Tag Archives: Ice Cream

Ice-cream creation – Harry’s Ice-Cream

Because I’ve been absent for so long, two posts in a row for my My Dearest Readers! For those who are in Melbourne are you prepared for another hot week? It’s going to get up to 40 degree this weekend. But I guess it’s still better than a couple of weeks ago when it was over 45 degrees Celsius. I don’t do very well with heat… so if you’re like me, remember to drink more water, keep hydrated and eat loads of ice-cream :P

Harry Icecream

Harry Ice-cream

That reminds me, at the start of summer, I was invited to Harry’s Ice-cream to visit their factory in Brunswick and was also asked to create my own ice-cream flavour! That is like any ice-cream lovers dream because I mean who doesn’t like ice-cream and to put all your favourite things in to create your own signature one, that sounds pretty awesome to me :)

Owner & Founder Lawrence Harrison

Owner & Founder Lawrence Harrison

I always assumed the Owner and Founder of Harry’s Ice-crema, first name would be Harry. But turns out Lawrence Harris is his name and they shortened it to Harry and used it as the brand. Harry’s ice-cream is their own brand of ice-cream but they also do private labels of Coles and Aldi, so you never know when you’ve purchased a tub of their ice-cream.

Blueberry Lemon Cocktail

Blueberry Lemon Cocktail

We started the fun event with a cocktail each served in these pretty and trendy Mason Ball jars which I adore. It was a blueberry and lemon cocktail with some vodka, the girls at Keep Left PR actually hand squeezed over 40 lemons themselves, now that’s effort. It was quite sour but a great way to clean our palettes and prepare us for the savoury and ice-cream tasting.

Sovoury Canapes

Savoury Nibbles

We were offered some savoury nibbles with mini bagels with smoked salmon, a spinach ricotta cheese tart, mini chicken sandwiches and puff pastry with blue cheese and dried figs. They were all freshly made and very good, but the spinach ricotta cheese was definitely my favourite.

Zumbo Macaron Tower

Zumbo Macaron Stand

Super spoilt, there was also a 3-tier stand full of macarons from Adriano Zumbo with nearly all the flavours you can think of, salted caramel, milo, popcorn, violet, finger bun and many more. I may have had one too many :P

Where the magic happens!

Where the magic happens!

After some savoury dishes we were then given a tour around the factory to see where the magic happens. It is so amazing how quickly it is for ice-cream to be made, filled into a tub and sealed and have it ready for delivery! I felt like I was in Willy Wonka land but for ice-cream hehe

Tony Senior Technician

Tony Senior Technician

We met Tony who is the Senior Technician and has been working alongside Lawrence for several years. He showed us how ice-cream was made from scratch, where a mixture similar to a custard is firm made with additions added to it and then churned in an industrial ice-cream maker. By the way, hygiene is taken very seriously here so we were all in the same gear as Tony, with a hairnet, lab coat, shoes also had to be covered lol no sorry no photos because I look simply too weird haha

Freshly churned ice-cream

The ice-cream is all churned and ready to be placed in the plastic tubs. I was really surprised with the texture and flavour of the freshly churned ice-cream it felt like whipped cream, it was so light and not very cold. Flavours were also more prominent because it wasn’t as cold.

Now it’s time for tasting and judging! So there were quite a few of us – Lianne, Sofia, Ling, Gastrology and Prue. We didn’t only get the chance to create our own ice-cream, it was also a competition where we got to judge each others ice-cream. Gosh I was nervous hehe because not everyone has a sweet tooth like mine :D

Our ice-cream creations

Our ice-cream creations

We had a good range of flavours amongst the bloggers, we had a carrot cake flavour, chocolate caramel slice, pistachio honey and rosewater and coconut cheesecake with biscuit.

My Creation

My Creation

Now do you want to know my creation hehe it took me a while to get it but I came up with a super sweet (duh) flavour haha with white chocolate ice-cream base, Mars Bar, Roasted Hazelnuts and Peanut Butter. Thinking back I probably overloaded my ice-cream but it was everything I like all in packed into one ice-cream.

