One of the best things about being a food blogger is sampling ALL of the amazing chocolates thanks to Smooth FM. Last Saturday we had the pleasure to celebrate decadent desserts and chocolate designs from the best patisseries, chocolatiers and ice-creameries when the Smooth Festival of Chocolate had returned to The Rocks.
Don’t know where to start…
Spread of “CHOCOLATE GOODIE BAG”
Pssst… I have a whole stash of these Tim Tams. Who doesn’t like Tim Tam O’cloak?! Put those Tim Tams in my bag and nobody gets hurt. For the first time Arnott’s Tim Tam joined the festival at the Arnott’s Tim Tam Temptation Tent allowing chocolate lovers like me to experience Australia’s favourite indulgences.
Taking on the TIM TAM CHALLENGE!
It was a pleasure seducing La Renaissance chocolate tart. Garnishing this tart with chocolate included fresh raspberries, sprinkles of pistachio and a gold leaf gives this dessert a truly luxurious finish.
Beautifully smooth La Renaissance chocolate tart
We looked forward to trying some authentic handmade chocolates from Australian Patisserie Academy. We indulged each heavenly chocolate pieces. DAT CHOCOLATE SCENT! :D <3
Impress Australian Patisserie Academy chocolates
Wag-Anna’s Wagon Wheel by Anna Polyviou.
Right before we attended the 2015 Smooth Festival of Chocolate, we were invited to attend the Smooth Festival of Chocolate Blogger Cooking Class at the Australian Patisserie Academy. We had not clue what to expect other then it involved something like chocolate… :D
Excited and ready for APA’s cooking class
Impressive showpieces by Australian Patisserie Academy
Loving the selection of fine ingredients
Whilst Chef Angelo Roche from the Australian Patisserie Academy discusses ideas for our Tim Tam dish …we couldn’t wait to share our plates with you guys and here’s a hint…it involves TIM TAM BABY!!!
A great pastry education leads to great pastry!
We were a little obsessed with plating our dishes and felt a little tension coming from other bloggers such as *cough* Joe from 2 Hungry Guys *cough*. But this guy sure deserves two thumbs up for the creativity that I couldn’t possibly have. I ended up letting him win so I could eat more…that’s right. Teehee.
Made with love man…can’t you see?!
We had so much fun creating wicked sweet treats. I don’t remember the last time I’ve ever had so much fun creating and eating at the same time. There was so much chocolatey flavour in my dish and to balance it out I HAD to add some fresh fruits like strawberry, raspberry, blueberry and orange slices.
How amazing are these little babies?
OH and I couldn’t resist making my very own “Tim Tam Ferrari Car“. Totally everyone that night suffered from major envy that I made this baby. Cameron Daddo and Chef Angelo Roch was pretty impressed with my work. #nonotreally
Perfection on a plate
Cameron Daddo in the house!
Perfection by Joe from 2 Hungry Guys
You don’t need a map to figure out that Chef Angelo Roch is super talented. This born Sri Lanka and raised in India chef committed to sharpening up his patisserie skills in France and America to complete his professional development pastry courses at Ecole Lenôtre France, Ecole Gastronomique Bellouet Conseil Paris and the Callebaut Academy Chicago.
Chef Angelo Roch
A sneak peak of one of the dishes Chef Angelo Roch created. I couldn’t bring myself to eat this especially when it looked so special and delicate. It was everything I imagined, but BETTER.
Insane presentation by Chef Angelo Roch
Smooth FM’s Host Cameron Daddo and Nessy Eater Girl
We got to work with the most talented pastry chefs in Australia at Australian Patisserie Academy. And not just because these two chefs are brothers but they are both skilled, thoughtful and original chefs who are able to concentrate solely on patisseries.
Chef Joseph and Chef Angelo Roche
If only I could add smell to these photos!!
Got another sweet surprise to take home that night at the Smooth Festival of Chocolate Blogger Cooking Class, I call it the “CHOCOLATE JEWELLERY BOX”. The harmony of sweet flavours starts with the white chocolate pieces. Teamed with the milk chocolates and dark chocolates, this box packs a punch when it comes to flavour and texture.
“CHOCOLATE JEWELLERY BOX“ by the Australian Patisserie Academy
Another gift bag and I don’t think I can ever refuse chocolate.
It was SATURDAY 12th September and we started our Smooth FM journey at the Tim Tam Temptation Tent and guess who was in my camera screen looking all happy with candy…ADRIANO ZUMBO of course.
