A new line of macaron and cake flavours for summer were debuted at the opening of Adriano Zumbo’s new The Star Casino store.

Models presented the ‘erratic’ 2011 summer collection at a dessert catwalk at the Zumbo store launch in October attended by guests and media.

The erratic 2011 menu includes items such as the ‘tastes like doris’ gateaux with caramel rum mousse, orange confit, orange crunch, chocolate crèmeaux and chocolate dacquoise. The ‘lemon carpet crush’ has citron crème, flourless lemon cake, lemon crush liquid, vanilla chantilly, lemon crush jelly, lime marshmallow while the ‘ssnowmanorr’ is a pâté a choux, bubble tea custard, lychee coconut crème légère, lychee gel, with coconut crunch.

The store’s pastries include classics such as croissants, pain au chocolat and apple turnovers alongside pepito and a ‘sugar lips’ with vanilla custard, strawberry, jam and citron crème.

The Star Casino store has an open kitchen where macaron production takes place, with the products presented on a dessert train.

Adriano recently closed his Rozelle kitchen after New South Wales Food Authority deemed the building a public health risk. The pastry chef closed the kitchen rather than spend an estimated $50,000 upgrading it.

The 30-year-old building had been used to bake bread for his patisseries in Manly, Balmain, The Star and the neighbouring shop-front on Terry Street in Rozelle.

“I chose to close it down because some of the building wasn’t up to scratch and it wasn’t worth me fixing it,” Adriano told The Sunday Telegraph.

“There’s no point doing it up to the standard the council requires. I’d rather buy a bigger premises.”