A couple of weeks ago it was Nessy Eater’s 2nd Blogiversary. “OMG! It’s Nessy Eater’s 2nd Blogiversary” And to celebrate this may be the closest you will ever get to see two of our favourite foods; burger and cupcakes mashed up in one. Get excited readers because there are some seriously good discoveries and tips to making that homey hamburger cupcake. No! This is not a drill folks. BUT FIRST I would like to say THANK YOU to you readers out there, yes you cyber friends for your continuous support. We honestly wouldn’t be here if it hadn’t of been for you readers or maybe we’ve been engaging with trolls…who knows. Teehee. We know we might be mild-mannered and unpopular on the social media world or in public, but thanks anyways. You’ve helped us build our confidence and ego and allowed us to show you our FOOD PORN BLOG. STRICTLY FOOD PORN *wink wink*. It’s been a fabulous journey and to EXERCISE your brain cells we’ve put together a savoury and sweet treat for you.
This homemade hamburger cupcakes may be a bit of a mouthful, so buckle up your sparkle belt and read on! :D
To begin the hamburger making you will need the following ingredients:
1 Box X White Wings Chocolate Chunk Brownies
1 Box X White Wings Vanilla Cupcakes
135grams of Milk
12 X Darrell Lea Pineapple Liquorice
1 Box X Coles Vanilla Icing Mix
240grams of Butter/ Margarine
3 Tablespoons of Apricot/ Marmalade Jam
3 Tablespoons of Sesame Seeds
1 Bottle X Queen Food Colouring Red 50ml
1 Bottle X Queen Food Colouring Green 50ml
Gather the hamburger cupcake ingredients
Cookie Cutter (Round)
12 Cup Muffin Tray
2 X Icing Pipping Bags
Baking Tray 5cm deep x 20cm square cake pan
Preheat oven to 180C and line up vanilla cupcake mix and chocolate brownies mix. Follow the instructions on the box. Tip: When filling the baking cups make sure you evenly distribute it by 3 tablespoons for each cupcake.
OH NO! We had a bit of a difficulty grabbing the cupcakes out of the tray. Unfortunately these bad boys were too spongy for us to continue our next step, however still good to eat with ice-cream.
Hooray the White Wings Vanilla Cupcakes saved the day for our hamburger cupcake buns. Make sure the cupcakes have a light golden surface and the center is spongy, not the other way round.
If you’re spider sense tells you that the cupcakes are not evenly perfect use a round cookie cutter, but if you like to add that extra homey baking then just leave it as it is. Tip: Make sure you use baking cups so it holds the shape of a hamburger. Otherwise it will turn out flat cupcakes and you don’t want that, trust me.
Now to save time I baked the cupcakes and brownies together. Leaving the brownies to cool down after 30 minutes or till it’s cool enough for you to touch it, it’s time to use the round cookie cutter to highlight the meat patties aka chocolate brownies. I bet you didn’t think of that eh? :P
After a arm workout for cutting 12 meat patties aka chocolate brownies place them on a baking paper. Tip: Place brownies into the fridge so it doesn’t change shape. When it’s time to construct the hamburgers take it out of the fridge. That way the brownies are still nice and firm for you to mix and match when constructing the burgers.
It’s crazy what a cookie cutter can do! Just imagine chocolate chunk brownies…Sorry for the spoiler alert :P
By now I was so baked but “Life is what you bake it” so I quickly moved onto the Coles Vanilla Icing Mix instructions, it’s time to add a bit of lettuce and tomato sauce colours in our lives by using Queen Food Colouring Red and Yellow. I used about 8 tablespoons for each colour, but if you think it requires more concentration feel free to keep adding.
After measuring the colours of lettuce and tomato sauce place the icing into a pipping bag and into the fridge. Tip: Use a spatula to scrap out the icing out of the mixing bowl rather than a spoon. This easily removes all icing from the bowl. I learnt it the hard way. Haha. Another tip: use a rubber band to tie the pipping bag at the top so icing doesn’t leak out when pipping. Another tip: Put icing into the fridge until it’s slightly firm before making the hamburgers. Otherwise overtime the icing will be very watery and it will be harder to shape the lettuce and tomato sauce.
