rochelle adonis cakes + confections

dessert degustation menu - saturday, 18th february 2012

2012-02-17T17:52:00.000+08:00

sweet corn parfait, caramel corn truffle, basil

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summer berries, yoghurt, lemon mouse, mint

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almond milk pannacotta, almond crunch apricots, tarragon

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blue cheese pithiver, green apple gel, green apple, micro celery

‘grilled cheese + tomato toastie’

parmesan popcorn, procuitto cream, mission fig

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winter melon sorbet, grilled watermelon, melon salad

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go nuts banana split

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toffee apple

summer close down period

2011-12-24T12:09:00.000+08:00

The studio is closed from 2pm on Saturday, 24th December + re-opening at 10am on Wednesday 18th January 2012.

Merry Christmas + a happy new year!

Dessert degustation menu - Saturday 22nd October 2011

2011-10-21T10:45:00.000+08:00

blueberry + lemon croquette, blueberry nest with lemon thyme syrup

dessert degustation

mango, forbidden sticky rice, rice pudding + roasted rice cream

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blueberry + lemon croquette, blueberry nest with lemon thyme syrup

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st. agur custard, red wine crutons + spiced pear jube

persian feta filled zucchini flower, pinenut + tomato relish

chèvre, walnut pound cake, golden beetroot + micro chard

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crema catalana, alfajor, blood orange + strawberries

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‘after dinner mint’

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green toffee apple

Dessert Degustation Menu

2011-09-22T17:59:00.002+08:00

Today, Head chef, Sandro Puca, was out at in Bullsbrook hand picking strawberries for this Saturday night's Dessert extravaganza. He was pretty adamant he wanted them all to be exactly the same size and Leanne from the Berry Sweet farm took great pleasure in helping him out! These lovely sweet, juicy berries will feature on the 5th course on Saturday night.

saturday, 24^th september 2011

dessert degustation

pumpkin maple parfait with chestnut puree + sage

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blueberry + lemon croquette, blueberry nest with lemon thyme syrup

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bleu d’auvergne filled dwarf pear, merlot pannacotta + espuma sponge

raclette fondunata brioche + truffle oil

jean grogne whip, apple crisp, walnut cake + green apple puree

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blood orange brulee, fennel + blood orange salad with candied black olives

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strawberries, basil mousse, vanilla bean mascarpone + white balsamic

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‘ferrero rochelle’

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fiori plunger coffee or loose leaf tea

Christmas in July, in Perth!

2011-07-12T22:43:00.000+08:00

Our salute to this very southern hemisphere attitude will be made this Saturday night at our wintery dessert evening!

Each guest will be served a warm brandy and nutmeg milk shake [aka eggnog] on arrival

[ours won't look like these - we just wanted to evoke Yuletide cheer!]

Once the festive spirit is firmly in place, you can expect the following dishes presented to you.....

A cheese plate comprised of 3 distinctly different tastes and textures

Cherve, golden beets, candied pecan, chard and beetroot gel

Persian feta, café de Paris puree, black olives

St Agur custard, dwarf pears, red wine genoise

And, amongst other amazing sweet creations, a much anticipated composition....

Valrohna chocolate and black truffle “Tim Tam”, white truffle hot chocolate.

We'll let you know how it goes after Saturday, if, of course, we don't see you on the night!

T'is the season...

Le menu 28.05.11

2011-05-27T14:28:00.000+08:00

Saturday, May 28, 2011

Dessert Degustation

Chocolate sable, peanut butter parfait, raspberry curd

Liquid lemon cheesecake

Mandarin & finger lime salad, mandarin sponge, pistachio puree, passionfruit curd

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Cashel blue and quince Millefeullie, sangria syrup

Jannei Buche Blanc cherve & rhubarb Charlotte, cress puree

UK farmhouse cheddar croquette, piccalilli, micro mustard

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Green apple sorbet, yuzu & szechuan ice

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Butter crumbed foie gras parfait, Araguani mousse, tonka bean ice cream, Pedro Ximenes chocolate sauce

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“Carrot Cake”

Genoise d’epices, purple heirloom carrot puree, orange and carrot sorbet, organic maple walnut crumble

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Pear & Cabernet Pate de Fruit

Fiori plunger coffee or loose leaf tea

This Saturday's dessert degustation menu...

