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Shangri-La Hotel, Sydney Sweet Talks Foodies with Launch of Sydney’s First Dessert Festival

August 1, 2014 Food & Beverage No Comments Email Email

Shangri-La Hotel, Sydney’s Executive Pastry Chef Anna Polyviou is joining forces with leaders in the Australian pastry industry to bring to life Sydney’s first-ever dessert festival, Sweet Street at Shangri-La.

Chef Anna sets the stage with legendary dessert icons including Sydney’s Adriano Zumbo, Min Chuan Chai of N2 Nitrogen Gelato, Bernard Chu and Yen Yee of Lux Bite Melbourne, Tim Clark of Cacao Lab, and Kirsten Tibballs of Savour Chocolate and Patisserie School.

Inspired by the atmosphere of a street market, Sweet Street is a tribute to Australia’s talented pastry chefs and Sydney’s eclectic dessert scene.

Shangri-La Hotel, Sydney’s grand ballroom will be transformed for one night only on 13 August 2014. Tickets to this sweet paradise are priced at AUD 55 per person and include 10 tokens to use throughout the festival.

“I really wanted to create a platform where some of Australia’s top pastry chefs could come together and collaborate in an open and supportive environment. Pastry is all about fun; I would love the public to come along and enjoy the world-class desserts coming out of Australia at this vibrant event,” said Chef Anna Polyviou.

Food enthusiasts at the festival can indulge their sweet tooth in a variety of decadent desserts, meet the distinguished pâtissiers and purchase items such as cookbooks and takeaway sweets.

The hotel’s talented mixologists from Blu Bar will serve fizzy spider cocktails while guests are treated to live entertainment from street performers, a DJ and prizes throughout the night.

Sweet Street has drawn an array of high-profile industry brands, including Cacao Barry, Callebaut, San Pellegrino, Kitchen Aid, F. Mayer Imports, Vittoria Coffee and Staging Connections as official event sponsors.

Since joining Shangri-La Hotel, Sydney in January 2013, Chef Anna has been recognised as a pioneer in Australia’s burgeoning dessert scene and recently won the 2014 Dish of the Year, Best Dessert award from Foodservice Australia for her modern twist on a traditional Carrot Cake.

Chef Anna has also won a number of prestigious awards, including the Nadell Trophy for the UK’s Dessert of the Year and the Culinary Academy Award for Excellence for Pastry. In addition to her outstanding career achievements, she is also chairman and one of the founders of the Sydney Pastry Chef Club, an industry learning programme for executive pastry chefs.

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