So when it came to the decision of making this awesome hamburger cupcake I pretty much wanted something crazy for the cheese component and guess what I discovered at the supermarket…Darrell Lea Pineapple Liquorice. So you will need 12 liquorice if you are making 12 cupcakes. Such perfect timing these liquorice are new products. It’s meant to be! :D
This may require some baking muscles to evenly roll each liquorice. Teehee. With a rolling pin roll horizontally and vertically for every 30 seconds or until it looks flat. After rolling the pineapple liquorice, cut each liquorice into a square, but make sure it’s big enough to show off the cheesy side when construction the hamburger. IF NOT slice it into 2 rectangles.
THIS IS UNBEARABLE!!! It’s time to construct the burger cupcakes. It’s time to get the meat patties (chocolate brownies), tomato sauce and lettuce (icing) out of the fridge and gather the burger buns (vanilla cupcakes) also the cheese (pineapple liquorice).
Let the hamburger cupcake construction begin!
What a better way to show you readers of how I constructed the hamburger cupcakes is by filming it, off course. I think my knees are feeling weak after replaying a few times. Haha.
Easiest way to show you Nessy Eater’s hamburger construction.
If that short clip wasn’t helpful at all for you peeps out there then follow these steps to constructing that perfect hamburger cupcakes:
- Cut in half the vanilla cupcakes and place the bottom cupcake on a plate
- Place pineapple liquorice (cheese) onto the bottom of the cupcake (make sure the cheese is noticeable on the side of the cupcakes)
- Place a chocolate brownie (meat patty) on top of the cheese
- Pipe green icing (lettuce) Tip: Pipe icing outside of the meat patty so it can show so signs of lettuce
- Pipe red icing (tomato sauce)
- Place the top half of the vanilla cupcake on top of the tomato sauce
- Use pastry brush and brush some apricot jam on top of the top half of the vanilla cupcake
- Sprinkle some sesame seeds
Is this attractive or what? Now lettuce be together forever burger cupcakes.
Somebody pinch me. I can’t believe Nessy Eater’s kitchen lab didn’t burn down yet. Teehee. Making the hamburger cupcakes can be time consuming, however it’s heaps of fun and great family activity for the kids and BIGGER KIDS. Pleasantly surprised these hamburgers turned out to look like a real burger :D
Have to admit top view does look good.
To wrap things up Nessy Eater and I would like to say thanks again to our followers, readers, cyber-stalkers, media agencies, cat, dogs and chefs for supporting us these last two years. We look forward to writing more yummy food and travel posts this year. Tell us what you think about our homemade hamburger cupcakes.
Nessy Eater’s SUPER tiny Homemade Hamburger Cupcakes.
Photos by Vanny Tang
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It’s hard to believe I was at the beach recently happily diving my toes into the dry cold sand. I struggled to stay away from the sun and knew if I didn’t, I would miss my lunch date with these kids; Excuse Me Waiter, The Food Diary, The Kawaii Kitchen, Milkteaxx, Drool Worthy World, Mademoiselle Mange à Sydney and The Casual Food Blogger. Sun tanning on an empty stomach can be dangerous…so what makes it better? Two little things I would like to share with you, food and more food. Tehehe.
Decisions, decisions, decisions!
When I dropped by for lunch at Whitewater Manly on sunny bright weekend, thanks to Excuse Me Waiter’s invitation, we were lucky to have sat indoor but still managed to face the stunning view of Manly beach, which is right opposite the restaurant. Before we were seated, we had a quick look at the restaurant’s NEW FUNCTION room that caters at least 30 hungry guests as well as it comes with full air-conditioner if ever you’re a host at the party and it’s too hot to handle the guests, just flick a switch and ta-da…breeze.
Inside look at Whitewater’s NEW FUNCTION ROOM
I’m really not used to dining at a restaurant with a picture perfect beach view so I really enjoyed starting with the smallest of things like ordering beverages. I’m really not used to dining at a restaurant with a picture perfect beach view so I really enjoyed starting with the smallest of things like ordering beverages. Forget soft drinks and unwind on Kryptonite ($17) which features absinthe, green apple schnapps, midori, lime juice, pineapple juice and dash of sugar syrup. Seriously a green haven!
It wasn’t a lunch time garden party, but the sparkling pimms ($17) with hendrick’s gin, pimms, sliced cucumber and sparkling adds a fruity look and has a kick that will bring a smile to your face, even by just gazing at it.
