Last night FremantleMedia Australia was hosting an exciting event to celebrate the return of their Channel Ten drama Wonderland, starring Jessica Tovey, Tracey Mann, Glenn McMillan, Tim Ross, Brooke Satchwell, Ben Mingay and Logie-nominee Anna Bamford. I joined the cast for some drinks and canapés. I had a one on one set tour with Brooke, Jess and Tracey, where each celebrity showed me their own character’s world. For those who haven’t yet watched Wonderland, it focuses on four couples at different stages of life. The show lures you into all sorts of scenarios of love and friendship.
We had just enough time to make our way through each set. But before we get started, let the bartender’s refresh us with a glass of bubbly.
Well hello there bartenders!
The show is very food-centric, with one of the recurring themes being a weekly cooking competition known as FAT Night (AKA Food Appreciation Time). What I like about FAT Night is that this show treats it as a “extreme sport”. Glenn McMillan mentions FAT Night can be quite chaotic as most of the characters are all in the one scene. There’s properly an average of 100 takes to shoot this scene. It means that the actors and actresses would eat better food! This over eagerness to feed the cast does have its upsides, for example it brings people together. It doesn’t harm anyone if you are willing to give up a bit of online interaction for some more face-to-face connection.
This is where FAT (AKA Food Appreciation Time) night happens.
We were encouraged to feed our stomach with ‘The Queen of Rice Paper Rolls’, Miss Chu’s catering. So much competition to grab a piece of skewer. YUM!
Satay chicken and beef from Miss Chu
Being the big kid at heart, I was so excited to start the tour when I first walked in. Jessica Tovey welcomed us by introducing her character Dani Varvaris and we landed in her world in Wonderland at her place. You may have recognised this photo in season 1 of Wonderland. If not, then here you go Wonderland Fans! You don’t need to thank me :P
Guess who’s this couple from Wonderland?
So much detail in Steve and Dani’s living room.
Steve and Dani’s kitchen
Guess which characters bedroom is this?
The famous Miranda Beaumont bathroom scene.
Dani and Steve’s bedroom
Spotted on Steve and Dani’s fridge
There was no missed opportunity to see Maggie Wilcox home and who better to show me around. Duh! The actress who plays Maggie and that’s Tracey Mann. Tracey had something interesting to say about her acting as Maggie. When it came to filming Maggie, she mentioned it was important that she doesn’t just waffle around the living room and requested to extend the background. With the producers and script writers agreeing, they soon added Maggie’s kitchen.
Maggie Wilcox living room
You’ll never believe where this kitchen bench came from! For about $200 Australian Dollars, this beautiful retro bench was bought on Gumtree Australia. Tracey then discussed about the products that’s on the shelves and surprisingly most of the products have been donated. It was highly recommended not to eat any of the foods or use the bowls because majority of the items are for decoration purposes only.
Maggie Wilcox’s kitchen
We headed straight back to the main FAT kitchen scene for a preview screening of an upcoming episode of Wonderland and some behind the scene wardrobe with Brooke and Jessica. Did you know? The cast of Wonderland spend about 17 hours on set each day just for make-up and costume. That’s CRAZY!
Chilli prawn salad from Miss Chu
Mind-blown! There’s no natural sunlight. LOL
Dessert of the day from Miss Chu
This is one distinctive set background that convey the nuances of each and every character. It was such an honor to be standing there. This is the scene where Maggie usually has a deep and meaningful quick chat with other characters before she leaves the home.
Famous stair scene on Wonderland
Colette Riger and Rob Duffy’s home
I bet you haven’t seen this before on Wonderland. (Colette Riger and Rob Duffy)
Colette Riger and Rob Duffy’s bedroom
This is the genuine photo of the Wonderland apartment building. I’ve been told by the cast that it was challenging from a time perspective to recreate this apartment, particularly trying to film it from outside but it was creatively fun.
Image of Wonderland apartment
The Wonderland hallway
It is important not only did Wonderland had to show each character’s individuality, but it’s essential how they relate to one another. Each place indicates the history of relationships and throughout the series a few items gets moved from one apartment to another.
Dani Varvaris and Steve Beaumont’s home
Spotted a photo of Jessica Tovey when she was young.
