You might not have heard her name but trust us, Lorraine Godsmark is one of Sydney’s greatest pâtissiers. She worked for ten years as head pastry chef under Neil Perry at Rockpool in the '90s, and the lauded date tart she created with him is still on the Rockpool menus today. It’s on the menu at Lorraine’s Pâtisserie, too, but only sporadically – it’s such a complex thing to make that Godsmark says it takes six months to train a chef to do it right, so now she makes them herself, and only two at a time.
That’s not all she makes though. Try her cheesecake. It’s as light as a cloud, with the faintest hint of lemon and a crisp, cinnamon-toned crust. Her brownies are famous for their chocolatey depth and it was her mascarpone cake that inspired Black Star Pastry’s celebrated strawberry watermelon cake (patron-chef Chris Thé trained under Godsmark before he set off on his own).
It’s takeaway only and the kitchen is wide open to the store, so you can watch the chefs preparing their delicacies while you choose your poison. Trust us, you pretty much can’t go wrong with anything here – what Godsmark doesn’t know about pastry isn’t worth knowing. And that's exactly why we she took home the 2019 Time Out Food Awards Legend Award.