But it’s one thing to /watch/ him on TV. You are clearly a first time reader ????.

To say the man has talent at desserts could use a quenelle of hyperbole. Ha, and we thought the matcha dessert was going to be our pick. If you didn’t know I liked matcha, welcome to I’m Still Hungry – A Sydney food blog. THE KOI STORY. Coconut Panna Cotta - Episode 1. The youngest of the Poernomo Brothers, Reynold is a master of creativity and a marksman in crafting imaginative food. I’m usually not the biggest fan of heavy, chocolate-dominant desserts, but this is a combination that’s fully effective in the portion that’s provisioned. One visually exquisite and drama-filled dessert followed another. But of course, that would detract from the spirit of Nutella that’s got Sydney in such a feverous grip. Moss – charred apple, aero yoghurt, Dulce, matcha, pistachio, green apple. There might be just a little too much of that, but that’s neither here nor there.

The dual stars of this dessert’s otherwise ensemble cast is the hazelnut brownie and the espresso ice cream. I’ve had good and bad experiences with alcohol in desserts, and this definitely falls into the former camp – when it works, alcohol adds a bitter savouriness which helps cut through the sweetness of the ice cream, caramel and brownie. As the lingo goes these days: “that brownie tho”. Smooth, and just the right bouncy texture. Forest – sour cherry kirsch, ganache, soil, raspberry, chocolate.

Will flowers show up on our desserts too? The quality, sophistication and sheer beauty of Reynold’s audition dish hinted at big things. I mean, his dessert. Besides…you get to meet the man himself. Having worked in digital media for 5 years he loves the next and greatest thing in technology. And I’m sure a little bit of Reynold himself . Crunchy at first but then melts into an impeccable harmony of milky creaminess to which no other meringue can get close. This is similar to a chocolate log Reynold cooked in an earlier episode which, like most of his creations, floored the Masterchef judges. Watching this 21 year old execute all manner of sweet creations, continually defying expectations again and again has been one of the greatest highlights of this year’s Masterchef run. Hmmm, better click on that “read more” link, eh? There were four sessions – two last Sunday, two this Sunday.

While quite nice by itself, it plays tag team with the next major element on the dish – the chilled yoghurt. Or, as some of you may call him – the dessert king. A particularly delicious aspect of the dish? One of MasterChef's breakout stars of season seven was Reynold Poernomo who despite finishing in fourth place has had a career some foodies only dream of. 60pax only. By this stage in the competition, Reynold had proved himself worthy of the ‘dessert king’ nickname.

The gig? Never overpowering, never bland, punchy with coconut overtones. Full of chocolatey & hazelnut sweetness, moisture and satisfaction. To be fair, I didn’t think it was required, but that the dessert does look quite green made me double take.

All at once? Welcome to KOI Dessert Bar, brought to you by Ronald, Arnold and Reynold Poernomo. The nomtella is cutely named after Reynold’s girlfriend Sarah. A hugely satisfying thing to eat, with every crack, crunch and bite satisfying to the extreme. The flavour? Take the sponge, which is of the fluffiest possible texture, more chiffon than sponge – like eating pieces of heaven itself. In fact, it began in our family garage in 2012, where our Mother, Ike Malada, started operations with only $300, to support the family. The 26-year-old chef is …

If you missed out today, the wait won’t be long! In terms of the greenery getting a bit of the side action, my dining companions were divided – some liked the addition of mint & dill, as it brought a savouriness to the dessert. Oh yes, no denial – but gee, if this ain’t already going to be one of our favourites. Ah yes th, When did something as humble as the toastie become, Tonkotsu fried chicken ramen from @julianvcincotta, First taste of Sano's omakase at Sokyo since Febru, Sending off chestnut season in the best way possib, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, One for the sweet tooths – this will rock your socks off…once he opens in November, Wait times between some desserts were excruciatingly long.

The journey of KOI commenced long before Reynold Poernomo was inducted into Masterchef’s dessert hall of fame. While a nice gesture, I say double the portion and name it nomzilla! Nomtella – hazelnut brownie, chocolate cake crumb, vanilla rum, espresso, salted caramel.

I could easily eat any of this by itself – fluffy sponge, salty/sweet beurre dulce, and even the slightly charred but still crunchy apple. About | Gift Card | Function | Gallery | Collaborations | FAQs | Contact. The journey of KOI commenced long before Reynold Poernomo was inducted into Masterchef’s dessert hall of fame. You could almost think of these dessert popups as a way to field test his ideas before he goes permanent. There’s a little bit of chocolatey crunch that goes through from the base which provides the time-tested ice cream + crumb combination that wins our taste buds each time, every time.

