Azuma Patisserie, Sydney – Sugar Hit 2010

I had been looking to Azuma’s Sugar Hit since last year when I missed out on a booking. I was devastated so I book as soon as they released the line up for this year’s Sydney International Food Festival. After a night of after work drinks, I made sure I was still sober enough to enjoy this Japanese creation. As we were a group of 9, we were sat in the patisserie rather than the restaurant. The patisserie is quite cute and bright. There is seating both inside and outside and we were lucky enough to be seated inside.

The displays of chiffon cake look delicious.

Fake green tea ice cream displays.

There were also some chiffon cakes cooling on the counter. There are cooled upside down to prevent the cake from falling. This creates a very soft, light, melt in your mouth cake.

I was excited to see the menu for Sugar Hit. There was so much variety and we were able to taste ALL of them. The menu:

Easts meets West – Dessert Tasting Plate

Vanilla Panna Cotta served with Strawberry Coulis

Belgian Chocolate Mousse Cake with Raspberry Coulis Centre and Freeze-Dried Raspberry Flakes

Premium Japanese Matcha Green Tea Ganache Tart

Fresh Japanese Wasabi Ganache Tart

Petit Almond Financier

Freshly Baked Macaroon (flavours change daily)

Served with your choice of ~

Azuma’s Special Blend Japanese Green Tea

Brown Brothers 2009 Orange Muscat & Flora

Hennessy VS

One of my friends thought we had to pick a dessert and was delighted when I informed her that we get to taste all of them. So many elements were in this dessert. So many different flavours and textures, all very unique in their own little way. They did indeed have the East meets West concept in mind when creating these desserts.

Vanilla Panna Cotta served with Strawberry Coulis
So simple, yet so good. The sweetness of the panna cotta was well balanced with the tartness of the coulis. So smooth texture of the panna cotta goes down so easily and is a classic.

Belgian Chocolate Mousse Cake with Raspberry Coulis Centre and Freeze-Dried Raspberry Flakes
There wasn’t much cake and coulis in the centre so it basically tasted like normal mousse. The free-dried raspberry flakes..they had a texture to them that was like eating stale popcorn. Quite sour which balanced the sweetness. The boyfriend commented that it was like eating space food.

Premium Japanese Matcha Green Tea Ganache Tart
The ganache was quite thick and sweet. I would have preferred it to have a more natural green tea flavour without the sugar. This reminded me an egg tart, just green.

Fresh Japanese Wasabi Ganache Tart
This dessert was..interesting. I can see how the patisserie chefs were trying to be creative but this type of thing is a hit or miss with people. I did not like it at all. It just felt weird eating something that looked like chocolate, but it tasted entirely of wasabi. I felt like eating some sashimi afterwards. Good or bad thing?

Petit Almond Financier
I forgot to take a photo ūüė¶ These were more like¬†madelines. They were quite tasty and were gone in one bite.

Freshly Baked Macaroon
The boyfriend and my macaroon. How cute are they? They seemed to be filled with a jelly mixture instead of a ganache but they were still very tasty.

Freshly Baked Macaroon
We had 9 people and we got 9 different looking macaroons. They were all so cute and caused a little squeal from all my friends (both the guys and the girls)!

Brown Brothers 2009 Orange Muscat & Flora
‘Orange Muscat forms the backbone of the blend providing aromas of orange blossom to the nose and a fresh citrus hint to the palate, while the Flora contributes colour, texture and mouth-feel to the palate. The palate is fresh and tangy with a zesty long clean balanced finish.’ ~ Azuma Patisserie.

Hennessy VS
‘This cognac offers a delicate blend of wood notes and spices, punctuated by the scent of cloves and cinnamon. Discreet, subtle and harmonious, it is characterised by a fragrance of honey and a suggestion of liquorice. An elegant cognac displaying balance, harmony, smoothness and softness.’ ~ Azuma Patisserie.

Overall a very nice dessert with some different flavours to stimulate the tastebuds. Azuma Patisserie is always impressive with their unique twist on some very classic desserts. This dessert is quite filling so I recommend not eating too much, or drinking too much beforehand. Azuma’s Sugar Hit is well worth going to. I just¬†hope there are still booking available this late into the month.

Happy nom nom nom-ing!

Kushiyaki Bar & Grill
Regent Place
501 George Street
Sydney NSW 2000
T: (02)9267 7775

 

 

 

 

 

 

 

 

 

 

Azuma Patisserie on Urbanspoon

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La Renaissance Caf√© Patisserie – The Rocks, Sydney

Just a quick update before I get stuck into my assessments. I’ve been wanting to update but haven’t had time. So now that I have a spare moment I can tell you where Lemon and I went last Tuesday.

