Chocolate

Vue De Monde – Personality on a Plate – Round 2

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The last time I had visited Vue De Monde I was crazy impressed to know that my belly could not eat the next morning. Maybe it was because we had devoured an entire degustation menu, who knows. I was so convinced this time round that I’d know the menu off by heart but I was entirely wrong.

The adventure begins

Flashbacks appeared when I walked into the restaurant and was welcomed with Melbourne’s CBD view, but this time the night sky. Photos don’t do this restaurant any justice!

That view

We were first greeted with the pumpkin and all. Simplicity was a key for this course. Texture was whipped to perfection like I was eating air with hidden gems of walnut pieces to bring you to the crunchy side of things. The dip had a creamy outcome with a whiff of Indian cuisine and a tinge of curry taste. It went pleasantly well with the bite-size house made naan bread.

Pumpkin and all

So this is what it feels like again using top notch fork and spoon. This was the only time I would appreciate and carefully use utensils as I was told by the waiter it costs hundreds and thousands of dollars. I did my Google research and yeah I can confirm I would need insurance if I ever snapped these babies…YIKES!

Them baller cutlery

For our second course we had turnips with fresh milk curd and emu which had a variation of Asian herbal flavours that was topped with a few petite pieces of chicken skin crisps. This dish had a heavy fragrant of turnips and blended so heavenly with the milk curd

Turnips with fresh milk curd and emu

The third dish had arrived in a raw manner that I thought we were eating beetroot but I was fooled by the looks and only discovered closely that the dish had charred seasonal greens and buried underneath raw squid with smoked chicken fat, and fermented Davidson plum as a intriguing sauce. It was fascinating munching on these strings of charred greens as it somehow reminded me eating those packets of Korean seaweed snacks and the noodle like squid played well with the plum dressing.

Raw squid with charred seasonal greens, smoked chicken fat, and fermented Davidson plum

Full speed ahead and VDM train brought us Western Australian marron. The three ingredients ran and swirl so well together, amplifying each other’s flavour of pine mushrooms, macadamia and glued so well with the tender piece of marron sure got my belly squealing for some more, I almost shouted out “ENCORE”.

Western Australian Marron with pine mushrooms and macadamia

Uncovered the Western Australian Marron with pine mushrooms and macadamia

The world is your oyster when our cleansing plate of moonlight flat rusty wire oyster with lemon myrtle had arrived. I was fueled by the tangy, sour and vinegar flavours on my taste buds.

Moonlight flat rusty wire oyster with lemon myrtle

One would weep just to touch the crusty curves of the beer and fennel bread as it was still warm, crunchy and brown. Sitting beside was a rolled up cultured butter that compliments so well with the bread. Ahhh….Breaking Bread.Haha.

Beer and fennel bread with cultured butter

Next up was the Mark Eather kingfish with spanner crab and beach herbs, which I personally wasn’t a fan of due the the acquired taste of the beach herbs that had overtaken the spanner crab. On a happy note I was amazed by the tiny froth bubbles surrounded the greens which seemed like this dish was living on the wild wild side.

Mark Eather Kingfish with spanner crab and beach herbs

By now you can almost hear my expandable dress burst it’s last stretch but the show must go on and we had the bright and beautiful Kohlrabi with Yarra Valley salmon roe and a mountain of marron coral. This was seasoned to savoury perfection and made good friends with the beer and fennel bread.

Kohlrabi with Yarra Valley salmon roe and marron coral

Close-up of Kohlrabi with Yarra Valley salmon roe and marron coral

My eyes fell instantly to the Davidson plum sorbet with sorrel and flowers. It sure was a promising delightful taste. Picking up my silver spoon, I spooned out a dollop of sweet, tangy plum sorbet which was bathed in liquid nitrogen. The pleasant smoothness of the sorbet blended perfectly with the bitter-sweet taste of sorrel and flowers.

Davidson plum sorbet with sorrel and flowers

A unique flavor experience was tasting the raw kangaroo with figs and muntari berries.It wasn’t a typical dish you’d have on the menu but an eye popping experience for your tastebuds. I felt the figs and muntari berries overpowered the chunky cube pieces of kangaroo meat, however it’s a taste you’ll need to try it yourself to explore.

Raw Kangaroo with figs and muntari berries

Just its aroma won me over was the sizzling wallaby snag and how can I not include the part where a chef comes out to greet us and cooks right on our table with a transferrable hot stone pot. We’re big fans of a good sausage (no sexual jokes intended ;P) but have you tried a wallaby snag before?

