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
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