Happy Adriano Zumbo with science beakers filled with candy.
Working in progress to eat all the chocolates in the world!
Tim Tam Temptation Tent Instagram Wall.
Adriano Zumbo with family memebers at the Tim Tam Temptation Tent
Löwenbräu HOT Pretzels
Löwenbräu Keller hot dogs
OH MY GOD Chocolate Cronuts
Bumped into Adriano Zumbo AGAIN!!
Fast forward two hours and we were inside BAR100. The solid sandstone building at 100 George Street in the Rocks was built as a mariners’ church more than 100 years ago. Our jaws dropped when we noticed a long table filled with…you guessed it chocolate. While I tried my hardest to try everything…I kinda failed but that’s okay I knew 15+ packs of Tim Tam were waiting for me to eat them. HAHA.
Spread of sweet SWEET chocolate TREATS at BAR 100
And there was MORE MORE MOREEEEEEE!!!
I had a bit of this and that and this and that…
We arrived fashionably early that we managed to spot this elegant lady dressed in 1910’s style. She was hovering with her table filled with Tim Tams. It sounds crazy but she graciously moved around better than I can.
Tim Tam Lady
I was so tempted to take this GIGANTIC TIM TAM home.
Well that’s a wrap! It was freaken awesome to experience a taster of the amazing talent in this year’s Smooth Festival of Chocolate. There were truly some extraordinary chocolatier’s such as Adriano Zumbo and award winning Chocolatier Jodie Van De Velden. How can we forget Shangri-La Hotel Sydney’s Executive Pastry Chef Anna Polyviou punked up the kitchen at the Callebaut Test Kitchen. By the end of the day I realised I have a condition that makes me eat when I can’t sleep. It’s called insom-nom-nom-nom-nia.
Photos by Vanny Tang
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
You may have seen the acclaimed Australian Executive Chef Shannon Bennett earlier this year and that’s because his appeared on MasterChef Australia with his mouth watering and nasty surprise: the theatrical warm chocolate and orange mousse from Bistro Vue. Bennett who is one of the world’s most talented chef at his restaurant Vue De Monde is widely recognized as one of Australia’s top 100 fine dining venues and most impressively it is situated at level 55 of Melbourne’s iconic Rialto building.
For a price tag of $200-250 per person for the gastronomes menu and a commitment to have the wine pairing as well, ranging from $30+ per glass is only appropriate. Ahh, this review is going to be long because the food is too good. Continue reading and you may drool. Just a little as each dish really plays on your mind.
We start off with compressed apple crisps with macadamia pureé. The crisps were a perfect crunch. It contained a nutty and sugary taste that seemed like a crime to eat with the compressed macadamia puree being intense. You’ll be nuts not to eat this because it almost tasted somewhat like Kettle chips, but only in a “healthier” form.
As far as first impression goes, two thumbs up.
Compressed apple crisps & macadamia pureé
From this point onward, the menu was on fast-forward mode.
With no menu in front of me, Vue De Monde decides to keep it all mysterious or perhaps YOLO style. Our next snack was the pine smoked salmon pearls. I had absolutely no regret eating the colourful mini vegetable garden on a plate with that heavenly intense burst of flavour from the salmon pearls. It was impossibly difficult to pretend I didn’t like this dish.
Middle: Pine smoked salmon pearls
I may have studded when I devoured the CANDY COATED smoked eel with a bit of caviar sprinkled on top and tucked underneath, white chocolate. I had immense fear this would vanish quickly and I was right. I enjoyed the savoury flavour and light candy crunch, but what was mind-blowing was that delightful buttery taste coming from the chocolate. I completely lost my mind…
Smoked eel, white chocolate, caviar
Next on the entrée menu the BBQ lamb heart and duck tongue with a dash of pepper. I was utterly shocked to see these quirky parts of the animal in the menu, but that didn’t stop me from eating it. I wasn’t expecting this to be super impressive with that generous amount of caramelisation and light smokey smell, but after one bite it changed my perspective. I loved it. To accompany these BBQ meat I had to order a glass of NV Charles Heidsieck ‘Brut Reserve’. This bubbly had its own personality with fresh floral notes.
Top right to bottom right: BBQ lamb hearts, Duck tongue w mountain pepper
Left: NV Charles Heidsieck ‘Brut Reserve’, Reims, France
Soon after that oysters arrived with a citrus taste. They were fresh and creamy, just the way I like it, classic and simple.
