Top 5 Desserts (2018/2019)

Top 5 Desserts - Cheesecake Ice Cream - Magill Estate

And the best savoury dishes this year:
~ Top 5 Sydney Dishes (2018-2019)

Top 5 Desserts (2018/2019)

I don’t have a particularly sweet tooth – so it takes something really special to lure me into the dessert section of the menu. These five dishes certainly fit the bill – they are some of the most delicious things I’ve eaten in the past 12 months!


Cheesecake, Lemon Myrtle, Buttermilk Magill Estate
www.penfolds.com
This creamy monochrome delight is one of the best things I’ve ever eaten. A base of buttermilk foam topped with a dome of cheesecake ice cream, crisp nuggets of nitrogen-chilled lemon curd and shortbread crumbs add crunch, and lemon myrtle ‘pearls’ and dust add a herbal note.


Mango Sorbet, Cherry Salad, Liquorice Boronia Kitchen
www.boroniakitchen.com.au
I don’t even like liquorice, but I’m so glad the striking look of this dessert tempted me. Slices of fresh mango encircle a cherry salad and ball of super smooth mango sorbet. Thankfully, the fine liquorice net added more crunch and colour than flavour.


Rosemary Ice Cream, Hazelnut, Rhubarb Cirrus
www.cirrusdining.com.au
I love herbs used in sweets and the rosemary in this ice cream really tickles my savoury palate. Add a crunchy topping of hazelnuts, toasted oats and puffed candied sorghum and a tangy rhubarb, blood orange and star anise sauce – and I’m in heaven!


Fruits en Surprise Restaurant Hubert
www.restauranthubert.com
Even the menu title of this playful dish is fun. Fruit-based sorbets and ice creams are piped back into real fruit shells and served on a bed of crushed ice: lemon, passionfruit, green apple, banana and strawberry. All delicious!


Quince, Preserved Lemon, Blood Orange Bentley Restaurant & Bar
www.thebentley.com.au
The savoury notes and acidic tang here are all the things I love in desserts. Diced quince (poached with honey, ginger and lemon) sits between a base of buffalo milk stracciatella and quenelle of preserved lemon sorbet. Fennel pollen and a sprig of bronze fennel add a touch of anise.


 

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Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
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Glennis (Caringbah South, NSW)
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Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
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Richard (Earlwood, NSW)
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