Top Ten Melbourne Easter Treats 2015

Everyone loves an extra long weekend, especially when there are limited edition Easter treats about town. Chocolate eggs and hot cross buns galore! The traditional hot cross bun is a total winner and there are some creative thinkers who have put a twist on the old Easter favourites. We have put together a list of yummy treats you wanna try this Easter. So if you live in Melbourne, hop to it!

  1. Hot cross bun gelato from Gelato Messina
Melbourne Easter 2015 - hot cross bun gelato. Image credit: Gelato Messina

Melbourne Easter 2015 – Hot cross bun gelato. (Image credit: @gelatomessina)

  1. Hot cross bun doughnut from Short Stop
Melbourne Easter 2015 - Hot cross bun donut. Image credit: Short Stop

Melbourne Easter 2015 – Hot cross bun donut. (Image credit: @shortstopmelb)

  1. Mif bunny macaron – Giant chocolate macaron w housemade nutella, light hazelnut praline cream & Piedmontese hazelnuts from TbyLuxbite
Melbourne Easter 2015 - mif bunny macaron. Image credit: tbyluxbite

Melbourne Easter 2015 – Mif bunny macaron. (Image credit: @tbyluxbite )

  1. Easter cronut – Dark chocolate Cremeux w crispy praline topped w hazelnut ganache & housemade chocolate egg from Rustica Sourdough
Melbourne Easter 2015 - easter cronut. Image credit: ID collective.

Melbourne Easter 2015 – Easter cronut. (Image credit: @rusticasourdough)

  1. Flat chocolate easter eggs from Sisko Chocolate
Melbourne Easter 2015 - Flat chocolate easter eggs. Image credit: The party bebe

Melbourne Easter 2015 – Flat chocolate easter eggs. (Image credit: @thepartybebe)

  1. Easter explosion chocolate crème egg cupcake from Cupcake central
Melbourne Easter 2015 - Easter explosion cho creme cupcake. Image credit: cupcakecentral

Melbourne Easter 2015 – Easter explosion choc creme cupcakes. (Image credit: @cupcakecentral)

  1. Hot cross bun soft serve from Tuckshop Takeaway
Melbourne Easter 2015 - Hot cross bun soft serve. Image credit: tuckshoptakeaway

Melbourne Easter 2015 – Hot cross bun soft serve. (Image credit: @tuckshoptakeaway)

  1. Chick choc pops from Burch and Purchese
Melbourne Easter 2015 - Mini chick choc pops. Image credit: Burch and Puchese

Melbourne Easter 2015 – Mini chick choc pops. (Image credit: @burchpurchese)

  1. Easter inspired chocolate dessert from Mr Miyagi
Melbourne Easter 2015 - Easter dessert. Image credit: melbournecaferestaurauntreview

Melbourne Easter 2015 – Easter chocolate dessert. (Image credit: @mrmiyagimelbourne)

10. Hot crossed spiced donut w buttermilk chocolate glaze, freeze dried blackberry Easter egg anglaise from Ascot Food Store

Melbourne Easter 2015 - Easter donuts. Image credit: dishin_itout

Melbourne Easter 2015 – Hot crossed spiced donuts. (Image credit: @ascotfoodstore)

As Easter treats are on high demand make sure you pop in early, call ahead of time or make an order to avoid disappointment. Happy Easter in advance!

Olives x

I heart Easter!

Burch and Purchese Sweet Studio

Burch and Purchese - Lamington eclair

Burch and Purchese – Lamington eclair

Burch and Purchase Sweet Studio make incredible sweets. There are big cakes, little cakes, chocolate lollipops, ice-creams, nougat, explosive raspberry wheels, popcorn honeycomb rubble, and the list goes on and on. It was evident that the creation of these little wonders involved a high level of technique. Probably not the kind of sweets you can whip up in your own home. Each sweet takes you on a different adventure.

Burch and Purchese - Venue

Burch and Purchese – Venue

As you walk into the narrow store you are surrounded by an abundance of sweets. I was fascinated by all of the elements that created the cakes, the jellies, the sponges, the mousses, the creams and the crumbles. A kid in a candy store sums it up well.

Burch and Purchese - Caramel, chocolate & hazelnut choux

Burch and Purchese – Caramel, chocolate & hazelnut choux

We ordered this giant profiterole, caramel, chocolate, hazelnut choux pastry thing. It was amazing. If a profiterole was a pokemon it would evolve into this encrusted choux bun, a big ball of choux pastry filled with hazelnut salted caramel cream. Delicious! It had a crunchy hazelnut base topped with a dark chocolate disk (looked like a little hat aww). The cream was smooth and had a good amount of salt to balance the sweetness.

Burch and Purchese - Chocolate and pear cake

Burch and Purchese – Chocolate and pear cake w dark chocolate velvet spray

The chocolate pear, hazelnut, caramel cake was sprayed with dark chocolate, it looked amazing, it looked like it was covered in velvet. It had layers of poached pear, choc hazelnut biscuit, chocolate hazelnut spread, roast pear cream, butter caramel, vanilla cream and dark chocolate mousse with a chocolate twig and a ball of pear jelly on top. The pear flavour was awesome.

Burch and Purchese - Salted caramel chocolate tart

Burch and Purchese – Bright-eyed Max and the salted caramel chocolate tart

The chocolate, hazelnut & salted caramel tart was very rich. Don’t be fooled by it’s appearance, it looked little but I couldn’t finish it all. It was yum but not for the faint hearted. It was a chocolate brushed tart shell filled with salted caramel, chocolate & hazelnut cream with a dark chocolate glaze. Bright-eyed Max liked the look of it.

Burch and Purchese - Explosive raspberry milk chocolate

Burch and Purchese – Explosive raspberry milk chocolate

Explosive raspberry milk chocolate was a fun adventure there was so many raspberry elements but it worked well because there were lots of different textures. It had raspberry cream, fresh raspberry compote with chocolate chip cookie (crumbled). It also had raspberry marshmallow and a milk chocolate mousse dome sprayed w red chocolate velvet spray. It also had chocolate popping candy rocks scattered on top. It was exciting. It was sweet, tart, crackly and crumbly. It was really fun to eat.

