The Macaron mad might be a little surprised that the spunky Balmain baker can also whip up a tasty delight in other sections of the kitchen too.  Remember when my old culinary school invited me to spend an afternoon with Adriano Zumbo as he & the school chefs & apprentices prepared a unique & very, very different menu late last year?

Each of Zumbo’s creations were a gorgeous perfection of balanced flavors, weird at times I’ll admit, but it really was fantastic to be ringside with a chef who intuited flavours like this, it was really impressive to watch. The afternoon was a little like being taken on a tantalising trip into the mind of an artist as he generously answered questions on how he choses flavour combinations for this menu when most chefs would probably not even go there. Continue Reading