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Lifestyle : Cakes for all Occasions 2011
1HERSA1 E018 We cater for all occasions Retail & Wholesale Open 7 days 130 Norton St, Leichhardt (02) 9569 8378 www.mezzapica.com.au Sensational Gelato Cakes MANUFACTURERS OF OVER 150 AWARD WINNING FLAVOURS FREE CANDLES WITH EVERY CAKE ORDERED* www.puregelato.com.au Order online Delivery to your door! Over 150 delicious gelato flavours to choose from! ORDER NOW FACTORY OUTLET: 30-32 Brighton Ave, Croydon Park NSW 2133 PHONE: 02 9716 4488 *Offer ends 15 Dec. 2011 Use Promotional Code "CA15" www.katiebrown.com.au Ph: 0414995219 Receive 10% off when you mention this ad Contact us for your next special occasion and make it a memorable one! Ganache Fine French Pâtisserie & Café Ganache 85 Edinburgh Rd, Castlecrag T 9967 2882 | F 9967 9271 Croquembouches • Fresh Petits Fours • French Baguettes Custom Made Birthday Cakes • Savoury Cocktails Home Made Chocolates • Catering for Functions www.ganachepatisserie.com.au From Mr Salvatore Papa and his staff "We wish you a Merry Christmas and a Happy New Year!" Mon to Fri 8am to 6pm Sat 7:30am to 5pm Sun 7:30am to 1pm 145 Ramsay St Haberfield 9798 6894 www.pasticceriapapa.com.au AG4635935AA-291111 18 Tuesday, November 22, 2011 smh.com.au good living cakes for all occasions special report Slices of home Bakers are spicing up their treats with cultural tradition, writes Carli Ratcliff. Just desserts . . . Carlos Luzardo injects some South American style into his wares at Lion D'Or; (left) a tart from Azuma. Photos: Tamara Dean, Domino Postiglione A baker for more than 40 years, Uruguay-born Carlos Luzardo is used to early starts. Most days, his alarm goes off at 2am. With his wife, Christina, Luzardo opened the Lion D'Or cake shop 10 years ago; five years ago, they moved the business to Carramar. Luzardo was a trained baker when he arrived in Sydney in 1981 but he did further study at TAFE. ''I learnt a lot,'' he says. ''I wanted to know what Australians like to eat.'' Despite the research into his adopted country's tastes, the cakes, pastries and biscuits behind Lion D'Or's counter reflect his South American heritage. Customers stop by for empanadas, alfajores dulce de leche (filled biscuits) and chaja, a layered celebration cake comprised of liquor-soaked vanilla sponge cake, meringue, peaches and fresh cream. ''Everyone likes it,'' says Luzardo, who recently made a chaja in the shape of a piano. ''It was a 21st-birthday cake,'' he says. ''It fed 80 people.'' The bestsellers are bizcochos, Uruguayan biscuits served with yerba mate tea or coffee. ''Plain, salted or filled with jam, they have always been our most popular item,'' Luzardo says. Restaurateurs Yuki and Kimitaka Azuma opened Azuma Patisserie in Sydney's inner city in 2009, 12 years after starting their first restaurant in Crows Nest. Yuki, inspired by the fact she couldn't find the cakes and pastries she craved, set about creating a menu that reflected her passion for Japanese and French desserts and her interest in American baking. Her range includes daifuku (glutinous rice cakes) and chiffon cakes, now in nine flavours, including her favourite, Earl Grey, as well as chocolate and honey. Having recently engaged new pastry chefs, Yuki is busy testing desserts. ''I have been calculating how many hours of exercise I need to put in to balance all of this tasting,'' she says, with a laugh. The yuzu and lime tart is a new hit, she says. ''It's a citron tart but instead of lemon, we fill it with yuzu and lime curd. It's incredibly popular.'' Noga Maman of Noga's Cuisine in Rose Bay has baked celebration cakes for 34 years. Having studied fashion design in her native Brazil, Maman never imagined a culinary career. ''My mother and grandmother were great cooks but I wasn't allowed in the kitchen,'' she says. ''Every afternoon they both had a siesta. I remember watching a cooking program on television and following the recipe for a cake while they slept. Everyone loved it.'' Maman has been baking since. Her bestsellers include her cheesecakes -- a New York-style baked cheesecake, a cream cheese and yoghurt-based cheesecake and a baked-ricotta cake. After three decades, she is as passionate as the day she started. There's only one downside. ''I start at 4am; initially, when I started the shop, it was 3am,'' she says. Baker Vince Tamborrino, of Pasticceria Tamborrino in Five Dock, tweaks his cake range in the summer months. ''Customers want cake and chocolate in winter. When it's hot and humid, cake sales drop off,'' he says. His newest creation, the ''meringato'', is a layered meringue cream cake studded with strawberries. Cups of crema di limoncello and rum baba are also popular, no matter what the weather. In the lead-up to Christmas, many boxes of jam-filled and chocolate-dipped shortbreads strung with ribbon are handed over the counter. ''People buy them to take to parties, as a gift for the host,'' Tamborrino says.
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