Just when I was so convinced that the snacks were over, here comes a massive piece of Himalayan pink salt rock and as a bonus we get front seats watching thick slices of salt-cured Flinders Island wallaby being rolled up at our table.
Prepared at the table
The wallaby was pretty damn good with a drop of green herb puree. It almost had the same texture as a tuna sashimi, but slightly tougher and leaner. But yeah more of the wallaby would’ve been good because everything tastes better with pink salt rock.
Salt cured wallaby
Vue De Monde’s open kitchen
At this point I realise that each of those rocks were hand-crafted.
Felt like I was eating with the Royal Family with these cutlery.
Now can we start on the first course? :D :D
The Spanish mackerel with cylinder potato filled with chicken puree and on top a teaspoon of caviar was simply perfect. The square piece of fish was fresh and succulent. My goodness the light crust was enough for a crunch but not enough to take over the entire dish. Now the quince sauce offered a sweet balance and tied together beautifully with the thinly sliced potato.
Spanish mackerel, potato, chicken, caviar
I had no clue where the chef came from, but I was so excited to watch first-hand what he was preparing for me next. The chef explains to us that we are having Blackmore wagyu.
I know I am having meat…
Fast-forward a minute later and it’s just oh so right watching wagyu being cooked like that. VDM knows how to serve me well. Medium rare please chef.
Blackmore Wagyu “steak & onions”
So okay, yes I was drawn to this dish and it wasn’t just because VDM served wagyu…*rolls eyes*. I hearted that meat with the sauce which had the right amount of tenderness and were balanced out with the smoky scent in the air with a hint of pepper. Besides that piece of meat the garden greens looked astonishing.
Adding the final touches
Baby I lost my breathe at my first bite of the wagyu. I just couldn’t keep up after that. I particularly liked the texture and I wish I could have a larger portion.
Medium rare is just the way I like my meat
Not sure if you can handle this but this has got to be the best theatre experience I have ever had for pallet cleansing. You can’t go wrong with a bit of science especially when it’s liquid nitrogen. Liquid nitrogen was poured into a bed of wood sorrell and this instantly snap-freeze the ingredients.
Cucumber, wood sorrel
We were then asked to pound into fine pieces then a scoop of cucumber sorbet was spooned in. The result was freaken astonishing. Definitely super refreshing and no signs of it being tooth achingly. This dish was amazing and would return for that alone.
Cucumber, wood sorrel
The kitchen sent us a small black leather pouch and in it contained a warm loaf of sour dough bread and to accompany hand churned butter. Somehow this just made my soul feel all fuzzy. I had no regrets covering my slice of bread with butter, NO REGRETS! As expected the butter was silky soft.
Sour dough and house made butter
Excuse me but I think there seems to be a mistake. I didn’t order breakfast. In continuation of this mysterious menu, we were served with eggs on toast! Oh how I cannot resist this, especially when you can serve it with a glass of 2006 Louis Roederer Cristal champagne. I think this is called “Champagne Breakfast“. And that kids is how VDM will spoil you for breakfast.
This dish was TOP of my list at VDM because the textures were incredible and satisfied my tastebuds. That duck yolk and drizzle of truffle sauce did not disappoint. The crunch of the saltbush plus paper thin toast had my head spinning. It’s crazy rich, but you will not reach the overwhelmingly sick stage. Round 2, thanks!
Duck yolk, pear, truffle
OOOOZY!!! Oh how I love a good runny yolk, soooooo creamy and so heavenly deeeeeeeelicious! Gotta love me some calories. Get that calorie action game face on!!!!
I don’t think you understand…this duck yolk belongs to me.
Our next course was the three way marron. I had high hopes for this and I am glad it delivered. And while you are living the high life you might as well sneak in a glass of 2013 Bourgogne Chardonnay Domaine Paul Pernot. This wine maintains a great balance between fresh citrus notes and the lively acidity.
Three Way Marron
The marron was super juicy, like, fully JUICY! I tell you this course was just pretty darn addictive. I smothered the marron into the super silky brown butter like full on. This baby marron has got to be right up there on my favourite fine dining course ever! I was pleasantly surprised how well the three way marron married so well together.
