Thursday, 6 December 2012

Moments of Bliss : Lunch With Adriano Zumbo

Adriano and his tower of Macaroons or 'Zumbarons'
Noosa is often described as the culinary haven of the Sunshine Coast. A simple stroll down Hastings Street, along Thomas St or Gympie Terrace and various selections of mouthwatering dining options is confirmation of this fact, and is one of the many delights to living here. Trust me, my family and I have sampled and relished in many of the options available. Noosa annually hosts a world renowned food and wine festival and often has many accomplished chefs visit our little piece of paradise to launch a new book or host a dinner or lunch. Many of which are held at the divine Berardo's Restaurant and Bar

A regular visitor to Noosa is Adriano Zumbo, one of Sydney's most celebrated P├útissiers renowned for his croquembouche and Macaroons which he has proudly renamed as Zumbarons. Along with some friends, I was lucky enough to attend a lunch at Berardo's hosted by Adriano. We indulged on a 4 course Italian inspired menu prepared by Adriano and the staff at Berardo's which featured four of his signature dishes along with specially chosen wines to accompany each course. The best part of the menu was whilst the first two courses were delectably savoury, the final two were luxuriously sweet. Yes you read it right, two deserts and a zumbaron to finish mmmmm yum! and the wine choice was a perfect fit for the menu.


Adriano's famous Zumberons. Mine was malted thick shake - notice the delicate gold dust - just divine photos by Heather

The day itself was a record temperature for Noosa which reached a sweltering 39.7 degrees Celsius. Not to be out done by the heat, the air con was on and beautiful hand held fans were passed out to guests. I only wish I had taken a photo of all of the gorgeous fans in use, it truly added a quirky and memorable twist to the day.

At the end of our scrumptious lunch Adriano spoke about himself, his background and his success. How his inspiration to be a p├útissier all began as a child when he would raid the packet cake mixes and icing sugars from his parents supermarket which was in country New South Wales. Becoming a head chef at 19 years of age was just the beginning of what life had in store for this quietly spoken chef. With experience and Parisian training under his belt he opened his first patisserie only 5 years ago, then shortly after appeared on Master Chef Australia where he introduced us to his croquembouche. The rest, as they say, was history. 


The most blissful desert I've tasted in a while and the man himself - Adriano - photos by Heather

When asked what advice he would give to any aspiring young chefs he responded with; "have a dream and stop at nothing to achieve it. Don't take mistakes or small failures personally, just pick yourself up and get on with it and keep going, and that's not just for young chefs, that is for anyone who wants to achieve success" What wise words from a very down to earth humble and admirable young man, who deserves every bit of success he receives. 



Image source Top - Goggle images


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