Harry Icecream

This was the scoreboard! Congratulations Lianne for winning! Her flavour pistachio, honey and rosewater was fantastic and I’m a fan of pistachios too so it won a vote from me too :)

As for my favourite Harry’s Ice-cream flavour from their range of ice-cream would definitely be Sticky Date Pudding with toffee and fudge pieces through the ice-cream. Delicious! Thank you Harry’s Ice-cream and Keep Left for the invite to such a fun event, now time to go home and perfect my own personal flavour!

Daisy@Nevertoosweet attended this event as a guest of Harry’s Ice-cream and KeepLeft PR 

HK Style BBQ – New Year Eve Party

Happy New Year my Dearest Readers :) 2013 was a rough one for Mr Bao and I, many ups and quite a few downs. But now that’s gone, I am ready to take on 2014 and can’t wait to see what it has in store for us all!

Happy New Year2014

How did you spend New Years eve? Did you have a party? It might be surprisingly to many but this year is probably the first year I’ve spent New Years in Melbourne because in the past I am always in Hong Kong wit family. Alas with work it’s a little hard to take time off during this period so Mr Bao and I decided to stay here instead. You know we had a Christmas Eve party, so initially for New Years eve we wanted to go away on a short trip. Unfortunately, because of the car accident that happened and a few others mishaps we left it too late and it was too hard and expensive to plan a getaway :(

HK Style BBQSo instead we decided to do it the Aussie way and have a barbeque at my parents place because its more spacious ~ and since they’re not here they couldn’t really object hehe. Even though we wanted to do a BBQ like locals do, we wanted to put a twist to it and do the HK style way. Instead of using a weber barbeque, have an open fire with charcoal and cook the food on long forks.

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We just assumed our friends knew what to do but hahaha turns out they haven’t seen or had this type of barbeque. It’s basically a DIY you need to choose what you want to cook, put it onto the fork and then go to the fire and cook it. Some of my friends were quite alarmed because they’re use to all the food being cooked at once ~ Nope you’ve gotta feed yourself :P sorry friends but that’s why it’s fun hehe

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Once again I think we over catered for 16 people haha we got 2kgs of beef marinated in Korean bulgogi sauce, 4kg of chicken wings marinated 2 ways with a special BBQ rub Mr Bao made, 2kg of chicken thighs marinated 3 ways and we marinated that in some Nandos marinate sauce which was actually quite tasty.

Honey marshmallow toast

I also made dessert using those forks, using a piece of bread spread butter and honey over it, toast it using the open fire remember to turn it frequently so it doesn’t burn. And then top two marshmallows and wait patiently because it will start to melt you then fold it into and eat it :) Its such a simple but delicious little sweet treat hehe next time I think I’ll put a little chocolate in it to make it into a Smores toastie :D

Apart from a BBQ party I also wanted to make it an ice-cream party where we blind tasted ice-cream to see which brand we liked the most. I got this super fun idea from my fellow blogger friends :) I asked my guests to all buy chocolate ice-cream because I mean who doesn’t like chocolate and that was probably the most readily available flavour hehe. We ended up with 7 tubs and ready to serve and taste!

Ice-cream party1. Movenpick Swiss Chocolate
2 Connoisseur Belgian Chocolate
3.Killeigh Farm Triple Chocolate with chocolate swirl (Aldi)
4. Indulge Chocolate ice-cream (Aldi)
5. Ben & Jerry Brownie fudge chocolate
6. Blue Ribbon Triple Chocolate
7. Sara Lee Ultra Chocolate

Ice-cream party

Can you guess which 3 brands was top three choices amongst my friends and I? hehe
First Choice – Ben & Jerry Brownie fudge chocolate
Second Choice – Connoisseur Belgian Chocolate
Third Choice – Movenpick Swiss Chocolate

I can’t say I’m surprised that Ben & Jerry won this blind taste because it was so decadent, moreish with brownies pieces through it just made you want to eat more :) I was surprised though Movenpick was only the third choice because it’s actually Win Win (my sisters) favourite.

Mixed berry coffee trifle

Mixed berry and coffee trifle

I was a little sad I didn’t get to make dessert for the Xmas eve party soooooo I promised to make a dessert for this party…flipped through so many recipes and finally decided to make a trifle since I’ve never used my trifle bowl (I bought it last year! :P) I ended up adapting the a few recipes and came up with this massive mixed berry and coffee trifle. It’s actually quite easy to make just need a few ingredients not baking or cooking required hehe please let me know if you would like the recipe! I’ll blog about it.

