Dessert Evenings by Pierre Roelofs

Dessert Evenings by Pierre Roelofs has well and truly settled in at Adriano Zumbo’s beautiful high tea salon, Fancy Nance. The beautiful space is a wonderful backdrop for the delectable treats that ensue during the Dessert Evenings - an ever-changing 4 course dessert degustation from Pierre alongside warm, friendly service. 

Pierre’s desserts are culinary works of art courtesy of an impressive resume including a three year apprenticeship in the Swiss Alps and stints at Michelin starred restaurants in England and Spain.

Raspberry cheesecake tube

Our evening commenced with the renowned dessert tubes.  Presented in a tube with layered flavours, this dessert was both interesting and fun. We loved the use of the various layers which created the familiar tastes of a cheesecake but enjoyed in a different manner.

Beach Kiosk Crush - orange, caramel, vanilla

Our favourite dessert of the evening, the Beach Kiosk Crush was well-balanced with the tartness of the orange cutting through the creaminess of the caramel. This dessert was a masterclass in textural balance and layered flavour.

Italo-Disco in San Francisco - lemon ricotta, passion fruit ice cream, toasted coconut crumble, golden syrup foam, puffed millet

Wonderfully melt in your mouth, the lemon ricotta went beautifully with the textural coconut crumble and tart passion fruit ice cream. 

Cold Summer's Day - tres leches, blueberry, brioche

A visually enticing dessert which combined three textures of milk, blueberry and buttery brioche, it was certainly a stunning conclusion to our evening.

Next Dessert Evening (Thursday, 29 October) is a Gluten Free menu and Gruff Rhys (Super Furry Animals) will be the dessert Namer.

What: Dessert Evenings by Pierre Roelofs

Where: Fancy Nance, 21 Daly Street, South Yarra

When: Every second Thursday

Price: $68 pp

Link: http://www.pierreroelofs.com/

Share a Churros Week @ San Churros and support beyondblue [15 – 21 June 2015]

San Churro, Australia’s favourite Spanish chocolateria, has partnered with not-for-profit organisation beyondblue to raise awareness and funds to promote good mental health across Australia, with the café launching its ‘Share a Churros Week’ initiative.

‘Share a Churros Week’ urges Australians to connect, or re-connect over churros, with all 46 San Churros stores donating $1 to beyondblue for every churros dish purchased between Monday 15 – Sunday 21 June.

Also, San Churro has further pledged to double its donation for every in-store churros photo posted to Instagram using the tag #shareachurros, as well as displaying donation boxes at the counters of all stores to raise additional funds!

San Churro is the perfect place to share a sweet treat with friends. The menu is full of refreshing and fun desserts, ice cream sundaes and shakes that are perfect for sunny days and social celebrations. Although San Churro’s delectable churros are what keep us coming back time and time again, San Churro also does some delicious classics like ice cream sundaes and shakes.

Chocolate & Churros Tapas

Our favourite share plate is the "Chocolate & Churros Tapas" share plate which is full of delectable delights such as mini churros, chocolate, deep fried chocolate truffles, choc brownie, strawberries and other chocolate delights.

To find your local San Churro store and participate in Share a Churros Week, visit www.sanchurro.com or for more information about beyondblue, visit www.beyondblue.org.au.

A chat with Bernard Chu and Yen Yee @ T By LuxBite

Gastrology bloggers visited T by LuxBite courtesy of MATRADE's Malaysian Kitchen Program.

More than just an ordinary retail cake store, LuxBite is a fun, interactive workshop where people can go to embrace and indulge in the sweeter things in life. LuxBite founders and flavour-makers Bernard Chu and Yen Yee employ their artistic ingenuity to craft a diverse range of desserts that push the boundaries with great success.

Over the years, each of our visits to LuxBite have been greated with macarons that are assembled with care and attention; the immense pride with which LuxBite produces its macarons is evident from not only the appearance of each macaron but also in texture and taste. Luxbite’s exhibit a clear passion, patience and most importantly, precision.  

Bernard and Yen have recently opened up a new concept in the CBD, T By Luxbite. We chat to them about how having a Malaysian background has influenced their work in the kitchen, what makes them tick and their new venture T By Luxbite.

How has your Malaysian background influenced you?

Our philosophy has always been to incorporate French techniques with South East Asian flavours.

Growing up in Malaysia (Asia’s cultural melting pot) has meant being exposed to many different interesting flavours. It is these flavours that evoke our childhood memories and the very flavours we seek to share with our customers. An example of this is our kaya toast macaron which features the classic Malaysian kaya (Malaysian coconut egg jam).

Do you use a lot of Malaysian/ Asian ingredients?

We push the boundaries and want Melbournians to know there is more to Asian dessert flavours than black sesame and green tea! We were on the forefront with Yuzu years ago (which is now common place in Melbourne). Other flavours we have brought to the front include bamboo charcoal which again is becoming more common place. While of course, the flavours do not have to be of Asian origin or inspired by Asian ingredients to get our creative juices flowing, we certainly love incorporating these. Sometimes, it even goes beyond flavour it’s a cultural/ way of life thing like our scrumptious Emoji and Kuma tarts - Cute desserts, which are very Japanese/Asian inspired.

What is your process of creating a new dessert?

The concept comes first and then the look and then the flavour. Inspiration comes from everywhere. From our dessert chefs to our natural surrounds. The next step then is to make an idea which seems impossible, possible. This includes consulting each other and creating. For example, we had an apple tart with autumn leaves, inspired by the leaves we would see falling down during the autumn.

How often would a new dessert come on the scene at LuxBite or T By Luxbite?

It’s hard to say but probably around 5-6 weeks per recipe/product as it really is a process filled with trial and error. It also depends on the holiday seasons and celebrations. It is pertinent to be organised. For example, Mothers Day recipes are already under way and Chinese New Year dessert recipes had to be finalised back in Christmas. That’s how we stay on top of things so the new dessert creations are also influenced by the seasons and celebrations.

What is your favourite Malaysian ingredient?

We love using pandan, coconut, kaya as well as Kopiko and Ribena (not quite Malaysian but definitely something Malaysian kids and ourselves grew up with!).

Your sweet temptations include the extraordinarily famous “Lolly Bag Cake” as seen on Master Chef Australia, made from seven layers of succulent flavours, including banana lolly jaconde, freckles crunch, mandarin jaffa ganache, musk mallow, more banana lolly jaconde, spearmint leaf buttercream and is topped with a redskins glaze. It was one of the craziest desserts Australia has seen! What other crazy desserts have you been making?

