Please visit our new website!!

We are delighted to reveal our new-look website!
We intend to simplify our on-line life and eventually take down this blog site.
Between our website and Facebook page, we know you will be able to keep up with the latest news from rochelle adonis cakes + confections.
Remember, you do not have to have a facebook account, or even be our friend to access the page.
On the home page of our website, you will find a link that will always take you to our facebook page for the latest news, whether you have an account or not!
If you do use Facebook and have not 'liked' our page, you should do that now!
All the information that is contained in this blog site, can now be found on the new website.
We sincerely thank you for following this humble, poorly maintained blog!  Be assured it has been neglected because we have been too busy in the kitchen, where our talents abound!

New Website...

To all of our followers,
Apologies for not writing more regularly!
We have been busy working on a new website that will incorporate a blog.
Please be sure to check rochelleadonis.com next week.
This new site will include easy links to our facebook page [be sure to 'like' us to get very regular news updates] and our on-line store.
You will also be able to click to receive our newsletters, if you wish.
Most importantly, it will also be full of information - something our previous sites have been lacking!
We hope this makes for a more efficient on-line experience.
Please stay tuned, as we have a big plans for the year ahead!
Thank you for supporting us!

Dessert Degustation - Saturday, 17th March 2012

blood plum, brioche pain perdu, zabaglione mousse

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apple cider parfait, smoked oat sable, candied maple bacon

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liquorice ice-cream, meringue, black garlic wafer

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parmesan custard, asparagus & tomato

goats cheese feta, beetroot ganache, parsley sponge

blue cheese pithiver, fig & fennel, spiced pear, red wine jube

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hibiscus flower sorbet, coconut lemongrass foam, yuzu

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go nuts banana split

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 jellied raspberry sour

dessert degustation menu - saturday, 18th february 2012

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

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

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

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!

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

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...

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...

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'

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!

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

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