Burch and Purchese - Max and the lamington eclair

Burch and Purchese – Max and the lamington eclair

Again. This pup can really turn it on when there are sweets in sight. The lamington éclair was an interesting twist on a lamington. The éclair was made up of chocolate choux pastry. In the middle there was soaked sponge finger w raspberry jam and milk chocolate cream. On top there was spots of raspberry jelly, coconut raspberry marshmallow and chocolate sprayed crunchy coconut cream (which tasted like a soft bounty chocolate bar). It was really amazing. Each element reminded me of a lamington but in an unconventional way. The whole dessert was very much a rendition of the traditional lamington recreated as an éclair. It looked spectacular and was a real adventure to eat.

Burch and Purchese - Masterchef display

Burch and Purchese – Masterchef dessert degustation

This was the dessert degustation, which was featured on Masterchef. Everything is edible including the golden cloche. They have an army of chocolate animals stacked on the shelves (bears, rabbits, penguins) which sort of remind me of toys in a toy store that come alive at night. Little bit creepy but still kinda cute.

Burch and Purchese have a wonderful range of desserts that are sure to amaze. They each have surprises to explore. The cakes have many elements that make them more than just a cake. And for a few more days Burch and Purchese Sweet Studio have a pop-up dessert bar at the Royal Melbourne Show, which is sure to take your tastebuds on a ride. Either that or you can just visit the store in South Yarra.

I heart Burch and Purchese Sweet Studio!

Olives x

Burch and Purchese Sweet Studio
Address: 647 Chapel Street, South Yarra VIC 3141 (next to the Olsen hotel)
Website: http://www.burchandpurchese.com
Phone: 03 9827 7060
Trading Hours: Mon–Sun (7 days): 10am – 6.30pm

Burch & Purchese Sweet Studio on Urbanspoon

Short Stop Coffee & Donuts

Short stop - Assorted doughnuts

Short Stop Coffee & Donuts – Assorted doughnuts

Short stop make sensational donuts and a good coffee to go with it. After tireless months of drooling over their instagram pics they have finally opened their store here in Melbourne hooray!

Short Stop - Street view

Short Stop Coffee & Donuts – Street view

The store is down a side street off Latrobe street. It’s a clean open space and you can see the staff baking and glazing the fresh donuts right in front of you.

Short stop - Venue

Short Stop Coffee & Donuts – Venue

There was a sign with symbols indicating a simple and uncomplicated menu. Coffee: white or black, and Donuts: raised, cruller, filled or cake. They only serve coffee and donuts but boy do they do them well.

Short stop - Banana & Hazelnut chocolate

Short Stop Coffee & Donuts – Banana & Hazelnut chocolate

The banana, hazelnut chocolate was my favourite. It was like banana bread in the form of a donut. The texture was cakey, a cake-donut yum! What a delicious surprise.

Short stop - Ooozing banana filling yum!

Short Stop Coffee & Donuts – Ooozing banana filling yum!

It had a fresh banana cream custard oozing out as I bit into it. The hazelnut chocolate was delish. We all know hazelnut chocolate is a hit (umm hello Nutella) and it was a thin layer, which was clever because it didn’t overpower the flavour of banana. The donut was covered in big chunky roasted hazelnut bits. I totally went bananas over this donut om-nom-nom.

Short stop - Earl grey & rose doughnut

Short Stop Coffee & Donuts – Earl grey & rose

The early grey and rose donut was incredible and different to any donut I’ve ever tasted. It was a cake donut that had an intense yet delicate flavour. The dough was mixed with earl grey tea and injected with lemon myrtle and was covered in a rose water icing sprinkled with pretty rose petals. How romantic!

Short stop - Bourbon creme brûlée

Short Stop Coffee & Donuts – Bourbon creme brûlée

The bourbon crème brulee donut was popular and understandably so. Excuse me sir someone spiked my donut. The donut was filled with vanilla custardy cream mixed with a good ol’ swig of bourbon. The cream mainly had a strong vanilla flavour and the donut had a gorgeous little bruleed top. So adorable.

Short stop - Peanut butter & jam

Short Stop Coffee & Donuts – Peanut butter & jam

The p b and j was delish. It tasted just like a peanut butter and jam sandwich. It was covered in a shiny peanut butter glaze (crunchy of course) with scattered bits of crushed peanut and filled with a fresh raspberry jam. Yum!

Short stop - Apple, Bacon, Honey & Thyme Doughnut

Short Stop Coffee & Donuts – Apple, Bacon, Honey & Thyme

The apple bacon honey and thyme raised donut was a taste sensation. If you like the sweet and salty combo this one is for you. It was covered in honey and thyme glaze then it had the sweetness from the apple pieces and the smokey savoury flavour from the bacon bits. It was nice.

Short stop - Rhubarb & ginger doughnut

Short stop – Rhubarb & ginger (the icing got a bit mangled in transportation)

The rhubarb and ginger donut was interesting. It was sweet but not too sweet. The rhubarb and ginger were stewed and made into a delicious pink glaze. The tartness of the rhubarb and the warmth of the ginger go really well together and it had a good balance of flavours.

Short stop - Cinnamon, cardamom & sugar doughnut

Short Stop Coffee & Donuts – Cinnamon, cardamom & sugar

When I think of coffee and a donut, the classic cinnamon doughnut comes to mind. The dough was light and fluffy and had a hint of cardamom. It was a little bit different to the favourite I know and love but still good.

Short stop - 1v1: Doughnut Vs Fitbit

Short Stop Coffee & Donuts – 1v1: Doughnut Vs Fitbit

It was unfortunate that I bought a fitbit one day before Short Stop opened. A fitbit is a band that tracks your fitness and helps you achieve your fitness goals. Even though banana is a fruit and chocolate has antioxidants, the fitbit was making me feel guilty for eating too many donuts. I shared them with people at work so I wasn’t being a complete piglet but the fitbit was still not impressed. I ended up taking the fitbit off while I ate the donuts to alleviate some of the guilt.

I haven’t tried the Australian honey and sea salt cruller because they haven’t been available first thing in the morning sigh but I can’t wait to try it. It’s choux pastry piped into the shape of a donut (cruller) dipped in a honey milk glaze and sprinkled with sea salt. Also I want to try the red velvet donut, which is coloured with beetroot, filled with cream cheese icing and dipped in a dark chocolate glaze.

Armed with a donut in one hand and a coffee in the other (with a double espresso) how can you go wrong? Breakfast is served. Good morning indeed.

I heart Short Stop Coffee & Donuts!