We've had some really interesting creations over the years including recently, Chinese New Year inspired creations such as our Bakkwa (i.e. 肉干) macaron as well as Gai Chai Peng (i.e. 鸡仔餅 also known as Little Chicken biscuit) macaron.

Have any Malaysian influencers inspired you? Any non-Malaysian influencers?

In terms of Malaysian influencers, Cheong Liew comes to mind. One of South Australia's most well-known chefs, Cheong Liew leverages from his Malaysian background to utilise an amalgamation of Malay, Indian, Chinese and English cultures and cuisines in his cooking.

In terms of non-Malaysian influencers there are many. Various people from the industry as well as European legends such as Pierre Herme have influenced our methods. We also love to read and share our thoughts, ideas and recipes with others in the industy which in turn inspires us.

What is T By Luxbite?

T stands for tarts. It is Luxbite’s new confectionery concept: a store dedicated entirely to the wonder that is the tart.

How does T By Luxbite fit into the Luxbite concept in South Yarra?

Luxbite isn't just one thing. We are a concept, a collaborator and truth be told, a little bit crazy. Starting with our South Yarra café and patisserie, the LuxBite concept has expanded to include dessert festivals and product collaborations with brands like Wondersnack, Mörk Chocolate and N2 extreme gelato. T By LuxBite is the latest piece of the puzzle to join our family, a city-based traiteur where you can pick up tarts, macarons and other take home treats in a snap. So look out for future concepts by Luxbite.

Hottest tart flavour which is available in store at T By Luxbite at the moment?

We love our Kalamansi tart which is made from jackfruit, longan, chilli salt, kalamansi curd, meringue, kaffir lime and serbet. This was inspired by our travels to Thailand.

Any exciting events we should be keeping our eyes peeled for?

We’ve got Sugar Hit coming up in April. Details will be available soon but keep yourself posted on https://www.facebook.com/sugarhitmelb and http://sugarhitmelb.com.au/. We love collaborations as it is an opportunity to create something new and exciting with others as passionate as we are. And when we say “collaboration”, we mean it! You’re always going to be trying a never seen before new dessert from us at these collaboration events, including Sugar Hit.

T By LuxBite’s range of tarts and macarons is truly amazing. The macarons on offer range from the more classic flavours such as Salted Caramel and Hazelnut, to modern twists such as Heilala Vanilla Crème Brulee and Bamboo Oolong Tea but it doesn’t stop there. LuxBite push things to the next level with flavour sensations such as Ribena Lemonade and Kaya Toast.

We also spotted one of our favourite LuxBite creations in store, the Endless Love Macaron Cake which is inspired by Pierre Herme’s Ispahan. A dessert which features lychee ganache, rose cream, lychee, fresh raspberries, rose & lychee macarons it is a must-have. The combination of perfectly soft yet chewy rose and lychee shells, the decadent lychee ganache and rose cream filling is a marriage made in heaven;  truly superlative in every sense.

From left: Mango gelato tart, Brulee gelato tart 

We couldn't resist devouring these 2 "Bye bye summer time tarts" before we left. A collaboration with N2, these tarts incorporate N2's luxurious nitrogen gelato. The Brulee gelato tart boasted a beautiful passionfruit caramel, whipped passionfruit curd, toasted coconut and N2 pandan gelato and topped with sugar crackling. We loved the perfect balance of acidity and sweetness in the tart. The Mango gelato tart on the other hand was a refreshing creation of whipped lemon curd, chewy coconut jelly, N2 mango gelato and was finished with coconut and sesame crumble. YUM!

It was an absolute pleasure to hear from these passionate creators. T By LuxBite is an exciting addition to Melbourne's CBD with speciality tarts and macarons that push the boundaries in the most miraculous manner. The flavour combinations are interesting, complex but most importantly they work.

Location: 517 Flinders Lane  Melbourne

Phone: 03 9629 9662

Link: http://tbyluxbite.com.au/

Cuisine: Desserts

Dex2rose Nitrogen Gelato

Gastrology bloggers dined courtesy of Dex2rose.

Dex2rose is a welcome addition to Melbourne’s frozen desserts scene.

Specialising in premium made to order gelato (using liquid nitrogen), the café sets itself apart from the existing plethora of take-away gelato/ice-cream vendors by offering (as well as encouraging) patrons to chill out at the venue with their delicious coffee and cold pressed juices and soon to be introduced pastries. 

Their menu changes every fortnight and features interesting flavours combinations not available anywhere else.

Whilst cold drip coffee has become a staple in the Melbourne coffee scene, Dex2rose have gone several steps further with an Australian first - nitro brew infused with apple and cinnamon. The end result is a complex, smooth, full-bodied brew with a bright juiciness, low acidity and caramel finish.

Honey Stash

The Honey Stash was our favourite flavour. Made from top quality Italian ingredients, this Pistachio and Honey gelato surprises with hidden honeyed nut clusters. Topped with a light fresh Raspberry cream, this gelato was to die for. 

Left: Lazy Dinner (Sage, Burnt butter & Caramel)

Right: It's a Match-AH (Matcha, crunchy peanut powder)

Pink Flamingo (Peach & Rose Moscato)

Another favourite was the Pink Flamingo. A vegan, dairy-free and gluten-free wonder, this peach and rose moscato sorbet was the perfect treat for a steaming hot Melbourne summer day. We loved the refreshing flavour of the sorbet which combined beautifully with the airy coconut cream which boasted just the right hint of rosewater.

Using a time-old technique of churning ice cream with liquid nitrogen, the result is cool, smooth ice cream in interesting flavours like Lazy Dinner (Sage, burnt butter & Caramel) and Rockkaido (Rock melon & Hokkaido Milk Tea powder).

Location: Access Through Racing Club Lane 377 Little Bourke St  Melbourne,

Phone: 03 9078 0784

Link: http://www.dex2rose.com.au/

Cuisine: Ice Cream/Gelato

Pidapipó Gelateria opens permanent store, just in time for summer

Gastrology bloggers dined courtesy of Pidapipó.

Lovers of gelato have much to celebrate this summer as Pidapopo has opened its new store on Lygon Street – and this time, the store is permanent.

The brainchild of owner and chef Lisa Valmorbida, Pidapipo has quickly built up a reputation for offering fresh, delicious gelato produced in the authentic Italian way.