Dani and Steve’s photo on the fridge
There were lines of people eagerly trying to get a photo with the casts, and I took the Wonderland crew’s advice by inviting myself to them. Tracey Mann really needs no introduction to Wonderland series. She is of course the woman that plays Maggie Wilcox. It was a reward for Nessy Eater to be invited and get the opportunity to experience this Media City. Throughout the entire evening the crew of Wonderland encouraged us all to take photos and have a chat with the celebrities. With a smitten look on my face, you know I enjoyed my night at the set tour of Wonderland.
It’s Tracey Mann known as Maggie Wilcox on Wonderland.
Michael Dorman known as Tom Wilcox on Wonderland.
Glenn McMillan known as Carlos dos Santos on Wonderland.
Ben Mingay and Tim Ross just taking some fries from my iphone.
Say hi to Les Hill.
I get a tap on my shoulder to take a CD home and what do we have here…the next episode of Wonderland and the special part is that it’s not released yet until this Wednesday. The less knowledge you know about this episode the better. I don’t want to spoil any Wonderland Fans, but if you must know…except some interesting news coming from Dani Varvaris.
Very lucky to be watching the next episode of Wonderland before it goes on air.
The show Wonderland sure share their knowledge about life and experiences between four couples, which inspire every day people. The show is not just about the food, it is about the people that they are with, the atmosphere that they create. The cast of Wonderland work very hard and they represent life values worth note taking. I truly admire the cast because every single one of them are so down to Earth! So tell me readers, would you be nervous meeting the Wonderland cast? And who would you be the most nervous to meet? For me, it was Jessica Tovey and Brooke Satchwell. :D :D<3
Casually smiling with the Wonderland ladies plus Simone.
Photos by Vanny Tang
Disclaimer: Nessy Eater attended as a guest to the “Behind the Scenes-Wonderland”, thanks to Fremantle Media .
Opinions are however, Nessy Eater’s own.
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Fancy baking in a bakery? How about an evening making a loaf of gluten-free bread and shortcrust pastry? At Brasserie Bread, they have come up with one of the best gluten-free slumber baking party ideas ever. It’s a rare chance to spend 3 hours with an artisan baker and learn the technical skills from starter to finish. For ($160 per person) max 10 students per course, this intimate workshop allows you go create and bake an amazing gluten-free bread loaf, a foccacia-style cornbread and a smoked trout & goats cheese tart with natural ingredient. In 2013 the Brasserie Bread has won sourdough loaf and Gold Medal at the RAS Sydney Fine Food Show Awards and in 2014 winner of champion sourdough & organic bread at sydney royal fine food show. The bakery is always occupied with a variety of hot fresh baked breads and pastries. For those who like to attempt making gluten-free bread, Brasserie Bread offer evening classes. You wouldn’t want to miss out breaducation, if you happen to like bread.
Gluten-Free Baking Workshop at Banksmeadow Bakery.
At 1:30pm sharp, the breaducation door was wide open and whilst we wait for other guests to arrive, I go do my Nessy thang. Wandering around with my camera and trying snoop around and see how a bakery looks like. This crazy large kitchen has a lot of personality and I am talking about GIGANTIC mixer and LARGE oven, it’s a dream baking kitchen alright. We were almost ready to begin, but it was nice of Artisan Baker Jo to let us introduce ourselves. Just a few centimeters to my left, I happen to be standing next to Go Bake Yourself! Urvashi is incredibly an awesome baker and you’d want her to bake you something everyday! Also standing next to Urvashi, Grab Your Fork’s cousin, Yvonne happens to be in the house. What a small world! This woman is seriously a baking enthusiast as she mentioned this would be her second class. SUPER KEEN BEAN!
Baking 3 Hours of gluten-free bread is fun for everyone.
