Zumbo – amazing desserts by Adriano Zumbo
Adriano Zumbo’s fantastical kitchen of other-worldly delights
Laura Cullen
Zumbo by Adriano Zumbo [©Murdoch Books]
There is no doubt about it, if you have a sweet tooth and do not mind a little extra sophistication in your cooking then this is the cookbook for you. Zumbo sites Willy Wonka as one of his inspirations for creating the book – and the influence Wonka has had on Zumbo is felt from the very front cover through to the whole layout and design of the book to, of course, the recipes.
Zumbo is made up of six main sections: zumbarons (Zumbo’s version of macarons), chocolates, pastries, gateaux de voyage (cakes that make great travellers), cakes and desserts. The recipes all look delicious, however are generally accompanied by some significant instructions. The recipe for peanut chocolate bars for example starts out with instructions on how to create peanut crunch, then you move onto creating the peanut praline, then creating the salted peanut caramel, and then the nougatine and then, for the final stage, assembly instructions are given. This is certainly not a cookbook for a novice. However with persistence some amazing foods can be created (and the peanut chocolate bars look amazing and leave Snickers looking old and tired).
It must also be said that some ingredients required for the recipes could be considered somewhat exotic by the average cook. Inverted sugar is one such ingredient, Gellan is another, Pearl sugar yet another. Being aware of this is certainly a consideration to make before purchasing Zumbo. But if you are up for the challenge and are prepared to put in the time and effort making sure you have the right ingredients as well as an understanding of how to use them, then the instructions and glossary certainly do well in tying recipe elements together.
With an enthusiastic and determined attitude there is certainly some fun to be had, and some genuinely significant feelings of achievement upon the creation of some of the sweet treats. If you are a sweet tooth it will be hard to find a recipe to start with however some more tempting ones are the chocolate marshmallow macaron, vegemite macaron (I am not kidding!), salted vanilla caramels, cherry poppins chocolate bar, praline toe buns, apple crumble brioche, tanzanie (chocolate/vanilla/meringue) and some truly inspired desserts which includes one called the black rose, which as part of its makeup has licorice gelato. And of course the ever famous croque-en-bouche makes an appearance for fans of MasterChef and for those really wanting to give themselves something to do for the day.
Zumbo does cover some basics like the creation of brioche, doughnut dough and full puff pastry – this is certainly helpful. The book also contains a glossary that defines the more technical ingredients found throughout the recipes.
Overall this book oozes creativity, gives significant opportunity for development as a cook and is presented in a very contemporary and appealing manner. If you are up to the challenge this book is likely to have you spending a significant proportion of your time in the kitchen. Although you will not be spending it alone, as you are likely to have a lot more visitors given the nature of what you will be making and creating.
Zumbo written by Adriano Zumbo is published in Australia by Murdoch Books (Sydney, 2011; hc, 256 pp) RRP A$49.95.
Subscribers of VisitVineyards.com and Winepros Archive can purchase Zumbo at 12.5% discount via our book partners Seekbooks (postage extra).
Zumbo is also available via Booko here »
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- Sydney (NSW)
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