After studying the art of Gelato at the Carpigiani Gelato University, Lisa returned to Australia to share her moreish creations with the people of Melbourne in a store named after a game she played with her nonno as a child.

Each gelato flavour is made from scratch every day from the highest quality Italian and local ingredients resulting in a fantastic final product. All of the flavours we sampled exhibited impressive purity of flavour. The subtlety and delicacy of flavours such as the Fior Di Latte and the Ricotta gelato were particularly impressive and set Pidapipo apart from its competitors. We were also impressed by the perfect level of sweetness across all flavours - a very welcome contrast from some of the over sweetened gelatos available elsewhere.

Pidapipo will be launching a seasonal range every 3 months to keep things fresh and, as we head into the festive season, we highly recommend indulging in a few scoops of the wonderfully decadent and complex Christmas pudding flavour. Another standout flavour was the pistachio gelato, made with pistachios from Bronte in Sicily.

Pidapipo is steadily building a cult following from lovers of authentic, artisan gelato – and for good reason. As the weather heats up, there is no better time to pop down to Lygon street to check out all of the delicious flavours on offer and welcome Pidapopo permanantly to Melbourne.


Location: 299 Lygon Street,  Carlton
Phone: 03 9347 4596
Link: http://pidapipo.com.au/
Cuisine: Dessert, Italian, Ice Cream/Gelato

New Summer menu launched at San Churro

Gastrology bloggers dined courtesy of San Churro.

Springtime is synonymous with warmer weather, rising spirits and the start of social season. To celebrate, Spanish chocolate cafe San Churro has released a new menu full of refreshing and fun desserts, ice cream sundaes and shakes that are perfect for sunny days and social celebrations.

Although San Churro’s delectable churros are what keep us coming back time and time again, San Churro also does some delicious classics like ice cream sundaes and shakes.

Using trending ingredients and a healthy dose of fun and nostalgia, they have put a creative spin on these traditional summer staples to create an innovative and delicious range of refreshing drinks and light, summery treats that are perfect for sharing. 

Ice cream sundaes are a beloved summer indulgence and have received a fun and premium makeover at San Churro. 

We had a lot of trouble picking a favourite but thought the new Raspberries & Cream Sundae was a particular delight. Inspired by the iconic Australian Iced Vovo biscuit, the sundae is a refreshing combination of white chocolate ice cream, shortbread crumble, raspberry jam coulis, coconut and fluffy pavlova meringue.

We also loved the new dulce de leche ice cream - texturally perfect ice creams with a beautiful flavour. 

San Churro also offers a range of icy cold and refreshing real fruit smoothies, mocktails (including a new Pina Colada Mocktail) and a new range of premium Iced Teas available in lemon with fresh mint and peach with raspberries to quench your thirst on a hot day.

Mango smoothie

To add something fresh into the mix, we shared a delicious mango smoothie. Made from real mango blended with apple mango juice and ice, it was a refreshing and delicious treat.

With more than 100 items on offer, there’s something delicious to suit all palates and preferences this summer.

Find out more about San Churro here.

Frochella @ Ilya Frozen Yogurt

Gastrology bloggers dined courtesy of Ilya.

Ilya Frozen Yohurt features an array of exciting self-serve frozen yogurt flavours at a weigh-and-pay price.

Gastrology recently sampled 15 delectable flavours at Frochella @ Ilya where we enjoyed their organic, 100% natural, and free from refined cane sugar frozen yogurts.

Owners Natasha and Jason left the corporate world to pursue their passion for good food, (that not only tastes good but is good for you), giving back and having fun - enter, Ilya.

The Ilya frozen yogurt shop is built around the social, consumer experience – we loved the comfortable fittings and furniture.

We loved the array of topping options... 

Our favourite topping was the antioxidant goodness which was a delectable blend of yummy goodness including goji, cacao, maca and mixed-berry powder, chia seeds and pepitas.

We sampled 2 menus - Ilya's core and current flavours (menu A) and the new limited edition spring/summer menu (menu B).

One of our favourite items from the core and current flavours was “Flawless” which was quite simply as its name suggested. It was a beautiful coconut frozen yogurt that was made from coconut milk and shredded coconut. 

Another favourite was “Sexy and I know it” which was a chocolate froyo which delivered rich and wholesome flavours and yet managed to be dairy-free, animal friendly and decadently chocolaty.

The new limited edition spring menu boasted a cacophony of interesting flavour combinations.  We absolutely adored “Lana Del Grey” which was an earl grey tea froyo combined with dried cranberries. We loved the marrying of flavours between the tangy earl grey bergamot notes and the similarly sweet and tart cranberries. 

A healthy dessert alternative, Ilya frozen yogurts are proud to be the first and only organic self-serve frozen yogurt in Australia with no cane sugar used in their yogurt base. Made with fresh organic milk, organic Five:AM yogurt, Ilya offers a superior product offering with their yogurt base sweetened with Stevia and Erythitol, setting them apart from the other froyo offerings around town.

Location: 277 Glen Huntly Road, Elsternwick,

Link: http://www.ilyafroyo.com.au/

Cuisine: Frozen Yogurt

A La Folie Patisserie

Gastrology bloggers dined courtesy of A La Folie Patisserie.

A French expression used when one is madly in love, “A la folie” perfectly describes the passion that owner Mercédé Coubard has for her patisserie, and the desserts she creates.

We were delighted by the macarons and petits choux from A la folie’s exquisite range of French delights.

Each of the macarons we tasted were superb. Made from an authentic recipe, the almond based macarons boasted a crispy outer shell, soft, smooth inner and delicious cream filling. 

The Dulcey was our favourite macaron. The combination of delicious Varlhona dulcey (blonde chocolate) which featured its signature smoothness and creaminess contrasted wonderfully with the tangy bergamot jelly. It was an impeccable combination of flavours.

The vanilla and salted caramel macaron was a classic flavour done well while the rose delight pleased with moreish Middle Eastern flavour combinations of rose water and orange blossom, raspberry jelly and was finished with baklava nuts.

We loved the intense and unique flavours of the Salted caramel pâtissière and Mango & passionfruit crémeux petit choux that we sampled. A modern twist on the French classic, “choux à la crème”, A la folie's petits choux were delicately light choux pastry filled with naturally flavoured crème pâtissière, and topped with a colourful fondant. 

