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[title]By Time Out in partnership with Google
It’s the old-school bakery treat reimagined for the Instagram-ready, brunch-lovin’ generation thanks to the use of the classically Japanese ingredient, matcha. “I’m from Kobe and I’ve cooked since I was four – my mother taught me. I always knew I wanted to bring the culture of Japan into my café,” explains Oratnek owner, Kentaro ‘Kenny’ Takayama. A sponge cake comes enshrouded in a kelly green coat of coconut – it’s an impressive-looking lamington indeed. The green tea that imbues the desiccated shreds makes it appear like a neatly manicured putting green, then as you slice into the slab you’ll reveal the fluffy sponge cake innards. “I don’t like desserts that are too sweet – the matcha is bitter and such a perfect Japanese flavour so it works well,” Takayama explains. The astringent taste of matcha is balanced out by the sweet sponge and coconut, making this a perfect option for those seeking to try matcha, but not quite ready for the bitter full-on taste of an iced or hot matcha latte.
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Want more? Check out our list of Sydney's signature dishes.
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