New Years 2014

We didn’t want to watch the fireworks on TV so we all headed over to Westfield shopping centre and parked at the highest car park. It was actually a great view we could see so many fireworks going off, they were not all close to us, but it was just as spectacular. I also bought us fire crackers/sparkling candles to play with. Yes I still act like a child hehe

Love 2014

We also drew words with this them :) I hope in the new year we will all learn to love ourselves and the important people around us more! May 2014 be the best one yet for us all!

Ice-cream Party – Movenpick QV

Hello my Dearest Readers :) hope you’ve had a nice weekend and if you’re in Melbourne enjoyed the wonderful weather we had yesterday! It was sunny, warm but not too hot with a cool breeze! It’s probably the best day we’ve had for a while! Last week was down right miserable wet and gloomy. Hopefully, the wonderful weather will continue, I mean it is Spring after all!

Movenpick QV Store

Movenpick QV Store

Spring will lead into Summer which means ICE CREAM season :D It’s more of an excuse for me to consume more than I already do hehe Last week, I was invited to the Movenpick launch party for their newest boutique store in QV Building in the CBD. They are situated on the top level in the open area where all the other eateries are.

Lolly Buffet Table

Lolly Buffet Table

I invited Ashley and Kirk to come to the launch party with me, Mr Bao unfortunately had to work even though he would’ve loved to come as he’s a fan of Movenpick ice-cream ~ As soon as we walked in, we were welcomed by this enormous Lolly Buffet Table with all different kind of lollies, meringues, chocolates and those addictive caramel popcorn.

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Do you like pouring sauce over your ice-cream? I love pouring chocolate sauce, caramel sauce and heaps of chocolate chips over hehe yes I am still a child at heart and occasionally act like one.

Espresso Martini with coffee ice-cream

Espresso Martini with coffee ice-cream

No party is complete without  alcohol, so we started off with an Espresso Martini that uses their Espresso Croquant flavour it’s got a good hit of coffee and creaminess from the ice-cream. It was more like an affogato ~

Smiley Sam from MKR

Smiley Sam from MKR

I thought I saw someone familiar when we walked in, turns out Smiley Sam from MKR was hosting the event and explained to us that this was Movenpicks 18th store in Australia and the first concept store in Melbourne :) It’s good now that Movenpick is easily available in most supermarkets, I remember it use to be was quite exclusive and I had to go to specific stores and delis to get it.

Crispy prawn, mini burgers and macarons

Crispy prawn, mini burgers and macarons

We continued with some savouries and macarons before we hit the ice-cream station ~ we were all really impressed with the fried prawn which was so succulent and crispy on the outside, and the super cute sliders with a mini beef patty, melted cheese, bacon and tomoto relish. We then tried some of the macarons, really good texture but we couldn’t really tell what the flavours were hehe i think one was pistachio, gingerbread and raspberry white chocolate.

Decisions decision decision

Decisions decisions decisions

Then it was the hard bit, which flavours do we get! In a cone, in a cup, fruit based or chocolate based? So hard to choose! I wanted to try all of them but hahaha I had a dinner party at our place that night so had to save some stomach space.

Round One -  Maple Walnut, Caramelita and Strawberry

Round One – Maple Walnut, Caramelita and Strawberry

After some serious deliberation for round one I chose the Maple Walnut which is my favourite flavour the sweet maple with the crunchy walnuts through it. Kirk chose the strawberry and Ash got the Caramelita, can’t believe it’s actually the first time I’ve had this flavour. It has my name all over it with streaks of caramel through the ice-cream :D

Round Two - Swiss Chocolate, Panna Cotta, Creme brûlée

Round Two – Swiss Chocolate, Panna Cotta, Creme brûlée

We quickly finished the first cup and moved onto the round two the more unique flavours, I got the Swiss Chocolate flavour, it’s Win Win’s favourite she loves the dark rich chocolatey flavour. We also tried the panna cotta and creme brûlée flavour I was really impressed with the slight burnt caramelised flavour achieved in the creme brûlée :)

Last round - Strawberry ice cream with balsamic vinegar, mango sorbet and vanilla bean with coconut

Last round – Strawberry ice cream with balsamic vinegar, mango sorbet and vanilla bean with coconut

Last round we tried the even fancier ice-creams, starting with the strawberry ice-cream with balsamic vinegar and fresh strawberries I never use to think that this combination will work but it sure does! The mango sorbet was tangy and refreshing with a little tuile biscuits. Finally it was Mr Bao’s favourite vanilla ice-cream sprinkled with flaked coconut, simple but delicious.