Described by Mercédé as the perfect balance of pastry and cream in each mouthful, these colourful, full flavoured desserts conveyed the same joy that Mercédé has for her patisserie. The sweet and soft fondant top combined with the airy and light pastry with just a hint of texture-adding crust was followed by a burst of flavour from the decadent, silky smooth cream centre. It was beautiful.

A la folie offers a wide range of delicious macarons and petits choux that are made from fresh and natural ingredients. Mercédé brings her unwavering  passion and love for the small pleasures in life, imbuing her delectable creations with an air of fun and joy. 

Location: 589 Chapel Street, South Yarra

Phone: 03 9827 3337

Link: http://www.alafolie.com.au/

Cuisine: Coffee, French, Desserts

Harry's ice cream party | International ice cream month

Gastrology bloggers' ice cream party was sponsored by Harry's Ice Cream.

Not like we needed any excuse to have ice cream... but this month is  International Ice Cream Month!

To celebrate this delicious month, Gastrology teamed up with award-winning Australian ice cream maker, Harry’s Ice Cream for an ice cream party to celebrate this special frozen dessert.

With a house full of toppings our guests set out to pair up Harry's delicious ice cream flavours with some sugary goodness.

Harry's Raspberry Cheesecake ice cream (and our personal favourite) was a particular hit and in our view, best enjoyed as is!

We even had cocktails made from Harry's Pavlova ice cream!

Celebrate International ice cream month with Harry's ice cream!

Get your hands on some Harry's Ice Cream which are available at Woolworths and selected IGA stores throughout Australia.

Drawing inspiration from classic Australian desserts, Harry's Ice Cream offers a range of distinctive and iconic flavours including Pavlova; Sticky Date Pudding; and Raspberry Cheesecake.

Read more about Harry's ice cream here.

Southgate Moveable Feast: Artusi | Amarok | Bluetrain [Sunday 15 June – Monday 4 August]

Gastrology bloggers dined courtesy of Artusi, Amarok & Blue Train.

Southgate's recent facelift of premium restaurants is garnering some well-deserved attention. The Moveable Feasts is a brilliant opportunity to taste and see what this bustling foodie hub has to offer.

Showcasing  three delectable courses each from a different Southgate restaurant, Southgate Moveable Feasts epitomises the changing dining trends of today as Melburnians look for new and different casual dining experiences.

We were led through a unique dining experience as we wandered from restaurant to restaurant, sampling unique world-class cuisines from Italian to native North American.

First Stop: Artusi

Location: UR1 Upper level, 3 Southgate Avenue, Southbank
Phone: 03 8199 1033
Link: http://www.artusi.net.au/
Cuisine: Italian

The brainchild of Luis Pampliega and Tamara Volkoff, owners of the much-loved Southgate Italian eatery Tutto Bene ARTUSI is a welcome addition to Southgate's dining precinct.

We loved ARTUSI’s architectural design. Splashes of copper, bluestone façade and marble accents create a comfortable space and a modern up-market vibe.  

The ethos of ARTUSI is ‘The Art of Eating and Drinking Well’ and this ethos is clear from the restaurant’s focus on producing artisan handmade pastas and a mouth-watering selection of delicacies matched with a wide selection of boutique wines.

Lingua di bu – slow cooked ox tongue, quail egg, salsa verde, lemon EVOO

Our afternoon commenced with unctuous pieces of slow cooked ox tongue accompanied by perfectly oozy quail egg, fresh salsa verde and lemon EVOO. a The centrepiece ox tongue possessed a beautiful depth of flavour, with the acidity in the salsa verde helping to alleviate the richness of the decadent tongue.

Mezzelune ai broccoli e parmigiano – broccoli filled potato parcels, bagna cauda butter, parmigiano reggiano

The Mezzelune ai broccoli e parmigiano was a superb dish that was highlighted by the light and fluffy potato parcels which captivated with its delightful broccoli filling and its lingering rich parmigiano flavour.

What was clear from what we tasted was ARTUSI’s head chef Leandro Panza Sicilian heritage and knowledge and passion for Italian cooking.

Second Stop: Amarok

Location: Southgate Complex Mid Level, MR6, 3 Southgate Avenue, Southbank
Phone: 03 9663 1877
Link: http://www.amarokbarrestaurant.com/
Cuisine: North American, Canadian

Yet another new addition to Southgate’s ever evolving dining precinct, Amarok Bar & Restaurant features a menu inspired by traditional North American and Canadian flavours whilst using the finest ingredients.

The dining room has a cosy wood-fired cabin feel.

Sierra Nevada Stout, Pine Needle & Acorn Roasted Chicken Breast with a Turnip/Blue Cheese Potato Bake, Veg & Marsala Jus

The chicken was tender and superbly cooked. Coated in an in an addictively sweet marsala and stout jus which was nicely offset by the decadently savoury potato bake. 

Pouch Baked Salmon in Corn Mead with Lemon, Fresh Herb & Grape Quinoa Salad

The salmon was again, cooked to perfection and accompanied by a very fresh and fragrant salad which provided a refreshing element to counterbalance the relatively rich and oily fish.

Third Stop: Bluetrain

Location: Southgate Landing, Southbank
Phone: 03 9696 0111
Link: http://www.bluetrain.com.au/
Cuisine: Modern Australian

An expansive café and bar with floor to high ceiling windows overlooking the Yarra River, Bluetrain is a brilliant Melbourne meeting spot.

It’s 2013 major facelift sees the restaurant spotting a new look which combines eclectic and quirky materials, bespoke designs and a light feature using yellow bicycle wheels to adorn the walls and graffiti art pillars. 

Baileys Cheesecake

The cheesecake was deliciously rich and had just the right hint of baileys. 

Warm Apple pie

Our Southgate Moveable Feast ended on a delicious winter warmer, the humble apple pie. Crumbly pastry and thinly sliced and spiced apple - Blue Train’s apple pie was very well made and perfect for afternoon tea with a dollop of cream and a cup of coffee.

Get on to it! 

With a host guiding the journey to each establishment, discoveries will be made along the way uncovering the stories behind Melbourne’s eclectic world of riverside eateries.

What: A three course journey throughout Southgate’s restaurant precinct, sampling unique presentations of world-class cuisines. 

When: Sunday 15 June - Monday 4 August. 12pm Sundays & 7pm Mondays 

Where: Southgate Restaurant and Shopping Precinct, on the south bank of the Yarra River, Melbourne 

Cost:  Choose from two three course dining options for $60pp or $85pp. Entrée and main courses each include a glass of wine and dessert is served with tea or coffee. 

