One of Australia’s most talented and unique pastry chefs, Adriano Zumbo, makes some pretty mean sweets.
What are the ingredients you couldn't live without?
I can't do without chocolate and Cacao Barry (website) is one of the best out there. Aside from that, I'm loving Tasmanian honey. It's made from bees that collect pollen from leather wood trees in the rainforests of south-east Tassie; an area known for being one of the purest environments on the planet. The honey has a great piquant quality about it and I continue to find more ways to use it.
What, in your opinion, is the best international city for desserts and why?
Aside from Paris, the home of the modern pastry scene and one of my favourite places in the world, I think Barcelona is really pushing the boundaries for flavours, textures and whacky experimentation in general. Tokyo is also right up there - the aesthetic values and total obsession with perfection is incredible.
What is the most amazing dessert you have ever eaten?
It would have to be Ramon Morato's Springtime dessert, which he created for his visit to Australia, earlier this year. It had white chocolate ice-cream with a ylang ylang crush. Also in the dish were other spring-themed components like apricot cream, rose, mint and orange. It blew me away because of its complexity, but also the way he can make so many ingredients still simple and harmonious.
What dessert fads could you have done without?
Honestly? I don't get the cupcake trend. Not that there's anything wrong with them, but to me it's a bit of (often) dry sponge and icing - there are so many other incredible pastries and desserts that excite me.
What are some of the most significant trends in pastry?
Right now, I'd have to say mixing sweet with savoury - like salted caramel for example. Mollecular cooking also isn't just for savoury - I'm having fun playing with different textures and sensations like using pop-rocks and fizzes. I've seen a lot of deconstruction happening out there, too.
Has the Australian palate for dessert become more sophisticated over the past decade?
Absolutely. Ten years ago, people were just getting their head around souffles, brulees and tartes but now people aren't surprised when I hand them a salt and vinegar macaron or something just as unexpected. We're not there just yet, but it's really encouraging to see how popular good food, as a trend, is becoming in Australia. It's an exciting time.
What is your best selling dessert?
It's called Lukas Rides The Tube (as in the London Underground). It's made of macadamia gianduja mousse, macadamia dacquoise, praline crunchie, pear tartin and vanilla creme chantilly. It sounds pretty complicated, but I think it's just really tasty. I reckon people like it because there's something a bit familiar about the flavours and it's completely moreish.
What is your opinion about people who are forever on a diet?
People who eat chocolate are less stressed and have better sex! Of course, 'everything in moderation' and all that - it's important to be good to your body, but in my opinion, killer curves win every time.
For more delicious information see Adriano's website
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Adriano Zumbo Cafe Chocolat
308 Darling Street, Balmain, Sydney, New South Wales, Australia.
+61 2 9555 1199.