2011-04-07T13:26:00.001+08:00

Saturday, April 9, 2011

Dessert Degustation

Passion fruit strap, olive oil yoghurt spark, passion fruit caviar

Chocolate hazelnut Marquee, salt caramel gel, caramel biscuit, pink pepper cellophane

Peanut butter parfait, raspberry soufflé, raspberry slick, peanut butter powder

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Cashel blue and quince Millefeullie, quince syrup

Parmigiano Reggiano pannacotta parmesan crisp, roquette puree

Milawa cherve, beetroot tuile, micro chard

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Raspberry, lime and lychee sorbet

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“Carrot Cake”

Pain D’espice, purple heirloom carrot puree, orange and carrot sorbet, organic maple walnut crumble

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Butter crumbed fioe grass parfait, Pedro Ximenes chocolate sauce, chocolate mousse, tonka bean ice cream

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Saffron truffles

Fiori plunger coffee or loose leaf tea

Le Menu...

2011-03-10T15:00:00.001+08:00

Friday, March 11, 2011

Dessert Degustation

Foie Gras Ice-cream, apple crisp, drunken currants

Chocolate marquis, olive oil powder,

salted lavoche

Citrus marscapone, berry salad, lemon sable

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Valdeon blue, dwarf pear, gingerbread crumble, chestnut honey

Cabridoux chevre, horseradish filo, beetroot parfait

Pyengana Cheddar croquette, picallili,

mustard cress

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Pommegranate ice and blood orange sorbet

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“Lemon Meringue Pie”

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“Potted herbs”

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Yuzu truffles

Fiori plunger coffee or loose leaf tea

'Lemon Meringue Pie'

2011-03-01T20:55:00.000+08:00

We thought this dessert was worth a special mention!

It featured on our last dessert degustation, but it was such a star, it deserves it's very own blog post.

We started our menu development meeting talking about "classic" desserts, and how we might apply the experimental and inspirational new thinking that has gripped our chefs today. Very exciting times, indeed!

We took the 3 elements of your stock standard lemon meringue pie and gave them the 'rochelle adonis' treatment.

So here is what we consider the ultimate LMP to be comprised of...

1 Buttery, vanilla-y, crumbly golden pastry

2 Rich, tangy, velvety lemon curd

3 Light-as-a-feather meringue

Then we threw tradition out the window!

We started by enveloping our lemon curd with a firm, yet light Italian meringue.

We then poached these little parcels of deliciousness for precisely, yes - precisely 8 minutes, after which time we kissed them with the blue flame of our blow torch.

Of course, we took to them with spoons and reckless abandon in the name of professional development ...."try the one that was poached for 6 minutes....now taste the one that was poaching for 13 minutes......compare the 8 minute one with the 9 minute one".... and so on.

That's how we got it just right!

Oh, the things we do in the name of perfection [hips, thighs, bums and double chins - please forgive!]

Next, the pastry component...

Well, what else would you do but crumble it into a beautiful vanilla bean ice cream?

To pull it all together on the plate, we smeared [love that word] a citron creme chiboust along the centre of the plate then gently - and i do mean gently - placed our poached meringues at one end.

We criss-crossed the chiboust with a trail of crumbled vanilla sablee positioning a perfect scoop of the ice cream at one end.

Elegant dollops of lemon curd were the perfect cushion for tiny jewels of pomegranate.

A little micro mint

et...

Voila!

Lemon meringue pie.

They just keep getting better!

2011-02-22T22:46:00.000+08:00

Our 4th dessert degustation evening was held on Saturday night and the feedback has been incredible!

Our team are hitting their strides and upping the ante each and every time!

The pictures say it all.....

Apple ravioli, apple sabayon, apple caviar

Chocolate marquee, olive oil powder, salt lavoche

Marscapone, berry salad, lemon sable, mint film

Pyengana Cheddar croquette, picallili, mustard cress

Mauri Bontazola Dolce Latte brulee with fig, fennel salad, sangria jus

Brie de Nangis Croque madam

Pommegranate ice, blood orange and Campari sorbet

“Lemon Meringue Pie”

Valrhona Granita, double vanilla bean ice-cream, Sauternes poached pears, blackberries

Oh so much more to tell, but that should whet the appetite, non?

Degustation # 5 is scheduled for Friday March 11th....

The menu for Desert Degustation # 4

2011-02-17T12:00:00.000+08:00

Saturday, February 19, 2011

Dessert Degustation

Apple ravioli, apple sabayon, apple caviar

Chocolate marquee, olive oil powder, salt lavoche

Marscapone, berry salad, lemon sable, mint film

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Pyengana Cheddar croquette, picallili, mustard cress

Mauri Bontazola Dolce Latte brulee with fig, fennel salad, sangria jus

Brie de Nangis Croque madam

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Pommegranate ice, blood orange and Campari sorbet

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“Lemon Meringue Pie”

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Valrhona Granita, double vanilla bean ice-cream, Sauternes poached pears, blackberries

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Chocolate coated raspberry jubes

Fiori plunger coffee or loose leaf tea

Red! Red! Red!

