Coconut dacquoise with Piña Colada cream and tropical compote – Chef's pencil

'There's nothing better than a cocktail at high tea so I wanted to have both in one' jokes Anna. 'I took the flavours of a piña colada and twisted them into “Tropic-Anna” (Anna is my name of course). I used different recipes that I knew would work on their own and go well together.'

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Steve the Bartender	2021-08-12 21:46:08	95,503 Views	View on YouTube View Channel

Coconut cream or coconut cream? The Piña Colada #shorts

This is a deliciously extravagant dessert that you definitely have to try!

Anna began her culinary career in 2000 by accepting an apprenticeship at The Sofitel Melbourne Hotel. During this time she won the best "Apprentice in Victoria" competition organised by Les Toques Blanc. Her prize; a grant to work ANYWHERE in the world to further develop her culinary career. Anna took this opportunity to follow her dreams and work in London for three years at The Claridges Hotel; regularly awarded as the best hotel in England. During her time there she had the opportunity to work under two exceptional pastry chefs Miss Julie Sharp (the best pastry chef of the year in the UK in 2004) and Nick Paterson who won the same award 2 years later. She continued to enter and win numerous competitions during her time in the UK. The most notable were The Nadell Trophy (Dessert of the Year) and also the Culinary Academy Award of Excellence for Pastry an award given to a limited number of young pastry chefs. As part of winning this prestigious award she was given the opportunity to travel to Paris to do a stage with celebrity chef Pierre Herme at Pierre Herme Patisserie on Rue Bonaparte Paris. She completed her university degree at Themes Valley University in London Culinary Arts in International Pastry achieving excellent results. After returning to Australia in 2008 she won the Callebaut Chocolate Competition for best chocolate dessert. The prize was a trip to Chicago to study at the Callebaut Chocolate School. Anna trained alongside Jerome Landrieu Jean-Marie Auboine and Kirsten Tibballs. For 5 years she held the position of Executive Pastry Chef at The Bathers Pavilion on the beautiful Balmoral Beach. Writing about Serge Dansereau's sweet side for his cookbooks "The French Kitchen" "Summer Cooking" and the newly released "Seasons". She writes for The Australian Business Baking Magazine and has been featured in So Good Magazine and currently in the wonderful book "The New Patissiers" by Olivier Dupon (Thames & Hudson 2013) a collaboration of the next emerging pastry chefs; featuring 38 pastry chefs from around the world. Anna is also the founder and chair of the Sydney Pastry Chef club. She is the Executive Pastry Chef at Sydney's five star hotel: Shangri-la Sydney. She pushes boundaries and the most talked about dessert degustations in the pastry kitchen winning the best high tea in Sydney and has 10 talented pastry chefs in her team.