Sugar Hit @ The Westin
October 7, 2010
Dark chocolate Tanzanie cream, honey macadamias, espresso biscuit, pineapple and mango bavarois
Entering a hotel in your own city is always a funny feeling; for a moment, it lets you pretend you’re actually away on holidays. And being inside The Westin for Crave Sydney International Food Festival’s Sugar Hit it gives me every excuse to daydream that I’m somewhere far away as I wait at The Bar & Lounge for my dessert.
Presented as a trifle, the dark chocolate Tanzanie cream, honey macadamias, espresso biscuit, pineapple and mango bavarois ($20) is paired with a sweet glass of Brown Brothers Orange Muscat & Flora.
Not having been a big fan of dark chocolate in the past as I find it always overly rich, this dessert was rather mellow and it was helped by the tanginess of the pineapple and mange bavarois, which cut through the sweetness. The espresso biscuit was quite spongy, almost what you’d expect in the layer of a tiramisu cake while the honey macadamias were nice surprises hidden within the layers of the cream.
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