Azuma Patisserie, Sydney – Sugar Hit 2010

I had been looking to Azuma’s Sugar Hit since last year when I missed out on a booking. I was devastated so I book as soon as they released the line up for this year’s Sydney International Food Festival. After a night of after work drinks, I made sure I was still sober enough to enjoy this Japanese creation. As we were a group of 9, we were sat in the patisserie rather than the restaurant. The patisserie is quite cute and bright. There is seating both inside and outside and we were lucky enough to be seated inside.

The displays of chiffon cake look delicious.

Fake green tea ice cream displays.

There were also some chiffon cakes cooling on the counter. There are cooled upside down to prevent the cake from falling. This creates a very soft, light, melt in your mouth cake.

I was excited to see the menu for Sugar Hit. There was so much variety and we were able to taste ALL of them. The menu:

Easts meets West – Dessert Tasting Plate

Vanilla Panna Cotta served with Strawberry Coulis

Belgian Chocolate Mousse Cake with Raspberry Coulis Centre and Freeze-Dried Raspberry Flakes

Premium Japanese Matcha Green Tea Ganache Tart

Fresh Japanese Wasabi Ganache Tart

Petit Almond Financier

Freshly Baked Macaroon (flavours change daily)

Served with your choice of ~

Azuma’s Special Blend Japanese Green Tea

Brown Brothers 2009 Orange Muscat & Flora

Hennessy VS

One of my friends thought we had to pick a dessert and was delighted when I informed her that we get to taste all of them. So many elements were in this dessert. So many different flavours and textures, all very unique in their own little way. They did indeed have the East meets West concept in mind when creating these desserts.

Vanilla Panna Cotta served with Strawberry Coulis
So simple, yet so good. The sweetness of the panna cotta was well balanced with the tartness of the coulis. So smooth texture of the panna cotta goes down so easily and is a classic.

Belgian Chocolate Mousse Cake with Raspberry Coulis Centre and Freeze-Dried Raspberry Flakes
There wasn’t much cake and coulis in the centre so it basically tasted like normal mousse. The free-dried raspberry flakes..they had a texture to them that was like eating stale popcorn. Quite sour which balanced the sweetness. The boyfriend commented that it was like eating space food.

Premium Japanese Matcha Green Tea Ganache Tart
The ganache was quite thick and sweet. I would have preferred it to have a more natural green tea flavour without the sugar. This reminded me an egg tart, just green.

Fresh Japanese Wasabi Ganache Tart
This dessert was..interesting. I can see how the patisserie chefs were trying to be creative but this type of thing is a hit or miss with people. I did not like it at all. It just felt weird eating something that looked like chocolate, but it tasted entirely of wasabi. I felt like eating some sashimi afterwards. Good or bad thing?

Petit Almond Financier
I forgot to take a photo :( These were more like madelines. They were quite tasty and were gone in one bite.

Freshly Baked Macaroon
The boyfriend and my macaroon. How cute are they? They seemed to be filled with a jelly mixture instead of a ganache but they were still very tasty.

Freshly Baked Macaroon
We had 9 people and we got 9 different looking macaroons. They were all so cute and caused a little squeal from all my friends (both the guys and the girls)!

Brown Brothers 2009 Orange Muscat & Flora
‘Orange Muscat forms the backbone of the blend providing aromas of orange blossom to the nose and a fresh citrus hint to the palate, while the Flora contributes colour, texture and mouth-feel to the palate. The palate is fresh and tangy with a zesty long clean balanced finish.’ ~ Azuma Patisserie.

Hennessy VS
‘This cognac offers a delicate blend of wood notes and spices, punctuated by the scent of cloves and cinnamon. Discreet, subtle and harmonious, it is characterised by a fragrance of honey and a suggestion of liquorice. An elegant cognac displaying balance, harmony, smoothness and softness.’ ~ Azuma Patisserie.

Overall a very nice dessert with some different flavours to stimulate the tastebuds. Azuma Patisserie is always impressive with their unique twist on some very classic desserts. This dessert is quite filling so I recommend not eating too much, or drinking too much beforehand. Azuma’s Sugar Hit is well worth going to. I just hope there are still booking available this late into the month.

Happy nom nom nom-ing!

Kushiyaki Bar & Grill
Regent Place
501 George Street
Sydney NSW 2000
T: (02)9267 7775

 

 

 

 

 

 

 

 

 

 

Azuma Patisserie on Urbanspoon

Dorayaki (どら焼き)

Dorayaki are two small round pancakes sandwiched around Azuki bean paste. They take their name from the Japanese word for gong. Dorayaki are probably most commonly known by Asians through the famous anime and manga character, Doraemon. Doraemon is a cat-shaped robot from the future who has a famous four-dimensional pocket filled with useful gadgets. Doraemon absolutely loves Dorayaki. I have previously tried packaged Dorayaki from Asian supermarkets. However, after tasting them at a recent Chef’s Armoury event, I can say that they ,obviously, taste better fresh.

