The Zumbo empire expands. And why not? I think the fame is not (only) based on his appearances on Masterchef and then his own dessert competition show, but because he makes beautiful pastries.
I stopped in for a look. I didn’t know Zumbo was doing savoury. I grabbed a pate brisee tart, with pumpkin and pine nuts. My god. The pastry (as expected from a pastry chef of this quality) was delicious, buttery and crispy and falling apart in all the right places. Instead of six bucks, this is the kind of thing that could be considered a high-end dining appetizer at double the price.
Didn’t take photos. Was too busy eating. Nom nom nom.