Enough of me waffling and we start off with our starter ingredients to make Gluten-Free Bread Loaf. This includes organic gluten free flour, organic buckwheat flour, organic besan flour, river salt, raw sugar, fresh yeast, extra virgin olive oil, milk, water, xanthan gum and biga. Jo mentions that in the gluten free flour, there is a mixture of organic gluten free flour, 75% organic brown rice flour, 12.5% millet, 12.5% buckwheat. Top secret tip: For every 500grams of this mix, add 1tablespoon of gelatine, so this let’s the bread mingle well together. With the mix of these organic flours and gelatine it helps create a better tastier characteristics, especially the tendency of the bread is quite strong. For the gluten free enthusiast, Jo recommends Eating Gluten Free and Bette Hagman’s recipes. After Jo introduces us to gluten-free ingredients and our schedule, we hop to it with our mixing. We blended our fresh yeast, raw sugar, salt to our cup of milk, then poured it straight into our bowl and mixed thoroughly together till it looks sticky.
This is not so hard! Gluten-Free Bread Loaf here I come.
Next, we add water and oil, then continue mixing thoroughly till you get a nice mushy texture.
Adding 40ml of extra virgin oil plus 80ml of water into the mixing bowl.
After a nice arm workout with mixing, add 200 grams of biga into the mixing bowl. Did you know? Biga is a natural fermenting dough that is used to create a breads characteristics of flavour.
That’s 200 grams of Biga.
Mixing all ingredients together.
Well that’s a wrap for Gluten Free Bread Loaf. Just kidding! We had no choice to say farewell to these babies for about an hour so they can bulk ferment in a warm place. We all had to make sure our bowls were covered in clean wrap, so no flavours dissolve out in open.
Placing these Gluten-Free Bread Loaf mixture into the refrigerate room before baking.
Eagerly waiting for a next activity, Jo introduces us to Lupin. Lupin is a fantastic ingredient as it contains LOW GI and HIGH in PROTEIN (up to 40%) and great health benefit for those participating high content of dietary fibre. It is made from dehulled leguminous lupin kernels, not maize. From an Artisan Baker’s perspective, Jo suggest Kialla Pure is an excellent choice to making gluten free products, however if you don’t have that then use whatever that best fits you.
Jo talks about the ingredients we were using.
For making our Gluten Free Focaccia, it was exactly the same steps to making Gluten Free Bread Loaf. However slight difference with ingredients: organic gluten free flour, river salt, raw sugar, fresh yeast, organic Lupin flour, extra virgin olive oil, milk, water, xanthan gum and biga. After combining all ingredients together, cover it with clean wrap and store in a warm place. During the waiting process, six lucky guests including myself got the opportunity to go behind the scene and witness Brasserie Bread baking world. Unfortunately we weren’t allowed to take photos, but let me point this out, it was FREAKEN INCREDIBLE EXPERIENCE! It felt like Willy Wonka Wonderland, except this one’s for the bread fanatics. We stopped at the croissant pastry room and endless trays of croissants were waiting to be baked. We even witnessed bakers who had no gloves on taking out hot crisp sourdough bread straight out of the oven. That’s unbelievably insane!
Excitingly waiting to place the mixture into that tiny tray.
I know! Time flies and our Gluten Free Bread Loaf mixture was ready. I am going to make sure this bread is going to look attractive to eat. But first, let me out scoop 250 grams of Gluten- Free Bread Loaf mixture to take home and test it out in my own oven.
We were allowed to take home 250g Gluten-Free Bread Loaf mixture.
Jo suggests we should sprinkle nothing but sesame seeds to add that additional flavour to our loaf of bread. Hmmmmmm I can smell it already!
Get ready to get baked Gluten-Free Bread Loaf.
Can’t wait to see how these bad boys will turn out.
Once these adorable tins are in the oven, get your hands dirty cause it’s time for Gluten Free Shortcrust Pastry. Each guest gets one piece of already made mixture that has been refrigerated for at least 1 hour before ready to use.
Excited to make Gluten-Free Shortcrust Pastry.
Closely listening and examining Jo’s method of placing the shortcrust onto the tin seemed super easy, but when I done it, it was a bit of a struggle. Luckily, a great tip Jo mentioned is use your roller to evenly shape the edges of the crust. Once you have enough confidence with the mold of your crust, add baking beans to hold the shape before place it in the oven.
Baking beans are used to get the shortcrust pastry to hold their shape before putting it in the oven.