Cute doll made out of balloons!

Cute doll made out of balloons!

It was definitely an honour to be invited to Movenpick’s launch party, it had good music, wine but most important unlimited ice-cream and lollies :D There were lots to keeps the kids amused too look at this super cute doll made out of balloons! I appreciate the time and effort put into make Movenpick’s ice-cream, they ensure than an element of their flavour is in the ice-cream for instance in the Maple Walnut there will always be walnuts through it.

Movenpick QV Boutique
QV Level 2/ 210 Lonsdale Street
Melbourne Vic
Ph: +613 9654 4423

Daisy@Nevertoosweet attended Movenpick QV’s launch party as a guest of Movenpick Australia and Get Glossy.

Bakers Delight Recipe Bank – Honey Toast Box

I have a love/hate relationship with bread :P I love it…but then I get all carb-loaded and slightly bloated if I eat too much, but nonetheless, I love my bread! Anyhow, Kathryn from Left PR contacted me a couple of weeks ago and asked if I would be interested in developing a recipe for Bakers Delight and their recipe bank ~ rules were simply, use any Bakers Delight product and make a recipe :)

Honey Toast Box with toppings :)

Honey Toast Box with toppings :)

I was so worried whether or not I would be able to come up with a recipe, because generally I just eat my bread as a compliment with Nutella, condensed milk or jam ~ So after accepting the challenge, I gave it a good think…’What can I do with bread…what type of bread….Toast….TOAST BOX’! Then I thought of the honey toast box I’ve had in Taiwan and Hong Kong.

Basically it’s a block of bread, hollowed, covered in honey and butter and then toasted after that what you do with it is entirely up to you :P I love topping it with loads of ice-cream, sauce and nuts!

Recipe – Honey Toast Box an original recipe by Daisy@Nevertoosweet

Yield – One small box 

Ingredients
43 grams (3 tablespoon) Unsalted Butter
1 small Baker Delight White Loaf bread
2 tablespoon of honey

Additional:
Ice-cream of your choice
Toppings (nuts, chocolate chips, fruit) of your choice

Ingredients

Ingredients

Method
1) Preheat your oven to 180°C or 350°F
2) Using a serrated knife slice approximately 1/4 of the loaf off, to make it more of a ‘square’ shape.
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3) Carefully make a slit on the base of box, then begin hollowing the bread box by leaving a 1cm around the edges along the base of the box. Gently remove the slices of bread from the centre.

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4) Place butter and honey in a microwaveable bowl and heat until melted and mix to combine.

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5) Brush honey and butter mixture all over the toast boast including the insides, you can let it soak in a little before reapplying to make the bread sweeter. Do the same to the bread sticks.

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Be careful really hot mixture

Be careful really hot mixture

6) Place bread sticks and bread box onto a baking tray lined with baking paper and place into the oven for 10 to 13 minutes. Turn the bread sticks every 3 to 5 minutes to prevent burning.

Before

Before

After

After

7) Once the bread has toasted remove from oven and let it cool slightly, before slowly replacing the bread sticks back into the toast box.

