Nichole Horvath, pastry chef at 12 Micron, a new restaurant at Barangaroo which has a dessert bar. Roast white chocolate mousse. Photo: Bob Barker.
Nichole Horvath, pastry chef at 12 Micron, a new restaurant at Barangaroo which has a dessert bar. Gin & tonic. Photo: Bob Barker.
Nichole Horvath, pastry chef at 12 Micron, a new restaurant at Barangaroo which has a dessert bar. Green tea mousse. Photo: Bob Barker.
