Adriano Zumbo

Adriano Zumbo is a groundbreaking pastry chef and his patisserie is the ultimate indulgence. It opened in April 2007 in the heart of Balmain’s Darling Street. On a recent visit we decide to treat ourselves to the huge selection of cakes and pastries that fill the shop's window. I would love to have one of each, but we agree on two and some macaroons.

MACAROONS: pumpkin & orange risotto, custard crunch, blackened vanilla bean, kalamata olive & bergamot candy, pear pistachio & fennel, salted peanut caramel... more available!

4TIMES THE VITAMIN C: Blackcurrant jelly, blackcurrant marshmallow, vanilla violet mousse, pistachio feullitetine, pistachio dacquoise & blackcurrant glacage.

CHARLIE'S HOMEMADE GINGER FEAR: Ginger beer gel, ginger pudding soaked in coconut syrup, chocolate ginger foam eggs, ginger crunch, ginger chantilly & passionfruit bavarois.

We take our selection to the nearby cafe to enjoy with some coffee. It opened in late October 2008, Adriano Zumbo’s Café Chocolat is a haven for sweet tooths far and wide. Tucked away in a private arcade 6 doors up from the Patisserie. 

We are blown away by everything, kalamata olive macaroon and chocolate ginger foam eggs especially. There are chocolates and other delights on show here, definitely too much sugar for one day, maybe next time.

Adriano plans to start teaching classes at the Rozelle kitchen. Applications can be made on their website. A few lessons on macaroons would be great!

Adriano Zumbo Patisserie

296 Darling Street

Balmain

02 9810 7318

Adriano Zumbo Cafe Chocolat

Shop 5, 308 Darling Street

Balmain

02 9555 1199

Attica

In the quiet, dimly lit streets of Melbourne's suburb Ripponlea lies a definite hidden gem, two hat restaurant Attica. The menu changes regularly, so Head Chef Ben Shewry and his team use Tuesday nights as an opportunity to test and develop new menu ideas. The Chef's table menu is 5 courses and only $80 per head, $125 with matching wines. Booking is essential. My boyfriend and I are eager and willing to trial some of the latest cooking ideas. Please excuse the iphone photos...

With a friendly greeting we are promptly seated. A choice of sourdough or linseed is offered, with olive oil emulsion and house-made butter (absolutely amazing, we ask for more)


wild mushrooms, cooked over wood and smoke
Intense aroma, softened by creamy goat's feta.


abalone, fried lettuce heart, pork juices.
great texture, a little lack luster.


pork jowl, cider, almond and sorrel
The pork melts in my mouth, boudin noir is full of flavour


wiltshire horn lamb, tubers, artichokes.
The highlight of the night, lamb is tender and perfectly cooked.


hibiscus, rhubarb, salted pear
delicate and sweet. syrup is poured at the table.


Attica was recently rated 73rd Best Restaurant in the world in the San Pellegrino World’s Best Restaurants List.

Definitely something you need to experience.

Valentine's Day @ Perry Lane.

Valentine's Day was a busy one at Perry Lane, although they usually are. We celebrated with a few seasonal, themed additions. Some were published in the Good Living Magazine - 09/02/2010. Strawberry and Rosewater Jam, Champagne Poached Rhubarb and Sri Lankan Love Cakes could be enjoyed as well as the full summer menu.

Here's the Love Cake recipe for you to try at home.

Sri Lankan Love Cakes

10 yolks
300g Sugar
250g Semolina
125g Butter
185g Cashews, chopped
300g Dried Pear, chopped
40ml Rosewater
1 Lemon, zest
1/4tsp Nutmeg
1/4tsp Cinnamon, ground

Melt butter with semolina in the oven. In a separate bowl cream together yolks and sugar. Combine other ingredients in another bowl, stir in butter and semolina. Fold in yolks. Spoon mixture into piping bag, pipe into greased individual moulds. Bake at 160℃ for 24 minutes, rotate tray halfway. Cool.

At Perry Lane Cafe

Rear 264 Oxford Street, 1 Perry Lane

Paddington