I love to unearth the layers of the story, finding the essence with my endless questions and what I sense. Enjoy the reads. Travel bondigirlmeets.wordpress.com email@example.com
Published August 19th 2012
There is nothing better than unearthing new and exciting foods around town, especially when they are of those sweet, delectable, delightful varieties.
Some traditions never die. Our mother had a very sweet tooth, so we were bought up on the best French cakes and pastries around, always telling us to go for quality, not quantity.
Quality is a rarity now days, although you can find them when you look hard enough.
When Deux Peres Fine Patisserie opened in Surry Hills last week, it was on my priority list to visit and sample their wares. To my absolute delight, they produce some of the finest macarons I have tasted.
Two of my favourites I managed to sample are:
1. Balsamico - an intriguing deep black macaron with a rich smooth balsamic vinegar ganache filling. I was wondering how it would translate into a sweet cake, yet somehow they blended a sharp vinegar taste with the black grape sweetness in perfect balance. I know it sounds weird, yet it is oh so delicious.
2. Spicy Wasabi - soft coloured macaron shell with pale green wasabi flavoured ganache that will ever so slightly clear your nasal passages. It's not too overpowering, although you know it's wasabi.
So if you are a macaronaholic, these are a must to try. I can assure you the standard is right up there with the best.
Thank you mummy dearest for teaching me the difference between experiencing quality and quantity.