Then we noticed someone emerge from an understated doorway around a corner, carrying what could only be a pastry box. We approached the doorway and just above it was a small sign that read "adrianozumbo patissier".
We walked in to see a cabinet full of pastries, tarts and macarons. The colours and shapes were exquisite. I was overwhelmed. The only flavour of macarons that remained were licorice. Adriano Zumbo single handedly turned Australians into macaron lovers. I. Love. Macarons. But, licorice just wasn't going to cut it.
We settled on a tarte aux fruits de la passion - passionfruit curd and pate sucree (pictured, $6) and sacher's sister blanca - white chocolate sponge, white chocolate pear ganache, kumabo ganache and vanilla glacage (also pictured, $8).
Dr Gab and I cut both our deserts in half and shared them. We started with the tart. The vivid colours of the tart acurately reflected the passionfruit explosion that occurred when we dug in. It was smooth and slightly tart, the pastry: perfectly thin and beautifully crumbly.
The many layers of the pear sponge worked together in perfect harmony. A stunning combination of flavours and textures, from the smooth ganache to the soft sponge to the small chunks of pear, all brought together with subtle splashes of white chocolate. Heaven.
Adriano Zumbo and his team create genius works of art and put them on a plate. They look amazing. They taste even better. Every trip to Zumbo is overwhelming because everything looks and sounds (and is) delicious. If you haven't been to Zumbo you need to get yourself there. Now. Right now! Are you still reaing this? Go!!
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