Wallaby snag with wattleseed damper and condiments

Wattleseed damper being cooked

After all the condiments had arrived at our table and the snags and damper were cooked, we had the opportunity to get our hands dirty and participate in DIY snag roll. And if you’re wondering do we get to eat it? The answer is YESSSSS!!!!

Wallaby snag with wattleseed damper and condiments

It’s hard to dislike this Aussie fusion snag because well…I’m a sucker for theatrical presentation. I was quite intrigued with the flavours of the sausage and the damper bread.

The finished result of a Wallaby snag with wattleseed damper 

It wasn’t long the waitress returned to our table and greeted us with a very sharp knife to let us know the next course was about to arrive. Hmmmmm I wonder what do need this knife for?…

Have you seen this knife holder before?

Most desirable meat dish was the David Blackmore wagyu striploin. Each pain-steakingly selected ingredient contributed to the greatness of the dish. Wagyu melted in my mouth even before I could chew and the marron coral and cabbage puree had me salivating.

David Blackmore wagyu striploin with marron coral and cabbage

And oh did I mention during the entire degustation we had this spectacular 180 degree view of Melbourne CBD. Nothing special…haha.

Melbourne’s CBD Night View

What a way to start the dessert course was the moment a clay pot bursting with flames comes arriving at our table and I knew we’d be served with entertainment. I’ve got my fun goggle cap, have you?

Roasted marshmallows

You just could not go wrong with eating the roasted marshmallow with frozen pear hidden in the center. It tasted naturally sweet and matched so well with the warm fluffy marshmallow cover. The only sticky situation I had was it easily fell apart, but overall I was pleased with the flavours, it was pear-fect.

Roasted marshmallow

A tantalizing treat was the tea tree, mandarian, and desert limes. You cannot go wrong with something tangy towards the end of the degustation as it loosens up the bloated feeling I got after having a non-stop fulfilling meal.

Tea tree, mandarian, and desert limes

In between my desserts I got distracted by another roasted marshmallows but this time filled with cho cho choooc…you guessed it CHOCOLATE.

Roasted marshmallows filled with chocolate

The squiggly chocolate pieces were easy to crack into with my front teeth and the squishy soaked lime sponge cake had a refreshing taste, texture and fragrant of all things citrus.

Tea tree, mandarian, and desert limes

A chocolate treat guaranteed to make any chocolate lover beg for was the chocolate soufflé. You just can’t go wrong with chocolate especially if you are eating it in front of an amazing Melbourne view.

Chocolate soufflé

Couldn’t contain my excitement when the lamington and gumnuts had arrived. Oh I have missed my petite fours and there was no way on Earth I’d share this with anyone else besides me, myself and I. Each velvety bite of the lamington reveals chocolate mousse swirled with fresh raspberry compote.

Lamington and Gumnuts

It was a superb finish with the gumnuts as it was served frozen and it had a powerful minty flavour that was refreshing with every bite. This reminded me of an eclipse after every meal but a classier way to have it. Haha.

Gumnuts

Vud De Monde Lights

For the second time in a row the real star for the evening was when I was being farewelled with a paper bag of goodies called “For the next day”. I couldn’t contain my childish excitement when the waitress tried to explain what she’d be handing out to me at the very end. There’s a reason why this bag is called that because after we had exited the restaurant, we waddled back to the hotel in 9 inch heels. The bag contained freshly tea leaves, two fun-size croissants and muselli, which are all housemade from Vue De Monde.

Overall this was my second visit and again Vue De Monde is a very sophisticated theatrical fine dining restaurant with a sweet little price tag between $250 -$300 per person. Surprisingly this restaurant never ever ever fails to bore me and made me feel like a kid in an adult body. I have yet to visit other similar restaurants like VDM, but in the meantime I’d say it’s still my favourite fine dining place to eat in Melbourne.

“For the next day”

Photos by Vanny Tang

Like to know more about Nessy Eater food adventures?

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Lyndey Milan Baking Product Launch|Blueprint Potts Point

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For over 25 years Lyndey Milan has a trademark style of summer baking and what a perfect way to share her exciting secrets on the Lyndey Milan’s Summer Baking Secrets on Channel 7. Lyndey’s six week delicious adventures begin with mouth-watering baked goods, all which can be easily re-created at the heart of your own kitchen, then comes with a fair few of time-saving tips, baking secrets, and her personal insights. Not only does she make the most simple recipes look heavenly rewarding but so does her first-ever bakeware range, the culmination of 30 year’s experience and a two-year collaboration with Margaret Butler, founder of Anasazi. 

