Written by Marianna Saran for the Australian Cake Decorating Network
Punk pink was the colour of the day at Shangri-La Hotel Sydney yesterday, as fans of rock star Executive Pastry Chef Anna Polyviou excitedly united to celebrate the release of her first cook book Sweet Street.
In true Anna style, all enthusiasts were greeted with a Pink Mowhawk Mocktail, it helped wash down the exquisite view of Sydney Harbour (it’s a hard life).
Without a doubt Anna’s creations are not your average dessert, they all ooze enormous amounts of attitude (and sometimes caramel).
Excited fans- including a whole table from ACDN- indulged in a two course menu especially created by Anna. Main was a delicious serving of succulent Snapper & Prawns, but let’s fast forward to the real reason we all came to the Sweet Street book launch! DESSERT!
Dessert was inspired by the love of Anna’s life Casey. “Caramelized Me Casey” was a delicious banana, passionfruit, caramel and popcorn creation. Words cannot describe the silky texture, the balance of sweet and salty and the overall passion on the palette with every mouthful.
Petit Fours were served potted and came complete with edible rocks.
Three years in the making, Sweet Street is like no other book you will find on your bookshelf. It captures the essence of Anna’s uniqueness and as she describes “has something that everyone can make”.
Sweet Street is broken down into a series of chapters that seriously cover an array of dessert cuisine. You’ll find quick and easy recipes to tame those sugar cravings that can attack at any hour.
One of these quick fixes is the salted caramel ice-cream tub, let’s just say one tub is not enough! A whole chapter is dedicated to the sweetness of Anna’s Greek heritage. There’s even some chocolatey goodness included for all the vegan’s out there! Christmas this year will be like no other, all the recipes in this chapter will have you merry and bright- be sure to watch out for those Ginger Nijas!!