Nothing says Sydney like a heatwave creeping over 30° before Midday. When we’re not sweating out content for our clients across the country, we’re keeping cool with these tasty treats and life-saving liquids. From Cho Cho San’s cherry blossom kakigori (try saying that 10 times fast) to the rosehip kombucha at easy, breezy Cornersmith, there’s a reinvigorating eat or drank for every occasion. Take a stroll down our air-conditioned lane with team Buffet's top 30° picks below...

Crème caramel with grapefruit and raspberry granita, bills
Giant Negroni, Archie Rose

Sarah Frish, Content Editor

Crème caramel with grapefruit and raspberry granita, bills
Feeling a little plasmolysed? Try bills’ seasonal creme brûlée, jiggly in all the right places and served with grapefruit-spiked granita (made fresh by the hour!) and freeze-dried raspberries. A citrus infusion straight to the stomach.

Giant Negroni, Archie Rose
If you’re more sweat than soul, chill out with a giant Negroni à la Archie Rose. All the bite of the classic aperitif with ice-cream tub sized cubes that’ll melt slower, saving your drink from dilution. Cool³. Here’s the recipe.

Cherry Blossom Kakigori, Cho Cho San
Rhubarb and Cream Gelato, Ragazzi

Sophie McComas, Director

Cherry Blossom Kakigori, Cho Cho San
It’s hot. Eat ice! But do it the Japanese way - delicately shaved and layered with mirin-infused custard, rhubarb fragrant with shiso and umeshu, torched soft meringue, pistachios and cherry blossom extract as they do at Cho Cho San. That’s right, you heard me, cherry blossom extract. Extremely extra.

Rhubarb and Cream Gelato, Ragazzi
Add the word “cream” to something and it’s instantly more enticing on a menu, no? Not that anyone needs convincing that gelato is the right move in a heatwave. Ragazzi’s example is ultra custardy thanks to many rich egg yolks, and switches up with the seasons. Brilliant.

Rose geranium, The Apollo
Rosehip Kombucha, Cornersmith

Molly Urquhart, Content Editor

Rose Geranium, The Apollo
Slipping into The Apollo, taking a seat at the bar and ordering the rose geranium with a Pearsephone on the side is absolutely play on if you’re asking me, which you are. The combo of rose cream on rose granita is one you didn’t know you needed until it’s 30 degrees and you need a sweet (sweat) treat. Different textures of the same flavour is quite the concept – both cold and not too sweet. Dare I say it’s like a VERY elevated Splice? Don’t share, eat quickly.

Rosehip Kombucha, Cornersmith
If morning time is when you’re feeling the heat the most, definitely drop into Cornersmith in Annandale for a glass or two of its house-brewed kombuchas. Good for keeping cool, good for your gut. Fingies crossed the rosehip brew is pouring the morning you visit, it’s my fave, though all are excellent.

Matcha green-tea soft serve, Cho Cho San
Blossom Pipe Cocktail, Nour

Emilie Gaida, Account Manager

Matcha Soft Serve, Cho Cho San
If you're like me and are (slightly) obsessed with matcha then do yourself a favour and rush (read: run) to Cho Cho San and order a cone of their matcha soft serve. The contrast of the bitterness of the green tea and the softness of the ice-cream, which actually is the perfect combo, will make you very happy and keep you very cool. It also photographs really well, just sayin'.

Blossom Pipe Cocktail, Nour
Hot summer Sundays call for long brunches! Stay hydrated with Nour's Blossom Pipe, an exotic and refreshing cocktail stacked with fruity notes (citrus and pineapple) & Aperol. The cocktail comes with an in-built eco-friendly glass straw. Pretty, tasty and good for the environment – what else do you need?

Iced Latte, Single O
A magnum of Borachio’s Pash Rash, Love, Tilly Devine

Nathalie Rolando, Graphic Designer

Iced Latte, Single O
Hot coffee and hot weather, my two favourite things. But alas, they do not mix. That’s when the trusted iced coffee comes in. A drink that will cool you down while simultaneously bringing a little chaotic energy to your day… perfect.

A Magnum of Borachio’s Pash Rash, Love, Tilly Devine
Ok so you’ve made it to 5:30pm and it’s STILL THIRTY DEGREES (!!) There’s only one way to deal with this... ringing up your buddy ol’ pals to join you in devouring the fizziest and fruitiest pet nat currently on offer at Love, Tilly Devine.

Cremino al Cioccolato, A Tavola
Brown sugar pavlova, bills

Rosalyn Danusaputra, Intern

Cremino al Cioccolato, A Tavola
Need something to survive the toasty weather? Do yourself a favour and dive into A Tavola’s cremino al cioccolato — salted caramel gelato, crema di gianduja and amaretti biscuits all hidden underneath fluffy Italian meringue. A cool mouthful of bliss in every spoonful.

Brown sugar pavlova, bills
When it’s a billion degrees outside, the only thing to wish for is this summertime staple. Dive into bills’ cloud-like brown sugar pavlova topped with fresh mango, passionfruit, kaffir lime and a healthy dollop of Greek yoghurt. Heavenly is an understatement.

Lamington, Bennelong
Margarita, Tio's Cerveceria

Nikki To, Director

The Lamington, Bennelong
Luxe, cool dessert alert! The lamington at Bennelong hits me with all the good flavours; chocolate, cherry and coconut and then combines it into an ice-cold take on an Australian classic. Did I mention it’s served in a crisp, cool cloud of liquid nitrogen coconut milk parfait? Plus you’re sitting in one of the city’s coolest buildings. Enough said, it’s cool.

Classic Margarita, Tio's Cerveceria

So the team down at Tio’s use something called ‘The Mexican Elbow’ to hand press every single lime that goes into their ice-cold Margaritas. Squeezing all the oils out of the lime makes for a pretty great tasting Margarita. An excellent night time cool down move.

Could your brand's imagery and copy pack more heat? Buffet creates exceptional content for food, drink and travel brands. Get in touch to see how we can help.

Sign up to the Buffet newsletter for more tasty reads.