2011-02-16T14:33:00.000+08:00

The art of menu writing is something this chef has never been too great at. You just can't be too wordy, verbose or flamboyant - there just isn't enough room on the menu, nor do you want your guests pulling out thier spectacles, putting their feet up as if settling down with a good book.

No! you want to hit them quick, then deliver the goods! In other words, you give them just enough information so they make the right decision then get the order into the kitchen where the chefs are ready to bring those words to life, and to the watering mouths that ordered it.

It is so often just plain disappointing after all the intense planning, consideration, effort and bloody hard work that goes into all elements of a whole plate to then condense it to a one-liner!

Here's exactly what went into this dessert ......

Strawberry and black pepper puree

Fresh raspberries filled with white chocolate

White chocolate crumbs

Black cherry jubes

Black cherry parfait

Fresh pitted black cherries

Micro mint

Raspberry and Sloe gin sorbet

Coconut foam

How could we possibly print all of these components that made up this amazing dessert?

They all took hours of preparation, how could we choose which would feature on the menu, and which would end up on the cutting room floor? Or even, the sticky pastry kitchen floor [which, incidentally is RED!].

"A good rule of thumb when writing the descriptions of your menu items is to keep it short and simple."

So we called it, quite simply, Red! Red! Red!

It was the star of the show at our last Dessert Degustation evening.

Voila! The menu for our third dessert degustation event.....

2011-01-28T16:20:00.000+08:00

Saturday, January 29, 2011

Dessert Degustation

Crème Brulee filled doughnut with hot raspberry jam

Spiced plum tortellini, Marsala sabayon, mint

Aerated chocolate, cherry compote, mascarpone espuma

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Bess blue custard, lavoche, figs, sangria jus

Goats cheese soufflé, verjus parfait, grape salad

Crumbed UK farmhouse cheddar, piccalilli

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Lemongrass, lime, lychee popsicle

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‘Red, Red, Red’

Raspberry sloe gin sorbet, strawberry black pepper jus, cherry parfait, white chocolate crumble

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“Rocky road”

Passionfruit marshmallow, chocolate hazelnut marquee, orange jube, bitter chocolate sorbet

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Blueberry milk chocolate Truffle

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Fiori plunger coffee or loose-leaf tea

Dessert Degustation # 2

2011-01-05T03:20:00.000+08:00

We were so keen after the success of our first dessert evening that planning started the very next day. Waking up on the Sunday morning after the first 'big night' to find an email sitting in my inbox with ideas for the next one showed me these guys are serious about this! Did our superstar chefs literally have "sweet dreams"?
ABSOLUTELY!
It seems we have now accidentally found ourselves doing something pretty special, exciting and so very RIGHT NOW! The excitement buzzing in the kitchen has been palpable. The menu planning, enthusiasm, online shopping for bizarre ingredients, chemistry experiments and rigorous tasting have added sparkle to the team at rochelle adonis during our very busy pre-Christmas mania.
So... here is what our 5 courses looked like on Saturday December 4...

Foie Gras Ice-cream, apple crisp, drunken currants

Sour cherry chocolate aero

“Fried egg, bacon, toast with ketchup”

The cheese course was sensational...

Triple cream Delice cheesecake, grape + verjuice

Toasted brioche with St Agur and fig jam

Mancheago empinada, smoked paprika, aioli, micro corriander

This 'composed cheese' offering was one of the most talked about plate of the night!

After this our guests were treated to a very lively palate cleanser....

our lemon popsicles are brushed with italian meringue....

then sprinkled with popping candy!

like a dance party in the mouth!

moving right along....

our feature dessert was a little pot of trickery.

potted herbs?

actually burnt caramel aspuma topped with crushed chocolate sablee and adorned with micro herbs!

Then came our second dessert of the night......

Grilled peach, apricot parfait, spiced marshmallow, mango sorbet

And to finish, passionfruit milk chocolate truffles topped with chocolate pashmak...

A round of applause to our passionate, enthusiastic and very hard-working team....

Sandro, Roberto, Jade, Fiona and Romana.

And let's not forget Brendan!

Thank you

The next dessert degustation is scheduled for Saturday 29th January, 2011!

