Park Hyatt Auckland’s cafe, The Pantry, is serving up Easter with a twist this year, adding its own creative spin on some traditional favourites.
The Hot Cross Bun Donut is proving popular among crowds, after years of trialling and testing the recipe. The Pantry’s executive pastry chef, Cullum Liddicoat said that he wanted to create something extra special for Easter this year, hence turning his acclaimed hot cross buns into decadent custard-filled donuts.
The sweet treat combines brioche with a soft milk roll, packed with earl grey-soaked currants and sultanas, mixed in with allspice, cinnamon and ginger to add a bit of edge. Liddicoat has also opted for citrus peel, fresh lemon zest and a hint of tonka bean to create a taste sensation.
The famous Creme Egg has been given a makeover at The Pantry as well, with Liddicoat introducing two of his own variations: hazelnut, dark chocolate, passion fruit and caramel, and Earl Grey, bergamot, caramelized white chocolate and burnt vanilla.
All Easter pastries are available at The Pantry from Friday, 17th March until the end of Easter.
Park Hyatt’s Onemata restaurant is also open for Easter Sunday reservations, marking the occasion with a long lunch in a true holiday spirit.
Located along Auckland’s waterfront, The Pantry at the Park Hyatt is open daily from 7 am – 2 pm weekdays, and 8 am – 3 pm on weekends.
