Adriano Zumbo launch at The Star

It’s not often that slender models on a catwalk inspire cravings of cake, macarons and creamy éclairs, but a playful catwalk display of bold urban style matched with even more stylish desserts – the Zumbo Summer Collection of Cakes - had the well-heeled crowd salivating at the launch of Adriano Zumbo’s new patisserie.

Caramel popcorn martinis, bright pink candles and white lights set the merrily decadent tone of the Sex & the City style event at The Star.  Indulgent chocolate cocktails were served with delicate sushi canapés by waiters wearing ‘I Heart Zumbo’ t-shirts, while guests speculated as to the mysterious interior hidden behind white curtains.  The 2011 summer range local apparel brand and IM Boutique were showcased, fusing fashion and food in a vibrant combination that included a chocolate raspberry handbag and Zumbarons – concoctions of chocolate, chilli and cinnamon.

The curtain dropped to unveil a Willy Wonka-esque magical workshop of cakes and candy.  A fluorescent ‘I heart Zumbo’ flashed as brightly coloured wheels, knobs and levers hinted at an army of cheerful, hardworking Oompa Loompas churning out culinary delights behind the scenes.  Fed by multicolour pipes, small transparent safes full of various macaron flavours – including a Coca Cola flavour – warn us boldly to “Break the glass in case of emergency”.  I luckily discover the hidden latch before risking injury.  The illusion of magic is reinforced by the dessert sushi train – a never ending conveyor belt of imaginative treats.

Each dessert sampled was both a visual and tasty sensation; a ‘Water my Melon’ chocolate ball revealed an orange crèmeaux watermelon centre, while tapioca, custard and lychee snowmen (ssnowmanorr) winked enticingly, dressed for the occasion in candy tuxedo collars.

The latest of many newbies, the Adriano Zumbo Patisserie is a welcome addition to The Star.  A whimsical, inventive and fantastic concept that inspires imagination, it will have visitors revisiting their childhood dreams of finding that elusive golden ticket – and maybe picking up a macaron while they search.

This article was first published on Nine to Five.

Food as art; Black Star Pastry

They say a picture is worth a thousand words, and the orange cake topped with persian figs, pistachios and flowers at Black Star Pastry in Newtown is a case in point.

Food as art

The crowd packed in the tiny Newtown café are testament to the individuality and quality of the food.  The highlight of our visit was the lamb shank and red wine pie, comprised of  feathery pastry and tender filling which was eaten too quickly to photograph.  Black Star Pastry was established by well known Sydneysider Christopher The, and one can read about his foodie adventures and passion for pudding in his online journal.

The array of desserts is bewilderingly beautiful, and one will be excused for wanting to hold on to their cake – yet won't be able to resist eating it too.

http://www.blackstarpastry.com.au/

But it's an institution...

The crowd outside Mamak on a cold Tuesday night

It is a cold, wintery weeknight but the line at Mamak in Haymarket snakes around the corner (though moves surprisingly quickly), people shivering on the pavement and longingly watch the chefs work their magic. Chilly winds and the threat of rain aren’t enough to keep people away from the promise of fluffy rotis and slow cooked tender lamb curry (kari kambang) awaiting them in the warmth.

One of the chefs working his Roti magic

The fresh, inexpensive but mouthwateringly authentic Malaysian cuisine prepared in an open kitchen is a key ingredient helping Mamak on its way to becoming that mysterious creature – a Sydney institution (as in “what? You haven’t been there? But it’s an institution…”) – despite the fact that it only opened in 2007. The no-frills décor (including plastic cups for BYO wine) hasn’t got in the way of the SMH Good Food Guide 2009 awarding Mamak the Editor’s Pick award for Best Asian cuisine.

But it’s not the multiple awards that are causing people to flock there in droves. Mamak is becoming part of the unofficial establishment among Sydney-siders.

So what causes a place to become a ‘sydney institution’? A few other examples include (and this list is by no means exhaustive)…

Bill & Toni’s

Lonely Planet calls it a national treasure, and there are few places that have managed to last this long and maintain their reputation. Bill & Toni has been known for both its strong Italian coffee (in the downstairs cafe) and its schnitzels (upstairs) since 1964. Unpretentious but authentic Italian food, orange cordial, bread and a bowl of lettuce are brought to the table as soon as you sit down. Downstairs has a mix of old men, random bikies and journalistic types contemplating life over coffee, while upstairs sees everyone from families to couples to football teams feasting on pasta and parmigianas.

Harry’s Café de Wheels

You haven’t experienced a true Sydney night out if you haven’t perched on the wooden ledge of Woolloomooloo wharf during the wee hours of the morning, precariously balancing a pie topped with mushy peas, mash and gravy in one hand and a drink in the other. Harry’s has been around since 1938, serving “sailors, soldiers, cabbies, starlets and coppers” alike. Brooke Shields, Elton John and Colonel Sanders (of KFC infamy) are but a few of the well known names to visit Harry’s and indulge in a Tiger pie. Harry’s “institution” status was made official in 2004, when it was classified as a “quintessential Sydney icon” by the National Trust of Australia (NSW) and included on its register.

Kings Cross

Flashing lights, strip clubs and expensive restaurants, Kings Cross is a bizarre mix of red light district, trendy nightclub area and gentrified inner city living. A walk through the Cross on a Saturday night can lead to encounters with mini-skirted, high-heeled 18 year olds lining up for the latest club, working girls scouting for business, smartly dressed couples making their way from dinner, and a number of homeless people minding their own business on the side. The Coca Cola sign marking the entrance to the area is a landmark in itself, with its own Wikipedia entry.

Bourke St Bakery

People visit Surry Hills from miles away to join the queue for their famous sourdough, sausage rolls or croissants, just to enjoy them in the park across the road or sit on milk-crates on the pavement. The bakery has been described as “the heart of surry hills”, and sets the standard for bakeries across the city.

All of these places are landmarks in their own right, unique places that form the cultural landscape of Sydney.  How have they managed to beat the other cafes, areas, restaurants, to imprint themselves on the Sydney psyche?