Sparkling Pimms ($17)
So I heard that grapefruit juice ($5.50) is ranked among those highest in antioxidant activity and that is why I had to order it. Besides attempting to be heathy I was stuck between either driving to Manly beach or catching a bus. To avoid drink driving I headed straight to the mocktail section of the menu. I also like to point out if you ever plan to drive to Manly on a weekend, GOOD LUCK with finding a car spot. Its torture let me tell you and it cost $9/per hour, so just imagine how many Ben & Jerry’s scoop of ice-creams I could have had. BUT if you are obligated to show off your red Lamborghini at Manly, then I have good news for you. The carparks in Manly are 2 hours free (paid onwards) near Manly Library OR I was told you can ferry ride to Manly, which I totes forgot!
Grapefruit Juice ($5.50)
I think I’m one of a few that sees the words bone marrow on the menu and takes advantage of ordering it. The roasted bone marrow ($9.95) was very rich dish and some could only handle a few teaspoons, whereas I prefer mouthfuls. It’s another love of mine that rarely is offered in restaurants. I was impressed by the seasoning of garlic, parsley, mustard seeds, sprinkles of chili and 3 slices of warm buttered bread.
Roasted Bone Marrow ($9.95)
Next up fish tacos ($17.95)- A joyful jumble of a JUMBO beer battered fish fillet with a cabbage slaw. These two ingredients run and swirl together, amplifying each other’s flavours. As you can see the taco shell couldn’t handle carrying the fish!
Roasted Chinese Duck ($22.95) also known as Peking duck is an interesting take on. A savoury selection pocketed in homemade pancakes and if you wrap it up with shallots, cucumber and splash it with plum hoi sin sauce it be almost the best in town for Manly.
Roasted Chinese Duck ($22.95)Be shore of yourself. Come out of your shell.
During the time of every blogger digesting their heavenly delicious entrees, I had to race back to my car and find another available car spot. Luckily I didn’t miss the mains! Thanks guys and girls for not stuffing your face with my Whitewater seafood plate ($43.95). This is seriously the perfect celebration on a plate. Do you see freshly shucked Sydney rock oysters, king prawns, tuna tataki, marinated octopus, smoked salmon and prawn cocktail? The tuna tataki was seasoned to perfection with a proprietary blend of sweet and salty.
Whitewater Seafood Plate ($43.95)
Besides seafood there’s crumbed lamb loin ($27.95) that’s generously cloaked in olive and pistachio crust for extra crunch. Buried underneath truffle mash and a lamb jus. The crust kicked ass and the lamb was marinated so well. Not at all dry because of the river of jus.
Crumbed Lamb Loin($27.95)
The 4o Degree Ocean Trout ($26.95) was a food lover’s dream come true. It had a soft pink flesh with a delicate refined taste. Very silky and smooth as I cut through it with a knife. Hidden underneath the trout was watercress salad and a horseradish mayo that is versatile with any seafood.
4o Degree Ocean Trout ($26.95)
Feeling overwhelmed with the amount of food we had just devoured. We had to order a few more summer drinks to wash it all down. The Whitewater Juice ($5.50) was a favourite of mine that included a mix of pineapple, grapefruit and orange juice. Doesn’t it look so refreshing?
Whitewater Juice ($5.50)
As I had to face not drinking any alcoholic beverages including the coco-mango daiquiri ($17). I think I can say Mademoiselle Mange à Sydney really enjoyed this summer slushy drink as she managed to quickly finish it before our desserts arrived. This is totes a drink for active people! It features a blend of havana club white rum, malibu, mango liqueur, mango puree and lime juice.
Coco-mango Daiquiri ($17)
Fresh, vibrant, beautiful are the three words I use to describe how I feel after looking at this strawberry Juice ($5.50).
Strawberry Juice ($5.50)
Please don’t claw me Mr. Crabbie.
OH MY GOD! Seating booths…it’s leather alright.MASSIVE open kitchen
Soon enough our vanilla creme brulee ($17) arrived looking very HUMUNGOUS! The photo below does not do it justice. It was basically the size of three to four iPhones put together. Served cold it was a real cool treat. That light egg custard with a GIGANTIC sable biscuit was a great combination. You can taste the eggy-ness with the caramelized and slightly burnt sugar on top. Mmmmmm I’m feeling hungry again…
Vanilla Creme brulee ($17)
Another dessert option included ice-cream ($13) which contains 3 reasonable scoops in a bowl. The flavours include vanilla-almond nougat, baileys and sherry-raisin.
I know that there are mixed feelings about the affogato plain ($8) but having two of my favourite things; coffee and ice-cream put together in one dessert cup is like winning a lottery ticket. The shot of coffee was intense and a powerful taste of bitterness took place. Then something rewarding comes with it…a scoop of vanilla ice-cream to add that creamy quick-melting flavour. It was superb!