NB: Parking is available in Southgate’s Car Park off City Road / Southgate Avenue, $10 flat rate on weekends and after 4pm on Mondays. 

Bookings: Online bookings only, at www.southgatemelbourne.com.au 

Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000

Jason Rodwell heads the kitchen @ Albert St Food & Wine

Gastrology bloggers dined courtesy of Albert St Food & Wine.

Housed within an old bank, Albert St Food & Wine epitomises Melbourne’s unique dining culture - world class food served in a casual environment without pretence.

Since moving into the position of Executive Chef at Albert St Food & Wine in January 2014, Jason Rodwell has been preserving Albert Street’s position at the forefront of Melbourne’s dining landscape with a refreshed menu and a range of special dining events. 

The dishes at Albert St Food & Wine are undoubtedly the creations of an accomplished chef who not only understands and appreciates fresh, high quality produce but is able to craft from it perfectly harmonised flavour combinations. 

Having been a part of the team at Albert St Food & Wine since its inauguration in 2011, Jason Rodwell's resume is impressive - including stints at Michelin-starred restaurants Nahm and Royal Hospital Road in London as well as Auberge du Bon Laboureur in France’s Loire Valley. 

Left: Organic chicken, smashed cucumber, charred cost, sesame

Right: Wild mushroom ‘en papillotte’, crème fraiche, autumn crisps

Crispy scale blue cod, cauliflower, mussels, cavelo nero

The blue cod was cooked to perfection, retaining its characteristic delicate but firm texture, the sweet flesh was a delight. As promised, the skin was impressively crisp.

Grilled lamb breast, eggplant, smoked yoghurt, sheep sorrel

The perfectly seasoned, tender lamb with moreish. Eaten with the smoked yoghurt and sheep sorrel, this dish was complex and wonderfully crafted, immediately transporting us to the Middle East. 

Over the course of the evening, new Bar Manager Joey Tai, (previously of Brunswick Mess Hall and Golden Monkey and winner of a range of cocktail awards) wowed us with delectable cocktails (including a constant stream of espresso martinis).

Caramelised apples & quinces, quatre épices ice cream

A winter-warming dessert, the caramelised apples and quinces were perfectly poached with a delicate hint of cinnamon. 

Chocolate tart, mandarin ice cream, pop-corn

Decadently rich, the chocolate tart was a lovely end to a wonderful evening. The soft, rich chocolate filling was framed by thin sweet biscuit pastry. Topped with gold leaf, the mandarin ice cream provided freshness and was a clever counterbalance to the indulgent tart.

Albert St Food & Wine has consistently delivered captivating food to diners over the past few years. Under the expert guidance of Jason Rodwell, it appears the restaurant is in safe hands.

Carlton's top 3 frozen dessert venues | Win an ‘Ultimate Northside Experience’ | Win a $50 voucher from 400 Gradi

Gastrology have teamed up with hockingstuart to celebrate the inner-north suburbs of Melbourne (from North Melbourne, Carlton, Brunswick, Northcote and everything in between).

hockingstuart are on a mission to celebrate everything unique and wonderful about the north, including its amazing restaurants and food offering.

To celebrate the north, we have compiled a list of our top 3 favourite frozen dessert options (not in any order - they are equal favourites!) in wonderful Carlton.

1. Helados Jauja

Location: 254 Lygon Street, Carlton

Phone: 03 9041 2927

Link: http://www.heladosjauja.com.au/ 

Helados Jauja is winning Melbourne over one scoop at a time by serving delicious, authentic and unique artisan ice creams and sorbets - all meticulously handmade using real ingredients. That means no artificial flavouring, colouring, or gelatine.

Our favourites include the Mango sorbet, Durian (strictly for Durian lovers ONLY), Yerba Mate and the Walnut dulce de leche. 

Helados Jauja’s ice-cream is all about perfecting the basics. The quality ingredients matched with hard work means the results speak for themselves - texturely perfect ice creams with beautiful flavour combinations. The passion for artistic expression using quality ingredients can be tasted in their ice cream. Each flavour is made with love, dedication and artisanship.

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2. Yo-Chi

Location: 194 Faraday Street, Carlton

Phone: 03 9347 7130

Link: http://www.yochi.com.au/

Yo-Chi is a delicious frozen yogurt outlet that has now opened a new store in Carlton. Frozen yogurt has become increasingly popular and it is no surprise why - 98% fat-free with active cultures and probiotics, what’s not to love? 

Yo-Chi is all about self-service. All you do is: 

1. Select the yogurt of your choice and help yourself to as much or as little as you like. 
2. Head towards the counter where you can top your yogurt with fruit and a variety of other delicious toppings. 
3. Your yogurt and toppings are weighed and you are charged by weight (it costs $2.90 per 100 grams, regardless of which yogurt or toppings you choose). 

You get to choose exactly what goes into your yogurt, which means you can choose your favourite things in the proportions you like – brilliant!

There are more than 22 toppings to choose from, including gorgeous treats like halva, crumble and chocolate-covered goji berries. There are also non-dairy yogurts on offer which are great for those who are lactose-intolerant. 

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3. Pidapipó

Location: 222 Faraday Street Carlton, Melbourne

Phone: 0422 004 750

Link: http://pidapipo.com/

Pidapipó has a menu which boasts an array of exciting and delicious flavours including traditional flavours such as hazelnut, pistachio (our personal favourite), fior di latte and gianduja; and some other more interesting (and equally delicious) flavours like yuzu and vietnamese mint and pinacolada.

Pidapipó's  gelato's amazing texture and taste is testament to the perfectly balanced base that is used to make each flavour. 

Each element is meticulously measured, pasteurized on site and left to rest over night. In the cold of the fridge the ingredients bind, creating a distinctively smooth, dense texture. Finally, fresh fruit and raw ingredients are measured with precision to create unity and balance, just before being churned, frozen and served. 

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Win an ‘Ultimate Northside Experience’

hockingstuart is giving you an opportunity to win an ‘Ultimate Northside Experience’ valued at over $4,000 on their facebook page. This includes a dining pass for two to Cutler & Co and Moon Under Water, a private master class for five at Black Pearl, a 12 month full membership to all Yarra Leisure Centre facilities including Fitzroy Pool and gym, and two beautiful stools from Great Dane Furniture. The competition is running until the 1st week of May so be quick! Enter here.

