Press About Rosemary Andrews

Rosemary Andrews has appeared in Gourmet Traveller Magazine, featuring her Dessert boxes, Broadsheet Australia numerous times, The Australian Financial review and many more. Read some of the links below and recommendations of Rosemary’s work.

“Now you can try Rosemary Andrews’ cult lockdown bakes at grand scale - and that Valrhona Chocolate cake - a grand scale. Slices of her famed lemon tart, dulcey basque cheesecake, twice-baked chocolate cakes, strawberry lamingtons and cookies will be sold on the day. After impressing chef Ben Shewry, she led the charge for all things sweets at his Yarra Valley summer stint and was behind the pop up’s colourful dessert trolley.”

Herald Sun, AU, “The talented Pastry Chef Behind Attica Summer Camp’s famed dessert trolley.” (1st June, 2023) by Kara Monssen.

“Former Attica pastry chef Rosemary Andrews is the woman behind the knockout Attica Summer Camp dessert trolley that flooded social media feeds a few years back. Now she’s hosting a one-day pop-up at the peachy new Co Bake Space. Find cakes and tarts by the slice (including “honey-misu”, Basque cheesecake and strawberry lamingtons), as well as pillowy focaccia and cookies.”

Broadsheet, Melbourne, (15th June 2023) “Those Cakes Your Friend Told You About” by Audrey Payne and Chynna Santos

“Find a selection of divine cakes by Rosemary Andrews at the Co. Bake Space in Richmond. Find delicious cake slices, including a seven layers of heaven cake, with flavours like honey-misu and strawberry lamingtons. There will also be other baked goods and cookies. Find it on Saturday June 17, from 10am until sold out.” “60 Things To Do In Melbourne In June,” Secret Melbourne, Nicole De Souza

“For the Co.Bake sale, she’ll be bringing those plus peanut cookies, focaccia and the seven-layer Honey-Misu, in which honey cake is soaked in Market Lane espresso and layered with dulce de leche mascarpone.

Former Attica pastry chef Rosemary Andrews steps up to hold her first physical event since a 2021 bake sale with Attica. Her Valrhona chocolate-peanut butter cakes and strawberry lamingtons are usually available only via Instagram. “I loved the experience at [Attica] Summer Camp, where we served the customers at the table. Seeing the joy and reaction to something you make is really fulfilling.”

Good Food Au, Pop Up (June 5, 2023), by Emma Breheny.

“Rosemary Andrews' star rose exponentially in 2021. She started the year behind the "dessert trolley of dreams" at Attica Summer Camp, but I remember when she stole the show during one of the earliest services at Hazel. While the kitchen as a whole was still finding its feet, Andrews' bitter-sweet treacle tart in a perfect shattery crust shone through so brightly it made you really pay attention. Many restaurants will pine as she moves into larger premises to continue her solo journey.”

- Good Food AU, Sugar hits: Meet Melbourne’s new cake stars (4 October 2021), by Gemima Cody.

“‘It’s a Melbourne thing,’ says Rosemary Andrews, pastry chef of 2021’s Attica Summer Camp, a summer-long Yarra Valley restaurant residency by Attica chef Ben Shewry. “After an extremely long lockdown, Melbourne has a high demand for baked goods, but specifically for cake,” she says. “Cake is nostalgic, and brings us joy any time, whether it is a happy or sad occasion.” ‘The Age’ restaurant critic Gemima Cody described Andrews’ Summer Camp dessert trolley as “a weapon of mass destruction”. “It was complete bliss to see the customers’ reactions to the dessert trolley when we wheeled it out,” says Andrews. “The pastry team I led would be incredibly busy hand-piping negroni Tim Tams and lemo tarts, and baking fresh sponges and pillowy focaccia every morning from 6am.” Since then, she’s been baking weekly dessert boxes while waiting for the restaurant world to get back to business.”

- The Australian Financial Review AU, Millennial bakers spark boom in extravagant cakes (6 October 2021), by Jill Dupleix.

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“Pastry chef Rosemary Andrews – the woman behind the majestic, much-Instagrammed dessert trolley at Ben Shewry’s now-closed Attica Summer Camp – is now selling her creations online. Her most recent batch included a trifle-like cake with strawberries, almond and mascarpone; a creamy layer cake with honey, coffee and dulce de leche; and a twice-baked flourless cake with 70 per cent Valrhona chocolate. Plus, her knockout lemon tart, which Shewry told Broadsheet in February was the best he’s ever eaten.”

