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desserts
numbers of restaurants making more effort
with the creativity of their desserts, either
with dedicated pastry chefs or increasing
numbers of clever chefs who are
placing as much importance on the last
course as the first.
And the proof is in the pudding for
restaurants which are putting extra effort
into creating and selling desserts that have
extra appeal for diners.
Sydney chef Tomislav Martinovic says
that at least 75 per cent of his diners are
including dessert at his restaurant, Tomislav.
Martinovic says he spends as much
time on creating his desserts as on the rest
of the menu. “I love dessert, it's in my
blood,” says Martinovic. “My mother has
baked every weekend for at least 26 years
so I'm fortunate that I've grown up with
that. We try just as hard with our desserts
as we do with any other dish and, more importantly,
the staff really believe in the
food and in me so they are just as passionate
about the dishes, you need to get the
diners' passionate. I work very hard to get
that whole sequence of events — you start
with an entrée and you end with a cracking
dessert.”
His dessert list follows the model of the
rest of his menu — it's succinct with a
choice of just four desserts. And, like
Roelofs' menu, they carry short titles, dishes
like Lemon Cheesecake, Celery, Cream
Cheese, and Mandarin Sorbet; Dark
Chocolate and Coconut Bar, Coconut Milk
Ice, and Chocolate Sorbet; and Caramel
Pudding, Yoghurt Sorbet, Caramelised Walnuts.
Martinovic enjoys making the desserts
fun with a surprising element to them,
’Lemon, Rum, Clove’ from
Pierre Roelofs.
something diners will certainly remember.
His Apple Crumble for example has a few
extra ingredients diners wouldn't expect
from the classic old-fashioned dessert. “I
was worried something as simple as an apple
crumble might not be perceived as an ex-
22 hospitality | august 2010 hospitalitymagazine.com.au