The menu...

2010-12-03T13:31:00.000+08:00

Saturday, December 4, 2010

Dessert Degustation

Foie Gras Ice-cream, apple crisp, drunken currants

“Fried egg, bacon, toast with ketchup”

Sour cherry chocolate aero

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Mancheago empinada, smoked paprika, aioli, micro corriander

Triple cream Delice cheesecake, grape + verjuice

Toasted brioche with St Agur and fig jam

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Popping lemon sorbet

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“Potted herbs”

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Grilled peach, apricot parfait, spiced

marshmallow, mango sorbet

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Fiori plunger coffee or loose leaf tea,

truffles

Peonies

2010-11-29T11:59:00.000+08:00

Most girls love pretty flowers...

All brides want peonies...

Some brides plan their weddings for November just so they can use peonies!

Peonies with their large blowsy, rose-like, fragrant flowers are among the most romantic plants in the world and are sometimes called ‘Queen of the Flowers.These large flowers, with a multitude of delicate petals wrapped into large tight flowers, are often scented and they have been referred to as 'roses without thorns'. In fact, they are frequently called peony roses.

Their season is incredibly short - very late spring. For us that means November.

This past week we have used these highly coveted blooms to create some of the most romantic wedding cakes we have ever seen!

Dream about your November 2011 wedding and start planning NOW!

The Big Night

2010-11-04T20:59:00.000+08:00

Well – it has taken a number of days to recover from our first ever ‘Dessert Evening’.

It was a triumph that we could not have imagined! We served amazing creations to 20 very receptive guests who were very willing participants in our experimental event.

After long hours in the kitchen, we were ready when the first guests arrived at 8pm. The dining room looked fantastic with mini orchids and candles adorning the table. Each place was set with enough of our vintage mis-matched cutlery to get through all 5 courses. Our 2 large mixing bowls were filled with ice ready to house the delicious bubbles and sweeties brought in by our enthusiastic patrons.

After the last guests were seated [sadly quite late, thanks to the Pride Parade], we served the appetizers…

Foie Gras Ice-cream, apple crisp, drunken currents [this one may have been a little too drunken at time of photo taking!]

Cherry sorbet, black pepper cellophane, pistachio

Saffron caviar

Once appetites were suitable whetted, our composed cheese course was presented….

Goats cheese, horse radish tuile, beetroot parfait

Dwarf pear, gingerbread crumble, chestnut honey

Parmigiano Regianno Canolli

Then came perhaps the most impressive ‘course’ – the pallete cleanser…

Rosewater ice, barberry sorbet

By this stage our guests were not only salivating and loosening waistbands, but wondering what on earth was in store for them with our feature dessert of the evening….

Chocolate + Tonka bean marquis, sable, saltwater caramel, milk sorbet

Very clean plates were cleared to the kitchen with resounding compliments to the chefs…

But wait, there’s more…..

Our still enthusiastic guests were then presented with a ‘cappuccino’ – our desserty spin on this cafe fave comprised an espresso espuma, warm caramel foam, chocolate salt and sugar cubes [actually pan fried vanilla butter cake – OMG... delicious and thankfully as small as real sugar cubes!]

And finally, everyone was presented with our embossed passionfruit marshmallow lollipops.

We were all blown away by the success of the whole evening ……. the wines our guests brought [well done Max!] ……. the fact that they all dressed up [the boys in skinny suits win best dressed with a very honorable mention to Karen and her smokin’ off-the-shoulder number] …………. the dinner table conversation [Ramon and Rob, you’re always entertaining] ………… the efficient and relaxed service [thank you Romana] ………… the inspiring and technically perfect food [Sandro, Brendan and Jade – YOU were the stars of the night]

Lastly, one very special thanks to photographer and gourmand extraordinaire, Jimmy Teo of IZO Photography – we didn’t count on a real live picture-taker being part of our guest list, but we are oh-so-glad you were! www.izo.com.au or http://www.facebook.com/pages/IZO-Photography/225299833087

Menu planning began on Sunday for the encore on December 4!

* 2 PLACES LEFT *

2010-10-29T17:05:00.000+08:00

So here's what on the menu for tomorrow nights first ever Rochelle Adonis Dessert Degustation evening....