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Win a $50 voucher from 400 Gradi

Gastrology has teamed up with hockingstuart to give away a $50 voucher from iconic pizzeria, 400 Gradi to one of our lucky readers!

How to enter 

All you have to do, is: 

• Follow us on twitter (if you have not already) 
• Send us an email answering “What is your favourite underrated inner-north* suburb restaurant and why?” 

The best entry, as judged by the Gastrology team, will win a $50 voucher from 400 Gradi.

The competition will run until 8:00pm Tuesday the 29th of April 2014 (winner to be announced on this post on Wednesday 30th of April 2014). 

The fine print: 

Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game is of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner.

*Carlton, Carlton North, Clifton Hill, North Melbourne, Parkville, Brunswick, Brunswick East, Brunswick West, Fairfield, Northcote, Thornbury, Westgarth

[30/04/2014] Announcement: Winner of the $50 voucher from 400 Gradi 

Thank you to everyone who entered!

The winner is…

Alannah K. M. with the following entry:

“My favourite underrated inner-north restaurant is Afghan Gallery in Fitzroy. The food served is authentic Middle Eastern cuisine which is always bursting with flavour. I love how it is always very easy to get a table and that it is BYO! Great for a banquet with friends or an intimate dinner with my boyfriend (with my favourite bottle of red). The service is great and they're always super friendly.” 

… Congratulations, the winner will be contacted via email.

Competition Now Closed. 

French-Japanese cuisine @ Miam Miam

Gastrology bloggers dined courtesy of Miam Miam.

Marrying French techniques with Japanese inspired flavours and ideologies, the team at Miam Miam is engineered to deliver a memorable dining experience.

Miam Miam is a French-Japanese fine casual café kitchen and is a labour of love by globetrotting friends with a passion for food. 

Taking much inspiration from kissaten, the age-old Japanese establishment, the dining space is casual and warm with the busy percussions of the kitchen playing in the background. The open space gives a full view of their centerpiece kitchen, living up to its café kitchen name. 

Berries soda

The berries soda was a refreshing summer time drink, with fresh berries and freshly picked mint leaves.

Iced matcha latte with matcha softee

Made from stone-grinded top grade Japanese Matcha powder, mixed with milk and slightly sweetened, topped with a brilliant green Matcha softee it is no wonder the iced matcha latte with matcha softee is one of Miam Miam's best sellers. We loved the delicious and intense matcha flavour and the creamy,yet light softee atop the matcha latte. 

Lobster bisque pasta 

The lobster bisque was beautiful. The bisque had a well-developed flavour profile, courtesy of being made from lobster shells. The pasta was al-dente. The grilled tiger prawn was a delicious addition.

Squid ink pasta

The squid ink pasta was perfectly cooked. Tossed in Extra Virgin Olive Oil, anchovies and squid rings, colored with premium quality Ikasumi powder, we loved the delightful addition of wasabi infused oil which made every mouthful moreish.

Iced coffee 

Bold but very light-bodied, Miam Miam's iced coffee is hand dripped and served in a unique copper cup to keep the coffee ice cold.

Of particular note are Miam Miam's sweet offerings - the souffles and pancakes are certainly Miam Miam's pièce de résistance.

Matcha souffle 

The matcha souffle was picture perfect. Using the same premium Matcha powder as Miam Miam's green tea latte, the souffle was beautifully light and fluffy.

Caramalised banana pancake

The pancakes at Miam Miam are sensational. Fluffy with some real "height", the souffle pancake was adorned with delicious caramel, banana  and served with vanilla softee. We enjoyed the addition of toasted almonds which added crunch and flakes of salt which really brought the flavours to the next level.

Adopting the Japanese ideologies of kaizen and kanban in its food and preparation practices, Miam Miam's kitchen prescribes a practice of continuous improvement which shines through in the quality of their offerings. 

Gastrology bloggers dined courtesy of Miam Miam.

Adriano Zumbo Patisserie Review | Zumbo's Tim Tam creations | Autumn Scarf Dinners | Love from Oriental Venice @ David’s | Bindi rare collection wine event

Location: 12 -14 Claremont St South Yarra
Phone: 1800 858 611
Link: http://www.adrianozumbo.com/
Cuisine: Bakery, Desserts
Overall Impression: 7.5/10

Australian and French-trained patissier, Adriano Zumbo is best known for his elaborate, delicious desserts and has developed a cult following thanks to a debut on MasterChef in 2010.

We enjoyed our visit to Zumbo’s Sydney patisseries and are glad to report that the Melbourne patisserie in South Yarra, which is the newest addition to the Adriano Zumbo family, lived up to expectations.

We tried a few cakes and desserts – all reflective of Adriano’s style – appealing to the eye and quirky. 

The colourful Zumbarons, while not our favourite macarons in Melbourne, definitely are the most interesting and different.

If you haven’t already, this patisserie is certainly one that is worth a visit.

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Zumbo's Tim Tam creations...

In a collaboration sure to whip dessert-lovers into a frenzy, Zumbo has teamed up with Arnott’s Tim Tam to create a limited edition range to celebrate Tim Tam’s 50th birthday. 

Available in stores this March, Adriano Zumbo’s Tim Tam creations include three indulgent new flavours: tantalizing ‘Raspberry White Choc’, seriously addictive ‘Salted Caramel’ and the deliciously decedent ‘Choc Brownie’.

The new range is inspired by Zumbo’s unique and whimsical take on desserts and provides a tempting variation to the classic chocolatey varieties. 

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Social Enterprise Scarf Announces Seasonal Partnership with Kerala

Scarf Community is a social enterprise that borrows top restaurants to provide front-of-house hospitality training, mentoring and employment to refugees, asylum seekers and other young people who face barriers to fair training and employment. 

Scarf mentors work at restaurants such as Cumulus Inc and Mamasita, have operated dinners from restaurants including Union Dining, Markov and Epocha and three quarters of Scarf graduates go on to get jobs at places such as No 35 The Sofitel, Ladro and The Atlantic Group.

Scarf are excited to announce their new seasonal partnership with ethical caterers, Kerala, for their Autumn dinner series, starting on March 17th at Top Paddock, Richmond. The seasonal partnership follows the success of the trial at the end of 2013 which saw dinners book out weeks in advance and record numbers for the season.

