12-MICRON

The Sunday Telegraph (Sydney) - - INSIDER -

When it came time to cre­ate a spe­cial dessert for Vivid, pas­try chef Ash­ley Smith had two man­dates: It had to be fun to eat and it had to be fun to make. With that in mind, he re­searched some of the in­stal­la­tion, then chan­nelled his in­ner child and cre­ated the Gar­den of Sweet­ies. Stay­ing within the ethos of 12-Micron’s use of Aus­tralian in­gre­di­ents, he took that one step fur­ther and em­u­lated child­hood treats, in­clud­ing a fairy bread in­spired bis­cuit and Gre­nache made with Milo, as part of the “gar­den” he has cre­ated and pre­sented in a wooden box.

TOWER 1, 100 BARANGAROO AVE

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