By Franz Scheurer
Sydney’s 10 best desserts –
November 2004
Nothing like a good dessert to
put a big smile on your face. Here are my top ten, in no particular order.
Layers of blood orange goodness and white chocolate gelato with crystallized violets
DISH, Chef: George Francisco, 352 Barrenjoey Road,
Newport, 02 9999 2398
Served with Turkish Delight
Compote and Pistachio Fairy Floss
Shakey Tables, Chef: Paula Rengger, Cessnock-Branxton Road, North Rothbury, 02 4938 1744
with Calvados Cream and Cider Jelly
Astral
Restaurant, Chef: Sean Connolly, Level 17, Hotel Tower, 88 Pyrmont Street, Star
City, Pyrmont, 02 9657 8767
Oven baked sweet cheese pancake
Kaiser Stubn, 205 Mona Vale Road
(Cnr. McCarr’s Creek Rd), Terrey Hills, 02 9450 0300
Served with Cointreau Cream and Macerated
Strawberries
Claude’s, Chef: Chui Lee Luk, 10
Oxford Street, Woollahra, 02 9331 2325
Baked with sugar in the oven and
served with ginger cream
Buon Ricordo, Chef:
Armando Percuoco, 108 Boundary Street, Paddington, 02 9360 6729
Layers of white and dark
chocolate
Café Bitter &
Twisted, Chef: Mitch Green, 40 York Street, Sydney, 02 9262 3270
fried pastry filled with fresh ricotta and served
with warm honey
Pilu at Freshwater, Chef:
Giovanni Pilu, Moore Road, Harbord, 02 9938 3331
Pompei’s, Chef: George Pompei, Cnr. of Roscoe and Gould Streets, Bondi Beach, 02 9365 1233
A celebratory
dessert (usually served at weddings) from Goa
Warm, layered
coconut pudding with nutmeg and coconut extract, served with a mango sauce
Qmin, Chef: Anil
Ashokan, 5/207B Pacific Highway, St. Leonards, 02 9966 5557