Lyndey Milan Baking Product Launch_Nessy Eater (1)That summer themed high tea spread at Lyndey Milan’s Bakware Launch.

You’d want a slice or maybe the whole cake in your stomach as the chocolate naked cake is filled with outer layer of buttercream. It’s not your traditional cake as it has a colourful texture of smooth creamy chocolate cream and oh the fresh flowers and leaves adds a nice floral surprise.

Lyndey Milan Baking Product Launch_Nessy Eater (8)Eyes on this Chocolate Naked Cake prize decorated with fresh flowers

Lyndey Milan Baking Product Launch_Nessy Eater (8B)That inner shot of the layered cake…HMMMMMMmmmm…

The Mexicans are in town with these adorable child size jalapeno mini muffins. These sweet, crumbly muffins are unbelievably easy to finish and might I say would be perfect compliment to any soup. I didn’t have portion control for this as it was a nice spicy kick to my tastebuds.

Lyndey Milan Baking Product Launch_Nessy Eater (9)Jalapeno Mini Muffins

With the success of Summer Baking Secrets Tv Series, it’s only right for Lyndey to release her first-ever bakeware range. If you’ve been secretly watching Lyndey Milan’s top tips about baking and easy peasy recipes then you would have easily noticed her bakeware ranges. It’s hard to forget where you’ve placed each piece of these products as there’s a variety of  modern cream ceramic-coated tinware, new-age silicone bakewareclever double seal storage containers and let’s not forget Lyndey’s signature hot-pink baking accessories.

Lyndey Milan Baking Product Launch_Nessy Eater (11B)Truly the new-age silicone bakeware

The TV series is based around Lyndey’s collection as it brings the best out of every home cook even if you’re clueless about cooking. It’s definitely your bake range heroes. All Lyndey’s Bake Range is available to purchase in store from Blueprint Retail in Potts Point. Better get those silicon heart shaped chocolate mold, it’s too sweet to resist in your kitchen.

Lyndey Milan Baking Product Launch_Nessy Eater (16)Now I need this and this and that in my kitchen. OH AND that knife as well 😀

If you’re a cheesecake fan then you’d wouldn’t want to miss out on this. It is dainty and light topped with honeycomb caramel crumbles.

Lyndey Milan Baking Product Launch_Nessy Eater (25)Bite-size Cheesecake

Now now before I start telling myself I need to control my sugar diet these orange and lime marmalade trifle filled in a cup screams summer more than a bright citrusy dessert.

Lyndey Milan Baking Product Launch_Nessy Eater (19)Cute cups filled with Orange and Lime Marmalade Trifle

Now if you don’t like eating veggies then why not hide them in a cake? The gluten-free carrot and zucchini slab cake knows how to disguise it’s healthy looks and taste. There’s a great scent of ground cinnamon and orange grind. By the way you wouldn’t miss it for the world that lemon icing and to garnish the toasted fragrant of sunflower, pumpkin seeds and pine nut mix.

Lyndey Milan Baking Product Launch_Nessy Eater (6)Gluten-Free Carrot and Zucchini Slab Cake

Who needs assistance to eat the simple chocolate fudge cake topped with fresh rasphberries when you can certainly have it all to yourself. This cake is delicious on its own but even better topped fresh pieces of rasphberries. This might be one of the most heavenly bakes to devour and with a scoop of vanilla ice-cream on the side, it would be 110% perfect.

Lyndey Milan Baking Product Launch_Nessy Eater (4)Simple Chocolate Fudge Cake topped with fresh Raspberries

Lyndey Milan Baking Product Launch_Nessy Eater (4B)Thumbs up for tasting so good!

Lyndey Milan Baking Product Launch_Nessy Eater (29)A selection of bite-size cakes. Now which one should I eat first? 😛

Lyndey Milan Baking Product Launch_Nessy Eater (14)Simon from SimonFoodFavourites says “Take a selfie with Tetsuya”

Lyndey Milan Baking Product Launch_Nessy Eater (27)Had to join the Tetsuya Wakuda selfie line

Lyndey Milan Baking Product Launch_Nessy Eater (20)Oh who is this CUTIE PIE?! Baby Noah and Jackie M and also HELLO Christine from Cooking Crusade

This extraordinary dessert, made Simon from SimonFoodFavourites eye on it for an hour at least before it was time to cut. Made with crisp hazelnut meringue and whipped cream then topped with fruit pieces, I had leverage over Simon. Teehee.

