Sweets for the Sweet at The Primus Hotel Sydney
Creating a world of delectable desserts, pastry chef Andria Liu is The Primus Hotel Sydney’s sweetest weapon.
They say that the way to a person’s heart is through their stomach. This should probably have been better explained to clarify what food exactly would endear you to your special someone.
We’ll give you a hint – desserts. Deliciously sweet, rich and tooth-achingly wonderful desserts. And it’s a topic that pastry chef Andria Liu knows all about.
“I always try to put myself in the customers’ shoes and think what would they like to eat after one or two courses,” explains Liu.
Liu’s career hasn’t always been ice cream donuts, icy pops and treats.
“I started from working with seasonal fresh produce in a fruit and vegetable shop, doing my apprenticeship in commercial cookery (hot kitchen) and then moving to the Pastry Kitchen to working alongside great Head Pastry Chefs.”
This has included Merivale’s Lorraine Godsmark, Tim Clark, James Kidman, and Lucy Jones.
Now, with several awards for her delicacies under her belt (including the Triple M award since arriving at The Primus), Liu is prepared to cook up a storm for her guests, the likes of which you’ve yet to imagine. Or taste.
“What I plan on bringing to the Wilmot is a dessert menu that will have something that appeals to everyone. Good seasonal produce combined with great techniques…using spices and ingredients you would usually associate with savoury food in desserts.”
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