The GTCO Food and Drink Festival 2026 closed Sunday with a lesson in transformation: how zobo, the familiar hibiscus drink sold on Lagos streets, can become a French-style lemon tart.
At Plot 1, Water Corporation Drive, Oniru, the final day of the three-day festival swapped pure indulgence for hands on learning. The standout was a dessert masterclass led by New York pastry chef Camari Mick, the award winning “dessert doyenne” known for blending French technique with Caribbean and Southern roots.
Mick walked a packed room through her signature sorrel lemon tart with meringue topping. Eggs, sugar, butter, lemon juice, gelatin and sorrel became a smooth, velvety curd under her guidance. She broke down whisking, temperature control, and emulsification, showing how science drives texture. “Flavour balancing is key,” she told attendees, explaining how sweet and tangy notes interact, and how pH affects taste.
The session wasn’t a demo. It was a workshop. Attendees whisked, asked about ingredient swaps, and tested techniques. Mick answered each question, demystifying pastry for home bakers and pros alike. The finish: a glossy meringue, whipped to stiff peaks over heat, torched golden.
Guests tasted the final tarts to murmurs of approval. But the bigger takeaway was confidence. By using sorrel, Mick grounded high pastry in Nigerian context proof that local ingredients belong in global techniques.
The masterclass captured GTCO 2026’s promise of “Everything Food and Drink”: not just eating, but understanding. As the festival ended May 3, Day 3’s lesson was clear discovery happens with every whisk.
0 Comments