Combining the best ingredients with artistic flair is master
pâtissière Lorraine Godsmark's recipe for success. In a shop full
of temptation, there's no wrong answer, but whipped mascarpone,
coconut dacquoise and strawberry conspire to make a cake that's
truly sweetness and light. (And gluten-free to boot.)
Lorraine's, shop 5, Palings La, 320 George St, Sydney, (02) 9254 8009
Not only are these treats delicious, they're also social media
stars in their own right, writes Emma Hutton.
Does social media fan the fires of Sydney's dessert culture, or vice versa? Any visit to a pâtisserie in Sydney is likely to include a glimpse into someone else's photo shoot with a cult cake while it's increasingly challenging to get through a quick look at Instagram or Facebook without coming across a post of perfectly poised and iced pastry perfection. But it'd be a pretty short-lived phenomenon if there wasn't some substance to it, and in Sydney, now seemingly one of the world's top destinations for snap-happy diners, the chefs more than come up with the goods. Here's a rundown in no particular order of the city's most essential sweet photo-finishes.
Photography Rodney Macuja
After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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With an endless coastline, bushwalks and vineyards aplenty, plus agreeable temperatures year-round, Port Macquarie might just be the east coast’s best kept secret winter getaway.
Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
One of Sydney’s hottest restaurants is about to branch out in Asia.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
What's next for the unstoppable spirit?