Diners can expect Scarf’s Autumn menu to be South Indian influenced without being constrained by tradition typified by dishes such as crispy skin pork belly with spiced chickpeas and green mango curry or desserts like coconut rice pudding with cardamom, pistachios and candied papaya. 

What: Autumn Scarf Dinners

When: March 17 - April 14

Why: Help refugees, asylum seekers and other young people who face barriers to fair training and employment

Bookings: bookings@scarfcommunity.org

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Love from Oriental Venice @ David’s

As part of the Melbourne Good Food and Wine festival David's is hosting a five course dinner with a focus on seafood – mainly prawns.

Capturing all the romance of a city on water, but with a village distinctive Chinese flair, Zhouzuang provides the ideal muse for David’s Love From Oriental Venice feast. 

What: Five course dinner with a focus on seafood

Where: David's 4 Cecil Pl, Prahran

When: Tuesday 11th March, 7pm - 9.30pm

Costs: $45 or $65 with matched wines.

Bookings: (03) 9529 5199

Read more about David's here.

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Bindi Rare Collection Wine Event

Renowned winemaker, Michael Dhillon is hosting an exclusive and intimate long lunch showcasing rare vintages matched to a bespoke 5 course reversed degustation, designed by Cory Campbell.

View menu here.

Discover Footscray

Gastrology bloggers were taken on a foodie tour of Footscray recently as part of the 'Your Footscray' campaign which brings together all aspects of life in Footscray including safety, transport, holidays and most importantly—food...

Coffees @ Cafe Cui

Location: 58 Leeds Street, Footscray 

Phone: 03 9687 6967 

Link: http://www.cafecui.com.au/

Cuisine: Breakfast/Brunch, Modern Australian 

We met our chaperone, Jack at Cafe Cui (pronounced Café Q). Located just opposite Footscray Station, the café sources all its vegetables and meat from the Footscray Market.

Having only opened its doors in June last year, Café Cui has already gained a loyal following as a result of its location and freshly sourced produce.

The menu boasts a variety of delicious brunch options including the popular Shakshuka eggs bake, the chef’s own invention, with braised capsicum, tomato and middle eastern spices.

The cafe's modern and relaxed fit out makes it a perfect spot for a caffeine hit. Our coffees contained a perfect layer of silken froth, complete with a flawless rosetta, and tasted terrific.

 
Footscray Market

Melbourne's best cannoli @ T. Cavallaro & Sons

Location: 98 Hopkins Street, Footscray

Phone: 03 9687 4638 

Link: http://www.tcavallaroandsons.com.au/

Cuisine: Coffee, Bakery 

As soon as we stepped through the doors of T. Cavallaro & Sons, we were immediately swept away by the aromas of baked pastry, roasted nuts and sweet syrup. 

A Footscray institution, T. Cavallaro & Sons was founded by Tommaso Cavallaro in 1956 and proudly catered for the Melbourne Olympics in the same year. The cafe proudly represents the European migrant families who made Footscray their home in the ’40s and ’50s. Since 1956, the cafe has been open every Easter and every Christmas, making sure their customers are well taken care of. 

Today, Tommaso's sons, Tony and Carmelo (who has worked on the premises since its inception in 1956) continue the legacy. 

Behind the shop front is where the magic happens. There, endless trays of freshly baked sweet treats and pastries are being made. The contents of which scream only one thing – decadence.

With recipes that have not changed since 1956, use of time-old techniques and fresh ingredients, the proof is in the tasting...

The sweet treats at T. Cavallaro & Sons are baked to perfection and we can confirm that T. Cavallaro & Sons' certainly serves the best cannoli that Melbourne has to offer.  Every bit is handmade and absolutely moreish. The cannolis are filled with either patisserie cream or ricotta and dusted with a sprinkling of almonds. The cannoli casing was perfectly crisp and we fell in love with the traditional ricotta filling. It was decadent, creamy and had a beautiful citrus finish. 

Although it is very easy to over sweeten ricotta fillings, it seems that T. Cavallaro & Sons have found the perfect balance. Their cannoli is truly divine. 

If you have a sweet tooth, we certainly recommend taking the trip down to Footscray to see what the fuss is about. 

Sugarcane juice @ Vy Coffee Bubble Tea

The sugarcane juice is made before your eyes!

Location: 44 Byron St, Shop 4, Footscray (near Little Saigon Market)

Cuisine: Sugarcane juice, coffee, tea, bubble tea

We were immediately transported to the streets of Vietnam as we explored Footscray's Little Saigon Market. What better way to enhance that experience than a refreshing sugarcane juice by the vibrant bustling streets.

The juice was deliciously sweet and refreshing. We loved the addition of kumquat in the juice which added a delightful acidity and balance to the beverage. 

Ethiopian cuisine @ Konjo Cafe & Restaurant

Location: 89 Irving Street, Footscray 

Phone: 03 9689 8185 

Link: http://konjo.com.au/

Cuisine: Coffee, Ethiopian/Eritrean, Vegetarian 

A recent addition to Footscray’s Ethiopian food scene, Konjo Cafe and Restaurant already has a cult following. A welcoming ambience and delicious Ethiopian food mean that this eatery is popular among young and old alike. 

If you're not sure what to choose from, Konjo does an amazing platter which consists of 2 vegetarian dishes, 2 lentil dishes, 1 mild lamb stew, 1 spicy lamb stew and 2 beef dishes served on a tray of injera and an extra basket of injera.

We enjoyed how flavoursome each dish was. The beautifully made injera which we used to pick up bites of the little dishes was the perfect canvas for the rich and spicy flavours.

The platter was the perfect introduction to Ethiopian food and was simply delicious. 

We also tried Konjo's specialty dish (which you will not be able to find anywhere else) which is a finely-minced beef dish called Kitfo which owner, Abdul prepares by hand and serves with a special clarified butter.

Footscray Train Station

Our tour of Footscray was a culturally rich and eye-opening experience. It was amazing to see how passionate the small business owners we met along the way are about their suburb and hear their stories. We look forward to returning to Footscray and experiencing more of what this amazing suburb has to offer.

Special thanks to Jack Walden from The C Word for being a brilliant chaperone.
Gastrology bloggers discovered Footscray courtesy of Regional Rail Link.

Christmas @ LuxBite

Gastrology bloggers attended LuxBite's Christmas party receently where guests indulged in LuxBite's fancy fusion treats that were as beautiful as they were delectable.

To fulfil those sweet temptations, LuxBite has a cake to suit every palate.