Lyndey Milan Baking Product Launch_Nessy Eater (5)Perfect Layered Hazelnut Meringue Cake splashed with fresh fruit pieces.

Lyndey Milan Baking Product Launch_Nessy Eater (5B)Now that’s one crazy meringue cake I wouldn’t mind taking home.

You’re my five spice plum and almond crumble pie. It contains a rich taste and that hit of salt balances out the sweetness of the stone fruit with some luscious plums in between.

Lyndey Milan Baking Product Launch_Nessy Eater (10)That long log of Five Spice Plum and Almond Crumble Pie

Like Lyndey’s vibrant personality, it’s only right her collection is warm and inviting with each baking piece featuring her recipes. With inspirations from her friends and family, she explains it’s important we don’t waste our time washing and cleaning in the kitchen after a long days work cooking and baking, so every piece is dishwasher safe. For her silicone non-stick and the utensils have eco friendly, sustainably sourced bamboo handles.

Lyndey Milan Baking Product Launch_Nessy Eater (23)Say goodbye to grey coloured bakeware ranges.

Lyndey Milan Baking Product Launch_Nessy Eater (24)Need this in my kitchen cabinet, please. 

With all the flavor of a traditional tomato pie, these tiny tarts was a big hit at the party. It was a lovely stylish starter and an appetising savoury. Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful.

Lyndey Milan Baking Product Launch_Nessy Eater (7)Tomato Tarts

Lyndey Milan Baking Product Launch_Nessy Eater (2)It’s the Vanilla verison of the Naked Cake topped with beautiful fresh flowers

Lyndey Milan Baking Product Launch_Nessy Eater (18)OH MY! Pink show bags to take home.

Blue Print Event (1 of 1) - ResizeSuch a pleasure to finally meet Lyndey Milan 

It was a fun floral high tea filled with gorgeous fresh flowers all scattered around the cakes and mini tarts. I just couldn’t quite point out which slice of cake I heart the most, but I do know I wanted it all to myself. It was lovely to finally meet a Lyndey as well a few surprise guests like Jackie M and Tetsuya Wakuda. Till then keep baking more sweet treats!

Lyndey Milan Baking Product Launch_Nessy Eater (31)Lyndey knows how to HIGH tea!

Photos by Vanny Tang

Disclaimer: Nessy Eater attended High Tea hosted by Lyndey Milan‏, thanks to AC Verve.

Opinions are however, Nessy Eater’s own.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

Crazy for Candeloris |Smithfield

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The Candelori’s restaurant has operated for the past 36 years, and recently been reviewed by Gault & Millau 2015. Since opening in 1999, the restaurant has gained a reputation for providing delicious Italian food including house-made pasta made from scratch and with an atmosphere that feels extravagant and classy that suits both social and business occasions. Candelori’s is a true dining destination for all foodies who love Italian cuisine from the Western suburbs and beyond.

Candeloris_Nessy Eater (0)What a lovely restaurant to dine at.

We are off to a great start with these tall, fluffy garlic bread sticks ($9?) with the obvious ingredient…minced garlic. We sure took our time with these as it seemed so great to dunk these solider boys into the entree and pasta base.

Candeloris_Nessy Eater (1)Garlic Bread Sticks ($9?) 

I was a fool to think the pan seared scallops ($27) could be shared between two people along with Jerusalem artichokes, nduja and watercress. I was not trustworthy to evenly distribute the scallops as it turned out I had 3/4 quarters of this entree. Whoopsh!

Candeloris_Nessy Eater (1)
Pan Seared Scallops ($27)

There is no reason not to become a vegetarian anymore because the crumbed eggplant ($27) with Buffalo mozzarella served with pormodoro sure disguised itself as a BIG piece of steak. It’s extraordinary how the texture of this eggplant can almost, I mean ALMOST fit into the meat category. I was fooled by the presentation and AGAIN fooled by the texture. It really knew how to show-off that tomato surrounding.

Candeloris_Nessy Eater (2)
Crumbed Eggplant ($27)

Look what do we have here! Hand cut pappardelle osso buco ragu($29) – The ribbon egg pasta is made fresh daily at the restaurant and provides the perfect consistency of texture and flavour. A lot of muscle work goes out to these pastas and marinating the veal shank ragu, so make sure you lick your bowls clean, CLEAN I TELL YOU.

