also didn’t know edible glitter exists. A-M-A-Z-I-N-G!

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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.

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Cake Boss also offered flower decoration classes but those were fully booked within 30 minutes of opening the show.

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How cool is the 3D Hot Air Balloon? By The Raspberry Butterfly

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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.

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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.

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With the dessert king Adriano Zumbo

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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.

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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.

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Perfect little swan by Le Cordon Bleu.

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80 degree sugar patiently waiting to be molded into something spectacular.

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Sugar decoration of a rose by Andre Sandison at Le Cordon Bleu.

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Sugar decoration of a gold fish by Le Cordon Bleu.

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Stunning Sugar decoration by Le Cordon Bleu.

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Magnificent artwork by Le Cordon Bleu.

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Krishna carrying sugar lollipops.

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Ready to eat Sugar lollipops by Le Cordon Bleu.

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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.

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Kaman serving Caramel Dessert Cup.

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Caramel Dessert Cup– 3 Layers of caramel – OMGEEEEEEEE!

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Everyone meet Andre Sandison who also taught the lolly bag man Luxbite Bernard Chu 10 years ago!!!

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40 hours preparation plus 40 hours constructing of making this glorious chocolate masterpiece.

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I think this chocolate sculpture drew a lot of satisfying sounds from the show.

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Satisfying sounds indeed… 😀

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Samantha Mounstephen knows how illustrate a heart wrenching meaning to this cake.

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This cake has earnt it’s recognition by being TREE-IFIC

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Susan Singleton displays a jungle adventure rainforest.

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Jacquie Goldstaiz knows how to seal a heart by locking it with hands.

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In between shows I purchased Heilala Vanilla extract.

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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 JohnMadoona and George Michael. Also twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards.

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International Talent spotting and it’s Eric Lanlard who is the owner of Cake Boy.

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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 CUPCAKESIf 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.

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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”.

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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.

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Duff Goldman thinking about his hilarious past.

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Cartoony Cheeseburger and Fries Stunt Cake by Duff Goldman.

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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.

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This is a sexually explicit photo of a HUMONGOUS Cheeseburger. You must be old enough to understand it. 😛

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Extraordinarily large burger that comes with LARGE fries. Now that is what I call LARGE fries Mc Donalds!

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Duff Goldman finally signed one of his fans baking tin as requested on his Twitter account. But Eric Lanlard signed it first.

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Now who would want to eat that?…it’s TOO BEAUTIFUL to eat their faces off by The Cake Pop Queen

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What’s in the goodie bag?…

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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+.

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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.

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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.

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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, sugaregg 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.  

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Scored myself “Berry Me in Cheese” Push Pops

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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.

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Bernard Chu and Yen Yee from Luxbite

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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.

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Sheryl Bito from BunsInTheOvern Cupcakery and her Teddy Bear Topper Figurine.

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Teddy Bear Topper Figurine.

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It’s not everyday you get to luvo with Sheryl Bito 

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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.

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Salted Butter Caramel Chocolate Demonstation Cake

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Bye bye Eric Lanlard.

80 hours of sugar decoration and Eric Lanlard smashed all 3 winners art work (Andre SandisonDean 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.

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80 hours of sugar decoration, DESTROYED!

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Last one standing was Andre Sandison chocolate art.

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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.

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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 😀

Spring Time means High Tea at Shangri-La Hotel Sydney

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Minutes away from The Rocks and feeling slightly hungry but dinner was hours away I decided to pay a visit to Shangri-La Hotel Sydney.  It wasn’t long ago I visited this hotel as my dear friend Kevin who works at Shangri-La had recognised my face from Anna Polyviou’s First Degustation and The Asian Dessert Degustation featuring Bernard Yu and Yen Yee of Melbourne’s LuxBite.

We had a bit of a laugh as he jokingly said I should be Shangri-La’s ambassador since he sees me every few weeks and with his own eyes he witnessed my obsession towards sweets. Kevin briefly mentioned before at Anna Polyviou’s First Degustation, high tea is also prepared by Anna and her amazing team and so I decided to give it a try.

High tea at Shangri-La takes place at the Lobby Lounge from 1pm -5pm right next to concierge. The lounge area is the perfect place for relaxation with oversized comfy chairs and the atmosphere is just right to unwind- a peaceful environment.

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A pleasant surprise to see a bowl of fresh flowers. The flowers bloomed throughout the entire time.

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We decided to go for the Traditional High Tea ($42) per person and if you prefer a glass of Chandon NV Brut  add an additional ($8). Kevin offered us a selection of Dilmah teas which include Black Tea, Green Tea, Oolong Tea and Infusions. We ended up sipping Pure Peppermint Leaves and Original Earl Gray – a classic choice to choose whilst having scones. Each teapot contained its own individual scent. The peppermint leaves truly spread its fragrance across the lobby.

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Just look at the three tiers of deliciousness that soon arrived at our table. The presentation is exquisite!

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Normally your suppose to have savoury first before having the sweets but I couldn’t help myself thus guilt trip here I come! I started off with Passionfruit Posset with seasonal tropical fruit compote-garnished with mango pearls. An incredibly refreshing fruity dish! Served in a petite cup with an adorable silver spoon. For a moment my mind wandered off to a tropical island as I was popping the mango pearls.

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The Lemon Meringue Tartlets contained piped meringue that looked like fluffy white clouds. The lemon curd was splendid with a bit of zest to it and the meringue mingled so well with the curd.

The Rose and Raspberry Buttercream Macarons was possibly the most eye catching sweet. The rose petal looked gorgeous on the macarons however a tad difficult to munch on as the shells were too delicate to even hold.

As for the Chocolate Ganache an extremely rich mini cake served in dark chocolate brownie with piped Maltesers shaped chocolate crème and dark chocolate ganache topped with a sharp thin rectangle slice of dark chocolate with gold foil on the corner was divine. The entire cake is covered with sugar and fat. Diabetes here I come!

It was enjoyable to peel off the top layer of the cake and discover what was underneath. I was paralyzed for a few seconds as the top piece of chocolate soon melted onto my tongue.

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Ok! It was time for us to enjoy the savory part of high tea. They had a selection of finger sandwiches which included Salmon and Cheese Sushi Roll Sandwich, tasty Chicken and Celery Mayo, Tomato and Cheese and for a while I bizarrely thought the fourth sandwich was cookies and cream. Let me just say I don’t know what the fourth one was, but I do remember the filling contained freshly cut slices of cucumber.

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It is vital to have scones when it comes to a traditional high tea. The scones tier comprised of Plain Buttermilk Scones and Fruit Scones, YUM! Served with jars of Housemade Strawberry Jam and Clotted Cream. Interestingly I was completely addicted to the housemade clotted cream.

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Not really a fan of strawberry jam? Just ask the energetic waitress for complimentary tiny jams made from Austria. Pretty cool to try jams made from Austria.

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This is what a plain scone looks like from a side view…Mmmm!

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O-M-G…fruit scone smothered in clotted cream!

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Besides tea Shangri-La also offers other beverages like Hot Chocolate ($7)– Very rich and creamy hot chocolate with a lot of cloudy froth. Not sure if it is called chocolate art but the chocolate powder was shaped into an S…can you guess what S stands for? Haha

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This is what was left as we decided to save stomach space for dinner. Luckily, they do doggy bags! I’m not a fan of wasting any food. The experience would have been even better if high tea was provided ten levels up so we could witness Sydney’s magnificent views.

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Be sure to give high tea a try at Shangri-La Hotel Sydney otherwise you’re going to be missing out on high tea goodness.

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