Sweetfest

The Sydney Morning Herald Good Food Month 2016

 

Sweetfest

A celebration of all things baked, fried, iced, creamed, dusted and colourful, featuring masterclasses from sweet fiend Katherine Sabbath (Sydney); master baker, cookbook author, Good Food contributor and television presenter Dan Lepard (London); king of desserts Alistair Wise (Sweet Envy, Hobart); Andrew ‘Boss of the layer cake‘ Bowden (Sydney); Amy Chanta (Chat Thai) and Nadine Ingram (Flour & Stone). Drop by and pick up treats from:

  1. Andy Bowdy Pastry
  2. Black Star Pastry: Menu items include, pastry tacos, vegan 'dohnuts', truffle Ball lollipops, lychee raspberry cake.
  3. Brewtown Newtown: Menu items include, Brewnuts, Cruffins and Single Origin filtered coffee
  4. Brickfields: Menu items include, Persian love cake, Croissants,  Black sesame cookies and Marshmallows
  5. Brooklyn Hide: Menu items include, various bagels entitled Manhattan, Hells Kitchen,  Mid town and a custom sweet Bagel. 
  6. Chat Thai Sweets: Menu items include, Khanom, Deep fried banana and ice cream and fresh coconuts.
  7. Desserts with Lynda: Menu items include Nutella Cheesecake Cup topped with Chocolate Waves, Snickers, Chocolate crumb and Nutella ganache, Watermelon and Strawberry cup, Vanilla Pannacotta with chocolate gold block, Lychees and passionfruit.
  8. Flour & Stone: Menu items include fine apple tart, Lamingtons, Chocolate, raspberry and buttermilk cake.
  9. Kakawa Chocolates and Kraving K: Menu items include Ice cream sandwich,  cloud cake, cherry rocky road, petite gateux, caramelised almond slab
  10. Lorraine’s Patisserie: Menu items include Lychee Tart, Margarita verrine, Raspberry Pelan Meringue 
  11. Miss Lilly's Kitchen: Menu items include, Sweet fruit pies, Cacao tart, Cookies and more
  12. Penny Four's: Menu items include, ham and provolone croissant, raspberry almond croissant, date creme brulee tart and leatherwood honeycomb.
  13. Sadhana Kitchen: Menu items include, superfood Caramel Slice, superfood mint slice, better than Tim Tam, better than a Wagon Wheel.
  14. Spoon & Fork: Menu items include various sized cookies  
  15. Sweetness the Patisserie: Menu items include Sweet mini mallows.

 

WHERE: aMBUSH Gallery, Level 3, 28 Broadway, Central Park, Chippendale
WHEN: October 17-18; Session One - 9:00am - 1:00pm, Session Two - 2:00pm - 6:00pm
COST: $20pp includes masterclasses and a complimentary glass of Redbank Emily Brut Cuvee | Kids under 12 are FREE!

Masterclass Stage Timetable 

Saturday 

Time
Subject
Chef

Morning Session 

 

   

09:30

The art of Thai sweets

Join Amy Chanta from Chat Thai Sweets as she demonstrates the art of Thai Sweets and how to make your own.
Amy Chanta (Chat Thai Sweets) 
10:45

Gutter trash Sundae!

This is not for the faint hearted, learn some basic sundae techniques before gorging on a 2.4metre gutter of pleasure, if plans come together maybe even a spider blown out to champagne fountain proportions.

Alistair Wise (Sweet Envy, Hobart)
12:00

You can make… the best chocolate cake!

Intense, rich and supersoft chocolate cakes are absolutely doable at home or in the professional kitchen by using new techniques that play on the chemistry of everyday ingredients.

Dan Lepard (London)
Afternoon Session    
14:30The lost art of strudle
Learn the correct pulling techniques to make a modern pastry case for a delicious strudle filled with apple puree, fresh blueberries and micro lemon balm. Following the demonstration play with the dough along side Chris. 
 
Christopher The
(Black Star Pastry) 
15:45Jasper layer cake!

See Andy decorate the Jasper Cake and try it for yourself in an eating competition to win a fantastic prize, or taste it from the Andy Bowdy stall. 
Andy Bowden
17:00Water-coloured lollypop cake

Join Katherine Sabbath as she shows you how to make a delicious and amazingly colourful and decorated Water-coloured lollypop cake
Katherine Sabbath

 

Sunday 

Time
Subject
Chef

Morning Session 

 

   
09:30

Cherry and dark chocolate Kakawa rocky road

Cherry marshmallow with housemade cherry brandy, it is then dipped in dark chocolate and rolled in roasted nuts and freeze dried raspberries.

David Ralph (Kakawa Chocolate) 
10:45You can make…super choux pastry

From elegant eclairs to kick-ass cream puffs and profiteroles you’ll learn the secrets of mixing and baking these extraordinary classic pastries.
Dan Lepard (London)
12:00Discover the sweet complexities of Nougat

Sour cherry, hazelnuts and rich dark chocolate combined through light as a feather egg whites, sugar and honey to create a light and tempting confection.  
Nadine Ingram (Flour & Stone)
Afternoon Session    
14:30

Soft serve desserts

How does Andy come up with his unique and delicious creations? Join Andy as he makes a flavour senation dessert creation for Myffy Rigby, Katherine Sabbath and Alistair Wise full of surprise flavours and combos!

Andy Bowden
15:45Salty caramel, pecan sticky bun and the expanded theory of everything

Darwin has the theory of evolution, Hawkins the theory of everything, and salty caramel being the string that holds everything together, this is the finest pastry at Sweet Envy, chewy, flaky, crunchy, nutty, goodness!
Alistair Wise (Sweet Envy, Hobart)
17:00Harajuku burger cupcakes

Learn how to make a colourful burger cupcake inspired by Japanese culture complete with buns, cheese, pattie and condiments with Katherine Sabbath.
Katherine Sabbath