Join Adriano Zumbo on a whirlwind tour through his whimsical world of sweet treats and learn how to create his Willy Wonka-style gateaux de voyage, including:
Toasted lammyjammit (raspberry, chocolate, coconut), Sticky tape the date (dates, caramel, chocolate), Quince your thirst (quince, caramel, almond), Blue Mondays (chocolate, raisin, walnut, blue cheese), Celia's act (almond, orange, saffron), It mayo shock u (mayonnaise, chocolate, raspberry), Lavender up (pear, blueberry, lavender, coconut), Chistachio perry (cherry, raspberry, pistachio), Honey comb-over (honey, golden syrup, coconut), Attack of the killer tomatoes (raspberry, chocolate, tomato), and Oiled up Calabrian (strawberry, pistachio, rhubarb, marzipan).
All titles in this series:
Adriano Zumbo is no ordinary pâtissier. His playful approach to food, far-ranging imagination and cheeky attitude have made him one of Australia’s best known chefs. On his way to mastering the art of pastry, he has trained and worked in Australia and France with Australian culinary greats such as Neil Perry and international heavyweights Ramon Morató and Pierre Hermé. Sydney discovered his magical macarons, pastries, cakes and chocolates when he opened his first patisserie in Balmain in 2007. His appearances on 'MasterChef Australia' have since won him a national following. He has also starred in his own television series, has three Sydney stores with plans for another interstate, and is a popular presenter at food festivals.