In an era when desserts are often built for their Instagram appeal and yet offer a taste profile that relies on sugar upon sugar, it’s refreshing to find someone who is delivering the complete package. Callum Liddicoat, who was named Pastry Chef of the Year in 2022, has done it again for the brilliant technique and depth of flavour that he brings to desserts in his role as executive pastry chef at Park Hyatt. His responsibility is to supply desserts to all the hotel’s eateries including signature restaurant Onemata, but also the more casual venues – The Pantry and The Living Room – and for banquets and events. It’s a big ask but he fizzes with energy and ideas, which often come to him in the dead of night. ‘Creativity begins to die when we fail to celebrate curiosity’ is one of his favourite sayings. And he’s been curious ever since his apprenticeship as a 16-year-old at Conrad Jupiters on the Gold Coast. Callum infuses inventiveness into every bite (his hot cross buns made with a traditional brioche dough, packed with Earl Grey-soaked sultanas and citrus peel and filled with vanilla custard come to mind). If you haven’t been to dessert nirvana yet, pop into The Pantry and indulge in one of his work-of-art creations that are not only beautiful to look at but sublime to eat. You won’t regret it.