Olives x

Short Stop Coffee & Donuts
Address: 12 Sutherland Street, Melbourne (off Latrobe street)
Website: http://www.short-stop.com.au
Phone: 03 9642 0807
Trading Hours: Mon–Fri: 7.30am – 4.30pm

 

Shortstop Coffee & Donuts on Urbanspoon

Luxbite

Luxbite - Street view

Luxbite – Street view

Luxbite is a pastisserie/café on Toorak road in South Yarra. Attention: Yum! Drool ensues. The cakes are inventive, the macarons are scrumptious and they also have tasty savoury dishes. The cakes look stunning and in the taste department they exceed expectations. They had a quote on the window that said “Life is uncertain, eat dessert first.” I really liked that, Ernestine Ulmer was one clever lady.

Luxbite - Venue

Luxbite – Venue

The venue was contemporary and colourful, with lots of light and super high ceilings. There was a grass bunny and some fresh flowers. Really cute. The cake display was impressive. They had a range of full size cakes and minature versions of them too.

Luxbite - Ribena lemonade macaron

Luxbite – Ribena lemonade macaron

So first things first, I ordered a Ribena lemonade macaron. Eat dessert first? Don’t mind if I do. It was delicious. For me Ribena brings back childhood memories and they nailed the flavour. The vanilla crème brulee macaron is really good too. They have some cool macaron flavour combos like lemon, ginger & pineapple, passionfruit & kaffir lime leaf, green tea pistachio and bamboo oolong tea.

Luxbite - Salted caramel hot choc

Luxbite – Salted caramel hot choc

I ordered the salted caramel hot chocolate. The hot chocolate came with the salted caramel in a little pot so you could add a lot or as little as you like. I made the mistake of tasting the salted caramel on it’s own. It was delicious. I ended up eating most of the caramel and drinking the hot choc without the caramel. Both were good individually so I’m sure they would be good together. Turns out you can buy jars of the salted caramel to take home. Excellent!

Luxbite - Lamb, mint & rosemary sausage

Luxbite – Lamb, mint & rosemary sausage

For lunch we ordered the lamb mint and rosemary sausage, which were juicy and went well with the tomato relish, avocado and feta. The 60/60 eggs were perfect and the toast was really thin which was good because I didn’t want to fill up on bread when I had forecasted lots of cake eating in the near future.

Luxbite - Sticky rice w ginger chicken and shitake mushroom

Luxbite – Sticky rice w ginger chicken and shitake mushroom

We also got the steamed sticky rice w ginger marinated chicken and shitake mushroom on flaky pastry. This was yum and flavoursome and the fresh lettuce and cucumber lightened the dish. It came with Malaysian chilli sauce, which had quite a bite.

Luxbite - Lolly bag cake

Luxbite – Lolly bag cake

We tried the famous lolly bag cake that featured as one of the challenges on Masterchef. It tasted just like a lolly bag. For realsies! It had banana lolly Joconde (almond sponge cake), freckles crunch, mandarin jaffa ganache, musk mallow, spearmint leaf buttercream, topped with a Redskins glaze. This cake is extraordinary! It’s creative, inspiring and imaginative. A single mouthful takes you back to when you were a kid. The ever so familiar flavours are faultless. The combination has a perfect balance and it’s not too sweet. It takes you to a happy place. What a wonderful cake. Now I’m curious to eat a redskin, spearmint leaf lolly, banana lolly, jaffa and a chocolate freckle at the same time to see if it tastes nice. I’ll report back later with my findings.

Luxbite - Endless love (lychee, rose & raspberry macaron)

Luxbite – Endless love (lychee, rose & raspberry macaron)

The endless love was a big macaron w lychee ganache, rose cream, lychee and fresh raspberry. It was spectacular! It looked so pretty I didn’t want to eat it. This dessert took macarons to another level. It was delicate and delcious.

Luxbite - Maxaron

Luxbite – Maxaron

Max was mesmerised by it’s beauty. He had never seen such a macaron.

Luxbite - Banoffee

Luxbite – Banoffee

The banoffee was a fine slither of deliciousness. This sweet, salty, creamy crunch sponge was delicious. It had a hazelnut sponge, banana ganache (fresh banana flavour yum!), Sichuan pepper chocolate crunch and salted toffee buttercream.

Luxbite - Meringue monster (green tea sponge, watermelon yoghurt, strawberry mousse)

Luxbite – Meringue monster (green tea sponge, watermelon yoghurt, strawberry mousse)

We ordered the meringue monster, which is Luxbite’s signature cake. You can get the full size cake but the mini ones are just adorable. This gorgeous little cake really looked amazing. The meringue looks like it has a striped pattern with little peaks at the top. It’s incredible and truly a little masterpiece.

Luxbite - Meringue monster exposed

Luxbite – Meringue monster exposed

And oh my it was delicious. It had green tea sponge, pistachio, watermelon yoghurt, sour strawberry mousse covered in meringue. The combo of flavours was outstanding. Yum! Yum! Yum!

Luxbite - Bread and butter pudding w pandan anglaise

Luxbite – Bread and butter pudding w pandan anglaise

The bread and butter pudding was not your everyday b n b pud. It tasted like the classic home favourite with a twist. The little glazed square of bread and butter pudding was eaten warm with a generous amount of pandan anglaise which was absolutely delicious. The pudding was soft and had a nice cinnamon flavour, which went perfectly with the pandan englise. The pandan englaise had the perfect amount of pandan, it was superb. The green coloured custard was heavenly. I could have seriously eaten a whole river of the pandan englaise. Augustus save some for later.

Luxbite - Caramel cravings

Luxbite – Caramel cravings

The caramel cravings cake is for the caramel lovers out there. It was a slab of delicious caramel between a layer of chocolate and a coconut base with two teeny-weeny salted caramel macarons on top (so cute). This looked incredibly decadent at first sight but you can actually get through the whole mini cake without it being way too sweet. It was basically a caramel slice, but a really delicious one at that.

The staff are friendly, kind and just really lovely. It’s definitely a place that you will visit time and time again. In fact we got some takeaway cakes last night. I left my bread and butter pudding on the table (my mistake) and when I wasn’t looking that little sneak Max jumped up on the coffee table and got his mitts on it. I was completely devastated and was left to drown my sorrow in the pandan englaise that remained. Drinking the pandan on its own spawned a brilliant idea. What about a pandan milkshake? I would love it if Luxbite made a panda milkshake! Now that would be pretty awesome. The desserts at Luxbite are inventive and are a beautiful expression of their love for food. Any sweet tooths dream come true.

I heart Luxbite!

