It just keeps getting better!

So, there is this amazing place up in Singapore called the 2am Dessert Bar.  And there is a very enthusiastic young Perth chef who recently spent a month of his own time working there for free.
This week he has made his debut appearance here at rochelle adonis.  Coming in on his own time, driven by his passion for pastry and desserts,  he will be whipping up a storm with his knowledge of exciting and ground-breaking culinary techniques.  We think it is a win/win situation - we get a glimpse of what has been going on in the greater gastronomic world, and our guests will get to enjoy the final creations on our high tea dessert platters every Saturday!  And this young gun, Brendan, will get to work in our kitchen and further broaden his knowledge of all things sweet.


This week he brought in his siphons and popping candy to create the most delightful cup of deliciousness we have seen lately!

It all starts by pouring our vanilla bean anglaise into the siphon and charging it with a couple of No2 [nitrous oxide] bulbs.  A few vigourous shakes later and you have this vanilla bean aspuma - the lightest frothiest mousse-iest stuff you can imagine.  Oh so dangerously good!

Next came the lemon curd.....he put his funky spin on our traditionally buttery recipe with the addition of popping candy.  Shame we can't figure out how to attach a sound byte to this post, but you could actually hear it going 'snap crackle pop'.

These two elements were components of a little dessert he wanted to call "The Importance of Being Earnest" [the name's a mystery to us!].  We started with the aspuma, dollopped in the popping lemon curd, topped it with some berry compote and finished it all off with some crumbled nutty burnt butter financier.

And when the last dessert was served and everyone left......we indulged ourselves, we couldn't resist .......tomorrow, lots of jogging!!!


We hear rumours that his next creation for us will be "flaming ice cream".


Stay tuned!