Affogato Plain ($8)
How much fun does the lemon tart ($17) look? It contains sable Breton with lemon financiere and Italian meringue. It was magnificent with explosions of zesty flavours of lemon. Loved the layer of light golden-brown shortbread crust.
Lemon Tart ($17)
The proportions of the chocolate ganache ($17) was flawless mainly because it also contained the right amount of salted caramel sauce, chocolate and mango carrot sorbet. It looked so fine I really wanted it to be all mine.
Chocolate Ganache ($17)
To end this fantastic lunch feast at Whitewater’s the kitchen surprized us with a dessert platter, decorated with all sorts of their desserts on their menu. I seriously couldn’t handle another bite, but it’s desserts after all…
Dessert Platter (A mix of desserts)
Whitewater Restaurant opposite Manly beach is one popular restaurant on a weekend. The service is attentive and friendly. While their menu prices are on the dearer end, Whitewater does have its highlights of having first class view of the beach. The dining atmosphere is very laid back and it’s certainly a spot to hang-out after a swim in the ocean.
It’s so packed at Whitewater on a weekend!
Photos by Vanny Tang
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As happy as you may be to finally go back to work on a Monday, you may want to visit Ormeggio at The Spit on a Sunday. Just because you have a free afternoon doesn’t mean you should spend it at home. Since opening in 2009, Ormeggio has gained themselves Two Chef Hats in the Sydney Morning Herald’s Good Food Guide 2015 and it’s about time I visit this mystical land that they call “Stressless Sunday Dinner” in one of Mosman bay. It’s natural to hype up what you think $69 for 5 courses will be like in your imagination, but know that it’s probably the most cheapest meal I’ve been at by a hatted Italian restaurant. Think more “Great Gatsby” entrance when every dish arrives at your table.
What a view!
To find oneself in a never-ending plight to live healthfully, this organic sourdough with homemade whipped ricotta is an excellent place to start. Applause for meeting all the Nessy Eater requirements as it was served very warm, which lured me to really enjoy the aroma of this freshly baked bread. The crust was my absolute favourite as it offered a mixture of textures of being crusty and at the same time chewy. As for the wholesome inside, expect it to be between fluffy and spongy. Very lucky this bread didn’t turn into a wheat-brick. And what about that whipped ricotta eh? It was the simplicity and creaminess that surprised me! I almost begged the waiter for another round of this creamy spread.
Organic warm sour dough
This is no doubt green light dish or should I say a fantastic ocean trout appetiser with daikon, squid ink, mussels mayonnaise and dill. This is just one incredible presentation that I couldn’t believe I was about to devour. There was a lot of chopped omega 3 goodness in this and a lovely powerful dimples of sauce’s to create additional flavours. To stir the textures up the crunchiness of the dill brought a comfortable finish.
Yeah that was my ride on the left…KIDDING!
If you aren’t the kind of bid kid who takes joy in mixing the perfect martini then Pavoni martini ($22) is the one for you my friends. Something a little different and unexpected was this cocktail provides a bowl of olives, YES A BOWL OF OLIVES! This totally deserves an award for cocktail presentation.
Pavoni Martini ($22)
Make sure you make stomach room for the strawberry mojito ($11)-it’s a non alcoholic mocktail glory. The sweet, juicy crushed strawberries are a perfect compliment to the lime and mint. It’s a great beverage when you’re in the mood for something fruity and what better way to beat the heat during summer.
Strawberry Mojito ($11)
The tagliolini has got to come in a BIGGER size than a spoonful. I think I just confessed this dish was just super small for me. The pasta was fantastico-it provided the perfectly cooked strings of tagliolini that covered in a decadent mascarpone sauce and dusted with bottarga di pilu with a hint of lemon. The pasta was a perfect cradle for the sauce and a dusting of the bottarga (fish roe) really makes this dish sing. Fingers crossed next time I visit Ormeggio they offer upsizing this dish. I’ve put a lot of love eating this pasta and I wouldn’t mind doing it again for the second time.
By now I was ready for bed but that didn’t stop me from eating the braised lamb which I like to add it was truly gorgeous in presentation, especially with the river of yogurt, tomato that looked like watermelon pieces, coriander and garam masala. The lamb easily produced a flavoursome and tender outcome, however there was a slightly extra flavour and smell of game, which kind of ruined it for me.