Olives x

Luxbite
Address: 38 Toorak Road, South Yarra VIC 3141
Website: http://luxbite.com.au
Phone: 03 9867 5888
Trading Hours: Mon–Sun (7 days): 10.30am – 7pm

LuxBite on Urbanspoon

Chez Dre

Chez Dre - street view

Chez Dre – street view

This hidden gem is discretely positioned down a narrow street in South Melbourne. There is an amazing display of cakes, macarons, pastries and baguettes, a patisserie-boulangerie. The décor is chic and takes you into another world. There are big wooden share tables, cute little jars with fresh flowers in them and bright red watering cans against the brick wall. It is a lovely setting to have brunch or to just stop by for a cake or two or three.

Chez Dre - venue

Chez Dre – venue

As you walk in, there is an open kitchen on the left and seating on the right, which then opens into a big seated area with a nice courtyard out the back.

The cake display was impressive. I think they were sparkling in the light. They were so super shiny and glossy they looked fantastic.

Chez Dre - cake display

Chez Dre – cake display

They had some interesting macaron flavours like orange tonka bean, lime-basil, rose-raspberry, apple cinnamon and green tea-kalamanzi. Along with the common faves like vanilla, chocolate, salted caramel etc.

Chez Dre - macarons

Chez Dre – macarons

Their assorted baguettes looked really good. They were thin and crunchy and had a good range of flavours. I liked the sound of the poached chicken w apple, capers, cornichons, mayonnaise, witlof & celery mmm.

Chez Dre - baguettes

Chez Dre – baguettes

The croque madame was a smoked ham & emmental (swiss) cheese sandwich grilled with béchamel (basically a fancy ham and cheese toasty) with a fried egg on top. It was nice and had a kick of mustard, which went well with the pickles in the side salad.

Chez Dre - croque madame

Chez Dre – croque madame

The slow roasted lamb salad was good it had freekah, barley, goats fetta, heirloom beetroots,
baby kale, green harissa & sherry vinaigrette. The lamb melted in your mouth. It was fresh and tasty.

Chez Dre - slow roasted lamb salad

Chez Dre – slow roasted lamb salad

The braised mushroom ragu was a combination of swisse, field & button mushrooms on a bed of
 soft parmesan polenta with a poached egg
 and truffle oil. This was nice, the flavours were good but it was screaming out for some texture like a piece of crusty bread or something. Well actually truth be told, I did have all of my wisdom teeth extracted this week (ouch ouch) and probably couldn’t eat a piece of crusty bread. But unless they had extrasensory perception and knew that my wisdom teeth had recently been extracted (and so omitted the element of texture) then this dish was way too mushy.

Chez Dre - braised mushroom ragu

Chez Dre – braised mushroom ragu

The chorizo and smashed peas with mint, lemon & parsley,
goats chèvre & poached eggs
on sourdough was simple and fresh.

Chez Dre - chorizo & smashed peas

Chez Dre – chorizo & smashed peas

Now for my favourite part of Chez Dre… the cakes!

The fruits of the forest st. honoré is delish. It is like three raspberry petits chou (mini profeteroles) with a red fruit chantilly (berry cream) sitting on a lime-vanilla sable (like a round shortbread biscuit). It looked really cute and was yum.

The lemon-hazelnut tart had lemon mousse, praline, lemon crème and a hazelnut dacquoise. It was like a complex lemon tart, it had the familiar elements (lemony and biscuit base) but had extra layers of technique, which made this extra special. Lemon and hazelnut are a perfect pair, who knew.

The lychee, raspberry & coconut looked amazing. When you cut into it, there are lots of layers. It had a coconut dacquoise, lime curd, raspberry jelly and lychee mousse. It was feminine and had a beautiful delicate flavour.

Chez Dre - cakes ready to be eaten yum!

Chez Dre – cakes ready to be eaten yum!

We chose the passionfruit-chocolate mousse because it was the shiniest of all the shiny cakes. There was a passionfruit macaron shell on the bottom with the chocolate mousse and passionfruit crème. The chocolate mousse was quite dark and had a yummy tropical truffle sitting on top. There was a little sesame seed tuile but I wished it was bigger or there was more because it was paper thin and utterly delicious.

The banana caramel slice is absolutely delicious! It has many layers: banana, caramel & ghana milk chocolate caramel bavarois, banana créme, passionfruit ganache, hazelnut-crunch. The banana layer has a marvelous fresh banana taste, which is dominant enough to stand its ground against all the other caramel and chocolate layers. It’s flawlessly smooth but there are also elements with crunch. It was outstanding and definitely my favourite cake. Yum!

Chez Dre - dark choc passionfruit & banana caramel

Chez Dre – dark choc passionfruit & banana caramel

We took some cakes home for later. They were oh so shiny, the compelling gloss of the cakes turned my hand and forced me to buy more cakes. Well it was either that or that I was lacking restraint. Probably the latter.

Chez Dre - takeaway cakes.. so shiny

Chez Dre – takeaway cakes.. so shiny

As usual Max thought the cakes were for him, it was hard to break the bad news.

Chez Dre - chez max

Chez Dre – chez max

Chez Dre has a great atmosphere, the staff were nice and the cakes were amazing. It’s a good idea to proceed with caution when approaching the cake display because the remarkably shiny cakes may hypnotise you into eating more than you probably should.

I heart Chez Dre!

Olives x

Chez Dre
Address: 285-287 Coventry Street, South Melbourne 3205
Website: http://www.chezdre.com.au
Phone: 03 9690 2688
Trading Hours: Mon–Sun (7 days): 7.30am – 4.30pm

Chez Dré on Urbanspoon

Valentine’s Day 2014

Valentine's Day - Heart Shaped Egg.

Photo: Egg in the basket by Reclaimingprovincial.com.

Tomorrow is Valentines Day and the best Valentine presents come from the heart. Cooking a special dish for your beloved is sure to make them smile. There is no better way to show your love than putting your thoughts and efforts into creating something special. The way to my heart is through food and if you know someone similar then they will absolutely adore any of these delicious Valentine’s day ideas. You don’t have to be an exceptional cook to make a special meal, at he very least you just need a heart shaped cookie cutter.

Strawberry Love Heart Sponge Cakes

These gorgeous sponge cakes are so easy to make. Whip out that heart shaped cookie cutter and start creating your heart cakes. Fill them with whipped cream, strawberry jam and fresh strawberries. It’s a Valentine’s twist to the ol’ classic jam and cream sponge. This recipe requires more grocery buying skills than actual cooking technique but the point is that you made an effort and it looks amazing. You can make renditions to this recipe to suit your partners taste. You can make your own sponge cake, or you can  change the recipe to chocolate sponge. And you can replace the filling with anything that takes your fancy.

