Sugar rush: the growing taste for elaborate desserts


Anna Polyviou’s Tropic-Anna dessert. Photo: James Morgan

It’s ironic that John Ralley, head pastry chef at Sydney’s Wildfire restaurant, has a hairdryer on his work bench. Tattoos cover just about every inch of his visible flesh, he wears a black ear gauge that has stretched the lobe to a gaping hole, and has a shock of dark, unkempt hair.

But it wasn’t Ralley’s unruly locks that were destined to be blow-dried. It was the blown-sugar apricot he was attempting to cool before he could embark on the next stage of his four-textured apricot dessert: ­filling it with exquisite mousse. Read the full article in The Australian Financial Review.



Filed under Chefs, Food Issues

9 responses to “Sugar rush: the growing taste for elaborate desserts

  1. That looks so elegant. A real feast for the eyes, don’t you think?


  2. lizzygoodthings

    Wow. It does look like a work of art… I don’t think I have the patience. : )


  3. TEASE! the link isn’t working for me. i shall keep looking.
    that dessert does look fancy, but i can’t help but thinking you’d have to smash it to eat it. perhaps that is part of the patissier’s art.


  4. Like Lizzy, I doubt I’d have the patience for something that fiddly. I like my sugar hits to get to me quickly!


  5. Goodness, that heron head was something else! Do you know if he carved out of a block, or moulded it first and then carved and painted in detail? Amazing stuff!


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