There is nothing I like more is a renegade pastry chef with a strong aesthetic and fearless attitude toward pushing the boundaries of flavour combinations and tastes. Enter Adriano Zumbo, the Australian native who studied locally and in France honing his sugar obsession into beautiful things. He is probably best known for his macaron and offers sensational flavours such as coconut, green chili and lavender, lychee, passion fruit and tonka bean and salted butter caramel. On the more daring side, he did a pig’s blood and chocolate macaron.
After participating on Master Chef in Austrialia, Zumbo has become a household name beyond his start in Balmain (a suburb of Sydney). Now the owner of four locations, The Star, Patisserie Balmain, Patisserie Manly, and Cafe Rozelle, Adriano is patissiere-entrepreneur to the max. He has even branded his macarons calling them Zumbarons, a smart tactic to get customers to keep him top of mind. If you can’t make it to Sydney to check him out, Adriano recently published a book, dedicated to his world of sugar, titled, Zumbo; I would highly recommend it- however the recipes don’t look easy.