Sweethearts Fudge

Valentine's Day - Sweetheart Fudge.

Photo: Valentine’s Day Fudge by Crazyforcrust.com.

This isn’t your ordinary fudge. This fudge is retro. Sweet heart lollies are old school and these fudge squares are adorable. If you can’t get the right words out, let the lollies do the talking. Chocolate and vanilla fudge coupled with romantic one-liners are the perfect treat for Valentine’s day! However sometimes this fudge can be a little too forward, making statements like “KISS ME’ and ‘URS 4EVR.’ Excuse me fudge but we just met.

Handwritten Valentine Cupcakes w Chocolate Glaze

Chocolate is a favourite on Valentine’s day so instead of purchasing a store-bought box of chocolates (boring!), how about make delicious homemade chocolate cupcakes instead. If you’ve got a steady hand, you can attempt to replicate Martha Stewarts Handwritten Valentine Cupcakes with Chocolate Glaze. These are beautiful and decadent, and you can write whatever your heart wants to say.

Valentine Pizza

Valentine's Day - Valentine Pizza.

Photo: Valentine Pizza by Onecharmingparty.com.

Make a pizza with lots of love. This is another opportunity to use a heart shaped cookie cutter (the small one). Slap these salami hearts onto your pizza and Bob’s your uncle, you have transformed your everyday pizza into a Valentine pizza. If you’re not a salami person you can cut other toppings into hearts. Capsicum and mushrooms work well. Or if you want to make individual mini pizzas, you can cut the base into a heart shape.

Valentine's Day - Pizza is my Valentine.

Photo: Pizza is my Valentine by Weheartit.com

Also being single doesn’t mean you can’t celebrate Valentine’s day. Your Valentine can be your friend, your mum, your pet or the most special person in your life, you! Treat yourself or your Valentine to some homemade yummies for Valentine’s day.

Hope you have a lovely day.

I heart Valentines day!

Olives x

 

Gelato World Tour 2013

Caffe e Gelato Milany (QLD) - Dark Chocolate.

Gelato World Tour (Melbourne) – Caffe e Gelato Milany (QLD) – Dark Chocolate.

Melbourne is the third stop of the Gelato World Tour. One tour, eight cities and a whole lot of gelato. Gelato artisans from around the globe each showcase one signature flavour to compete in the international tour. It was only the best gelato I had ever tasted in my entire life. Quality gelato absolutely worthy of global recognition. During the tour the judges visit Rome (Italy), Valencia (Spain), Melbourne (Oceania). Dubai (Middle East), Sao Paulo (Brazil), Shanghai (Asia), Austin (North America) and Deutschland (Berlin). I was fortunate to have them stop in my very own town of Melbourne. What are the odds? It was definitely my lucky day/weekend.

Gelato World Tour - Melbourne

Gelato World Tour (Melbourne) – Fresh Gelato in the park.

The event was located at Argyle Square in Carlton, people were happily consuming their gelato in the park. There were marquees full of gelato artisans in their whites and tall chef hats serving masses of fresh gelato. People queued in anticipation to taste the different flavours that Australia/Oceania had to offer.

World Gelato Tour (Melbourne) - Gelato Tickets.

Gelato World Tour (Melbourne) – Gelato Tickets.

The event was well organised and the system was well thought out.  You buy a $10 ticket at the front marquee, tear your ticket on the perforated lines and exchange the pieces of paper for gelato at the stalls. The no cash handling at the stalls made it easy and fast to get your gelato. For $10 you get 2 cups and 3 baby cones and then you use the unique barcode on the ticket to vote for your favourite gelato. This was not an easy decision to make because most of the gelato was outstandingly delicious.

Gelato Amico (WA) - Pure Sicilian Pistachio.

Gelato World Tour (Melbourne) – Gelato Amico (WA) – Pure Sicilian Pistachio.

The ‘Pure Sicilian Pistachio’ got my vote from Gelato Amico, it was absolutely incredible. It is a milk-based pistachio gelato with pistachio topping using all natural, fresh ingredients and old-fashioned Italian recipes. Pistachio is not usually what I order when I get gelato but wow I was pleasantly surprised and in hindsight wished I had used my cup voucher for that one. Damn. It was made by Tino Tonon from WA which is a bummer because after the event I may not ever taste that sweet, smooth gelato again :(

7 Apples Gelato - Banana w Dulce de Leche.

Gelato World Tour (Melbourne) – 7 Apples Gelato – Banana w Dulce de Leche.

The banana with dulce de leche was also my favourite. This one got Dan’s vote. It tasted like fresh banana (like real fresh banana) with swirls of oozing dulce de leche caramel. It was light, creamy and magnificent. It’s amazing how the flavours can make you feel like you are eating a complete dessert at a fancy restaurant in each spoonful. And lucky for me, this one is close to home, made by Mark Mariotti from 7 Apples Gelato in St Kilda.

N2 Extreme Gelato (VIC) - Destructed Kaya Toast.

Gelato World Tour (Melbourne) – N2 Extreme Gelato (VIC) – Destructed Kaya Toast.

The deconstructed Kaya Toast was interesting in a delicious way. It was created by Min Chai from N2 Extreme Gelato. Kaya is a caramalised coconut egg jam, which is usually served on buttered toast and is a common delicacy in Malaysia. His creation is a deconstructed form of the Malaysian classic, with pandan kaya gelato, with swirls of kaya and a Malaysian cream cracker crunch. Yum!

Vulcano Gelato (VIC) - Vulcano.

Gelato World Tour (Melbourne) – Vulcano Gelato (VIC) – Vulcano.

Yum, yum, yum, the Vulcano tasted exactly like a Ferrero Rocher in gelato form. It had all these yummy surprise bits in it like toasted hazelnuts, cereals and chocolate glaze.

Frangipani Gelato (NSW) - Pavlova Gelato.

Gelato World Tour (Melbourne) – Frangipani Gelato (NSW) – Pavlova Gelato.

The Pavlova gelato, yep tastes just like pavlova. This pashpav was a meringue based gelato with actual pieces of meringue and a passionfruit swirl. Yumness!

Il Gelato (WA) - Mascarpone and Fig.

Gelato World Tour (Melbourne) Il Gelato (WA) – Mascarpone and Fig.

