{"id":3655,"date":"2013-08-09T20:28:27","date_gmt":"2013-08-09T10:28:27","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3655"},"modified":"2016-09-28T13:42:06","modified_gmt":"2016-09-28T03:42:06","slug":"pastry_chef_dessert_restauran","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/pastry_chef_dessert_restauran\/","title":{"rendered":"Pastry Chef Polyvoui & Chu Dessert Degustation"},"content":{"rendered":"
\n

\"pastry<\/p>\n

\n

A dessert degustation is every dessert lovers dream. \u00a0Six over-indulgent courses of amazing desserts each consisting of intricate elements carefully balanced and beautifully plated. I suggest that you skip your main meal and save all the room for dessert.<\/p>\n

The pastry chefs that prepared the feast for us were Anna Polyviou of the Shangri La Hotel in Sydney
\n\"pastry
\nand Bernard Chu from Luxbite in Melbourne, made famous by his ‘lolly bag’ dessert on Masterchef.
\n\"lolly
\n They turned the pastry kitchen at the Shangri La Hotel into a dessert restaurant which allowed us to see them making last minute preparations and plating up right in front of us. \u00a0Both chefs walked around and chatted with guests which is what set the night apart.<\/p>\n

Dessert Course 1. \u00a0Anna goes Asian Malaysian (by pastry chef Anna Polyviou)<\/strong><\/p>\n

\"dessert
\n 
\nBlack sesame ice cream, raspberry sponge, white chocolate powder, lychee pearls, micro herbs, chocolate coconut and black sesame disc, \u00a0raspberry br\u00fbl\u00e9e, white chocolate mousse infused with rose tea, covered with a white chocolate glaze and topped with a white chocolate disc.<\/p>\n

Absolutely divine… what more can I say.<\/p>\n

Dessert Course 2.<\/strong>\u00a0\u00a0Banoffee Hot v Cold (by pastry chef Bernard Chu of Luxbite and lolly bag cake fame)<\/strong>
\n\"degustationdessert\"<\/p>\n

\n 
\nBanana souffle with salted caramel at the base and a banoffee opera cake decorated with a chocolate curl.
\n\"degust\"
\n 
\nI loved the concept of this dessert but the opera was a little too salty for me. \u00a0Salt is a difficult one for chefs to balance because the more salt you eat the less you taste it. \u00a0If you have a diet low in salt for six weeks then your taste buds become more sensitive to salt, so using less will give the same saltiness. \u00a0This makes it very difficult to know how much salt to add as the saltiness will vary depending on the typical diet of the person tasting it.<\/p>\n

 <\/p>\n

Dessert Course 3. \u00a0Passionate about yellow (Anna Polyviou)<\/strong><\/p>\n

\"pastry<\/p>\n

Passionfruit posset, pineapple champagne jelly, passion fruit curd, ginger sponge, mango passion fruit sorbet, coconut tapioca and lemon balm micro-herbs.<\/p>\n

\"pattiserie
\n 
\nBeautifully refreshing, every element of this dessert was brilliant.<\/p>\n

Dessert Course 4. \u00a0Tooth Paste<\/strong>
\n\"dessert
\n 
\nLolly toothpaste in a tube, apple pearls, crumble, apple sorbet and sherbet.<\/p>\n

General consensus around our table was that this course would have been better without the toothpaste. \u00a0Both tasted great on their own but didn’t compliment each other. \u00a0The tangy apple sorbet was my favourite part of this dish.<\/p>\n

Dessert Course 5. \u00a0Drunken Sake Baba (Bernard Chu)<\/strong>
\n\"dessert
\nRum baba soaked in sake, chestnut sorbet, green tea crumble, marshmallow with green tea powder and chocolate sauce.<\/p>\n

By this stage I was starting to feel very full, but I soldiered on and managed to eat this dessert too.<\/p>\n

Dessert Course 6. \u00a0Everyone thinks they are a master chef<\/strong>
\n\"dessert
\nLemon tart served nude on a plate. \u00a0Guests are given a generous range of ingredients to plate their own dessert.<\/p>\n

This was a great fun twist to the night, as well as allowing people to indulge their creative side it also highlighted the plating skill of the pastry chefs.<\/p>\n

Take Home Bag<\/strong>
\nA wonderful touch, take home a goodie bag to share with friends or family. It included the famous lolly bag cake by Bernard Chu of Lux bite, two macarons and a jar of Bernards salted caramel spread.
\n\"lolly<\/p>\n

\n I sliced this serve of lolly bag cake into five, so that everyone at home could have a taste and it was enjoyed by all.<\/p>\n

by Ann Reardon How To Cook That<\/a><\/p>\n<\/p><\/div>\n \n

My Cookbook<\/h4>\n

\n\"ann<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"\"dessert<\/a>

A dessert degustation is every dessert lovers dream. \u00a0Six over-indulgent courses of amazing desserts each consisting of intricate elements carefully balanced and beautifully plated. I suggest that you skip your main meal and save all the room for dessert. The pastry chefs that prepared the feast for us were Anna Polyviou of the Shangri La Hotel in Sydney and Bernard Chu from Luxbite in Melbourne, made famous by his ‘lolly bag’ dessert on Masterchef.  They<\/p>\n","protected":false},"author":1,"featured_media":3656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[1470,1471,1475,1473,1472,243,840,1474,1071,1305],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3655"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=3655"}],"version-history":[{"count":30,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3655\/revisions"}],"predecessor-version":[{"id":44925,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3655\/revisions\/44925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/3656"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=3655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=3655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=3655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}