Room for dessert? Pastry chef creates incredible four-metre gingerbread train - complete with 1,000 kilos of bricks, 200 lollipops and lashings of icing
- Anna Polyviou is the Sydney-based pastry chef behind a giant gingerbread home
- The chef has created the incredible life-sized structure at Sydney's Shangri La
- The gingerbread home comes with 1,000kg of bricks and 200 lollipops
- 'It's so important for our guests to get that magical Christmas feeling,' she said
It's the stuff childhood dreams are made of.
Esteemed Sydney-based pastry chef, Anna Polyviou, has created a special four-metre-long gingerbread train, complete with 1,000 kilograms of gingerbread bricks, 200 lollipops and lashings of icing.
The incredible structure is currently on display at Sydney's Shangri La hotel, where it will remain over the festive season until December 31.
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Esteemed Sydney-based pastry chef, Anna Polyviou, has created a special four-metre-long gingerbread train (pictured)
The incredible creation comes complete with 1,000 kilograms of gingerbread bricks, 200 lollipops and lashings of icing (pictured: Anna Polyviou with the train)
The amazing life-sized house was put together using Allen's lollies, gingerbread, icing and more.
'The train will be lavishly decorated with hundreds of lollies and will bring that beautiful aroma of freshly baked gingerbread to our lobby,' Ms Polyviou said.
'It's so important for our guests to get that magical Christmas feeling and I love that parents get just as excited as kids when they see the size and fun of the train.'
'The train will be lavishly decorated with hundreds of lollies and will bring that beautiful aroma of freshly baked gingerbread to our lobby,' Ms Polyviou said (pictured with her team)
Ms Polyviou's fantastical creations have fast become a mainstay in Sydney over Christmas.
In previous years, she has designed other giant structures and Christmas wonderlands.
When she first arrived at Sydney's Shangri-La Hotel, the executive pastry chef's signature style did not exactly fit the mould of its prestigious kitchen staff.
'I struggled at Shangri-La when I walked in there,' Anna previously told FEMAIL.
'They didn't like my hair, they didn't like the piercings, they didn't like my vision,' she continued.
But the passionate gourmand’s kitchen prowess and delectable treats saw her eventually turn her popularity around, and solidified her place as one of Australia's top pastry chefs.
Ms Polyviou's fantastical creations have fast become a mainstay in Sydney over Christmas - in previous years, she has designed other giant festive structures
She has come a long way from her fresh-faced 20s when she got her start at Melbourne’s Sofitel where she admits her focus was not always on the job.
'We used to go out partying. We didn’t care about cooking. I just wanted to go partying,' Anna revealed.
'I hit 20 when I started my career and I wasn't really thinking about cooking anymore. I wanted to go out on my Saturday nights… [but] later my career changed.'
Anna's success at Shangri-La has brought her many opportunities - including dazzling the nation with her mouth-watering carrot cake on Masterchef and collaborating with Kit Kat to create her own flavour of chocolate, Caramelised Anna.
The pop-up train will be available daily until 31 December. For more information, please click here.
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