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Crowds Return to Sweet Street

Crowds Return to Sweet Street

A world of wild colour, flavour and funky beats exploded at Sweet Street, a collaboration with some of the country’s most unconventional pastry visionaries.

Created by Anna Polyviou, a star-studded line up of pastry and dessert stars set up shop in the Grand Ballroom of the Shangri-La Hotel, Sydney, at a market-style event celebrating all things sweet.

The talents behind Adriano Zumbo, LuxBite, Cacao, Savour and N2 returned to the event’s second instalment, with new additions Andy Bowden, Black Star Pastry and Gelato Messina joining the lineup.

“Andy Bowden had a few treats on offer, including a Milo Malteser cake, a salted honey tart, deep fried cheesecake and a deep fried Nutella and cherry pie. Black Star Pastry had a Wizard of Oz themed stand, serving up their signature Watermelon Cake (almond dacquoise layered with fresh watermelon, strawberries, cream, pistachios and rose petals), while Gelato Messina served up their ‘banana split’: an ice cream that resembles a banana topped with a choice of accompaniments, including marshmallow, chocolate, caramel sauce, peanut praline, fairy floss, chocolate brownie and honeycomb,” Anna said.

“Some of the stuff was really out there, even by our standards! Kirsten Tibballs from Savour brought three Chocolate Pipas, a dessert created by her and Pastry Chef Paul Kennedy.

The Pipas are thin chocolate pipes with various fillings. Flavours including: lime pain de gene sponge filled with passion fruit curd topped with crumble with a white chocolate pipa filled with roasted white chocolate mousse; chocolate sponge filled with yuzu creme and topped with a dark chocolate pipa filled with milk chocolate mousse; and olive oil sponge filled with salted caramel cremeaux and salted caramel crispearls with a milk chocolate pipa filled with vanilla mousse.”

Keeping in the tradition of food trickery, Cacao also served up a bacon and egg éclair – a strip of bacon with maple glaze and vanilla egg custard – and ‘misofancy’, an éclair with miso caramel, milk chocolate cream, caramel glaze and black sesame noodle.

Although the food itself was enough to delight the sell out crowd, a graffiti artist, DJs, bin drummer and giveaway kept guests entertained.

“Everyone had a ball! Where else can you find the country’s top pastry chefs all in one place, especially in such a fun and entertaining environment? It really was a treat for all the sense,” Anna said, adding she hopes the event will become an annual tradition.

 


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