If you were a fan of her pandan lamington, you're going to love what Sydney pastry chef Yu-ching Lee has planned for her next residency at Boon Café, which kicked off this week.
How did your relationship with Boon come about,
I met Palisa Anderson (co-director of Boon Café and Chat Thai) at a previous bakery job where she was a regular customer. Last year over Christmas, she asked if I would supply Boon Café with a selection of sweets since her regular supplier was going to be away on holiday. I baked for the café for about two or three weeks, and everything was well received, so I've continued to supply them with a few things on and off for the past couple of months.
And what do you have planned this time
Now that I'm baking onsite, I'm able to send items up to the shop as soon as they're ready. This means warm cookies and, in the future, hopefully cinnamon buns straight from the oven (when they're at their best). Also, we've talked about exploring other items like Thai sausage rolls, using ingredients like coconut ash, and infusing baked sweets with the flavours of the Thai dessert candle.
Where are you looking to for inspiration?
The produce section of Jarern Chai.
What baked goods can we expect to see on the new menu?
I'm hoping to start testing some crunchy topped choux buns, and would also love to make a mini version of Amy Chanta's birthday cake, which was a coconut pandan tres leches cake.
Your pandan lamington and matcha chiffon cake caused
quite a stir earlier in the year. What do you think will be the
The chocolate ganache brownie topped with salty peanut brittle.
Where did you learn to bake?
I guess I learned mostly from cookbooks (like Belinda Jeffery's Mix & Bake) and being greedy enough to want cake every day. All the things I've been making for Boon are simple bakes that I also like to make and eat at home.
You used to cook at Sepia. Does anything you learnt
there pop up in your home cooking?
At Sepia I was introduced to Japanese ingredients like umeboshi, yuzu, miso and matcha, all of which I still love using.
What produce are you most excited about at the
Citrus like Meyer lemons, and cherry blossoms, which I'm hoping to have a go at preserving, for future cakes.
Coming into spring, what do you want to cook for Boon?
And on your days off, what are you cooking at home?
Do you have a secret ingredient that you love to cook with?
Yuzu, when I can get it.
What's your favourite dessert of all
It changes all the time. Currently it's a warm chocolate soufflé cake with chocolate whipped cream and candied spiced orange.
Warm chocolate soufflé cake with chocolate whipped cream and candied spiced orange.
What five things should passionate home cooks have in their pantries?
Sea salt, vanilla, two kinds of dark chocolate (for whipping up emergency brownies) and whiskey.
What ingredient couldn't you live
Boon Café, 1/425 Pitt St, Haymarket, NSW, (02) 9281 2114, booncafe.com
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
There are a lot of food shots on Instagram: the good, the ba...
We asked Australia's leading chefs to name the restaurants t...
The world is getting hotter and we’re not talking about glob...
On the eve of the second outing of one of the world’s strang...
The 2014 50 Best Restaurants in Asia were unveiled this week...
With its complexity in flavour and texture, seaweed is the c...
Tell us about Tomahawk’s menu, Ali...
A mighty fine plate of beef short ribs with roast celery vin...
Farm-to-table is a neat catchcry but, argues Dan Barber, one...
You’ve just released your first cookbook, a tribute to Lomba...
Here's the list of our 2016 Restaurant Guide Top 100. How ma...
Rene Redzepi may be headed to Sydney next month, but he's ba...
Sydney’s new wine bar is going back to basics.
Music is a key ingredient that can turn your party from good...
Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...