John Jung

What type of fooddo you serve?

It’s a mix of traditional Australian pies, sausage rolls and cakes, plus French-style patisserie.

How long have youbeen a pastry chef?

I finished my course in 1992 and have been working as a pastry cook ever since. I like it very much. Koreans have a sweet tooth – cakes are very popular.

Where did you learnto cook?

I took a pastry cooking course at the TAFE in Ryde. I finished my apprenticeship at the Mont Blanc Patisserie. Then I returned to Korea and worked there for six years. I have owned Rainbow Cakes for 10 years.

What is your specialty?

It’s hard to say, but the neenish tarts are very popular. They are a very traditional Aussie cake. Old and young people grab them. And of course meat pies and sausage rolls which we make on the premises. I also make a Korean-style sweet potato sponge cake which Korean people like very much.

Where do you source your ingredients?

From specialist suppliers. A lot of my ingredients like stabilizer and hi-ratio flour are not widely available.

What is your signature cake?

Probably my vanilla sponge cake with cream and strawberry filling. I roll this and then sell the slices individually. People really like this cake.

SPONGE CAKE WITH CREAM AND STRAWBERRY FILLING