Candeloris_Nessy Eater (3)
Hand cut pappardelle osso buco ragu ($29)

Candeloris_Nessy Eater (4)
Only ribbons I’d eat!

We couldn’t miss the opportunity to give the squid ink tagliolini with scampi and scallops ($36) a try with baby calamari and cherry tomatoes. This ex-SQUID-ite dish may be a hit or a miss, depending how madly in love you are with having squid ink as your main ingredient. It certainly is a tad saltier than other pasta dishes, but married so well with the seafood.

Candeloris_Nessy Eater (5)
Squid Ink Tagliolini with Scampi and Scallops ($36)

Candeloris_Nessy Eater (9)Dive right into those tentacles…I mean tagliolini.

Candeloris_Nessy Eater (7)Hmmm fresh seafood in my belly.

Candeloris_Nessy Eater (8)
I think I wouldn’t mind having a few glasses of wine, please…

Candeloris_Nessy Eater (9)
Dining area at Candelori’s

Listen up kids. I turned into GODZILLA when the san valentino ($18) arrived. This dish took me to a HAPPY PLACE with the white chocolate mousseraspberry jelly and biscotti. My claws came out when there was only…

Candeloris_Nessy Eater (10)
That presentation of the San Valentino ($18)

Candeloris_Nessy Eater (14)Where do I even begin?!?!

Candeloris_Nessy Eater (12)
That inner photo…you like?

There may have been a little tension between me and my partner in crime when the indulgence ($18) had magically appeared at the table. With a total of 70% dark chocolate, passionfruit curd served with a chocolate moist biscuit it’s no wonder stacks were high.

Candeloris_Nessy Eater (13)
There’s a reason why this is called indulgence ($18)

Candeloris_Nessy Eater (14)
Ready for the next photo?

Candeloris_Nessy Eater (15)
OH BOY! Come to me baby!

What do we have here…12 hours baked meringue ($18) – Yes I slowly became vulnerable when snow white crisp shell vanished into thin air along with vanilla cream, rhubarb jam, poached apple, lemon powder and a zesty sorbet.

Candeloris_Nessy Eater (16)
12 Hours Baked Meringue ($18)

Candeloris_Nessy Eater (17)
I have a lot of explaining to do…but this was just SPECTACULAR! 12 Hours and not a single sign of sunburn.

If you don’t know already Candelori’s was named in the Gault & Millau Australia in 2015. That’s incredible especially when the deserve points for their quality of freshness of produce, the creativity and professionalism of presentation and can’t forget the harmony of the menu.

Candeloris_Nessy Eater (22)Well done Candelori’s!

Till next time Candelori’s and I will have that squid ink tagliolini with scampi and scallops to myself AND each of the desserts I order too.
Candeloris_Nessy Eater (23)Photos by Vanny Tang

Disclaimer: Nessy Eater attended Candeloris, thanks to Candeloris.

Please note: Nessy Eater visited in on November 2015. Desserts change seasonally. 

Opinions are however, Nessy Eater’s own.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

Candelori's Menu, Reviews, Photos, Location and Info - Zomato

Celebration Cooking with Jessica Pedemont + Interview

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Keen to decorate dessert like a Master Chef? Then head along to Celebration Cooking on the 1st Floor 720 New Canterbury RoadCanterbury and join Jessica Pedemont in this hands on class to explore the colourful and vibrant world of of decorating cakes and desserts. Learn the art of pastry from the industry’s finest. We always seem to see those celebrity chefs on TV and they make it all look super easy by taking a pinch of this and adding a cup of that. Then transforming the ingredients into something that makes our mouth water like as if we saw a supermodel walk across the room. At the Celebration Cooking they do the same, by providing step-by-step process at an absolute beginner or seasoned level from $220 a class and then turn you into a patisserie decorator master.

Celebration Cooking_Nessy Eater (0)Guess who made this?! Hint it’s someone who cannot cook and is VERY messy 😛

Celebration Cooking_Nessy Eater (2)Now which door will you choose today? 😛

Celebration Cooking_Nessy Eater (3)There is so many types of cacao in different processes. Check out the mini museum hidden at the corner.

We are first welcomed with our own individual notes, ganache, chocolate cake and tea towel in class. Yes did I mention you get your very own CAKE…no need to share for those who like it all to themselves *raise my hand*.