Saturday, October 30, 2010

Dessert Degustation

Foie Gras Ice-cream, apple crisp, drunken currents

Cherry sorbet, black pepper cellophane, pistachio

Saffron caviar

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Cabridoux chevre, horseradish filo, beetroot parfait

Cashel blue, dwarf pear, gingerbread crumble, chestnut honey

Parmigiano Reggiano Canolli

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Rosewater ice, barberry sorbet

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Chocolate & Tonka bean marquis, sable, saltwater caramel, milk sorbet

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“Cappuccino”

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Fiori plunger coffee or loose leaf tea,

Valrhona passionfruit marshmallow

Our first ever "dessert degustation" evening....

2010-10-18T22:08:00.000+08:00

Well, it's been a while and i'm sorry! A quickie work trip to Melbs and school holidays down south, then back in full swing!

Exciting news.....

Remember Brendan? The young chef who comes in on his own time to create amazingness? The one who did a stage up in Singapore at the 2am Dessert Bar?

Well, he has managed to twist my rather rubbery arm to open our dining room one Saturday evening to trial the concept - our very own "dessert bar".

Are you ready? Is Perth Ready?

Not sure yet, but we've set a date for the first one!!!!

Saturday, October 30, 2010.

In the 45 minutes after brainstorming the evening, we had 11 spots booked - not bad since we only have 20 seats!

So here's what we're thinking......

You have a bowl of noodle soup in Northbridge then swing by for:

5 courses;

8pm - 10pm;

BYO bubbles and / or sticky;

decadently set table including crisp linen and candles;

slick service, cool tunes;

mind-blowing food...

Let's get more specific....petit fours on arrival [perhaps something like Foie gras and valrhona chocolate mousse ?], a composed cheese course [think warm goats cheese souflee, poached pear filled with gorgonzola mousse sitting on an oaten biscuit, etc.?], a palate cleanser [maybe a Blackberry and szechuan sorbet with a ginger bread foam?], a feature dessert [you don't think i'm going to give anything away here, do you???], a secondary dessert [again, lips are sealed!], then more petit fours......OMG!

If you think you've just died and gone to culinary heaven, book NOW on 9227-0007.

You won't see this kind of thing anywhere else, except maybe in Singers!

It just keeps getting better!

2010-09-25T16:19:00.000+08:00

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!

Making butter is easier than you'd think!

2010-09-23T15:39:00.000+08:00

We have been playing around again with our dreamy cream from Bannister Downs. Ever wonder why our cucumber sandwiches are so incredibly good?

Making butter is simple and easy these days. You can churn butter from cream in a blender, food processor, mixer, or even some bread machines. In the old days, it was whipped and beaten into submission by hand! To read more about it, check out David Leibovitz's recent blog post on making traditional Irish butter

http://www.davidlebovitz.com/2010/09/how-to-make-irish-butter/

Buy really great cream and make your own. Better yet, buy the really great cream when it is reduced in price or about to meet its best before date!

It is not economically sound to make your own butter everyday, as there are so many butters commercially available [even superb ones], but it is oh-so-incredibly satisfying!

Here's the scientific version of how butter ‘happens’…..

All you need is a machine or device that will agitate the cream so that the fat globules in the cream are destabilized. This causes the fat globules to start to clump. This clumping first enables tiny air bubbles to be trapped in the cream forming a relatively stable foam that we know of as whipped cream. When the agitation continues, the fat globules begin to clump so much that the air and fluid being help in place cannot be contained any longer. The foam seizes and the fat network begins to break down into large fat clusters that we call butter.

Are you down with all that?

Good! Now get to work….

Bring your cream to room temperature. In an electric mixer start as if you are making whipped cream. It will go through the usual stage of starting to form firm peaks and then it becomes quite stiff. At this point you might like to reduce the speed of your whisk because when it goes it happens very fast.

All of a sudden the cream goes a bit yellow in colour and then little bits of butter appear and a thin liquid, the buttermilk, accumulates at the bottom. Just seconds later, the butter seems to clump and is separated from the buttermilk.

Drain the buttermilk off – keep it for pancakes or scones!

Squeeze out the excess liquid and press the butter into an airtight container and store in the fridge. It will only keep a week or so, as there are no preservatives or additives, and the residual buttermilk will quickly turn it rancid [unless you wash your butter – but that’s a whole other story!]

In the kitchen, we generously smear this amazingness onto fluffy white bread and create sublime cucumber sandwiches for our high tea guests.

So, next time you daintily draw a cucumber sandwich towards your perfectly glossed lips, ask yourself if the butter is ‘house-churned’. If not, do you want it to end up on the hips?

Making your own mascarpone is soooo easy...

