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Bakers Delight Recipe Bank – Honey Toast Box

Other, Recipes March 10, 2013 Comments: 63

I have a love/hate relationship with bread 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

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 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

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.

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.

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

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.

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

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.

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

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

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

Giant Matcha Fondant – The Steakhouse Winebar + Grill

Hong Kong, Reviews, Travel Adventures February 18, 2013 Comments: 35

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

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 ) 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

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

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.

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

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.

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 with another lot of friends hahaha

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

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 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

Hong Kong, Reviews, Travel Adventures January 10, 2013 Comments: 22

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.

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.

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 ~

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 ~

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

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

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 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

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

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 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

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 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

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 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

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

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 After awhile I kind of turned this dessert into a drink hehe

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

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???

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

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 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

Australia, Melbourne, Other December 5, 2012 Comments: 38

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

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.

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

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

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

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)

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

I was trying to be good and avoid Mr Hive Kitchen & Bar’s dessert degustsation…but lol Kirk persuaded me to go 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

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 ~

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

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

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

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

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

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

Ice-cream Tour – Messina, N2 & Royal Copenhagen + Little Aussie Trip

Australia, Brisbane, Sydney, Travel Adventures November 2, 2012 Comments: 43

Hello everyone I’m back!!! Did you miss me? I managed to write a couple of posts before I left, so I hope you’ve enjoyed them while I was gone hehe ~ I wanted to blog as soon as I got back, but unfortunately… I got very sick with food poisoning… and that has got to be the worse for foodies like myself… Anyhow, before you get too excited I’m actually leaving again Because this weekend, I’m going to the Eat Drink Blog in Adelaide where I will get the chance to meet the other amazing food bloggers around Australia YAY!

Just wanted to share a few photos from our little Aussie trip ~ would you be interested in reading about some of my traveling adventures too? Or would you like me to stick to talking about food? our itinerary was Melbourne -> Sydney -> Brisbane then drive to Gold Coast We managed 3 cities in 5 days! I’m pretty impressed with our planning hehe. I know it may seem like a mad rush to most people, but we found it to be quite relaxing and I’m not one to spend 3 hours in on place

We actually traveled with Mr Bao’s cousin Little Luk but he was by no means the 3rd wheel because he’s the friend who introduced Mr Bao to me and I was friends with him before we went out

We were very lucky the weather in all 3 cities was beautiful! Couldn’t ask for better weather, it was sunny but not too hot with a light breeze Being a foodie I dragged Mr Bao and Little Luk all over the place just for good food, we went to so many cafes/restaurants and took over 2500 photos! So my loveliest Readers please bare with me as I go through the photos and pick out the best ones so I can blog about it ~

Today, I’ve got a relatively short review of the ice-cream/gelato places I went to during this trip starting with the famously delicious Gelato Messina in Sydney ~ I’m sure all Readers from Sydney or have visited will know about Messina ~ They have been open since 2002 and have since been churning out the most delicious Gelato in Sydney or even Austalia

Messina has 3 retail stores one in Surry Hills, Darlinghurst and The Star Casino…and unintentionally and intentionally I went to all 3 stores but only got gelalo from 2 as the Darlinghurst one wasn’t open when we walked past I was so so so upset…because that was the only store that sold the mini gelato cakes especially that little mushroom gelato cake everyone keeps telling me about ~ Oh wells next time!

We walked into the Surry Hills store and I was confronted with so many gelato and sorbet flavours, I seriously did not know what to order! I was so tempted to get the Misto Plate which is 5 scoops of gelato, but Mr Bao stopped me because we had already had so much food before hand and were going to get even more food afterwards…sooooo being good, I only got 2 scoops.

Pistachio and Milk Chocolate with peanut butter $5AUD 2 scoops

Pistachio gelato is like the benchmark for me, if they do this well it usually means their gelato is yummy ~ and Messina did a fantastic job with their pistachio It had a genuinely strong pistachio flavour and nothing like that fake flavouring some places use. I particularly liked the texture of the gelato too it was creamy and smooth but not too rich or milky.

Moving on to Mr Bao’s milk chocolate with peanut butter, it had the same delicious texture but this time it was a lovely sweet milk chocolate gelato laced with peanut butter. Now I’m not a PB fan…so this wasn’t my favourite flavour ~ but I know all my PB loving friends and Readers will LOVE THIS!

Dulce De Leche and Hazelnut $5.5AUD 2 scoops

I didn’t know Little Luk loved ice-cream so much, he doesn’t really seem to have a sweet tooth, but he has a soft spot for ice-cream. Just before we went Sydney we visited The Star Casino, and hence went to the Messina there ~ I noticed that ice-cream there was slightly more expensive. I was tossing between the dulce de leche or the ‘Rethink Banoffee Pie’ which was caramel gelato with banana jam.

I eventually chose the dulce de leche and so glad I did ~ it didn’t have that burnt caramel taste, instead it was the sweet milk caramel taste while the hazelnut was definitely Little Luk’s favourite, he said I quote “I’m in heaven!” lol he loved the hazelnut flavour and creamy texture of the gelato.