Top left to bottom left: Brown butter, Marron & Marzipan
You know what’s perfect about this marron sandwich? EVERYTHING! Saving the best to last was an excellent idea. Not a single crumb was left behind and we all know that’s a really good sign. This delicate piece of sandwich required to be eaten with the hands and there may have been some finger-licking in between, so be prepared.
OH NO! Savoury course is almost over and to be frankly honest, food coma had already been activated, but that didn’t stop me from appreciating the next dish. Ox tongue with beetroot and bone marrow sure opened new doors of discovering something adventurous. Greeted with a white powdered creme fraiche that visually looked dry but as soon as it lands on your tongue it instantly melted like a snowman that was under the sun.
Ox tongue, beetroot, bone marrow
I had a bit of trouble trying to find the ox tongue but as soon as you scoop a tiny portion into your mouth there’s an enormous amount of meaty, creamy flavour laced with shreds of beetroot. Add a glass of 2010 Joh Jos Prum Graacher Himmelreich Riesling Spätlese and you get a remarkable flavour.
Can you spot where the ox tongue?
By now I mentally imagined I had gotten up and walked off the calories that I just digested. I did say mentally. Teehee. Helllllo butternut with sunflowers and passionfruit. This isn’t your ordinary pallet cleanser as I never heard these combinations before. Crunchy crushed sunflowers says howdy to my teeth with burst after burst of butternut and passionfruit flavour.
Butternut squash, sunflower seeds, passionfruit
They tasted like summer with the fresh sweet fruity taste of the passionfruit. Sydney needs more of these nice light dessert to end the meal with.
A ball of happiness
Spotted the cheese trolley!!! Say CHEEEEEESE.
I should have probably invested in 15 pairs of granny pants because I felt so overweight that I would require someone to roll me out of here. The goat’s milk with blueberries and fennel was welcomed to our table. Topped with sugary crystal that you could easily break with a spoon and the texture was sooooo fine with the similarity of a panna cotta times creme brulee that was served cold.
Goat’s milk, blueberries, fennel
How can you decline chocolate soufflé when you get to witness the icing in action on your table? This dusting was going on for a solid 10 seconds. Shame it had to stop…
DARK Chocolate soufflé
BELLY SATISFYING souffle I have come across. I was not quite sure how I managed to finish this dessert but I did. It was light and fluffy with a knock in the face dark chocolate and an oozy molten chocolate centre.
To celebrate the end of our degustation a selection of petit-fours arrived. Get ready to BREATHE HEAVY. It’s nothing you’ve seen before. These salted caramel chocolate seashells had me eyes tripping. With sprinkled salt added to them I honestly couldn’t spot which one was the edible ones. AHHH sugar gods why weren’t the rest of those shells be made out of chocolate?!
salted caramel chocolate seashells
We were offered jelly pennies and I liked the novelty but the taste wasn’t how I pictured. There’s a teeny wenny sign of alcoholic flavour but hardly noticeable, with a hint of sweetness made with it.
Have you ever had menthol lollipops? For me this was my first time ever and there was rarely any actual menthol flavour, which is alright for me. Served frosted I digged the presentation more then the flavour. It looked incredibly kawaii. I seriously thought it was a cherry. VDM fooled me again! *applause*
The famous cherry lamington was impressive. I can’t describe how wrong was I to believe yet again what you see is not what you get. This lamington was leaning towards a mousse cake and that cherry brings everything all together.
ZOMG! Our degustation is finally over. Before I left the VDM building to head straight to the airport and catch my next flight back to Sydney, we were given a mini tour and we had to stop here to look at this spectacular view.
This is what the view looks like at Vue De Monde.
Yeah we are on level 55!!!
I seriously didn’t expect to visit Vue De Monde in my final hours in Melbourne. Did I mention I ran straight to the airport to catch my next flight home to Sydney after eating this degustation. I now know the meaning of gastronome. I am belly satisfied :D :D :D
Woo-hoo I can finally tick this off my bucket list!!!!
Just when the fat foodie gang were about to walk out of there, we were given a really awesome surprise package for the “next day”. It’s hard to forget Vue De Monde when they shower you with more food on your way out.
What I truly loved about this experience was the creativity for every single dish that was served to us, the exquisite service and food combined with high theatre. OH and the goodie bag on my way out, which I highly recommend every other fine-dining places should have because adults still act like kids and this big kid loves little surprises, especially when it contains food.
“For the next day” – brioche, honey, digestives, granola & tea
Photos by Vanny Tang
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