“This collaboration is a labour of love and represents the true essence of Icebergs Dining Room and Bar. Flavours my parents would recognise but food they would never cook. It’s a true reflection of the dedication to local produce that Icebergs represents creating an Italian inspired panettone using native flavours with 100% natural ingredients”. — Maurice Terzini
Maurice Terzini has had a long standing relationship with Andrew Connole of Sonoma dating back to when Icebergs Dining Room and Bar was one of the very first restaurants to use its bread.
Head Chef Alex Prichard and Pastry Chef Brittany Smith have been excited to work with the Sonoma team on creating their third custom panettone. Made in a traditional style, the Sonoma Bakery x Icebergs panettone is made with 100% sourdough starter. Through the three step fermentation process, we worked on developing natural sour flavours and aromas, whilst using the finest ingredients. In its final stages of mixing, we added Australian roasted macadamias, Griottines Morello Cherries & caramel milk chocolate callets. The soft, rich and buttery interior is perfectly balanced with an almond macaronade crust.
As with all traditional panettone, after they come out of the oven, they are then hung upside to preserve its unique dome shape and internal crumb structure. All together from beginning to end the panettone takes over 36 hours before they can reach your table.
Available to purchase at Icebergs Dining Room and Bar from Saturday 11th December.