Date Last Visited: 23/8/15 Address: Sydney Dance Studio, The Rocks Standout Dish(es): Moss / Panna. I do however appreciate that the greens added a much needed colour boost to the dessert, which further enhances the idea of a tree log and brings forth the vividness of a forest. I could barely taste any matcha. Future sessions are scheduled, so be sure to follow his Facebook & Instagram accounts for details!

Three more months for a return visit is as painful as the toothache I had the next day. The only oddity? Getting a booking for Reynold’s dessert experience was not easy. With a passion for taking diners on a journey through taste and texture, Reynold has a knack for delivering a feast for the senses. You see how it all goes together? To say the man has talent at desserts could use a quenelle of hyperbole. The former is typically, Bookings opened at 9:00am and the entire month of, Niko and. This is deliberately and adequately tempered by the coolness and acidity of the cherry & raspberry kirsch, which itself packs quite a punch. The go to guy for the business’ operation and the ‘make it happen’ guy. The Panna is very similar to Reynold’s Masterchef audition dish – the ticket that he cooked to get in the game. Visit KOI's official website or follow @koidb on Instagram, Unlearn Myths And Celebrate Truths From Our First Nations People With Elaine Crombie, The Bachelorette Australia Season 6 Finale Party Pack, Five Reasons Why You Must Watch Secret Diary Of A Call Girl, Tempered Chocolate Log with Chocolate Raspberry Ganache and Chocolate Soil, Passionfruit Sphere and Coconut Granita with Pineapple, Christmas With The Australian Women's Weekly, Easter With The Australian Women's Weekly, HelloFresh Presents Dish The Delish With Sophie Monk, My Name Is Captain Thunderbolt (Sometimes), Stuff Everyone Should Know About Australia, 10, 10 Peach, 10 Shake & 10 Bold TV Shows. I could see them being removed to no difference on the overall outcome of the dish. Only two and a bit months to go before you get to sample his desserts for yourself! KOI, which stands for 'Kids of Ike', is now operated by brothers Ronald, Arnold and Reynold Poernomo, who have come together to deliver an experience that arouses and excites the senses. Click here to book your table and more information. Panna – coconut, meringue, passionfruit, pineapple, hibiscus, mango. Working seamlessly with his brothers, the boys have used their strengths to craft a Dinning Experience inspired by their Indonesian heritage. There’s a solid dollop of ganache at both ends of the log, which provide a potent, dark chocolatey hit. The Forbidden Fruit – a delectable chocolate mousse hidden under a raspberry coulis, ganache and cocoa-butter on a chocolate soil – became one of the most memorable dishes of the season. However, it’s a popup, so this isn’t a judging point. It’s really, really difficult to nitpick. Every dessert is pretty enough for a 2nd picture. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pocket (Opens in new window), Click to email this to a friend (Opens in new window), on “Desserts by Reynold Poernomo | Sydney”, I don't know why I don't upload more home cooking, Pink isn't exactly the vibe of my feed, but there', Along with supporting a charitable cause close to, Sydney's obsession with 'omakase' continues. I was left wanting more – and in the end, that’s really the only test that matters, right? A synchronised performance. As a contestant he established himself as the ‘king of desserts,’ but now Reynold Poernomo is poised to return to MasterChef as a guest chef to set contestants a devilishly difficult challenge. Watching this 21 year old execute all manner of sweet creations, continually defying expectations again and again has been one of the greatest highlights of this year’s Masterchef run.

Straight off the bat in his second week, Reynold did not disappoint. This is a blast of chilly freshness that completely won me over. A recurring theme of Reynold’s desserts is that they are all separate components which both work well on their own – but at the same time, join together to become greater than the sum of their parts. And what? Of course, not eating the brownie with the ice cream would be a crime.

For those of you feeling an epic case of FOMO – let me be the voice of reassurance: Reynold has more or less confirmed the opening of his dessert bar in Chippendale in November this year. Post was not sent - check your email addresses! Read all about it here.

Reynold continued his whimsical exploration of nature, food and meaning with his Tempered Chocolate Log, a dish so life-like that it tricked the eye and delighted the senses. That’s priceless, right?

Very moreish. All the best on your future endeavours, and I will be the first to line up when your permanent gig opens up in November! If anything, the only fault I could find were the white gelatinous sago clumps on the plate. All in all, if this “meal” was considered a normal four course, the previous three were mere palate cleansers – the Panna is the dessert of desserts. As such, it’s a fair bit special, and also happens to be the table favourite.

It’s well-portioned as it’s rich, so two morsels is all that’s required. Reynold Poernomo. They had a chewy and bouncy texture, which was fun to eat, but packed no flavour.


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