After

Notes
– You can purchase a whole loaf of white bread from your local Bakers Delight or bakeries, simply ask them not to slice it.
– You can use stale bread, will make slicing even easier
– Can omit the honey and make a savoury toast box :)

By now you should be able to smell the delicious toast box :) It’s complete! Now let you imagination go wild! You can top the honey toast box with ANYTHING absolutely anything ~

Honey Toaste Box with honeycomb butterscotch ice-cream chocolate sauce and chopped rocky road

Honey Toaste Box with honeycomb butterscotch ice-cream chocolate sauce and chopped rocky road

I chose to top my honey toast box with Honeycomb and Butterscotch ice-cream, chocolate sauce and chopped rocky road! It was AMAZING if I can say so myself :)

Honey Toast Box with vanilla ice-cream, salted caramel sauce and almonds

Honey Toast Box with vanilla ice-cream, salted caramel sauce and almonds

I made another one and this time it was topped with vanilla ice-cream, salted caramel sauce and almonds. I think I liked this one a bit more because I love salted caramel hehe

There you go this is my recipe that I am submitting for the Baker Delight Recipe Bank ~ I really hope you like it and will try making this at home sometime! It’s super easy, great way to use up stale bread and makes a very indulgent and naughty brunch or dessert :P

Giant Matcha Fondant – The Steakhouse Winebar + Grill

Dear Readers, do you get post-holiday blues? Sighhh even though I’ve been back in Melbourne for about 3 weeks, have gone back to work and everything is slowly reverting back to ‘normal’…I can’t help but feel a little sad that my holidays have ended :( Whenever I miss my holidays I go back through my photos because the somehow comfort me, that’s why I realised…more than 80% of my photos are of food and mainly photos of dessert :P

The Steakhouse Winebar + Grill at Intercontinental Hotel

The Steakhouse Winebar + Grill at Intercontinental Hotel

I then realised I hadn’t blogged about the Giant Matcha Fondant I had at The Steakhouse Winebar + Grill :) I first saw the picture of the gigantic matcha fondant from Chocolate Mui Mui’s Instagram (she’s a food blogger based in HK and like me LOVES desserts :D) I immediately left her a message and told her to take me there as soon as I landed in HK!

A couple of days after I arrived, I gathered a few blogging friends HK Epicurus, Yoni and Sai and off went to The Steakhouse for desserts. As the name of the restaurant suggests, its steakhouse on the basement level of the Intercontinental Hotel, however, on the side, they have a bar area where it’s quieter and customers can sit down have a drink and order DESSERTS :D

Matcha Fondant $280HKD  ($35AUD) +10% service charge

Matcha Fondant $280HKD ($35AUD) +10% service charge

This is the Giant Matcha Fondant! It’s actually much bigger in real life than it appears in this photo ~ The chef had trouble making the fondant though something about it breaking when they were trying to remove it from the cake tin and the waitress said that they weren’t able to make another one. But after some persuasion and I may have yelled out “But I came all the way from Melbourne just to try this!” the chef tried again and it worked YAY!

Chocolate Mui Mui cutting it professionally :D

Chocolate Mui Mui cutting it professionally :D

Now time for that MONEY shot where the lava oozes out! We left this important task to the very capable hands of Chocolate Mui Mui who has had this a couple of times already ~ She very gently cut a tiny piece out and immediately green goodness seeps out.

Oozing out

I love this picture :) Even seeing it makes me want to eat it all over again! The matcha fondant is also topped with a red bean ice-ceam. In terms of flavour and texture, the outer sponge cake has a strong matcha flavour which wasn’t over powering or too bitter. While the filing was a mixture of white chocolate and matcha powder, it was sweet with notes of matcha. When combined with the red bean ice-cream, I think I have officially gone to matcha heaven!

Chocolate Brownie $280HKD ($35AUD) + 10% service charge

Chocolate Brownie $280HKD ($35AUD) + 10% service charge

We couldn’t leave with just one dessert ~ So we tried the Chocolate Brownie as well. It seems like all desserts here are super sized hahaha the chocolate brownie was so big, it was pretty much looked like a cake. The brownie topped with hot chocolate sauce, vanilla ice-cream and candied pecans.

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Unfortunately, we were not as impressed with this dessert, the chocolate brownie itself was very dry and crumbly in texture. I prefer my brownies to be super moist and fudgey. it would’ve been much better if there was more chocolate sauce and caramel sauce to accompany with it :)

The matcha fondant was so good, I actually went back a couple of days later :P with another lot of friends hahaha

Once again the Giant Matcha Fondant

Once again the Giant Matcha Fondant

Still just as delicious! I have actually made it my New Years resolution to try and make this at home, so if you have any hints or tips please let me know :D

Bomb Alaska $280HKD ($35AUD) + 10% service charge

Mocha Alaska $280HKD ($35AUD) + 10% service charge

This time I convinced my other friends to try the Bombe Alaska ~ I didn’t get a chance to take a photo on my camera, so apologies for the bad iPhone quality photo. Underneath the sweet merengue that was lit on fire in front of us, it had coffee ice-cream, chocolate ice-cream and a chocolate sauce accompanied with a Tia Maria sauce on the side. I really liked the coffee and chocolate ice-cream, while I found the chocolate sponge to be a little dry again but the Tia Maria sauce helped.