2010-09-16T14:22:00.000+08:00

This week in the kitchen we have made our own mascarpone! Having never made it before, we were curious to give it a go. Turns out it’s really easy! We took our amazing Bannister Downs cream and turned it into the dreamiest, creamiest mascarpone we’ve ever tried. It doesn’t have the ‘cheesy’ rennet tang of commercially produced mascarpone, but we think it’s pretty fab.

You will need to plan ahead as it needs at least a day to rest and you can certainly buy very good mascarpone in the shops. You can't buy the oozing satisfaction, though!

To make about 700g mascarpone….

2 limes – zested and juiced

1 ltr pouring cream [35%]

1 vanilla pod – split and scraped

1 scant tsp citric acid

Bring the lime zest, cream and vanilla to the vigourous boil in a large heavy bottomed saucepan [preferably stainless steel].

Boil for 5 minutes until the cream separates.

Add the lime juice and the citric acid and bring back to the boil.

Simmer for 1 minute then remove from the heat.

Pour the cream through a fine chinois into a bowl.

Refrigerate until the mixture starts to set [about 5 hours].

Line a conical sieve with a double layer of wet muslin cloth and place over a large container. Pour the set cream into the sieve then cover with plastic and let stand in the fridge for about 24 hours to allow the whey to separate from the curd.

Discard the whey and scoop the mascarpone into a clean plastic container.

It is now ready for use.

NB…This cheese won't have preservatives and will need to be consumed within a few days.

This Saturday our house-made mascarpone will feature in 'piccolo tira mi su' on our high tea dessert plates!!! Well done Sandro.

Composting can lead to big things.....

2010-09-10T17:54:00.001+08:00

Our first year apprentice, Jade Jones, religiously and carefully collects all of our organic food scraps and takes them home daily. Shlepping these buckets of slops all the way home has paid off, though!
She feeds the compost to her worms and takes the castings to grow these puppies. Our chef, Sandro, has just whipped up a batch of caramelised turnip and horseradish soup that will feature on our menus next week.
Who would have thought? Start composting NOW!

Nougat Australia Wide

2010-09-09T15:56:00.000+08:00

We have had some very exciting developments at Rochelle Adonis this week, with our announcement that we will be shipping Australia wide, so you can now enjoy Rochelle Adonis Nougat anywhere, anytime. For retail and wholesale enquiries contact us at the studio to place your order [ studio@rochelleadonis.com ]. Our Nougat is so delectably smooth that it almost evaporates in your mouth leaving a lovely lingering taste on your palette. They will make beautiful gifts this Christmas.

September 2010 price list

white 100g / 15cm - $12.50 inc GST

canadian oven-dried cranberries, slow-roasted pistachios, belgian white chocolate, home-grown rosemary

dark 100g / 15cm - $12.50 inc GST

american premium dried cherries, slow roasted almonds, valrhona dark chocolate 70 per cent cacao, crushed cardamom pods

macadamia 100g / 15cm - $15.50 inc GST

west australian slow-roasted macadamias, south australian naturally-dried riverland orange and crystallised ginger, french valrhona dark chocolate 70 per cent

rose 100g / 15cm - $15.50 inc GST

iranian organic rose petals and dried barberries, belgian white chocolate, slow-roasted pistachios

blueberry 100g / 15cm - $15.50 inc GST

premium wild American dried blueberries, slow roasted almonds, belgian white chocolate, boyajian pure lemon oil

All of our nougat is made with premium west Australian honey, Free range egg whites, glossy sticky glucose, creamy dutch butter, garden fresh herbs and hand ground spices.

Postage Information

Postage + handling within Australia

$9.50 for up to 4 bars of nougat via regular post

$12.50 for up to 4 bars of nougat via express post

for orders of more than 4 bars please email the studio for a p + h quote.

studio@rochelleadonis.com

"I Want Candy"

2010-08-27T08:25:00.000+08:00

As we were doing some research into Marie Antoinette, who arguably can be described as the most decadent and fashionable Queen of her time (she loved her high tea).

We discovered this great little clip that includes all the things we girls love the most... shoes, champagne and sweet treats.

We can think of nowhere better than to indulge in a little bit of old world glamour, fun & frivolity than here at rochelle adonis cakes + confections.

Like you see in the clip, you and your Société Particulière de la Reine (roughly translated meaning 'particular Queen's company') can indulge four days a week. So get your best dress and heels out and call your ladies in waiting... because we are waiting for you to join us!

