Meet Anna Polyviou, the pastry chef who once set a 74-step dessert challenge for MasterChef Australia contestants

Q- Tell us about her love for desserts and your journey as a world-renowned  pastry chef.

Anna Polyviou: I’ve always liked sweet food and creating intricate desserts to share with the world. As for becoming world-renowned, it kind of just happened, with a lot of hard work…I’ve had some great opportunities like being on MasterChef Australia, Family Food Fight, DessertMasters, and more which have really helped me become the brand I am today. Along with working with some very high-profile brands. It’s also important for me to work with international brands like Conosh to reach a diverse audience.

Q – What makes desserts unique and beautiful?

Anna Polyviou: It’s all about visuals, texture, taste. They are the three things that really make a dessert.

Q- Considering the demand for low-calorie, no-sugar sweets, have you also made a switch to appeal to the palate of today’s consumers?

Anna Polyviou: We’ve reduced our sugars with natural sugars like fruits, honey, and maple syrup. But at the same time, a sweet is sweet, so I haven’t adjusted my ways too much, as I don’t want to disrupt my sweet creations too much.

Q- Your go-to dish is?

Anna Polyviou: A classic sticky date put with the butterscotch sauce and vanilla bean ice cream! It just makes me feel warm inside and gives a real homely scene when eating it.

 

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Q- Have you ever thought about an amalgamation of Indian sweets and desserts from Australia?

Anna Polyviou: It’s all about the different spices! I would love to marry those iconic Indian spices and flavours with our classic Australian desserts.

Q- What inspires your creativity?

Anna Polyviou: I just listen to what my audience wants, what are the trends, what’s in season, what’s the in thing. From there I add my personal touches to it to make it a true Anna Polyviou dessert.