I don’t think I need to do anymore persuading :P Trust me if you like matcha flavoured desserts you will LOVE the matcha fondant so what are you waiting for :) Go try it out if you’re in HK and if you’re going definitely put it on your list!!!

The Steakhouse Winebar + Grill 
18 Salisbury Road, Tsim Sha Tsui
Kowloon, Hong Kong
PH:(+852) 2721 1211

Spoilt by Jeffrey Lebon – Dot Cod Seafood Restaurant

Never in my wildest dream would I have thought my little blog would attract the attention of Executive Chef Jeffrey Lebon from Dot Cod Seafood Restaurant :) It was by chance we met through Instagram and we have been chatting for a couple of months through email and when I told Jeffrey that I was coming back to Hong Kong, he was very excited and immediately invited me to visit his restaurant Dot Cod in Central.

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Jeffrey asked me to bring anyone I wanted, so I invited Win Win to come along with me :) Poor Mr Bao missed out but I know he would’ve loved the chance to meet Jeffrey as well.

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Jeffrey was originally from Boston but has lived and worked in Hong Kong for the past 10 years. He had previously worked for a couple of restaurants in the Soho area for the Staunton Group before moving to Dot Cod and has been the Executive Chef here for 2 years ~

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I was a little embarrassed as I walked in and the waitress immediately knew my name and led us to our table, very quickly Jeffrey came out to greet us :) It didn’t feel awkward, instead it felt like old friends meeting ~

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We chatted for a bit before Jeffrey kindly took the menus away from us and said he had organised a whole meal for us and told us not to waste our stomach space on the bread :P

Bread basket

Bread basket

The bread came with a little set of oil and condiments, I was intrigued by the orange sauce in the middle and tried a little with some lavosh. It was amazing like a seafood sauce with little shredded crab meat or fish meat. If I wasn’t saving room for the dishes to come I think I would’ve had a lot more bread :D

Tuna Ceviche with parma ham

Tuna Ceviche with parma ham

First dish came which was a tuna ceviche with parma ham :) Jeffrey didn’t give me the names of his dishes. So I’m just winging it and describing them the best I can. Sorry Jeff if they’re not perfect :P I really feel so sorry for Mr Bao because he was have absolutely LOVED this dish! The tuna was super fresh which counteracted with the saltiness from the parma ham so well ~

Smoked eel salad with green apple

Smoked eel salad with green apple

I think this is the first ‘Wester’ eel dish I have had :) Most of the time when I eat eel its steamed or in the form of Unagi Don, but this time it was in a salad ~ It was pleasantly light and refreshing with the green apples and the eel was not at all ‘fishy’ as I suspected and may not distinguished it as eel if Jeffrey did not tell us ;)

Foie Gras with rhubarb chutney

Foie Gras with rhubarb chutney

I can never spell ‘foie gras’ without looking it up lol guess I’m not suitable to learn French ~ this was such a rich and indulgent dish. Jeffrey was definitely spoiling us with such a thick piece of foie gras, I think it’s the thickest I’ve had :D Even though the foie gras was very rich, we were able to polish it off with the tartness from the rhubarb chutney ~

Baby lamb with beetroot, lentil with fig

Baby lamb with beetroot, lentil with fig

I made a huge mistake when I forgot to tell Jeffrey that Win Win doesn’t eat lamb >_< I totally forgot about it and because Dot Cod is a seafood restaurant I didn’t expect lamb. Thank gosh Jeffrey was very understanding and hehe decided to sit down and eat it with me :) Win Win’s loss :P she didn’t get to try this dish! I am not a big lamb eater myself, but this baby lamb from France was very tender and not at all ‘gamey’ and the sweetness from the beetroot complimented it very well. I really enjoyed it and know Mr Bao will be proud of me because I was able to finish the whole plate of lamb by myself :D