The mascarpone and fig was yummy too. It highlights the fresh flavour of figs and the gelato artisan Constantino Limoncella from Il Gelato had also won a Gold Award for it at the Sydney Royal Show 2013. Makes sense, it was delish!

Giapo (NZ) - Tiramisu.

Gelato World Tour (Melbourne) – Giapo (NZ) – Tiramisu.

And finally Tiramisu, need I say more. As stated on Gianpaolo Grazioli’s gelato profile ‘Ladyfingers dipped in coffee in a multilayered, textured egg-coffee custard. Decorated with white chocolate curls and a golden truffle.’

World Gelato Tour (Melbourne) - Dancing Gelato Chef.

World Gelato Tour (Melbourne) – Dancing Gelato Man.

There was also some info sessions and mini-courses about gelato, the history, becoming a gelatiere, opening a gelato shop. Basically everything you need to know about gelato. This gelato man was having a great time dancing and playing air guitar in front of the stall. Maybe he had one too many gelato cups. I certainly did. Wow! Sugar HAze…I was drunk on sugar, it happens. But the event was prepared and had St. John’s ambulance onsite just incase of gelato overdose. It was great to be able to taste of all the best gelato of Australia/Oceania in one place. So much fun!

The awards ceremony for the world’s best gelato was at 3pm today and the winners for Oceania were:
1. Melbourne’s Gelato Messina with ‘Cremino’ their salted caramel gelato with house made gianduia fudge, fresh meringue and crushed amaretti.
2. NSW’s Cow and the Moon with ‘Mandorla Affogato’ with Madagascan vanilla bean gelato with roasted caramelised coffee almonds folded through with a coffee caramel sauce.
3. NSW’s Frangipani Gelato with ‘Pavlova Gelato’ a meringue based gelato with a passionfruit swirl mixed with meringue pieces.

I heart the Gelato World Tour!

Olives x

Gelato World Tour 2013
Address: Argyle Square – Cnr Lygon St & Argyle Place, Carlton Victoria 3053
Website: http://www.gelatoworldtour.com
Facebook: https://www.facebook.com/GelatoWorldTour
Event Dates: October 25th-27th 2013
Trading Hours: Fri 12.30am-9.30pm, Sat 11am-9.30pm, Sun 11am-7.00pm

Adriano Zumbo Patisserie

Adriano Zumbo Patisserie - Melbourne.

Adriano Zumbo Patisserie – Melbourne.

Adriano Zumbo is a well-known Australian patissier who creates unique desserts that are playful and executed with perfection. He was deemed ‘ the dark lord of pastry’ and the ‘sweet assassin’ on MasterChef for his inventive and complex desserts. So when he opened his first store in Melbourne, tucked away in a narrow street in South Yarra, there was no surprise that there would be people queuing up everyday to purchase his extraordinary desserts.

Zumbo Patisserie - Worth the wait.

Adriano Zumbo Patisserie – People in queue – Worth the wait.

As expected there was a line out the front but it only took about 20 minutes for us to move to the front of the line. It takes about that long for you to decide what you want to order anyhow, so it works well. They have full sized cakes, mini cakes, macarons, chocolates and pastries. The flavours sound interesting and spark your curiosity. Sweet tooth’s beware, you may want to order everything.

Zumbo Patisserie - Shop Front.

Adriano Zumbo Patisserie – Shop Front.

I was excited to try the ‘Zonut,’ and as expected, it was absolutely delicious! Finally we have a ‘cronut’ in Melbourne that is worthy of the craze. The layers of pastry pulled apart delicately like a croissant and the golden deep fried goodness and round holed shape like a doughnut make the Zonut a winner. It was light and fluffy, really delicious! There is jam and cream between the layers of pastry, jam on one side and cream on the other. Oh my! And if that wasn’t enough, it is then topped with pink icing. Zumbolicious!

Zumbo Patisserie - The Zonut.

Adrian Zumbo Patissier – The Zonut

Max had his hungry little eyes on the Zonut too. Sorry Max, it’s not for dogs. And plus Zonuts are not for sharing either they are too yummy.

Max and the Zonut.

Max and the Zonut.

We also tried a range of Zumbarons. Zumbarons are macarons, Zumbo style. There were mountains and mountains of zumbarons to choose from. Some of the unusual flavours that we tried were coconut and lychee (surprise lychee gel in the centre), salted butter popcorn (deliciously buttery), strawberry, wasabi & green tea (didn’t like it), bread and butter pudding (tastes just like it) and finger bun (my fave!) The flavours taste exactly as their description. Zumbo’s detail to flavour is impeccable.

Zumbo Patisserie - Cherry Coconut Zumbaron.

Zumbo Patisserie – Cherry Coconut Zumbaron.

It’s more of a take away patisserie, the store is quite small and there are not many seats around. The seats kind of deter you from sitting down anyway because they are funny looking. I can see the potential in the concept of white and pink vintage chairs covered with melting scoops of ice cream, the idea is fun but they are absolutely hideous. Just saying. No matter, it’s not about the chairs, it’s about the sweets, and the sweets are amazing!

Zumbo Patisserie - Melting Ice-cream Chairs.

Adriano Zumbo Patisserie – Melting Ice-cream Chairs.

We also tried the lemon meringue tart, which is a tart with a mound of lemon gel and lemon curd crowned with a piped rose of Italian meringue. It was yummy however each bite I took made my jaw zing with the strong tang of lemon. Good though. We also tried the BBB, which was Blackberry jelly, Blackberry caramel with Buttermilk ganache contained in a rectangular box of malt crumble. Blackberry Bonanza!

Zumbo Patisserie - Cakes.

Adriano Zumbo Patisserie – Cakes.

They had a range of cakes on display, which looked deceivingly simple from the outside but had layers upon layers of different flavours and technique. For example there was the annoying orange cake, which is a flourless chocolate cake with orange caramel, olive sable, chocolate & clove mousse and orange & white chocolate jam. Another one available was the famous V8 vanilla cake, which was featured on MasterChef with eight intricate layers of deliciousness.

Just a side note, they also have sausage rolls, pies and quiches in case you want something savoury to eat aside your box of sweets. It’s great to have an Adriano Zumbo Patisserie in Melbourne. Creative and quirky desserts made with precision.