Braised lamb shoulder
The greatest thing about pre-desserts is that you know there is another dessert coming up. Don’t be ashamed; take advantage of the opportunity of having two desserts! It’s an invitation to pamper yourself. Textures of passion fruit with coconut was all fun and games as it provided that sweet, smooth yet crunchy taste. Thumbs up for that palate-cleansing dish!
Behold! Ormeggio’s signature dessert landed at our table and I can’t quite put my finger on how many carrots were used in the making of this dish. It is one of the all-time favourites, and for good reason. The carrot cake is between spongy and moist, but not mushy if that’s what you are thinking. The cake softens more when it’s dunked into the fennel ice-cream and with the farro it adds that extra kick to the dessert. What was intriguing about this dessert was the dollops of vinegar caramel. I know it sounds insane to have vinegar in your dessert, but it strangely blends well with the sweet caramel and provides a little zing feeling.
Contemporary Italian cuisine is something I haven’t experienced before and I can finally tick that off, thanks to Ormeggio. I was certainly impressed with not only their food but hospitality as well. Staff knew what they were doing and was very knowledgeable with the menu and even the wine list. For a two hatted restaurant that offers an insane valuable dinner at $69 per person for 5 course meal with an ocean view, I think you’d be stressed not to visit on a Sunday.
Photos by Vanny Tang
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HAPPY 2015 FOODIE FRIENDS! Can you believe it’s mid of January already?! By now you may have noticed Nessy Eater’s been busy indulging desserts and summery meals on Instagram. The Food Gods knew that they’d needed new volunteers to take up the festive Christmas feast and so they immediately decided to choose me. OH the pain I had to endure and retire my typewriter during the holiday season. But sometimes when you’re giving a task during Xmas by the Food Gods and it involves your stomach and gingerbread man, it’s automatically a food hall pass. This hall pass was cherished and used judiciously for it is not an easy thing to obtain. The hall pass is something to be prized and by verbal consent from the Food Gods and Santa, Nessy Eater has permission to share great foods with you kids. What are you waiting for? Let’s begin!
It’s my second visit to Crossroads Bar at Swissotel Sydney and just before I had retired my typewriter and crisp white paper, I managed to spot a really good deal on Groupon. For $79 for two people, you get Christmas Weekend High Tea plus a cocktail for each person. Before treating your tummy to savoury foods and sweet delights, I wanted to quickly inform you that this deal was ALL YOU CAN EAT high tea. I repeat High Tea BUFFET. DON’T PANIC IF YOU’VE MISSED OUT! After a quick investigation like a detective I found out through the Swissotel’s website the high tea buffet is still on but not Xmas themed though. I’m sure it would be still as good and it is normally $79 per person. That’s CRAZY! I saved $79! This by far was the best deal that I’ve ever purchased from Groupon.
Are you drooling?
Before thunder and lightning strikes to my typewriter I think it’s now time to share the Christmas spirit with you. Within a 5-star luxury hotel the Swissotel does get a thumbs up for their modern and elegant interior, however their service and overall management did not make it to a two-star. We were disappointed by the lack of service and management skills. For example when we arrived, staffs at the Swissotel looked like they wanted to wrestle with guests in UFC style. You could see it in their eyes they were very frustrated and sad, especially when there was one main bartender, a supervisor and three waitresses serving around fourty five plus guests. Waitresses responded with a robotic tone and left unhappily after we made our beverage orders. I guess Santa’s been overworking his helpers. Anyways moving on to rainbows and unicorns.
Our festive fare started with Christmas pudding. This traditional pud is made from vine fruit and butter, eggs and a splash of vanilla custard. Each handmade pudding was the size of a baseball and half a tennis ball. What does it taste like? Think fruitcake. It’s not everyone’s taste as it’s an acquired taste, it’s cream sauce with dried fruits in it. I think it err needed lots of cream to tone it down.
Strawberry cream caramel kept vanishing every time I was forced to return to the dessert bar. Lightly greasy but it’s wrapped around a creamy center that won’t disappoint. The half sliced strawberry made this dessert refreshing. I like the chance to play around with the wobbly jelly like texture of the cream caramel before I devour it. It gives me time to mingle before I say good-bye to it for the second time. If you’re craving for that caramel sauce to take home then you need to ask Executive Chef Thomas Heinrich for a favour.
Strawberry cream caramel
I managed to somehow not shatter the blackberry pavlova into a million pieces before it made it back to my table. The fun sized pavlova looked like snow ball meringues. It was extremely light and airy. Being able to taste it for the third time, it was one of those fabulous treats to go along with a cup of tea.