Pre-heat the oven to 180 degrees, then push the tarts into the oven for 10 minutes until slightly golden brown. My tart almost looks golden brown, but don’t forget I need to add a few things then back in the oven again.
Hey! My gluten-free shortcrust pastry turned out not so bad for a first timer.
Jo offered us smoked trout, goats cheese, caramelised onion, ricotta and pesto to fill up a lovely tarts. Once all guests were finished showing-off their presentation talents, tarts went straight back in the oven again for about 10 minutes.
The best part about making gluten-free tart is filling it with smoked trout, goats cheese, caramelised onion and pesto.
What do you think? The crust was perfectly baked and texture was very nice and crumbly with a hint of buttery flavour.
TA DA! My work of art :D
Fruit flavour refreshments : Frou Frou Cordials is a must try! Taste very fancy without any preservaties, colouring or artificial flavours.
Back to the bakery lab and our Gluten Free Focaccia is ready for us to mold. Before that Jo gives us some helpful hints to create the perfect flavours to our focaccia and that’s adding extra virgin olive oil. Once we’ve completed shaping our Focaccia, it’s ready to get baked!
Allow the mixture to ‘bulk fermet‘ for at least 1 hour in a warm place.
Jo demonstrating how to decorate the gluten-free focaccia.
Time to top the Gluten-Free Focaccia with desired ingredients.
Can’t believe I made my own Gluten Free Bread Loaf!!! I like I am one step closer to becoming the perfect future housewife :P
Our Gluten-Free Bread Loaf is ready!
Ok ok, I confess and Urvashi can be my witness that most of the time I was the kid in this class. Everyone elses Gluten Free Focaccia turned out to be a normal, except mine and Urvashi. Haha! You see Urvashi focaccia and my Franklinstein focaccia got married in the baking room. They were baking it out for 15 minutes in the oven and they look perfectly happy with a nice golden crisp tan face. They make an excellent couple because they both have wonderful red sun dried tomatoes and sprinkles of rosemary smile and oh, can’t forget dusted cheddar cheese to add that extra personality.
Haha! Urvashi and I may of decorated our Gluten-Free Focaccia in a different manner.
Before we left, it was my duty to go for a BREAD-ING SPREE with Yvonne and Urvashi. Can you imagine how much bread and danishes one can take home and eat? Brasserie Bread have an enormous supply of bread, cake and pastries. It honestly didn’t take us long to decide what bread to take home because everything smelt so delicious, my body was ready for it.
WOW! Is this bread heaven or what?! <3 <3 <3
Ready to eat Olive & Rosemary Loaf
Love to whack someone in the head with the Rustic Loaf. KIDDING! Or am I ? :P
All the French Pastry one could ever ask for!
This is where beautiful breads and pastries are made.
I only have one sentence to sum up my BREAD-ING SPREE feelings. DAMMMMMN GIRL!!!! Mama’s bringing home the bread. :P I apologise to you readers in advance that your eyes will have to witness a few disturbing photos and maybe some side effects include craving for bread and pastries.
Just doing my BREAD SPREE with Urvashi at Brasserie Bread Bakery store. No biggie!
Let me introduce you to some unique breads that Brasserie Bread has to offer!!! You won’t be bored from this bakery. Behold! Organic Sourdough – Large Bakers Round that’s the size of my face and BIGGER.
French Mountain Bread – Large Bakers Round-It’s TWO TIMES BIGGER than my FACE.
Granary Toast Loaf packed with variety of 6 grains.
The Kalamata Olives & Fresh Rosemary Boule ($7.50) is great with soup.
Walnut & Fig Loaf ($7.50) contains chock-full of walnuts and dried figs and is the ultimate fruit sourdough.
Ready to take on the world with my my French Mountain shield and Rustic sword.
(Excuse my messy Nessy hair, I just came back from a battle).
I am not ashamed of myself for not being that typical girl who enjoys shopping spree at a shopping center ( don’t get me wrong, I love that too), but I rather get some carbs in my system and go all bread-ing bad at the bakery.Teehee.
Nessy Eater girl clearly brings home the bread. Haha!
