Celebrity chef Anna Polyviou creates tea to celebrate 10th PAW Patrol Anniversary
The tea will run weekdays from Monday 3 July to Friday 14 July
Former I'm A Celebrity... Get Me Out Of Here and MasterChef contestant Anna Polyviou has created a children's tea to celebrate the 10th anniversary of PAW Patrol.
The event will run from in the July school holidays at The Langham, Sydney, and will have a playful selection of sweet and savoury menu items such as the Zuma Fudge Brownie, Paw Chase Cake, Marshall Mac ‘N’ Cheese and Skye Beef Pie, all created by Polyviou, who is the hotel's Executive Pastry Chef.
The tea is part of a giant celebration called One Big Celebration that marks a decade of Paw Patrol being broadcast on 10 Shake, 10 Play, and streaming on Paramount+.
Polyviou said: "Having the opportunity to work on a PAW Patrol-themed children’s menu has an extra personal layer for me, my niece and nephew, and even my doggy daughter, Anca. The fact that the PAW Patrol are all rescue dogs and the animated series has such positive messaging for kids is the perfect cherry on the top for me."
The tea will run weekdays from Monday 3 July to Friday 14 July with sittings at 11am and 2pm, and attendees will be given a PAW Patrol gift bag to take home.
The full menu for the PAW Patrol Children’s Tea at The Langham Sydney can be found here with reservations made via Open Table.
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Polyviou will be returning to reality TV later this year on MasterChef's new spin-off, Dessert Masters. The new series will see 10 of Australia’s most decorated pastry chefs, chocolate connoisseurs and baking experts compete to be named Australia’s first-ever Dessert Master.
Melissa Leong and Amaury Guichon will be the judges in the new show with Leong expressing that the new cast, which includes Adriano Zumbo, Kay-Lene Tan and Reynold Poernomo are some of the best in Australia’s pastry industry.
“It doesn’t get any better, more high calibre, more magical than these chefs, who all bring their own unique take on sweet creations to their own worlds, and now, to ours. I am beyond thrilled – and honoured – to be working with such brilliant, talented and generous people… but boy do I have my work cut out for me!” Melissa said.