Ocean Trout with baby vegetables and white polenta

Ocean Trout with baby vegetables and white polenta

Before preparing the last course for us Jeffrey asked if we would like the ‘full’ size or ‘half’ size. We immediately said ‘half’ hahaha there was NO way we could have finished the ‘full’ size :D I still had to save room for dessert! The last course was an ocean trout with baby vegetables with white polenta. I am new to polenta but I am totally OBSESSED with it! Totally better than potato mash hehe ~ The ocean trout was cooked PERFECTLY! Not overcooked with a pink tinge in the middle. This was definitely my favourite dish ;)

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Thank gosh Jeffrey gave us a break between the savoury dishes and dessert :P It didn’t take me long to recover and I was then READY! We started off with a lighter dessert a Strawberry spider.

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Strawberry Spider

Chopped strawberries with vanilla ice-cream and then topped with soda water ~ I have never had a spider with soda water as they were always made with lemonade, there is the risk of it being overly sweet. But with the use of soda water it definitely cut through the sweetness and you could taste the natural flavours of the strawberries and got the sweetness from the ice-cream :D After awhile I kind of turned this dessert into a drink hehe

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I was definitely spoilt by Jeffrey! He actually remembered that I wanted to try his strawberry tart through his Instagram. YAY my wish had been granted :)

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Strawberry frangipani tart

I am SO glad I asked for this strawberry frangipane tart! The sweet case was crumbly, while the frangipane was moist, then topped with fresh strawberries and a sweet jam glaze! Maybe Jeffrey will share his recipe with me??? :D

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Super cute how they printed their Dot Cod logo on their chocolates hehe :) They were hazelnut chocolates with a crunchy base ~

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We were treated like VIPs by Jeffrey from start to end! Its the first time I had the experience of an Executive Chef making a special menu for us and cooking everything single dish what an honour! Would like to say a HUGE thank you to Jeffrey for inviting us to Dot Cod and treating us like VIPS! We thoroughly enjoyed ourselves and in return I would love to now invite you to MELBOURNE :D I promise we have an amazing food scene AND if you come I’ll be your PERSONAL tour guide!

Dot Cod Seafood Restaurant
Basement, B4, Prince Building, 10 Chater Road, Central
中環遮打道10號太子大廈地庫B4
PH: +852 2810 6988

Daisy and Win Win @Nevertoosweet dined at Dot Cod Seafood Restaurant as guests of Jeffrey Lebon review and opinions are honest and based on personal taste and preferences.

For Her – Taste of Melbourne 2012

As promised the “For Her” post for Taste of Melbourne 2012 :) This is the sweet post with ALL desserts from the event ~ I was so tempted to just write this post and then forget about all the savoury dishes…but then that doesn’t seem fair and hahaha Mr Bao wont be too happy ether!

Gundowring Ice-crea One Crown each :)

Gundowring Ice-crea One Crown each :)

Let’s jump right into it! First dessert we had was one of my favourite Gundoring Ice-cream, one of the first products I ever blogged about :) They’re from rural Victoria and nothing beats their creamy and delicious ice-cream. We got 2 baby cones to share, a banana and vanilla flavour, and if I remember correctly it was only One Crown each, great taster size.

Gundoring ice-cream

Love this picture of the man selling the Gundoring ice-cream :) you can just tell he loves his job!

Salted Caramel Beignet 2 Crowns

Salted Caramel Beignet 2 Crowns

We then wandered to the Cacao Fine Chocolate stall, I’m a frequent customer at my local Cacao and love their pistachio macaron. But I haven’t seen these salted caramel beignet before ~ being only 2 Crowns, I couldn’t resist. However, I was a little disappointed, I couldn’t really taste any saltiness in the caramel and the beignet was a little dry >_<

4 Crowns per cupcake

4 Crowns per cupcake

I’ve seen 180 Cupcakes at last years Taste of Melbourne, and have put it onto my ‘go back’ list, but haven’t had the time, as they are a local cupcakery in Ivanhoe, which is a little out of my way. I do like their moist and fluffy cupcakes. I was really surprised that the zucchini cupcake was so delicious, I couldn’t even taste the zucchni ~

Valrhona 70% Chocolate Tart 8 Crowns

Valrhona 70% Chocolate Tart 8 Crowns

Moving on to the more well known restaurants ~ I’ve had desserts at Albert St Food and Wine before and also have Philippa Sibley’s book, but I totally forgot to bring it and ask her to sign it :( I really liked this chocolate tart and it was a very good tart case which was crumbly with a velvety and rich chocolate filling YUM!