Quality

2010-08-27T08:21:00.000+08:00

We here are rochelle adonis cakes + confections firmly believe in the importance of the best quality, freshest ingredients. Our promise to you is that what you are enjoying is of the best quality and could pass for semi healthy.. if you ignore the sugar and chocolate...

However there is a school of thought that dark chocolate, (we only use Valrhona 70%) like red wine should be consumed at least once a day to help fight the ageing process. Chocolate is from plants and it can be said that it contains many of the health benefits of dark vegetables...

And of course we love France, so we buy French style cream cheese and you all know that French women don't get fat....

We use only the best butter - Danish and they have some of the best health statistics in the world.

We also ensure that all of our fresh products directly support the West Australian industry.

We love quality and many may call us quality snobs, but that is ok. The proof is in the taste.

We get our flour from Allied Mills, who source the best grain from the richest crops produced by Australian farmers. Plus they are located right here in Perth, in North Fremantle.

Our spices are also a integral component of the flavours that we create.

Add the best ingredients and care and you have the highest quality product!

But most of all we love what we do, what we create. Rochelle's passion comes from her understanding of the subtleties of flavours and her passion for creating beautiful masterpieces. Her love of what she does is infectious, we love working for her and we hope you love eating her sweeties?

This is our philosophy on quality and we're sticking to it.. So if you would like to buy into our philosophy, please stop by.

Our tiniest fan

2010-08-26T17:06:00.000+08:00

We received an email today from a client that recently introduced her nephew to the rochelle adonis signature chocolate cake.

Thank you Zedekai for your enthusiasm and thank you Michelle for sending us this priceless video.

Dough

2010-08-26T13:57:00.000+08:00

JUST ANNOUNCED..

Once only hands on cooking class with our new head chef.. Sandro Puca.

Sandro comes to us from Balthazaar and il Lido Canteen with a wealth of knowledge that he will share with you in this once only, hands on class.

Ever wondered how to laminate the perfect pasta sheet or hand knead the perfect pizza base? Sandro will share with you all the tricks his mama taught him and all that he has picked up throughout his incredible career. Sandro was raised in a traditional italian home in the perth suburbs and will be sharing his mums recipe for ragu with the lucky 12 in this class.

So if you would like to join us on Thursday September 2, 2010 at 6pm for an italian inspired 'festa' please call the studio on 9227 0007 to book. Your place, in the class, is only confirmed with full payment.

Don't forget you to bring your apron!!

Saturday at Rochelle Adonis.

2010-08-17T20:35:00.000+08:00

Saturday the 14th of August was one of the busiest days that we have had at Rochelle Adonis, in a long time. We are sure that this was the result of the beautiful weather and the smell of chocolate brownies and high tea goodies wafting from the kitchen.

We had over 40 people in for high tea, plus all our orders and we had to serve all of you that wanted to grab some takeaway!! It was very exciting and we loved every minute.

One of the groups to come in today were celebrating a birthday.. Su (seated/middle) chose our store to celebrate her birthday so we put our best on for her....

This included tropical trifle, nougat ice cream and chocolate slice, tangello puddings, cucumber sandwiches, roast vegetable and brie galettes and a selection of other sweeties.

The girls brought champagne with them, which accompanied all of the food beautifully.

Pineapple petit fours, chocolate almond genoise slice, nougat and chocolate slice

Tropical trifle and chocolate almond genoise slice

Scrumptious cucumber sandwiches

Tangello pudding pudding with tangello sorbet and candied oranges

Roast vegetable galette with brie

As the afternoon continued on, more people stopped by for lunch and to pick up cakes and confections. We had three orders for people that were having brunches on sunday, here is a selection of the goodies that we sent home with them...

and finally... had two dark signature cakes, with the galaxy finish for two very lucky birthday people...

So by the time that 4pm came around and we shut the doors, counted the empty champagne bottles (five), cleaned out the fridges and stopped for a minute to reflect on the day we were all so exhausted. However we still had one very important thing to celebrate ourselves. Congratulation to Jade, who has completed the first and arguable one of the hardest parts of her apprenticeship... (sticking out the first three months)

We are now lucky enough to have her on board for the next two years. Congratulations again Jade on making it this far, we look forward to seeing all the wonderful things that you are going to achieve in your career..

We leave you with three more bottles to add to the tally..

We hope that you had a great weekend.....

The origins of High Tea

2010-08-13T15:45:00.000+08:00

The tradition of High Tea began in the mid 1700s and was originally an afternoon meal for the workingman. It was taken standing up or sitting on high stools, hence the term ‘high’.