Olives x

Adriano Zumbo Patisserie
Address: 12 Claremont St, South Yarra, VIC 3141
Website: http://adrianozumbo.com
Facebook Page: https://www.facebook.com/ilovezumbo
Trading Hours: Mon-Sun 7am – 7pm (everyday)

Adriano Zumbo Patisserie on Urbanspoon

San Churro

San Churro - Chapel st.

San Churro – Chapel Street Store.

San Churro is a chocolateria that serves a delicious range of desserts and drinks but most importantly they make Spanish Doughnuts aka Churros. Churros are not your standard doughnut (round with a hole in it), they are lines of pastry piped into the fryer making them crispy on the outside and doughy on the inside. San Churro on Chapel St. specialise in making churros and they’re damn good at it.

The dimly lit store looks like a chapel with the wooden pews and the arched windows.  When you walk in, you can see the churro station and the white, milk and dark chocolate sauces churning in melting pots. There is a range of yummy ice creams, cakes and chocolates on display but I always go straight for the churros. We order our churros at the counter, take our number and find a seat. The freshly fried churros arrive and they look delish!

San Churro dusted with cinnamon sugar.

San Churro – Churros dusted with cinnamon sugar.

I pick up the warm deep-fried churro that had been generously dusted in cinnamon sugar (you can get icing sugar if you prefer) and submerge one end into the white chocolate dipping sauce. The smooth melted chocolate sort of tastes like condensed milk mixed with white chocolate, so delicious! The consistency of the dipping sauce is thick enough to coat the churro with an excessive amount of chocolate and thin enough to discreetly drink the leftover chocolate when nobody is watching.

San Churro - White chocolate and Dulce de Leche dipping sauce.

San Churro – White chocolate and Dulce de Leche dipping sauce.

As you dunk the churro into the chocolate and lift it out, the trick is to wait one second with your churro hovering over the sauce cup to make sure the chocolate drip settles before you transport it to your mouth. If you are impatient like me and can’t wait that necessary one second to let the chocolate drip settle, you will end up with chocolate dipping sauce all over the front of your fave shirt (happens every time). I remember the first time I tried churros, it was in the tiny and narrow San Churro store on Brunswick St. and I remember raving about the white chocolate sauce for weeks after. My friend is nuts about the dulce de leche which is a Spanish caramel. It’s a little smoother and creamier than normal caramel. She has the Dulce de leche hot chocolate, dips her churros in dulce de leche and then takes dulche de leche home for later.  I totally understand, it’s dulce de licious.

San Churro Spanish Hot Chocolate.

San Churro – Hot and cold (Spanish hot chocolate with white choc ice-cream).

The ‘Hot and Cold’ is a thick Spanish hot chocolate with a scoop of white chocolate ice-cream. Hot drinking chocolate and cold ice-cream is a match made in heaven. The ‘Hot and Cold’ tastes like a chocolate pudding liquefied. You feel like you’re drinking a homemade self-saucing pudding with fresh cream. It’s weird but amazing. I know that whenever I make choc pudding at home I find myself eating too much and feeling sick after but this way I can be served a controlled portion. They have a variety of hot chocolates flavours like hazelnut, mint, peanut butter (yum), chilli, ginger, dulce de leche and expresso or you can just have the regular hot chocolates in white, milk or dark chocolate which are a perfect winter warmer.

I heart San Churro!

Olives x

San Churro
Address: 150 Chapel Street, Windsor
Website: http://www.sanchurro.com
Phone: 03 9529 7559
Trading Hours: Mon-Thurs 11-11pm, Fri 11-12am, Sat 10-12am, Sun 10-11pm

Chocolateria San Churro on Urbanspoon

American Doughnut Kitchen

American Doughnut Kitchen

American Doughnut Kitchen at Queen Victoria Market.

The American Doughnut Kitchen has been around since 1950. That is literally the year my mum was born. These doughnuts are what you call an oldie but a goodie. One traditional family recipe has had people lining up by the many for over half a century and will have people lining up for many more years to come.  These donuts are made fresh in the little van at the Queen Victoria Market (QVM) and they are absolutely delicious.

My american doughnut with its doughnut friends in the background.

My american doughnut with its doughnut friends in the background.

These donuts are not your perfectly round style commercial donughts. Each little doughnut has its own unique shape. The dougnuts are crunchy on the outside and doughy in the middle filled with (burn your mouth) hot raspberry jam, covered in sweet (stick to your lips) sugar. There is something really clean about the oil they are deep-fried in. Every doughnut tastes like it was the first doughnut cooked that day. Personally I feel they have enough jam for my liking but a friend of mine always asks for extra jam and they are happy to accommodate.

American doughnut closeup.

American doughnut Kitchen doughnuts yumm.

Especially on Sundays, there is a very long ant trail of people lining up behind the food truck waiting to get their American doughnut fix. But the line moves at a reasonable speed so you aren’t waiting for too long. You can purchase one for a dollar or you can buy a pack of six for $6 dollars (wait a minute that’s the same price). But in saying that, that is a damn good price and these little guys are worth way more than a dollar, so buying in bulk is definitely the better option. You can easily down a six-pack in one sitting.

American Doughnut Kitchen Food Truck.

American Doughnut Kitchen Food Truck.

It would be rather unfortunate if your American Doughnut hankering occurred on a Monday or a Wednesday because the QVM is closed. But never fear, you can find a comparable jam filled doughnut with a similar level of deliciousness. The doughnuts at Olympic Doughnuts will cure your craving (just outside Footscray station). Plus at Olympic Doughnuts they have a fun jam-filling contraption that looks like a swordfish. The doughnut is impaled by the swordfish’s nose, then the bleeding jam doughnut is thrown upon a bed sugar, to then only be eaten by the next person in line (poor doughnuts).

I heart American Doughnut Kitchen!

Olives x

American Doughnut Kitchen
Address: Queen Street, Queen Victoria Market, Melbourne
Website: https://www.facebook.com/AmericanDoughnutKitchen
Phone: 03 9417 6415 or 0412 224 083
Trading Hours:Tues & Thurs 6am-2pm, Fri 6-5pm, Sat 6-3pm, Sun 6-4pm

American Doughnut Kitchen on Urbanspoon

Madame Brussels

Madame Brussels - Sandwiches and sausage rolls.

Madame Brussels – Sandwiches and sausage rolls.

Usually when winter hits I automatically morph into a hermit in response to the icy cold weather outside. Ideally I like to stay indoors with the heater blasting, tucked in a warm blanket with lots of yummy food sitting on the coffee table within arms reach from the couch. But it was my friends birthday so I manned up, emerged from my warm shell and went out into the coldness for afternoon drinks. Upon my arrival at Madame Brussels I was given a cosy blanket from my friend, similar to the one I had just been in at home (had she read my mind?).