Photos by Vanny Tang
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
You know the day is still young at the Oxford Tavern because everyone has got their clothes on. It’s very un-sleazy here at Black Betty as they have been firing up an American-style barbecue of smoked juicy meats as well as Australian classics. If you’re a meat freak like me then you can expect the menu to include brisket, pulled pork, sausages and other BBQ offerings.
Monstrous Meat Platter at The Oxford Tavern
You’d appreciate the BBQ menu on weekends, with their outdoor custom-made American meat smoker. The meats are cooked overnight for approximately 18 hours and ready to be seduced from midday the following day.
Awesome painted walls
The lust is in the air when you discover the menu. I think I’ve just found the perfect BBQ joint to warm cold winter weekends.
I want to try a bit of everything!
You won’t go hungry here at Black Betty because there’s just too many meaty goodness waiting for you. I’m sure the Drink N Dine Executive Chef Jamie Thomas can help you out.
Executive Chef Jamie Thomas
My inner freak came out when I saw this this THIS…GIGANITIC BEEF BRISKET! *Heavy Breathing*…*HEAVY BREATHING*
Drum rolls please for the beef brisket entrance.
Majority of the meats are weighted and sold by the 100gram, so don’t expect the numbers to be exactly 100grams.
Ready to be weighed?
Oh! Look at this bad boy…just laying there and looking so seductive. I just want to nom nom nom you all up!
*Faints* Such a beautiful view
So much sexual attention is given to this MEAT PLATTER. Where on Earth should I begin? The platter contained a mix of EVERYTHING including snag, ribs, brisket and pulled pork with BONUS side of a bun and slaw. The cost of this platter was about $50 for two people. You can eat with 2-3 people but I suggest go for it yourself, if you dare.
Monstrous Meat Platter ready to be undressed.
If you love Smoked Pork Snag ($7) then get involved. This is heavenly delicious with a nice amount of fattiness in the centre and teensy weensy amount of spiciness. It really kicks up the flavours of pork that is smoked.
Smoked Pork Snag ($7)
You’d be a sucker for the Lamb Ribs ($6 per 100 grams)- These ribs are surprisingly meaty and marinated to perfection. Pretty incredible flavours that your tastebuds will be ready for. Just look at that beauty!
Lamb Ribs ($6 per 100 grams)
It’s nice to meat ya Pulled Pork ($6 per 100 grams)-There is plenty of taste in this shredded pork and is seriously rewarding if you dress it up with the bun, however it’s sad to say it was a tad dry. It’s ok, I guess you can serve it with a thick, tangy sauce.
Pulled Pork ($6 per 100 grams)
I need you darling Pork rib ($7 per 100 grams) although these are not melt in your mouth rack of ribs, but they are quite a treat if you squirt some barbeque sauce on top.
Pork rib ($7 per 100 grams)
Can you feel the Beef Brisket ($8 per 100 grams) slowly getting to your nerves? With amazingly smokey taste, it’s a forgiven wonderful cut of beef. The meat doesn’t reach the wow factor of melt in the mouth like Papi Chulo’s, however it’s a winner with anyone who loves a bold rich beef brisket in this style.
Beef Brisket ($8 per 100 grams)
Lashing onto you BBQ Pork ($8 per 100 grams) - This immediately reminded me of Chinese BBQ Pork. It smelt divine and this brisket promises something fresh and tasty. Pretty much heaven if you have it with the slaw.
BBQ Pok ($8 per 100 grams)
Out of my mind that I want dessert!
There’s some pretty interesting quirks on the dessert section of the menu. Mr Clark Kent and I couldn’t resist to order the Deep Fried Golden Gaytime ($9) with 100 and 1000’s. It’s so wrong yet so right, however Mr Kent and I both agree it didn’t meet its perquisites. Shockingly it turned out soggy for both our golden gaytime’s. Somewhere out there a unicorn just shed a few tears.
Deep Fried Golden Gaytime ($9)
There’s a number of characteristics in this MONSTER DESSERT, The Jelly Wrestle ($20). The waitress each gave us a pair of rubber gloves. It is not for the faint-hearted that no cutlery is allowed. Oh so bad oh so good! Slowly the giant plastic golden platter piled with huge scoops of vanilla ice-cream, red and green and blue jelly, toasted waffles, candied popcorn, whipped cream, chocolate sauce, raspberry syrup, chocolate syrup and sprinkles of fairy godmothers rainbow. Not to mention lots and lots of cherries (we count at least six). It was fun and we enjoyed it regardless of how stuffed we were.