Originally tea was served with cakes, scones and even cheese on toast. Slowly this afternoon meal became an important event on the social calendars of ladies and gentlemen, rather than a meal for the workingman.

The tradition began to evolve and even serve a practical purpose. It allowed the upper classes to have a substantial meal before an evening of parlour games or attending the theatre.

It has been suggested that at around this time, John Montagu, the fourth Earl of Sandwich, devised the idea of placing meat and other fillings between two slices of bread and the cucumber sandwich was born.

With great thanks to the British Empire the tradition of High Tea has spread around the world with some of the most famous places to have high tea being at the Ritz in London and in Paris at Mariage Frères in the Marais and Laduree.

Here at Rochelle Adonis we have evolved the high tea even further, creating inspired occasions four days a week. We believe that in life, people are busy and stressed enough without adding structure and pressure to something such as 'tea'. We want our customers to take time out of their daily ritual to enjoy the beauty and simplicity of a high tea at Rochelle Adonis. We too attempt to escape from the 'norm' as we are bound by our production requirements in all other aspects of the business. The high tea is a chance for our kitchen to create something that they would love to see and eat. Its a chance for all involved to break away from all that we know and move towards what we dream about.

If you would like to find out more, or make a booking. Please call 9227 0007.

To all of you that are coming in tomorrow, we look forward to meeting you...

*information in part, courtesy of the Carrington NSW.

Making Macaroons...

2010-08-04T11:49:00.001+08:00

This morning the kitchen was making macaroons... mmmm

As Sandro and Rochelle wipped the mixture into submission, gently folding through the air, we all took a moment to contemplate the deliciousness..

From here they went into the oven where they rose gently into little chocolate mounds of heaven.

Rochelle then hand selects each macaroon and 'glues' them together with valrhona dark chocolate ganache.. From here they go to the studio's cake fridge, where they are now waiting for you to enjoy....

We are open 10am-4pm Wednesday through Saturday. Call us on 9227 0007 if you would like to order some of our macaroons... or just stop by..

In the kitchen

2010-07-30T12:17:00.000+08:00

Today the kitchen has been abuzz, rochelle and her worker bees have been making nougat, butterfly cakes, chocolate tarts and savory delights.

Rochelle believes in using the best quality ingredients. Some of her favorites are Valrhona Chocolate, the darker the better, Madagascan vanilla bean, all of 'Bannister Downs' fresh products and of course lashings of butter.

Tomorrow is a big day at rochelle adonis cakes + confections. We have six groups coming in for our amazing high tea. On the menu are gorgeous hand dipped truffles, macaroons and meringue kisses, chocolate mousse, jam tarts and hand weighed marshmallow. Sounds like heaven....

If you would like to know more about our high teas, which are available between 10am-4pm Wednesday through Saturday. Please look at our facebook site, rochelle adonis cakes + confections, where all the information is listed. Alternatively you can call the studio on 9227 0007 or stop by 193 Brisbane Street, Northbridge.

Hope to see you soon.

new nougat flavour!!!

2009-06-10T15:25:00.000+08:00

we have been working to create a 5th flavour for our range of amazing nougats.

it is "wild blueberry | almond | lemon"

come in and try it

Welcome to our blog!

2009-06-04T14:43:00.001+08:00

Hi,

Welcome to our blog. We're so glad you could join us.

Here you will find all the latest information about rochelle adonis cakes + confections, including upcoming events, new product lines, and goings-on at our Northbridge studio.

The studio is open Wednesday - Saturday, 10am - 4pm. Why not drop in and enjoy a winter warming soup with freshly baked bun, or a steaming hot chocolate with homemade marshmallows.

Fell free to call or email to book your next morning or afternoon tea.

rochelle adonis cakes + confections

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Le menu 28.05.11

This Saturday's dessert degustation menu...

Le Menu...

'Lemon Meringue Pie'

They just keep getting better!

The menu for Desert Degustation # 4

Red! Red! Red!

Voila! The menu for our third dessert degustation event.....

Dessert Degustation # 2

The menu...

Peonies

The Big Night

*** 2 PLACES LEFT ***

Our first ever "dessert degustation" evening....

It just keeps getting better!

Making butter is easier than you'd think!

Making your own mascarpone is soooo easy...

Composting can lead to big things.....

Nougat Australia Wide

"I Want Candy"

Quality

Our tiniest fan

Dough

Saturday at Rochelle Adonis.

The origins of High Tea

Making Macaroons...

In the kitchen

new nougat flavour!!!

Welcome to our blog!

* 2 PLACES LEFT *