Head Pastry Chef at The Pastry Emporium.
Head Pastry Chef at The Pastry Emporium.
Adrian Grazioli is the Gold Coast’s master Pastry Chef and owner of The Pastry Emporium in Bundall.
We sat down for a chat with Adrian about the delicious goodies he’s cooking up for Easter and how he came to be in such high demand.
1. What exciting treats have you created for Easter?
We’ve got some exciting things happening for Easter this year including our Hot Cross Buns which are brioche style with a white chocolate cross.
We’ve also got a Petit Gateau, which is an individual Easter cake. It has chocolate mousse, hazelnut sponge, hazelnut glaze and a surprise Easter decoration. The Creme Egg Tart is a chocolate tart shell with chocolate and tonka bean ganache, chocolate egg shells, white chocolate mousse and mango jelly and the Easter log which is similar to the individual cakes but made to share.
2. Why should Gold Coasters try something unique this Easter?
At The Pastry Emporium all of our products are made on site and we’ll be starting work at 3am this week to ensure everything is fresh and ready to go. The Easter products we’ve created are really delicious and have a few more exciting components than your regular Easter egg.
Also, the chocolate we use is Callebaut Couverture, which is Belgian chocolate made with 53% cocoa butter which makes the flavours even better.
3. How do you develop ideas for specialty pastries?
I have a team of four pastry chefs from all around Australia who are very creative; we bounce ideas off each other all the time to come up with exciting new concepts. I also draw ideas from previous times throughout my career and photos I see that make me think of a unique spin I can put on something.
4. What’s the most extravagant pastry you’ve created in your career?
I once made a 160 ball Croquembouche for a wedding, which was crazy. You have to make the Sioux pastry, then fill the balls with custard (we make that fresh) then you need to freeze it and put it together – it takes about three hours in total. The delivery is probably the hardest part though and the humidity on the Gold Coast doesn’t help!
6. Tell us about your career so far?
I’ve always been into cooking. My parents have been restaurateurs for over 40 years so I’ve grown up around food.
At 24 I decided I wanted to do my apprenticeship in pastry after a trip to Melbourne where I visited Brunetti’s in Carlton and fell in love with pastry. I emailed them when I returned home and got a response after a few weeks. I flew down for an interview, did a four week trial and within three months had moved down to start my apprenticeship. I stayed there for three years.
After that I worked at Bistro Guillaume for a short spell before returning to the Gold Coast and starting work at Palazzo Versace where I stayed for eight months before working at Sweet at Ferry Road markets (now Providore).
I started creating The Pastry Emporium on the side and went out on my own around four years ago and haven’t looked back.
7. Is there one thing at The Pastry Emporium that customers love the most?
Our doughnuts and croissants are the most popular at the moment. Donuts have quite a good vibe around them and we make ours with brioche of course, they’re fresh every day, which is the best part. Nutella is a favourite flavour as well as custard and this weekend we’ll have passionfruit curd and caramel banana flavours. We roll our croissants here and use the best butter, they’re fresh and delicious!
8. Do you have a favourite pastry to create?
I love making all the pastries!
INGREDIENTS
3 cups water
2 cups mixed frozen berries
1 teaspoon cinnamon
4 cloves
2 star anise
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons honey
4 pears, peeled
INSTRUCTIONS
In a large saucepan over a medium heat, place the water, berries, cinnamon, cloves, star anise, nutmeg, vanilla extract and honey. Gently simmer for 10 minutes. In the meantime peel the pears and remove the core from the bottom by using a corer or melon ball tool. Place the pears in the berry syrup and simmer for 20 minutes or until they are al dente. Serve in four little bowls with syrup and berries in the base of the bowl.
Delicious!
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
Is there anything lovelier than enjoying tiny delicacies accompanied by a glass of chilled Laurent Perrier and tea served in a beautiful floral teacup?
We think not.
Thankfully, Chapter & Verse at the Surfers Paradise Marriott Resort is bringing Gold Coasters high tea dreams to life with their indulgent take on an age-old tradition.
Surrounded by greenery with views of the sparkling lagoons, white sandy beaches, and cascading waterfalls, the bar and lounge is located on the ground floor of the majestic hotel.
High tea can be served both inside and out and is made up of a stunningly arranged tier of delightful treats perfect for any occasion.
Savoury bites include smoked salmon bagels, roasted turkey and King Island brie tartlets with cranberry and Mount Tamborine goat’s cheese cones with pistachio – a standout and entirely unique addition.
Sweet dishes are aplenty and include mango cheesecake with kiwi fruit glaze, chocolate macaroons and coconut lime loaf to name a few.
A decadent favourite is the verrine, a glass container filled with apricot chocolate and bronze pearls.
High Tea is also served with freshly baked scones, which are perfectly fluffy and melt in your mouth, and accompanied by cream and strawberry jam.
Beverages include a welcome glass of sparkling wine, freshly brewed organic coffee and a beautiful selection of Ronnefeldt leaf teas.
Pinky fingers at the ready please.
For those looking for something a bit more upbeat, Chapter & Verse also host a tropical Sunday session from 2pm every week complete with a not-to-be-missed Brazilian BBQ, chilled tropical beats and refreshing cocktails.
HOURS: Chapter & Verse is open daily from 7am until late with High Tea served from 11am until 4pm.
LOCATION: Surfers Paradise Marriott Resort, 158 Ferny Avenue, Surfers Paradise.
Words and photos by Kirra Smith.
Hello friends, we’ve ventured to the northern Gold Coast to bring you news of a sweet little newbie we absolutely think you should visit at the earliest available opportunity.
It’s called Café Sofi and it can be found in Helensvale within brand new ($4 million) leisure centre, The Surrounds.
Café Sofi is now the official meeting space within the stunning new precinct, set within lush gardens and with views across the grassy surrounds.
Owners and husband and wife duo Tony and Sophie Whitely have created a lovely little family-friendly environment bringing a welcoming vibe you may have come across at View Café Hinze Dam, the venue they’ve owned and operated for the past five years.
The newbie will offer all of your breakfast and lunch favourites with a few unique flavours thrown in for good measure.
For breakfast we’re quite partial to the Purple Bagel (obviously) with roasted beetroot hommus, a poached free range egg, fried haloumi, field mushrooms, pistachio dukkah and rocket on a lightly toasted bagel. YUM.
At lunchtime we would like to sample the Chicken and Bacon Burger and maybe the Homemade thin crust pizza please.
The menu also includes staples like fresh organic sourdough toast, free-range eggs, homemade hollandaise sauce, and tangy tomato relish and features everything from egg and bacon rolls to a post-workout protein hit.
A fully stocked cabinet display is filled with fresh salad concoctions, wholesome breakfast cups, and colourful wraps provide a healthy, delicious meal on the go.
The kiddies will be happy too with an extensive menu just for them including scoop ice cream and lollies to be inhaled while playing at the adjacent park.
Obviously having the park close by means you can kick back and relax (read: consume copious amounts of coffee) for a little while longer while the little ones are entertained.
Sounds like heaven to us and we don’t even have kids.
Pop in and try it for yourself.
LOCATION: 6 Emerald Drive, Helensvale
HOURS: Daily from 8am to 3pm
