58 | T H E B A R O SSA M A G
>> Local patissier, Winni Wong.
“I planned to finish the assembly
of the chocolate decoration in two
hours but ended up spending the
whole day. Perhaps next time I should
get more professional equipment!
“But I enjoyed it because I love the
detail of the cakes with the chocolate
wheels on top.”
Her patience was rewarded, the limited-
edition Father’s Day dessert selling out
at the Farmers Market within the hour.
Winni is also changing perceptions
around gluten free baking, and the
results speak for themselves.
“I do a lot of experimentation,
I even make my own tart shell.
Tart Class) and I’m very happy that we
got second place – I think that proves
gluten free can be as good as non-
gluten free.”
“I try to change the recipe, add five
more grams of egg yolk or butter or
sugar until the texture and taste is
what I like,” Winni says. While her customers are loyal and her
sales steady, Winni recognises she has
a particularly niche market – “it’s too
early to have cake for breakfast at the
Market!” – which has been the catalyst
for her new enterprise.
“This year I entered my tart at the Royal
Adelaide Show (Individual Modern A restored 1950s Sunliner caravan
will be the home of Mira Dessert Bar,
specialising in high teas for special
events.
“I would like to expand my business and
my brand to more people and I think
working with local businesses to do high
tea will be a good idea,” Winni says.
“These days we talk about not only
providing food and wine to visitors
but providing an experience.
“Food and wine together at Mira Dessert
Bar will be a good experience I think.”