I was thankful but confused. I know that some people use their jacket as a blanket to cover their legs or some people put their hoodie on and pull the jumper up to cover their mouth like a ninja to feel like they’re in a blanket, and more obviously some people wear blankets ponchos, which is basically a big blanket with arm-holes in it (I know I wear my poncho/blankie out all the time).  But this was different, my friends just straight out brought their blankets to the bar. I hadn’t been out for a while and wondered if it was suddenly socially acceptable to bring your actual blanket from home out to bars. And if this was the case hey, I was all for it. My friends soon explained that the bar provided the blankies (awesome and less akward). With the heater blazing above me and wrapped up in a blanket, I immediately felt right at home.

Blankie

Snug as a bug in a rug.

Third floor up we walk inside and the floor is covered in astroturf AKA fake grass and there is a curvy tiled pathway down the center of the room that leads you to the bar. The white outdoor tea settings scattered around the room made it feel like an enchanted tea party. The inside décor looks like your outside (this can become confusing especially after a few too many drinks). The real outside was the spectacular outdoor terrace overlooking our beautiful city of Melbourne.

Madame Brussels - The Outdoor Terrace

Madame Brussels – The Outdoor Terrace

The choices of drinks were mouth-watering, they had Jugs of Pimms with fruit and cucumber (my fave), Ameretto sour, Sangria etc. yum yum yum! We had these delightful little toasted sandwiches (no crusts) with poached chicken, chives and mayo. They were delicious! They had teeny bits of lemon rind in the sandwiches so each time you took a bite there was a hint of lemon. So refreshing! A sandwich refreshing?, who would have thought. Delicious! We also had Mother of Pearl’s homemade sausage rolls dunked in “dead ‘orse”. Dead ‘orse, tomato sauce, same same. Tasty! A table near us had the scones and the fondue, we viewed them from a distance and ate them with our eyes from a table close by.  They certainly looked delicious.  The tea was served in silver teapots with adorable knitted tea cosies aside mismatched vintage teacups.  Aww so cute even the teapots had a blankie. Before we left we couldn’t restrain from trying the lemon sponge cupcakes with hot pink icing displayed at the bar.. they were average but they looked pretty and had hidden raspberries inside yay.

Madame Brussels - Lemon sponge cupcakes with hot pink icing.

Madame Brussels – Lemon sponge cupcakes with hot pink icing.

I had a blast on a winter afternoon but I heard it’s even better in the summer. It gets really busy so you need to go early to score a good seat and apparently the nights on the weekend get super packed so go early to avoid sad-faces.

I heart Madame Brussels!

Olives x

Madame Brussels 
Address: Level 3, 59-63 Bourke Street, Melbourne
Website: http://www.madamebrussels.com
Phone: 03 9662 2775
Trading Hours: Monday-Sunday (Everyday) 12pm (noon)-1am

Madame Brussels on Urbanspoon

Go nuts for cronuts!

Dossants/Cronuts

Dossants from Movida Bakery, inspired by the ‘cronut’.

What is a cronut? A cronut is a combination of a croissant and a donut. The name sounds silly but seems appropriate. When I hear that two of my favourite pastries are making a super pastry baby, naturally I want to meet it. The original trademarked ‘cronut’ is made in New York at Dominique Ansel Bakery but it can be identified under the alias of dossant or zonut in Australia.

So I was told that the only place to get this alleged cronut in Melbourne is at Movida Bakery in South Yarra so off I went. We got to the bakery and there was a selection of sweet and savory pastries, fresh breads and some delicious deli sandwiches yumm! But then I remembered that we came here on a specific mission to get cronuts, and by cronuts I mean dossants (wink wink).

Movida Bakery

Movida Bakery

We walked into the cute little bakery and ordered two dossants. I literally got the last two dossants. For me the last two? I should be so lucky. I hold on to them with dear life and walk out of there with a great big smile from ear to ear. I could not contain my excitement. I had no doubt in my mind that these dossants were going to be the most scrumptious little pastries to date. Admittedly they didn’t look fabulous but that didn’t worry me, in my mind they would be deliciously ugly and that was fine.

I also bought a cocoa meringue that sort of resembled a meteor, which reminded me of that asteroid game where you shoot the asteroids and they break into particles and then you have to obliterate the particles into space dust in order to save the world (well maybe not the world but definitely to save you and your spaceship). I made my own re-make of the Atari game starring my Movida Meteoringue. Same game but yummier!

Meteoringue

Objective: Destroy the Meteoringue

People in NY are going nuts for cronuts and are waiting in line for over two hours to buy the new pastry. People are buying cronuts in NY for $5 dollars, which is a reasonable price, but people are then selling them for more than six times that amount on what everyone keeps referring to as the black market. (I’ll take one heart, two kidneys and ooooh is that a cronut?) Not the real black market but word on the street is that cronuts are being sold at an inflated price to the people who cbf’d waiting in line. Seems you CAN buy patience.

So back to the dossant, I held it in my hand, paused, then took the first well-anticipated bite. I couldn’t believe my tastebuds, I sat there in disbelief and had to do a retake. I took another regretful bite and put it down. My excitement had plummeted. My first thought was ‘meh nothing special’, my second thought was ‘how could a croissant and a donut make such an ugly baby?’ and my first words were ‘do you want the rest of mine?’. I was suffering from severe devastation.

Before and After

Before: Going nuts for cronuts                         After: Severely Devastated

Granted the ones I tried are not the original trademarked cronuts but they are the only ones in Melbourne at the moment. Adriano Zumbo makes the ‘Zonut’ which is similar but his store is in Sydney.

I would like to try the original ‘Cronut’ but the guy who invented them seems a little possessive. Ansel has trademarked the name ‘cronuts’ but also tweeted that other bakers are ‘copycats’ and questioned if they would be able to look at him in the eye. Why so serious? He didn’t invent the croissant or donut but was happy to copy those pastries to create his idea. Once I made a dessert bagel with a donut acting as the bagel, and fresh whipped cream replacing the creme cheese. Should I trademark the Dogel?

This whole cronut experience has taught me that sometimes you may wait in line for so long trying to get what everyone else wants but once you get there you realise that cronuts totally suck and the thing you wanted so badly wasn’t what you wanted at all. Find out what matters to you and follow that line instead.

Olives x