I was lucky enough to receive a ticket to ‘High Tea with Adriano Zumbo’ for my birthday from a close friend, and what a great day it was! This event was held as part of the 2012 Melbourne Food and Wine Festival, at Fenix Restaurant and Events, which is owned by Masterchef Australia’s Gary Mehigan.
The highlight of the afternoon was of course the delectable treats we got to sample from Adriano Zumbo, and meeting the King of the Macaron himself. There were many options on offer, including ‘Zumbarons’, Decorated Chocolate Fondant, Citrus Tarts, Chocolate Marshmallow Tart and an array of savoury pies and sausage rolls. I think I tried all of these things :O
My favourite Zumbaron was definitely the Cola one! It was really buttery but still tasted of Cola – so weird, yet so good. The Salted Butter Caramel was also amazing, but who doesn’t love Salted Caramel?!
Zumbo also did a demonstration making vanilla custard macarons, then he deep fried them! So weird. He is a very shy person, but he was really happy to answer anyone’s questions, and talked us all through the processes of creating the humble Macaron. One thing I learnt was that whilst the Italian meringue method is best used for making sweet macaron flavours, when attempting to make a less sweet version or even a savoury flavour, the Swiss meringue method is the best to use. His reason for this is that there is simply less sugar in Swiss meringue. I have never tried making Swiss meringue before, and it sounds a bit tricky. You apparently need to heat the egg whites in a waterbath until they reach a certain temp, then beat them back down to room temperature to create the meringue. Sounds complicated…
We had a great day at Fenix, and tasted some amazing sweets! It was awesome to meet Zumbo, he was happy to have a conversation with everyone there and to pose for photos…AND…contain your excitement fellow Melbournians…!!! We should expect an Adriano Zumbo store, possibly in Fitzroy or South Yarra, by the end of the year!!! Yessssssssssssssss 😀