This is the 4th post in the No Macaron Left Behind challenge series and 5th in the “my waist line is expanding while my bank account is decreasing” series.
Quitting my job at the end of December was one of the best, albeit slightly unexpected, decisions I have made since arriving on Australian soil. I took full advantage of the complete freedom of time, exploring new suburbs and meeting friends for brunch, lunch, and dinner dates. This of course included two more visits to Adriano Zumbo.
First, Simon and I visited the Rozelle store following lunch at a cafe just around the corner.
47) Carrot cake (the orange one)
I was most looking forward to this flavor but sadly it didn’t deliver like the others. It was sweet and had a “warmness” to it (Simon said “brown sugar-like”), but there was no clear “THIS is carrot cake” moment. *tear*
48) Toasted marshmallow
The filling was different than any I have had to date — very fluffy! In fact, the macaron tasted just like marshmallow fluff from the jar.
49) Anunziata chocolate
I loved the crunchy bits on top — it was a nice thought to jazz up the consistency for a straight-forward flavor. It seemed to be a darker chocolate than the other chocolate-based flavors I have had so far; while I prefer dark chocolate, I favored the regular Chocolate and the Milo flavors I’ve had in the past.
I assumed this would be my least favorite flavor of the visit but it turned out to be the best without question — very fitting for it to be the 50th flavor I have sampled!! It would have been nice for Zumbo to pop out from the kitchen with balloons in hand and confetti falling from the ceiling to mark my “achievement”. Instead, I enjoyed the clean, straight forward ginger flavor while watching Zumbo & company create more macaron magic through the windows that separate the kitchen from the rest of the store.
On my second visit, Adam and I popped by the Balmain location on my way out of town. After five months in the Inner West, there was no better way to say goodbye from a foodie perspective than to have a few final macarons — at least until I return for one last hurrah in April.
Of the 10-12 flavors available, I’d tasted all but four. And of course these four had to be savory, quirky flavors.
51) Bacon and egg (far right)
Thinking that the flavors in the other three may be too strong, I started with this one. In typical Zumbo fashion, there were “goodies” in the middle — tiny pieces of bacon. One miniscule piece released a mega bacon flavor. Yum. On a sad note, neither of us noticed any egg flavor.
52) Roasted garlic (far left)
I thought this could be another disaster like the first bite of the Bloody Mary macaron. The smell was really lovely though, reminding me of the “Everything” bagels at Bodo’s back home (the ones with heaps of seeds and spices on top). It just took one bite and I was sold. An unmistakable garlic flavor without being offensive — it ended up being my favorite of the four!
53) Wasabi and pickled ginger
My eyes grew big with the first bite and I think I let out an audible “whoa!” The flavors were SPOT ON (Adam said “authentic”) but without the *kick* from the wasabi we both expected.
54) Korean chili
There was certainly a spice and warmth to this one! I even felt it in my throat. My least fave of the bunch.
Something about macarons 51-54 was a bit of a let down. The shells weren’t up to their usual magical standard. They weren’t horrible but they weren’t great. Thankfully I have one more visit in April to erase the memory of less-than-perfect macarons.
If you read the post about Macaron Day, you may remember that I was interviewed for an SBS documentary on Adriano. I’m not sure if I made the final edit, but I can’t wait to watch the documentary and find out! Learn more about the man behind the macaron & potentially catch me making an idiot of myself as the series Zumbo begins February 10th at 7:30pm on SBS.