Vanilla panna with citrus salad 8 Crowns

Vanilla panna cotta with citrus salad 8 Crowns

Next up Kirk insisted on trying the Vanilla panna cotta with citrus salad, baby basil, candied almonds and blood orange caramel sauce. We all agreed that it was presented very well with the candied almonds ~ flavours were also good and if we really wanted to be picky hahaha the panna cotta was slightly firm according to the Pastry Chef (Kirk) :P

Warm Chocolate mousse 8 Crowns

Warm Chocolate mousse 8 Crowns

I then got extreme jealous from Thanh and Ms I-Hua’s Instagram photo of the warm chocolate mousse they had ~ So the next day when we went back this first thing I got hehe and boy I was glad! The warm chocolate mousse with toasted marshmallows and caramel popcorn, it was like a cross between a hot chocolate and a chocolate pudding, super delicious! Sighhhh looking back… I’m getting serious cravings!

Mr Hive Kitchen & Bar

Mr Hive Kitchen & Bar

I was trying to be good and avoid Mr Hive Kitchen & Bar’s dessert degustsation…but lol Kirk persuaded me to go :P we went pretty late at around 9pm, and the stall ends at 9:30pm so we felt pretty bad that the pastry chef, had to serve us. For 30 Crowns you get 3 desserts with an almond milkshake, salted caramel truffle and lolly bag to take home :) It’s actually good value for money as it generally costs $45AUD or more for the dessert degustation, even though portions are bigger.

Raymond Blanc the new pastry chef :)

Raymond Blanc the new pastry chef :)

First dessert was the Chilled Watermelon soup, Elderflower Liquor Jelly, Kirk really liked this dessert as he loves watermelon. Everything was so delicate with little melon balls ~

Delicately plated ~

Delicately plated ~

While I found this dessert very refreshing the elderflower liquor in the jelly was a little strong for me :) but still a very good summer dessert ~

Chilled watermelon soup

Chilled watermelon soup

We then moved onto the famous and very popular Mrs Hive’s Chocolate Bar, I’ve had it before and even though I’m not a fan of peanut butter, this is probably the only peanut butter and chocolate desserts that I like :) I particularly like the smooth cold texture of the bar.

Summer Berry Eton Mess

Summer Berry Eton Mess

I wasn’t sure if I’ll like this dessert ~ because I don’t generally like mousse-type desserts ~ But this totally blew my mind hehe Mr Bao had a little taste and really liked the crunchiness from the blueberry meringues :) Gosh I love desserts with berries ~

Summer Berry Eton Mess

Summer Berry Eton Mess

MrHiveDessert

Salted Caramel Truffle and Almond Milkshakes

Both times I went to Mr Hive, they served a chocolate milkshake, but this time they served an almond milkshake. Even though it was nice, I still preferred the sweetness from the chocolate one ~ while the salted caramel truffle on top is my favourite! You have to eat it in one go, as it explodes in your mouth. I seriously would buy a whole box if they sold it hehe. I didn’t take a photo but you also get a little lolly bag full of handmade lollies ~

Now that concludes all the sweets and desserts that I had :) But I also bought some things home with me ~ such as chocolates from Monsieur Truffe.

Monsieur Truffe

Monsieur Truffe

And a mini Christmas pudding :) Because I really have no clue how to steam cakes without making them soggy hahaha

Christmas Pudding

Christmas Pudding

My Dear Readers :) this is my sweet post for Taste of Melbourne, there was still so many more desserts I didn’t get to try >_< so I have decided to try even harder next year to knock them all down!!!

Hope you’ve enjoyed the Taste of Melbourne posts will go check it out next year ~ I know I’m already looking forward to it :D

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