Lolly Bag Cake

These sweet temptations include extraordinarily famous “Lolly Bag Cake” as seen on Master Chef Australia, designed by LuxBiteʼs own Bernard Chu. 

The Lolly Bag Cake has seven layers of succulent flavours, including banana lolly jaconde, freckles crunch, mandarin jaffa ganache, musk mallow, more banana lolly jaconde, spearmint leaf buttercream and is topped with a redskins glaze. The eminent Lolly Bag Cake is very gratifying. 

With Christmas just around the corner, LuxBite founders Bernard Chu and Yen Yee have a few new treats in store (including the Coloured Chocolate Box and LuxBite's Wondersnack) - even more reasons to get excited about the festive season. 

Coloured chocolate box

These beautiful selection of handcrafted chocolates are new to LuxBiteʼs menu and showcase Asian inspired flavours. The box includes a variety of flavours including tropical Passion fruit and Kaffir lime, sweet and smooth Mandarin Jaffa, complimentary Green Tea and pistachio, and a deliciously on trend Salted caramel. 

With the exception of the green tea and pistachio flavours, the new chocolate delights are nut free (perfect for those with nut allergies) and have been created using the same recipe as LuxBiteʼs macaron filling. 

LuxBite’s Wondersnack

LuxBite has created a new range of snack with their new collaborator, Wondersnack.

These bite sized morsels are very enjoyable. Featuring snow frosted almonds and cashews, pineapple pate de fruit, candied ginger, mixed peel and strawberry marshmallows, these little packs of summer are sure to be a new LuxBite favourite.

All LuxBiteʼs desserts are homemade, using the best ingredients that Bernard and Yen can get their hands on.

Love LuxBite? Read about Tea for 2 @ LuxBite here.

Good Food Month (and beyond) @ New Gold Mountain

Location: Level 1, 21 Liverpool Street, Melbourne
Phone: 03 9650 8859
Link: http://www.newgoldmountain.org/
Cuisine: Pub/Bar Food
Overall Impression: 8/10

In classic Melbourne style, New Gold Mountain is hidden down a laneway and bustling behind a concealed door. Beyond this seemingly innocuous and normal looking exterior lies a slice of Old-world Shanghai, a glamorous yet debaucherous space reminiscent of an opium bar from a time long forgotten.

New Gold Mountain serves up an array of rarely seen and tasted delights. As its name alludes, New Gold Mountain is all about searching for classic gems in unexpected places. As some of New Gold Mountain's soon to be patrons may not realise, this cocktail bar is doing things a little differently and a little bit more sweetly.

New Gold Mountain is currently the only bar in Melbourne serving LuxBite's extremely popular range of cakes and macarons until the early hours of the morning. For the many addicts of LuxBite's morsels, New Gold Mountain is the destination to flock to. As part of Good Food Month, New Gold Mountain is offering an exclusive cocktail and Luxbite cake combination for a mere $20.  

From November LuxBite will be serving up a decadent bespoke cake, fittingly called Black is the New Gold. Featuring black tea chocolate mousse, blackberry crème and a black chocolate glaze, this delightful new dessert caters for patrons with gluten and nut allergies. This will be elegantly matched with a cocktail named 'Ode to Ada'. The ‘Ode to Ada’ cocktail has an Earl Grey base flavour and is macerated with Tanqueray, sweet vermouth and Crème Da Cassis. 

We met New Gold Mountain’s passionate General Manager, Callan Green who explained that ‘Ode to Ada’ is crafted in house by their skilled team of bartenders (as are all their cocktails). 

The passion for quality, consistency and presentation is evident with this delicious cocktail. The cocktail is sophisticated and mature and matches the cake perfectly. The cake in turn accentuates the distinctive flavours of the cocktail.

Reinventing the late night drink and eat experience, New Gold Mountain allows customers to satisfy their sweet tooth with a delectable selection of cocktails and exclusive LuxBite sweets until 5am. This delectable repose is ideal for night owls looking for a place to while the early hours of the morning away, while being pampered with great cocktails and delicious LuxBite gems to accompany them.

Gastrology bloggers dined courtesy of New Gold Mountain.

High Tea @ LuxBite

LuxBite in South Yarra has taken the tradition of High Tea and decorated it with a sprinkling of pop culture. In true LuxBite style, Tea for 2 is all about giving you a unique LuxBite experience filled with bright coloured, bold and exotic flavours.

LuxBite’s desserts push the boundaries in the most miraculous manner. They flavour combinations are interesting, complex but most importantly they work.

Unlike other High Tea experiences, LuxBite’s Tea for 2 allows diners to curate their own dessert platter. You get to choose any two drinks, four macarons, two cakes and two sandwiches from their wide range of delicious treats.

LuxBite’s range of desserts and macarons is truly amazing. The macarons on offer range from the more classic flavours such as Salted Caramel and Hazelnut, to modern twists such as Heilala Vanilla Crème Brulee and Bamboo Oolong Tea but it doesn’t stop there. LuxBite push things to the next level with flavour sensations such as Ribena Lemonade and Kaya Toast.

Each macaron we sampled was assembled with care and attention; the immense pride with which LuxBite produces its macarons is evident from not only the appearance of each macaron but also in texture and taste. Luxbite’s exhibit a clear passion, patience and most importantly, precision.  

Endless Love Macaron Cake

Inspired by Pierre Herme’s Ispahan: lychee ganache, rose cream, lychee, fresh raspberries, rose & lychee macarons

The combination of perfectly soft yet chewy rose and lychee shells, the decadent lychee ganache and rose cream filling was a marriage made in heaven; it was truly superlative in every sense.

Opera Banoffee

Hazelnut sponge, banana ganache, Sichuan pepper, chocolate crunch, salted toffee buttercream

The visually attractive “Opera Banoffee” was a magnificent layered creation. The mixture of the light hazelnut sponge, together with the slight kick from the Sichuan pepper, the intense richness of the ganache and the saltiness from the toffee buttercream produced a balanced and delectable dessert.

LuxBite’s Tea for 2 is a modern and decadent experience which is available at the fraction of the price of a full high tea. More than just an ordinary retail cake store, LuxBite is a fun, interactive workshop where people can go to embrace and indulge in the sweeter things in life. LuxBite founders and flavour-makers Bernard Chu and Yen Yee employ their artistic ingenuity to craft a diverse range of desserts that push the boundaries with great success.



Gastrology bloggers dined courtesy of LuxBite.