The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 133

About the Author

Anna Polyviou brings a fun, cool twist to the pastry
scene. Featuring in numerous publications and
receiving countless awards, with the most recently
“Best Dessert in Australia” Food service 2014
and just recently received “Highly Recommended
Recipient of “Chef of the Year NSW Chef TAA awards”
Anna’s CV runs from Claridges Hotel London, Pierre
Herme in Paris, and currently Executive Pastry Chef
at The Shangri-La Hotel Sydney.
Her current projects bring fun entertaining
experiences with sold out waiting lists of her themed
dessert degustation’s, demonstrations featuring
break-dancers’ and a personal DJ, and a fun learning
approach to the sweet life of a pastry chef.
Christmas has always been about great food,
presents and the gift that money can’t buy which
is quality time with loved ones. I’ve always spent
Christmas Eve eating a huge feast and opening
presents at midnight as I would always work on
Christmas day.
This recipe was designed for my partner, as I do
miss out on Christmas with her and I put together
her favorite flavours, the graffiti splatter to make it
more cool and slick and then turned it into a modern
Christmas Log.
www.facebook.com/anna.p.pastry?fref=ts

About the Author | 133