And yes we are crazy because on the same day we had Messina lol we also went to N2 Extreme Gelato in Chinatown. I’ve seen so many bloggers review N2 and I had been intrigued of the idea of making ice-cream with liquid nitrogen and instead of the traditional method of churning.

The only other time I had heard of using liquid nitrogen to make ice-cream was when I was watching Heston Blumenthal’s TV show and reading his book Heston at Home

Upon walking in N2, it really did feel like a science lab with everyone wearing lab coats and a large gas cylinder full of liquid nitrogen ~ it was strange to see bottles of ice-cream mixture in large test tubes, and the experienced ‘scientist’ would pour it into the KitchenAids and quickly freeze it with liquid nitrogen. Mr Bao was very excited about trying too being a scientist, he couldn’t stop telling us about the chemical reactions lol *rolls eyes*

The names for the gelato was also quite unique, I don’t think I would want to try the ‘cigar smoked Hainanese chicken rice’ and after much deliberation, we decided we’ll all get a flavoured we liked.

No surprise Mr Bao got Sleazy Strawberry, what a name eh? It was a mixture of freeze dried strawberries with Shiraz and milk gelato. Unfortunately, this sleazy strawberry did not have a strong strawberry flavour, it was actually quite bland and tasted more like tangy strawberry yoghurt instead. We did like the melt in your mouth, creamy texture of the gelato though.

Sleazy Strawberry $6

I got the buttered popcorn because I had heard it’s quite popular, this time it was aged milk gelato infused with buttered popcorn. It has the same creamy texture and rich milk flavour which complimented the tiny bits of buttered popcorn very well ~ Definitely our favourite!

Buttered Popcorn $6

Little Luk is officially my favourite ice-cream partner because he likes all the flavours I like as well He chose the milky caramel with Murray River salt gel. We had mixed feelings about this flavour, once again we liked the texture but we didn’t find the flavours pronounce enough, it was a very light flavoured caramel and we couldn’t taste any salt in the caramel either.

Milky Caramel with Murray River Salt Gel $6

As I was taking photos, I noticed that the gelato was melting much quicker than regular gelato. Mr Bao said it’s because the liquid nitrogen doesn’t freeze the gelato like ice-cream machines. Our verdict – great smooth and velvety texture, but we didn’t think the flavours came through as much as we would have liked. There is actually a N2 store in HK too ~ so we’re hoping to try that one and see if the flavours are better

Last ice-cream stop – Royal Copenhagen at Surfers Paradise It was a warm night and we were able to leave the Gold Coast and drive back to Brisbane. I had been relatively good that night lol and we didn’t really order desserts, so as we were walking back to our car…I spotted Royal Copenhagen and couldn’t help but grab myself some more ice-cream

I was particularly impressed when I saw that they really do make their waffles cones fresh on premises I wouldn’t mind having one of these machines at home hehe then I’ll have fresh waffle cones whenever I want them

I’ve had Royal Copenhagen before and quite like their buttery and strong milky taste of their ice-cream, it reminds me very much of Dairy Bell we have here in Melbourne ~ even better quality hehe.

They don’t have nearly as many flavours as Messina or as unique as N2, but it’s the traditional ice-cream store with honest yummy flavours and most importantly FREE toppings!

Dutch Chocolate Chip and Wildberry $6AUD 2 Junior scoops

I don’t usually choose chocolate flavoured ice-creams, because not many places produce a deep and rich chocolate ice-cream, but I tried the Dutch chocolate chip and immediately knew I wanted it. Mr Bao wanted something a little more refreshing and chose the Wildberry ~ I obviously said ‘yes’ to free toppings so got caramel sauce and crush macadamia nuts! YUM! My favourite! This was very yummeh ~ I just wished we had Royal Copenhagen in Melbourne too…so I wouldn’t have to fly interstate all the time lol

Hope you liked my first post about our Little Aussie Trip Until next time, let us all eat more ICE-CREAM!

Royal Copenhagen Ice Cream Co
Cavill Ave
Surfers Paradise Queensland 4217
(07) 5570 1780

Never Too Sweet

Tag Archives: Ice Cream

Bakers Delight Recipe Bank – Honey Toast Box

Giant Matcha Fondant – The Steakhouse Winebar + Grill

Spoilt by Jeffrey Lebon – Dot Cod Seafood Restaurant

For Her – Taste of Melbourne 2012

Ice-cream Tour – Messina, N2 & Royal Copenhagen + Little Aussie Trip

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Tag Archives: Ice Cream

Bakers Delight Recipe Bank – Honey Toast Box

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Giant Matcha Fondant – The Steakhouse Winebar + Grill

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Spoilt by Jeffrey Lebon – Dot Cod Seafood Restaurant

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For Her – Taste of Melbourne 2012

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Ice-cream Tour – Messina, N2 & Royal Copenhagen + Little Aussie Trip

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