Quirky ‘dessert king’ Adriano Zumbo launches a ‘daring’ high tea with a twist – as he FINALLY spills the secret recipe behind his famous macarons
- Aussie patisserie chef Adriano Zumbo has partnered with hotel QT Sydney
- Guests can experience a high tea unlike any other from this Saturday
- QTea features a menu of daring demeanour full of sweets and treats
- The event offers pure luxury in the QT lobby paired with tea and champagne
Australian ‘dessert king’ Adriano Zumbo has joined forces with quirky boutique hotel chain QT to launch a unique high tea experience in Sydney‘s CBD.
The menu features a daring range of sweet and savoury treats – including macarons dubbed ‘Zumborons’, scones and tarts.
Disregarding traditional high tea foods like cucumber sandwiches and cupcakes, guests can expect to be impressed by the combination of interesting and curious flavour pairings.
Australian dessert king Adriano Zumbo (pictured) and QT Sydney have partnered to offer a unique high tea experience. The menu designed by Adriano himself features a daring demeanour of sweet and savoury treats
Disregarding traditional high tea foods like cucumber sandwiches and cupcakes, guests can expect to be amazed by the combination of interesting flavours with every bite
How to make Adriano Zumbo’s macarons at home:
- 40g cream
- 1 vanilla bean, scraped
- 80g strawberry puree
- 200g white chocolate
- 65g unsalted butter
Macaron shell ingredients:
- 125g caster sugar
- 40g water
- 50g egg whites
- 135g pure icing sugar, sieved
- 135g almond meal, sieved
- 45g egg whites
- Few drops of red colouring
1. To make ganache: Bring the cream, vanilla and strawberry puree to the boil. Pour the hot cream mixture over the white chocolate to make a ganache. Cool to 50C. Blitz in the butter. Cover with cling film and cool.
2. To make shells: Boil caster sugar and water to 118C. Place 50g egg whites in electric mixer fitted with whisk attachment. Slowly stream hot sugar mix down side of bowl and whisk until it cools to about 50C. In a large bowl place sieved icing sugar, almond meal, colouring and 45g egg whites on top. Add meringue mixture to this and mix until combined.
3. Pre-heat oven to 150C. Pipe 20cent-sized pieces on to a baking sheet lined with silicone baking paper or silicone mat. Tap the base of the tray to remove any air bubbles.
Leave for 30-60 minutes until a skin forms and they are touch dry. Bake for 16 minutes at 150C. Allow the macaron shells to cool. Flip the shells over and pair them on a clean baking tray.
4. Place ganache in piping bag and pipe on to one shell from the pair, then place the other side on top to make a sandwich.
The food is perched on a modern rotating centrepiece with removable tiles for easy serving, and guests can enjoy a cup of limited-edition burnt blueberry tea or glass of champagne.
Savoury menu offerings include a lobster roll, smoked salmon and caviar topped on a potato blini, a Caesar slider with parmesan cheese and a goat cheese tart.
Popular options among the sweets include the ‘Just Love Me’ heart-shaped cake with chocolate mousse, raspberry glaze and pistachio, as well as a passionfruit tart and ‘reinvented’ scone.
Adriano, 40, told FEMAIL he was inspired by the ‘mysterious, quirky’ vibe of the QT Hotel when curating the menu.
‘We started off with a few classic dishes and made a few twists here and there,’ he said, adding: ‘I wanted to create a high tea that you’d never expect.’
At the moment Adriano is also working on developing an entire plant-based alternative for vegans.
In true Zumbo style, the whole event and menu is well thought through with perfection in every minor detail. QTea will be available to book from $95 per guest from Saturday 29 May
QTea will be available to book from $95 per guest from Saturday May 29.
While Adriano often doesn’t reveal his baking secrets, on this occasion he has shared his macaron recipe for foodies to replicate at home.
You’ll need a variety of ingredients to make the ganache and macaron shells – including cream, vanilla bean, white chocolate, egg whites, icing sugar, caster sugar and unsalted butter.
The key to make the macaron shells fluffy is to ensure all the air bubbles are removed from the mixture by tapping the base a few times.