The Jelly Wrestle ($20)
No cutlery allowed for Jelly Wrestle. Let me pretend to be a surgical doctor, call me Dr. Eater!
Black Betty’s selection of BBQ meats will satisfy even the greatest carnivorous cravings. The décor’s and space is amazing. It’s not hard to find the Oxford Tavern as it is located in the corner or find the police station across the road. It’s winter in Sydney, so you have to indulge in all that irresistibly moutherwatering meaty goodness!
Maybe this is more seductive then the topless girls. :D
Photos by Vanny Tang
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In Sydney, dessert playgrounds can be hard to find at night. Luckily last Wednesday, Shangri-La Hotel’s executive pastry chef Anna Polyviou gave over 500 hundred sugared up guest the opportunity to discover sweets like never before. It was one funky dessert pop-up event located right inside the five-star luxury hotel, Shangri-La Sydney’s Grand Ballroom. We were treated to street-market style set up with disco lighting and a DJ playing night-club music throughout the evening.
For $55 per ticket which includes 10 tokens and the opportunity to go hard out for all things sweet, I’d say it’s surprisingly worth it! Dedication to sweets is a serious matter and what makes this event so Willy Wonka like is inviting friends along. Special guests like the unconquerable Adriano Zumbo, Tim Clark from Cacao, Kirsten Tibballs from Savour School, Bernard Chu and Yen Yee from Melbourne’s LuxBite and off course Shangri-La hotel’s pastry star, Anna Polyviou.
What’s your favourite Zumbaron flavour? Adriano Zumbo stall.
Sweet Street event showcased the best treats and in between our splendid sweet-tooth madness, prizes from KitchenAid and dance competition was all happening under the one roof.
Scrumdiddilyumpshus Éclairs from Cacao Lab - Tim Clark
Selfie time with the BOSSES from N2 Extrem Gelato and LuxBite before the event. No biggie!!!
Heaven for lovers of chocolate, this extraordinary handmade chocolate garden is completely edible. Unfortunately Kirsten Tibballs display wasn’t for us to eat. However to accommodate, she was selling one stunning chocolate goodie bag for 1 token a bag.
Gigantic chocolate mushroom from Savour School
Chocolates and painted butterflies that’s also edible is the perfect gift combination to win my heart. This has got to be one of the delicious Chocolate Dessert Garden for your next dinner party that will leave your guests awe-struck. If only I knew how to grow and maintain my own chocolate garden.
Mother nature has turned into CHOCOLATE!!! – Savour School
A bag of awesome chocolate treats from Savour School (1 token)
Let’s see what Anna Polyviou stall has got for us hungry sweet tooth.
Anna’s Taste Test Donut was inspired by Sydney’s Hartsyard chef Andy Bowdy to create a CRAZY doughnut-flavoured ice cream. I think this may be the next trend for Sydney.
Doesn’t this remind you of The Simpsons cartoon donut?
I can never ever get past the Passionfruit Posset with seasonal tropical fruit compote-garnished with mango pearls. An incredibly refreshing fruity treat! Served in a petite cylinder cup. For a moment your mind may wander off to a tropical island as the pearls offer a nice burst of mango flavour.
Passionfruit posset and tropical fruit (1 token)
Donuts get in ma belly!!!
Berries and vanilla panna cotta (1 token)
Bar tender from Blu Bar on 36 cocktail bar
For the people who fancied a nice adult beverage, Blu Bar on 36 cocktail bar offered only one type of cocktail-Spydah. It included tonka bean infused with rum, banana liquor, ginger beer and a scoop of ice-cream. The cocktail name sort of makes our skin crawl, but you’ll feel pretty festive after downing it.
Spydah (2 tokens)
Savoury option for the night was supplied by Shangri-La and that too was another corner no one missed out on. My favourite was the Shredded pork salad as the meat was supreme in taste and it was so freaken tender.
