Black Star Pastry takes delivery to new levels
A Sydney patisserie has endeavoured to keep the customer satisfied during lockdown.
Hot in the city
Black Star Pastry, Newtown
It was only a matter of time before Black Star Pastry – now a bakery behemoth sprawled over five locations in NSW and Victoria – outgrew its original modest shopfront opposite Newtown Courthouse in Sydney’s bohemian inner west. The business started in 2008 and quickly found culinary fame. In February this year it moved around the corner on to King St, occupying a snazzy space within a heritage building transformed by Studio MKZ. Light streams through arched windows on to a dramatic installation of rolling pins and a marble bench where, when Covid-19 restrictions ease, customers can take a (high) seat and slurp coffee and scoff pastries.
The pandemic has brought its challenges, with Sydney’s Moore Park and CBD outlets temporarily closed and the St Kilda branch in Melbourne offering a mix of takeaway and deliveries. But almost all staff have been redeployed to keep up with pick-up orders and surging demand for home deliveries. It’s the first time Black Star has offered the service in Sydney and it’s proven such a hit, management plans to continue with it after lockdown eases this week.
Fans of the divine pistachio lemon Zen and Japanese forest cakes, plus the famous strawberry watermelon creation (branded “the world’s most Instagrammed cake”) have taken the team to capacity, averaging about 500 deliveries a day, seven days a week. Top seller is the All-star Box, containing a selection of six Black Star favourites. Also popular has been the collaboration with cocktail bar PS40, which devised three cocktails based around the ingredients of the aforementioned treats. During a global pandemic, it seems we want to have our cake and eat it, with a cocktail on the side.
KATRINA LOBLEY
Cool in the country
Effervescence Tasmania
The island state is preparing to pop its cork once again, for the seventh iteration of this festival celebrating Tasmania’s sparkling wine. On November 5-7, top drops will be chilled, poured, sampled and savoured in the Tamar Valley near Launceston. This region has gained a reputation for producing most of Australia’s best bubbles, and is even challenging French Champagne.
That became clear last December, when respected UK wine magazine Decanter declared that the sparkling wine of the year was produced by House of Arras. Explore this Tamar Valley vineyard’s range with the Effervescence Premium Arras Tasting and Tour. Or compare more than 50 sparkling wines at The Grand Tasting, which showcases 15 leading Tasmanian vineyards including Jansz, Clover Hill, Pipers Brook, Delamere and the main, very inviting festival venue, Josef Chromy.
Among the other events are Tasmanian and international sparkling masterclasses, both hosted by recently appointed editor of the Halliday Wine Companion, Tyson Stelzer.
More free-spirited options include a yoga-and-mimosas session, and the third Effervescence Tasmania outing for Grapes of Mirth. This afternoon of live stand-up comedy and bubbly is hosted by comedian (and recently certified wine judge) Merrick Watts.
The festival’s two dinners sold out almost immediately, so wine buffs and anyone looking for an excuse to drink fine fizz at affordable prices are advised to get in quick on Effervescence Tasmania’s other offerings. With the weather warming up, and row upon row of grapevines dressed in their freshest spring green, early November is an excellent time to raise a glass on the island.
PATRICIA MAUNDER