Adriano Zumbo Pâtissier – Balmain, NSW

I finally got the chance to experience the most wonderful and extraordinary desserts by Adriano Zumbo. If you have been following the sydney foodbloggers then I am sure you are no stranger to the name Adriano Zumbo anymore. Adriano is currently the most talked about youngest award winning patisserie chef and everyone is raving about their luscious affairs with Adriano’s creation. A tiny little patisserie tucked in the busy strip of shops in Balmain, vividly colourful gateaux and pastries in the glass cabinet; patrons are seduced effortlessly. I admire Adriano’s creativity and talent, and no doubt his vision of creating the most divine desserts are indescribable. Hence, I’ve decided not to review the desserts I’ve tasted (I am sure you have read enough about it on the other blogs). To show my admiration towards his creativity, I’ve spent some time to photoshoot some of the desserts and make them look the best as I can. I hope my images are as good as Adriano’s work, I’ll let the desserts speak for themselves. Tarte aux Fruites de la Passion – Pate sable, passionfruit creme Chocolate Sacher – layer of sache cake & dark chocolate ganache layers Wheely Wildly Wendy – Fresh roasted peach in a tonka bean creme legere,sandwiched between two almond dacquoise disks androlled in almond crumble Ciassius – Chocolate biscuit macaron, blackcurrant chocolate cremeaux,chocolate pieces with sea salt, dark chocolate Chantilly (gluten-free) Have a chat, Kai! – Coconut dacquoise, lychee jelly, coconut mousse,coconut crunch, fresh strawberries and lychees (gluten-free) Zumbo the kid – Vegemite bavaroise, peanut butter creme legere, raspberry jelly,chocolate peanut glacage, peanut feullitine, flourless chocolate biscuit...

Henri Charpentier – Ginza, Japan

Hello all! and I am back from Japan! Needless to say I had a fabulous time, lots of eating, lots of sightseeing, lots of socialising, and did I mention eating? Food are everywhere at every corner no matter where you go, from sidewalk food stalls, to standing-up ramen shops, to a full course traditional Kaiseki fine dining. Despite the poor currency exchange rate at the moment, so long you know where to go, you always can find good food at reasonable prices. I thought I will keep my sugar level high up since the last post, and continued my sugar consumption at Henri Charpentier in Ginza. It has been a “MUST” on my to-do list since I first saw those yummy delicious desserts photos my friend K took during her trip last year. So with a little research on internet to pinpoint the exact location of the restaurant and here I went. The restaurant is easy enough to find, so long you come out from the correct subway exit at Ginza. Once we turned around the corner, I noticed a luminescent red door from miles away, and I knew that is it! That’s where I should be heading to. When we arrived at the front entrance, there is a group of elderly Japanese ladies looking at the menu and about to step inside. So we followed with glee… The entrance hall is brightly lit, glass cabinets at one corner with nothing but yummy over-the-top decorative desserts. A chef behind a glass room at the back is busy whisking up more desserts for the customers tonight. The waitress behind the...