As Christmas traditions go, starting a marvellous high tea with a shot of eggnog is another great way to celebrate the festive season. The shot was very satisfying as there was an egg-rich dairy punch flavour. It can be very boozy and super rich if there’s more eggs added, but thankfully not.
Festive must haves were the fruit mince tart. Christmas wouldn’t be Christmas without buttery pastries and fruity mince pies. These delectable star shaped mince pies simply provided a moment of self-indulgence for me. The outside butter-enriched pastry is stuffed with chunks of moist fruit and topped with heavy sprinkles of icing.
Fruit star tart
Oh hot summer days means we need to thank the bartender at Swissotel for making us the strawberry cocktail. Though we were half way feeding our inner cravings, we still managed to wash this beverage down. The sweetness of the strawberries was a real crowd pleaser and off course the rum. It wasn’t sickly sweet, which is good news coming from the syrup. The texture kicked ass as it felt like a strawberry slushy rather than a classic cocktail.
Me thinks the strawberry panna cotta was carefully crafted. The strawberries makes a great companion with the panna cotta for bright, sharp summer fruit. The taste was somewhat cream-heavier but that didn’t matter too much because I was mildly annoyed at the casual sophistication of the presentation for this dessert.
Strawberry panna cotta
Just look at how this chocolate fountain GLISTENS! It brings a smile to everyone’s face including the grumpy cats. Stop making me smile chocolate fountain! STOP IT!
I simply couldn’t get enough of the salted caramel and jam lamingtons. The lamingtons were sandwiching the sweet jam. I tried burying evidence of me eating this, but the shredded dried coconuts around my mouth gave it away.
Salted caramel and jam lamingtons
This chilled blueberry panna cotta in a miniature plastic cup was simply impressive. The fresh blueberries and pipped cream married so well with the silky smooth vanilla bean gelatine.
Blueberry panna cotta
With our voucher package, we were treated with selections of tea or coffee. All teas are from T2.
English breakfast by T2
Tempt the tastebuds with smoked salmon tartar with pipped cream cheese on waffle cone. It’s so easy to eat and I didn’t notice I ate five till I started counting the gold wrappers. Oh Whoops!
Smoked salmon tartar cone
Not sure if sandwiches are meant to look like they’re all swirled up but hey I’m loving it. This smoked turkey, pickled raspberry jam and rocket on harvest grain was juicy with that jam spread across the bread so evenly. The thick pieces of turkey was zomg crazy ass delicious.
Smoked turkey swirl sandwich
Making my way back to the buffet bar and look who do we have here…cocktail prawn station with Crystal Bay Australian reef prawn cocktail with lemon and cocktail dressing.
Cocktail prawn station
The fire roasted red capsicums with green olive and goat cheese baguette was my least favourite. It was an interesting take on for me in terms of flavours. It has that sweet sourness from the olive and cold texture of goat cheese which I didn’t favour.
Wicked, decadent and sinful was hardly the best description for these dreamy little masterpieces. I took my time connecting with the Christmas profiteroles. Glazed with milk chocolate atop and sprinkles of crushes chocolate pieces, I think it was the perfect addition to the buffet bar.
Wait there’s MORE DESSERTS?! I became very full from stuffing my belly with trying a bit of everything, but noooooooo the pastry chef had to bring this blackberry and white chocolate mousse just before I was about to pack my fat body and go. My belly was crying on the inside but because this mousse cake was beautifully presented, I had to cut a seven inch width slice of cake.
Blackberry and white chocolate mousse
I spy with my eyes….. is that a full plate of Christmas macarons? A sensational dessert that always alwAYS ALWAYS pleases! Hehe.
We had to arrange a little bit more stomach space for the spring berry tart. Glad we did because that tart had just came straight out of the pastry headquarters looking all innocent and sweet.
Spring berry tart
Woohoo our Christmas Afternoon Tea finally came to an end, however I’m sorry I’ve missed out taking a few photos of some desserts and savories. Overall I loved skipping my way to the buffet bar and thank goodness majority of the desserts and savoury tasted magical so I could forget about their below average service. Totes heart every single desserts presentation. Swissotel is a great spot for afternoon tea whores, for example like me, although it’s a tad pricey but it’s ALL YOU CAN EAT sugar. To my disappointment I couldn’t walk out of the hotel like a Victoria Secret Model in high heels. Instead I left waddling out like Mumble from Happy Feet and swore to myself that I ain’t gonnabe eating dinner…
Top view of spring berry tart
Photos by Vanny Tang
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