On the main shopping street of my suburb there’s a hole-in-the-wall patissier specializing in sourdough breads, quiches, traditional French Pastries, the most wonderful sweet pastries and melt-in-your-mouth macarons.
We used to wander up on weekends and choose our bread and pastries at our indulgent leisure, without any hassle. Then along came the TV show, Masterchef, and Adriano Zumbo became the Rock Star of the Dessert. Now we don’t bother going on the weekends because the queues are too long. Our secret, guilty pleasure has become a weekday quickie.
Not that his pastries aren’t worth queuing for, they’re absolutely delectable. And don’t think you’re going to find a cream bun, neenish tart or vanilla slice. Not only do they not look like any other pastry you’ve seen, they have wonderfully witty names. A raspberry tart becomes, Weekend at the Cross, or the chocolate-based, Zumbo-the-Kid, Quiche Sue is a scrumptious blueberry and goat’s cheese recipe.
In my efforts to bring authenticity to this post, I thought it was necessary to actually purchase some pastries and macarons on your behalf. So today, I’d like to share with you, What a Great Pear – a choux pastry, pear and vanilla creme patissier, almond crunch, pear mousse, pera gel, chocolate square and marzipan. Yes that is one pastry.
And Yuzu No A Nothing – a macaron, caramelized pineapple, vanilla creameux, Yuzu crème legere.
And of course his famous macarons, today’s flavours are liquorice, a chocolate-dipped Lucky Dip, pandan, blackcurrant, butterscotch caramel and the seasonal mandarin.
It’s been a tough assignment (I did have to walk up in the cold drizzle), and I think I’ve earned a cup of tea and the pandan macaron. Or maybe the butterscotch caramel.
You can find the original shop on Darling St, Balmain.