Celebration Cooking_Nessy Eater (7)Getting the wafer party started 

Starting her own business called Chocolate Artisan 8 years ago and just launched her very own Sydney based cooking school early this year AND happen to be the FINALIST for the “Local Business Awards 2015“- Jessica Pedemont, a Muay Thai Kickboxer who is highly regarded pastry chef with over 18 years of experience, runs a cooking class most weekends and offer personalised class. Classes are an ideal way to learn the basics of sugar craft and with a house-made coffee made by Jessica herself on arrival and the opportunity to take home the treats you create, who wouldn’t want to participate? Not only does this bad ass chef uses her fists and elbows along with various wrestling techniques in her own cooking classes just so she can score more points, but she already won the match for being the most sweetest chef you’d ever meet.

Celebration Cooking_Nessy Eater (9)HEY it’s Jessica Pedemont in her PINK Chef uniform.

We start off with cooking some cake lace in decorative moulds and my oh my am I impressed with how easy this looks. You so can do this at home if Jessica was next to you.

Celebration Cooking_Nessy Eater (11)DIY cake lace moulds

Spotted an EDIBLE “Food Scenepainting made by Jessica who was nominated to make an art work for Australian Cake Decorating Network gallery at the Cake Bake Sweet Show “Sydney in Cake” exhibition. The theme was “What inspires me about Sydney?”. It is clearly evident a lot has got to do with edible ingredients…and mostly sweets I believe. It’s a NO BRAINER that there is royal icing, chocolate, modeling chocolate, rice papericing, gum paste, edible paints and wafer paper. Yeah you name it kiddo.

Celebration Cooking_Nessy Eater (13)This painting is edible kids!

I knew straight away this girl LOVES her CHOCOLATE as she is so passionate and detailed about explaining the right ingredients for each type of chocolate cake. Who knew I found my chocolate soul mate. Teehee. Stepping away from the kitchen and kickboxing scene Jessica spends her time writing for the Australian Baking Business that offers an inside look at the news and views affecting today’s baking industry.

Celebration Cooking_Nessy Eater (16)True face of a chocolate lover.

All cakes and ganache are provided and made from scratch by Jessica using Swiss ‘Felchlin‘ couverture Chocolate, ‘Pepe Sayabutter and buttermilk and free range eggs.

Celebration Cooking_Nessy Eater (19)Time to set-up a round cake with chocolate ganache and create sharp edges.

Tough love was seen here as we carefully place the warm gooey ganache that was re-heated to the surface of the cake. It felt like a lifetime smoothing the surface as I tried not to remove sweat off my face when dealing with something so delicate in front of me.

Celebration Cooking_Nessy Eater (21)You need steady surgical hands to create smooth surfaces for this cake. 

Celebration Cooking_Nessy Eater (22)SUCCESS for Nessy Eater Girl!

We now move on to colour and handling techniques for fondant. We decided sunset orange and with confidence the cake will look even brighter.

Celebration Cooking_Nessy Eater (23)I can see a rainbow 

Celebration Cooking_Nessy Eater (24)During the roll of sugar fondant icing, we somehow created Mr. Blob. Teehee.

Minutes before we started our class we had the pleasure to meet Tommy Prosser, who worked at the 1 Michelin starred Gravetye Manor and 3 Michelin starred Waterside Inn. Tommy tells us he dreams of one day eating in all the world’s best restaurants. Not just a man who knows how to cook though, it turns out Tommy’s quite the fighter as well…the sporting kind of course.

Celebration Cooking_Nessy Eater (25)Sneaky shot of Jessica Pedemont and partner in crime Tommy Prosser.

Celebration Cooking_Nessy Eater (26)I spy C-A-K-E!!!

Celebration Cooking_Nessy Eater (27)SPOTTED another cake display.

Celebration Cooking_Nessy Eater (28)Best quote ever for hard workers 🙂

NOW it’s time to cover with ready to roll sugar fondant icing. Be prepared to work-out your arms as it requires all strengths from  your upper body.

Celebration Cooking_Nessy Eater (29)

We set-up a round cake with chocolate ganache and created a magnificent smooth edging. The beauty of this cake is its simplicity. Crisp orange edges and a comfy icing fondant are a solid go-to cake.

Celebration Cooking_Nessy Eater (30)I think my ego just boosted for making this cake look so smooth…

Celebration Cooking_Nessy Eater (31)There may have been a competition happening between four of us students in the wafer class.

