According to an email I received from WordPress at the end of 2010, my blog is doing really well based on traffic/stats. That’s pretty amazing since it hasn’t been updated in about five months.
So whoever has been visiting (Twitter followers?) I thank you.
If I did an audit on the number of blog posts and tweets about food versus television or entertainment I think food might win.
On that note, I’d like to post a photo of a macaron from the famed Adriano Zumbo – “Patissier of Pain” as he came to be known on MasterChef Australia.
The Rozelle cafe outlet is much smaller than I imagined. It sells a selection of hot pies and sausage rolls, the ubiquitous macarons, tarts and assorted pastries like croissants. There are perhaps eight to 10 stools to perch at while having a nibble and a coffee. As a bonus, there are windows into the commercial kitchen where the macarons are being made. And yes, Adriano was at work the day we visited.
There were perhaps a dozen flavours on offer the afternoon of our visit including peach tea, apricot and rosemary, raspberry licorice, banana but alas no chocolate. Actually the macaron pictured may have been salted butter caramel.
I’m looking forward to the documentary series Zumbo coming to SBS next month where Adriano sets out to create 60 flavours.
I also hope to return in search of a chocolate or hazelnut macaron to benchmark it against my favourites in Perth from Choux, Rochelle Adonis, Jean Pierre Sancho and Globe.
The best bit about the Zumbo macarons is they are only $2 each – in Perth most are anywhere from $2.30 to $2.80 and I’ve even heard reports of $3.50 a pop!
It was a relief to finally try the real deal, having grabbed a macaron from a Sydney cake shop in October that was oversized, too sweet and ended up in the bin. Ditto the one I picked up on the run at a Sydney wine bar/cafe last month, which was more like a meringue.
Last but not least, here’s a hazelnut macaron with banana icecream from the dessert menu at Rockpool Bar & Grill. No, I didn’t order it.
What did I order you might ask.
Well, there are two things I Tweet about a lot.