- Broadsheet Melbourne AU, A baker’s dozen to try: Instagram bakeries rising out of Melbourne’s lockdown (30 August 2021), by Stephanie Vigilante.

“If you were lucky enough to eat at Attica Summer Camp earlier this year, you'll remember the spectacular dessert trolley. Pastry chef Rosemary Andrews was a big part of that. She's now turning her skills and creativity to dessert boxes: I have breakfasted (and swooned over) her lemon meringue pie. See what she's up to at Instagram @rosemary___a.”

- Good Food AU, Six sweet takeaway treats and deliveries to ease that lockdown pain, Melbourne (17 August 2021), by Dani Valent.

“Whichever way you flow, it's hard to go wrong. You'll just want to go back. That desire becomes all but inevitable when Attica Summer Camp's pastry chef Rosemary Andrews wheels out a dessert trolley that is a weapon of mass destruction. It's the ultimate minefield of citrus tart laced with lemon verbena, simple Santa Claus melon compressed with Four Pillars Gin and a finicky sponge, which Shewry says he worked on for weeks in lockdown, and is so temperamental and ethereal it needs its own oven. Layered with fresh cream and pouting raspberries, it's a signature sign-off – easy-eating, expert execution from some of the best in the game.” - Good Food AU, Review: Attica Summer Camp pop-up at Lillydale Estate (16 February 2021), by Gemima Cody.

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Ben Shewry: “We’ve put a lot of work into the trolley. It’s a collaboration between Rosemary Andrews, our pastry chef, and myself. Rosemary is a highly skilled pastry chef but she’s also been on site with me for several months renovating – she was our first employee at Summer Camp. I can’t say enough good things about her.”

- Melbourne Food and Wine AU, What to order at Attica Summer Camp (25 January 2021), by Pat Nourse.

“But saving room for dessert ought to be the number-one camp rule. A collaboration between Shewry and pastry chef Rosemary Andrews, the sweets are rolled out majestically on a trolley. And they’re truly a thing of beauty – and precision. The cotton sponge, for example, is moist, ultra-light and took Shewry three months to develop. “People look at it and it’s fairly disarming,” he says. “It reminds people of their grandmother’s sponge and then they eat it and say, ‘Wow, that’s nothing like my grandmother’s sponge’.” His Cherry Ripe-inspired ice-cream, cheekily christened Ben & Shewry’s, is the ultimate anti-Attica. You’re given a tub, two spoons and encouraged to go for it. You’ll also find Tim Tams made with Four Pillars Negroni marmalade and Andrews’ lemon tart, which Shewry says is the best he’s ever eaten.”

- Broadsheet, Melbourne AU, Attica Summer Camp

“The pop-up bake shop will be open daily from 9am until sold out for as long as lockdown lasts, doing all sorts of cakes, tarts, breads and sandwiches. And Shewry will be flanked by Rosemary Andrews, head pastry chef at the just-closed pop-up Attica Summer Camp, who was responsible for these majestic dessert trolleys.”

- Broadsheet Melbourne, AU

“Attica is back at it for Melbourne’s latest lockdown. Chef-owner Ben Shewry has partnered with head pastry chef Rosemary Andrews to create two versions of their ‘At-Home' menu, designed to warm the hearts and fill the stomachs of all Melbournians (within 10kms of Ripponlea, of course). It includes marinated rotisserie lamb, Rosemary’s famous focaccia and three different sides of veg to go alongside.”

- The Urban List Melbourne, AU

“Rosemary Andrews of Hazel shares her essential tips and tricks for creating the perfect baked goods - every time! The class will cover our favourite slices, biscuits and other delightful sweet treats.”

- The Essential Ingredient, Melbourne AU

Hazel Dessert Review: “Team it up with pastry chef Rosemary Andrews' treacle tart, executed with knifepoint precision, from its fine, shattery crust to its tensioned bitter-sweet flavours, and you see the shape of Hazel emerging from the mist.”

- Good Food, AU

Hazel Dessert Review: “Rosemary Andrews’ desserts are all amazing, but the custard tart is flying out the door at the moment.”

- Melbourne Food and Wine, AU

Hazel Dessert Review: “Desserts include a wonderful warm ginger cake in a cast iron pot with confit apple and lemon curd ice cream ($18) and an elegant coconut parfait topped with pineapple marmalade ($19) while coffee to end is from the group’s own roastery.”

- Herald Sun, AU