“Pastry is all about creativity, sharing and generosity.”
This is the motivation behind the creation of the Sydney Pastry Club by Fabien Berteau, pastry chef at Park Hyatt, and Elerig Liguet, from Deshel Foods.
As stated on their Facebook page, the idea behind this club is “to showcase Sydney Pastry Chefs’ skill and imagination” by getting them to revisit dessert themes (eg. Meringue Lemon Tart, Gateau Opera, the Baba, Black Forest…). Chefs have two months to design their idea and to come up with their very own creation, which they will bring to the meeting for the other members to taste. Fabien insists on the fact that it remains very friendly & informal and that it is in no way a competition: “We’re just having fun.”
