Desserts that are too pretty to eat!
Sydney-based Pastry Chef, Sienna Wedes has turned her passion for cooking into a business. Running under the name, Patissienna, this rising star has created a unique, winter-esque series of delicate desserts to tantalize your tastebuds.
Inspired by her Great Uncle John, she has captured simple yet breathtaking treats that encompass the warm elements of chocolate and spices with crisp cool hints of mint and ice cream. YUM!
We sat down with Sienna Wedes to talk about why she has been dubbed the 'singing chef' and how being self taught has given her the courage to venture into business.
Your sweet treats are divine and your latest winter-esque series of delicate desserts are visually breathtaking. We can only imagine what they would taste like! Can you tell us about the inspiration behind the series?
SW: Firstly, thank you! I have my brother who is an incredible photographer to thank for these photographs. The initial inspiration behind this series was the epitome of an Australian winter. My Great Uncle was an opal miner in Lightening Ridge and as kids we would venture up to a place called Grawin. It was one of the most captivating experiences as a child. Endless stars scattered across the sky, crisp cold air and so very peaceful. I wanted these desserts to reflect the beauty that we have here in Australia during the winter.
Do you have a favourite within the series?
SW: I’d have to say my favorite would be ‘Lightening Ridge’ (pictured below: middle) with the glowing flames surrounding the delicate meringue. Whilst in the outback, my Great Uncle would put copper pieces into the fire at night and it would light up in a rainbow of colours. This dessert really paved the way for the rest of the series.
You are known as the 'singing chef', where did this title come from?
SW: Before I chose to go down the path as a pastry chef I trained as a singer for 10 years. This passion has always stuck with me and now whenever I cook, I have to have music playing. It keeps me in the zone and being able to sing and listen to the music takes any kind of stress out of the cooking for me.
You are a self taught, right? How did your journey begin?
SW: Yes, I am self taught. It started from a young age - I would always be in the kitchen with my mother and grandmother whether it be stuffing my face with food or watching and learning from them. I then went through school enjoying it as a hobby and once I finished my HSC, I did a course in Patisserie to pick up a few essential skills and from there I chose to pursue it and create my own business – Patissienna.
What's your favourite ingredient to use?
SW: Coconut or salted caramel. Both are equally delicious and can be used to create some of the most delicious desserts.
Do you have a signature dessert?
SW: Cheesecake would have to be a signature of mine. Classic Lemon and New York Baked are two that I’ve aimed to perfect.
Where do you find your inspiration to try new techniques and experiment with new recipes?
SW: As everybody knows, in this day and age everything is constantly evolving whether you like it or not. I find inspiration in the constant evolution of food and trends. You have to keep up with these trends so I find myself looking at a recipe whether it be new or old and thinking how can I alter this so that it draws someone in immediately.
Can we expect to see another dessert series from you next season?
SW: I’m definitely going to be creating a Spring series as it’s one of the most beautiful seasons during the year. I think it’s the perfect time to create something stunning and delicious!
Photography: Rhyees Wedes