Lemon had been telling me about La Renaissance for some time now. He had worked there for a bit when he was at Hotel School. He was drooling over the pies when he was telling me so we decided to make a lunch date out of it.

La Renaissance conveniently enough is situated right next to the Guylian Belgian Chocolate Cafe. It has a small shopfront which led me to not notice it on my last adventure to The Rocks. When you walk in, you’re met with rows and rows of macarons, cakes, pastries and baguettes. Everything just looked so delectable. I’m such a sucker for food with a bright light shining on it.

Look at the macarons! *drool*

But we were there for lunch. Unfortunately, dessert had to wait. Lemon had a pie, of course, since he had been raving on about it since forever. I chose a baguette since I’m not really one for pies.

There are a total of 8 baguettes to choose from.

Poulet Chasseur: Traditional French hunters recipe of diced chicken, onions, mushrooms, tomatoes, garlic and white wine. $8

With a side of salad. $11

Lemon loved his pie. From taste and observation, I could tell it was quite a nice pie. The crust was very flaky, signs of a good pie pastry. The filling was quite saucy, which I quite liked as well. I like my meals to be quite saucy as I don’t like foods being dry. All in all it was a very nice self-saucing pie. Lemon was so into it, he even wanted another one after polishing off his plate. I told him to save his stomach for dessert.

Baguette R√īti De Boeuf: Rare roast beef, with mixed salad, caramelised onions and Dijon mustard mayonnaise. $9

My baguette was alright. It reminded me of Delifrance from when I was young. I chomped it down even though the baguette was quite thick so I had a bit of trouble biting it. There wasn’t anything really special about the baguette, it was just very filling. I think I’ll try a pie next time around.

After buying your food, you can walk through to the back there there is a small courtyard. It makes you feel like you’re eating in a garden of sorts. Very chique sort of atmosphere created.

After lunch, we decided to go for a little walk before having dessert as we were so full. We went to the Baroque Bistro, Bar & Patisserie to have a little gander. Baroque is an off-shoot from La Renaissance. I believe that the macarons sold in La Patisserie are made in the Baroque Patisserie. We had a little look but left when we got bad customer service from the waitress.

We then made our way to Ken Duncan’s gallery where Lemon bought a couple of books for his friends who were getting baptised. After doing all that exercise, we decided to head back to La Renaissance to have some dessert.

There’s always so many people in the patisserie, it’s so hard to get photos of different cakes and the shop when there are business people wanting to be served. I’m quite easy with the choice of dessert so I let Lemon choose. The only thing I don’t like if berries, but luckily Lemon didn’t choose any. We bought our desserts and made our way to the Overseas Passenger Terminal where we sat and ate our goodies. We saved $1 per dessert for getting take away.

Our trio of delicious desserts.

Passion de Pierre: A light creamy passionfruit mousse, with a layer of raspberry jelly, encased in joconde and decorated with fresh seasonal fruit. $6

Joconde is a mixture of eggs, ground almonds, icing sugar and a little flour, made into sponge-like sheets. I quite liked the slight sourness and tanginess of the passionfruit. It was very light indeed. The small chocolate balls on top reminded me of black and white pepper which I giggled at while I was eating it.

Mousse Picasso: Layers of white and dark chocolate mousse, wrapped in folds of Valrhona ‚ÄúJivara‚ÄĚ milk chocolate. $6

Unfortunately the top of the chocolate box cracked in the box, but it was still all good. I personally didn’t like the outside because I found it too creamy and sweet. I gave part of my half to Lemon. But the inside was surprisingly quite light. The white chocolate mousse wasn’t very sweet and it worked well with the dark chocolate mousse. I didn’t really feel like I was eating chocolate at all.

Chocolate Eclair: Traditional choux pastry filled with chocolate pastry cream and topped with chocolate fondant. $4.50

Eclairs aren’t my favourite dessert in the world but Lemon wanted one so we got one. I gave him the bigger half though. It was nice for what it was. But my bias towards eclairs doesn’t allow me to have a neutral judgement. I though it was alright, enough said.

Tada! How yummy does it all look?

Lemon and I polished off all three desserts, it left us wanting more. But we were too full. As I was eating the eclair, a seagull was eyeing us. It was getting closer and closer. I don’t do well with animals, and I’ve had bad experiences with seagulls at the beach. They can get quite aggressive.

Look how evil it looks!

I made Lemon walk upstairs to the Overseas Passenger Terminal so we could take some photos. Enjoy the photos of Circular Quay.

Opera House

Ferry

Circular Quay Wharf

Guest appearance from my best friend Lemon

I then made Lemon walk all the way back to Baroque because I wanted to buy some macarons. But that’s for the next post. Visit La Renaissance someday and try their desserts, they’re worth it.

Happy nom nom nom-ing!

La Renaissance Cafe Patisserie on Urbanspoon