Celebration Cooking_Nessy Eater (32)Time to make wafer rose.

Celebration Cooking_Nessy Eater (34)Our cake lace moulds are set.

Personally the most difficult part of this class was having patience. We spent a generous amount of time outlining the shapes of the leaves, cutting out and brushing with edible glue. Sadly that wasn’t the hard part. It was making sure you didn’t glue your fingers to other wafer paper leaves. In the end we pulled through and below is what we ended up with. What do you guys think? 😀

Celebration Cooking_Nessy Eater (37)*Woo-hoo* Made a wafer paper from scratch

Celebration Cooking_Nessy Eater (38)Did you know that this decorative lace mould is edible?!?!

We are almost finished with making our own wafer rose paper cake and now our eyes pay close attention to Jessica as she demonstrates the final steps. I swear I was DEFEATED with Jessica’s 18+ years experience as it looks easy from here as she sticks on the cake laces within seconds.

Celebration Cooking_Nessy Eater (39)Jessica teaching us the handling techniques.

Okay…I may not be the best cake decorator but the smell of the cake was astonishing. MUST not eat this cake till it is complete…

Celebration Cooking_Nessy Eater (40)Steady now…

Celebration Cooking_Nessy Eater (41)Now that’s a wrap folks of the wafer paper rose cake class.

Celebration Cooking_Nessy Eater (42)WOAHZA! How simply was that? Hehe

Celebration Cooking_Nessy Eater (43)It’s impossible to ignore these cakes…

Celebration Cooking_Nessy Eater (44)Incredible hard work has been put to these wafer rose cakes. 

Celebration Cooking_Nessy Eater (45)You don’t leave empty handed at Celebration Cooking with Jessica Pedemont. 

Celebration Cooking_Nessy Eater (48)Top view of Nessy Eater’s Wafer Paper Rose Cake. Suspense is killing me to show you!!!!

Celebration Cooking_Nessy Eater (49)But FIRST let me show you “behind the scenes” …#Sorrynotsorry…yeah I am childish 😛

Celebration Cooking_Nessy Eater (50)We did it GIRLS! Totes can be a pastry chef any day…*coughs*

Jessica Pedemont has an enormous range of cooking and decorating classes to choose from including Brioche Nutella Star, Macaron Mayhem, Handbag cake and Christmas Fruit Cake just to name a few. They are perfect for all ages  even catering some of her classes for the wild kids you may have. Jessica’s classes are also an excellent  gift to give or if you are impressing the family or maybe someone special *wink wink*. With less than 4 weeks to go till Christmas i’d be be scheduling classes before they all book out. Just make sure you don’t mess with her otherwise she’ll organise a Muay Thai match and we know who will win this one. Teehee.

Celebration Cooking_Nessy Eater (50 B)We had to do kawaii poses just for the sake of it 😀

Tell me about yourself Jessica Pedemont

I started Martial Arts when I was 15, mostly kickboxing and Muay Thai. I’ve always been athletic. I progressed to mixed martial arts, competing on a professional world level, then eventually was asked to do freestyle wrestling for Australia and competed at Oceana. As a kid, I was a national gymnast. I’m always game to learn new things. I love to travel, meet new people, different cultures.

When did you realise being a Pastry Chef was your passion? And do you have any passions outside of cooking?

While I still also do work as a savoury chef, my passion for pastry was a natural progression. I’d trained in both, as you do. Other passions, as above, include sport, well-being and travel.

How did the opportunity at Celebration Cooking come about?

Andrew, the owner of Celebration Cakes, is someone I’ve known in the industry for many years and he offered me this space where I’m current teaching. It’s been a great opportunity to have a dedicated facility so close to my home.

Tell me about being in the FINALIST for the “Local Business Awards 2015”? What was rushing through your mind when you received the news?

It was a pretty unbelievable as I’d only just opened. It’s been a great privilege to be recognised for our work.

What personal quirks does your team tease you about?

Since fitness is important to me, I still like to balance all my cooking with a good workout…

What’s your process for coming up with a new cooking/decorating classes?

We do take a lot of student feedback, recommendations…I’m always open to new ideas. Often my students will ask for things…which is really encouraging. Classes for kids, water colour cookies, marzipan, etc.

Is there a chef that you admire?