Don’t go pigging out tonight, ok? *Oink*
Shredded pork salad (1 token)
There is always a reason why Anna decided to abduct the lolly bag man from his Luxbite pastry lab in Melbourne. You’re properly wondering why? [Please continue reading...]
Concentration is the key to making eye-popping ice-creams at N2 Extreme Gelato.
So I’ll get straight to it and say the LIMITED EDITION ‘lollybag burger‘-chocolate brioche buns that was held together by an ENORMOUS scoop of lemon gelato plus a ganache, made from melted Redskin candies, in place of a the ordinary ‘tomato sauce’. From the top 100 & 1000s charcoal brioche bun with confit lemon popping candy, musk whipped cream, mandarin and eucalyptus gelato, freckles spread and served with a syringe full of injectable liquefied redskin candies.
Limited edition: Lolly Bag Burger (2 tokens)
Nitrogen frozen gelato was also on offer with Ferrero Rocher that contained chocolate coated rice bubbles, chocolate and hazelnut gelato, hazelnuts and just for the stack of it why not serve it with a syringe full of injectable melted chocolate.
Ferrero Reveal (1 token)
Min Chuan Chai from N2 Extreme Gelato
Just right next door to N2 Extreme Gelato, Bernard Chu and Yen Yee of Lux Bite Melbourne decided to tart things up. This stall showcase new flavours such as lavender, blueberry and vanilla and tarts. All tarts were SOLD OUT before 8:10pm and I was extremely happy I somehow managed to sample all three flavours.
Endless Love is LuxBite’s popular dessert, inspired by Pierre Hermes Ispahan. This tart includes rose and lychee ganache filled, topped with fresh raspberries and silver to garnish. Next, Sood Tee Ruk is a happy ending…that Luxbite are giving lemon meringue tart a Thai twist. This tart includes Kalamansi lime curd with jackfruit, longan, chilli, salt, meringue, kaffir lime sherbet.
For the final tart, we had blueberry tart that’s filled with Heilala vanilla rice pudding and hazelnut praline cream, topped with fresh blueberries and chunks of hazelnut.
Assortment of tarts from LuxBite.
Great catching up with my Melbourne friends Bernard and Yen at LuxBite.
Spicy Lamb and Beef skewers (1 token each)
Papaya salad (1 token)
Pork salad (1 token)
Sweet as! The Éclairs from Cacao Lab were rendered in new ways, including Hot Choc Dog and deep-frying. Starting from left to right we have:
Caipirinha-Tangy lime creme with brown sugar smash and Cachaca boost
Hot Choc Dog containing Chocolate mousse, raspberry gel and say whaat? grated ‘chocolate’ cheese.
Pop Choc with 66% dark chocolate, pop rocks and rice puffs
Éclairs from Cacao Lab – Tim Clark (1 token each)
Delicate eclairs in the deep-fried coconut version.
Caipirinha-Tangy lime creme with brown sugar smash and Cachaca boost (1 token)
Hot Choc Dog Éclair (1 token)
Move over soft serve because Anna’s parfait yoghurt with a chunky centre is the NEW THING. Yoghurt ice-cream has never looked so pretty before, until now. It’s only appropriate to eat this whilst watching TV. This finger-licking parfait ice-cream yoghurt attached on a wooden popsicle stick topped with crunchy caramel popcorn. A splendid way to bring the Sweet Street to an end.
Mag-Anna’s Salted Caramel Popcorn (1 token)
The Strawberry Yoghurt was an absolutely sinful ice-cream. I was really fascinated with how adorable this yoghurt was. In my opinion a sensational rollicking dessert!
Mag-Anna’s Strawberry Yoghurt (1 token)
Dedicated to only serve sweets, Anna has been recongnised for her skills in the pastry kitchen. She is the brainchild behind Sweet Street and is one of the founders of the Sydney Pastry Chef Club. Together with Adriano Zumbo, Min Chuan Chai of N2 Nitrogen Gelato, Bernard Chu and Yen Yee of Lux Bite, Tim Clark of Cacao Lab, and Kirsten Tibballs of Savour Chocolate and Patisserie, they are unstoppable. This event is basically your ideal childhood birthday party for all the GROWN UPS.
Anna and friends at Sweet Street.
Photos by Vanny Tang
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