Thanks to Chef’s Armoury, I have a recipe for Matcha (green tea) Dorayaki to share with everyone. Enjoy!

Matcha Dorayaki

Serves: 8 – 10
Preparation time: 5 mins + 20 mins resting
Cooking time: 4 mins a batch

Ingredients:

  • 3 eggs
  • 150 grams Japanese White Sugar
  • 3 grams good quality matcha powder (you made need more when using lower quality matcha powder)
  • 175 millilitres warm water
  • 1 tablespoon corn syrup or glucose syrup
  • 1 teaspoon baking powder
  • 180 grams plain flour (cake flour is best)
  • Oil for cooking
  • Some chunky style red bean paste

Method:

  1. Combine  the water, baking powder and syrup. Make sure the syrup has dissolved into the water and cool.
  2. Whisk eggs and sugar until you have soft peaks.
  3. Sift the flour and matcha powder three time. This ensures that there are no lumps in both the flour and the matcha powder.
  4. Slowly add the sifted flour into the egg mix while whisking, followed by the liquids.
  5. Mix well and set aside for approximately 20 minutes. After 20 minutes, the consistency should be slightly thickened. Adjust with a little bit of water to get a pancake mixture consistency.
  6. Cook the mixture in a pan over medium heat (180°C) until bubbles appear on the surface. Make sure they are all approximately the same size.
  7. Flip the pancakes over when the bottom is nicely browned. When the other side is nicely browned as well, they are ready to be taken off the heat.
  8. Serve two pancakes sandwiched together the prepared red bean.
  9. Enjoy while warm!
  10. Dorayaki and Ichigo Daifuku

Happy nom nom nom-ing!

Chef’s Armoury Event – Rosebery, Sydney

Last Saturday, the boyfriend, his sister and I made our way to Rosebery. I had signed us up for two classes for this Saturday a couple of months ago. The classes were being held at the Chef’s Armoury store in Rosebery. The store is relatively easy to find as it was on a main road and there was quite a lot of parking available nearby for free. Chef’s Armoury is a store that specialises in Japanese food and knives. As well as this, they do have quite an extensive range of Japanese cookware and accessories.

I have always loved Japanese things. The food, the culture, the fashion, the history, the people, the technology and of course the dramas. I have been to Japan a couple of times and am always willing to go back. Japan always brings back great memories…

But back to Chef’s Armoury…It is quite a quaint store that offers many classes including knife skills classes, knife sharpening classes, cooking classes and sashimi and filleting classes. Check out some of their classes and events that they have to offer. I found that it was quite smart to introduce some free events where people could have a taste of what they were offering and well as to lure people into the store to purchase their products (we came away with some goodies).

As I personally do not like being late, we arrived about 30min early for the event. The store was quite empty with a couple of customers looking around. I was nosy so I also had a look around.

This was probably about 1/3 of the store.

Even the fake sushi was kawaii!! Behind are some tins of real 100% powdered wasabi. Alas I don’t eat sashimi or sushi at home so I didn’t buy a jar even though I wanted to.

Sashimi and Filleting Demonstration

People started rolling in and soon enough, the demonstration started. The sashimi demonstration was done by Leigh Hudson. I had first met Leigh at the Good Food and Wine show a couple of week back and had had a little chat with him about the blog (which he updates). He was very nice and it was good to see him again.

Top: Yanagiba knife. Bottom: Deba knife.

Leigh is very into cleaning the knife properly as there is bacteria right under the skin of the kingfish. You have to carefully scale and fillet the fish properly to avoid any cross contamination.

Filleting the kingfish. Try to cut as close to the bones as possible. Otherwise you can use the fish bones to make a stock.

Leigh filleting the other side of the kingfish.

Look at the beautiful fillet of kingfish. I could eat it all myself.

Slicing sashimi

Plates and plates of delicious, fresh kingfish sashimi.

My plate of sashimi with fresh wasabi and shredded daikon. The daikon helps with the bacteria in the fish.

The demonstration finished , but we hung around as the next demonstration was in 1.5 hours and there was nothing nearby worth going it. We had a chat with Leigh and Eddie (Leigh’s lovely assistant) about random things.

Genmai Brown Rice. It looks yummy. I am a massive fan of Genmaicha.

Kyoto Green Tea and Sweets Demonstration

Left to right: Kyuusu teapot, tea sifter, green tea whisk.

The mochi before it is worked and divided to make the daifuku.

Ichigo (Strawberry) Daifuku

Green Tea Pancakes

Green Tea Pancakes with Red Azuki Beans

The final product: Dorayaki!

Dorayaki and Ichigo Daifuku

I had a great time at Chef’s Armoury. With a morning of sashimi to an afternoon of green tea and Japanese sweets. I really did learn a lot. The next event is in a couple of weeks and I shall be attending yet again, this time it’s Takoyaki. Yum! I will make some Dorayaki and some Ichigo Daifuku of my own soon (when I’m free from assessments).

Learn how to use other Japanese ingredients and Japanese knives at Chef’s Armoury.

Until then…

Happy nom nom nom-ing!

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