I admire chefs who are hard-working, who have a sensitive palette, who have skill, talent, poise…who are deeply passionate and elegant to watch work…oh and and a sense of adventure, a great pedigree, amazing experiences in kitchens…it makes me think of my partner Tommy Prosser. He’s also very humble, which is a killer trait, so I don’t mind mentioning him here. I also like what Jaime Oliver has done. Doing a lot to help communities, get people to think and act, love his fresh approach to food, even making good/healthy eating easy and quick where appropriate.

Celebration Cooking_Nessy Eater (51)

Photos by Vanny Tang

Disclaimer: Nessy Eater attended Wafer Paper Rose Cake, thanks to Celebration Cooking.

Opinions are however, Nessy Eater’s own.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

Smooth Festival of Chocolate & Australian Patisserie Academy

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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.

Smooth Festival of Chocolate_Nessy Eater (0)Don’t know where to start…

Smooth Festival of Chocolate_Nessy Eater (1)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.

Smooth Festival of Chocolate_Nessy Eater (2)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.

Smooth Festival of Chocolate_Nessy Eater (2B)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! 😀 ❤

Smooth Festival of Chocolate_Nessy Eater (2C)Impress Australian Patisserie Academy chocolates

Smooth Festival of Chocolate_Nessy Eater (3)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… 😀

APA_Nessy Eater (13)Excited and ready for APA’s cooking class

Smooth Festival of Chocolate_Nessy Eater (4)Impressive showpieces by Australian Patisserie Academy

Smooth Festival of Chocolate_Nessy Eater (5)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!!!

Smooth Festival of Chocolate_Nessy Eater (6)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.

Smooth Festival of Chocolate_Nessy Eater (7)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 strawberryraspberry, blueberry and orange slices.

Smooth Festival of Chocolate_Nessy Eater (8)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

Smooth Festival of Chocolate_Nessy Eater (9)Perfection on a plate

Smooth Festival of Chocolate_Nessy Eater (10)Cameron Daddo in the house!

Smooth Festival of Chocolate_Nessy Eater (11)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.

Smooth Festival of Chocolate_Nessy Eater (12)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.

Smooth Festival of Chocolate_Nessy Eater (13)Insane presentation by Chef Angelo Roch

Smooth Festival of Chocolate_Nessy Eater (14)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.

Smooth Festival of Chocolate_Nessy Eater (15)Chef Joseph and Chef Angelo Roche

Smooth Festival of Chocolate_Nessy Eater (16)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.

Smooth Festival of Chocolate_Nessy Eater (17)CHOCOLATE JEWELLERY BOX by the Australian Patisserie Academy

Smooth Festival of Chocolate_Nessy Eater (18)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.

Smooth Festival of Chocolate_Nessy Eater (19)Happy Adriano Zumbo with science beakers filled with candy.

Smooth Festival of Chocolate_Nessy Eater (20)Working in progress to eat all the chocolates in the world!

Smooth Festival of Chocolate_Nessy Eater (21)Tim Tam Temptation Tent Instagram Wall.

Smooth Festival of Chocolate_Nessy Eater (23)Adriano Zumbo with family memebers at the Tim Tam Temptation Tent

Smooth Festival of Chocolate_Nessy Eater (24)Löwenbräu HOT Pretzels

Smooth Festival of Chocolate_Nessy Eater (25)Löwenbräu Keller hot dogs

Smooth Festival of Chocolate_Nessy Eater (26)OH MY GOD Chocolate Cronuts

Smooth Festival of Chocolate_Nessy Eater (27)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.

Smooth Festival of Chocolate_Nessy Eater (28)Spread of sweet SWEET chocolate TREATS at BAR 100

Smooth Festival of Chocolate_Nessy Eater (29)And there was MORE MORE MOREEEEEEE!!!

Smooth Festival of Chocolate_Nessy Eater (30)Chocolate cocktail

Smooth Festival of Chocolate_Nessy Eater (31)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.

Smooth Festival of Chocolate_Nessy Eater (32)Tim Tam Lady

Smooth Festival of Chocolate_Nessy Eater (33)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.

Smooth Festival of Chocolate_Nessy Eater (34)

Photos by Vanny Tang

Disclaimer: Nessy Eater plus guest attended Smooth Festival of Chocolate  thanks Nova Entertainment, SmoothFM and The Society Group

Nessy Eater attended Smooth Festival of Chocolate Blogger Cooking Class‏ thanks to Nova Entertainment and Australian Patisserie Academy

Opinions are however, Nessy Eater’s own.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