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Just Desserts The dessert menu across Australia is beginning to get a whole lot more interesting as chefs raise the bar on the sweetest course. Rosemary Ryan looked at some of the latest trends and ideas making dessert very hot right now. In Melbourne every Thursday night diners are packing out a restaurant in Fitzroy where the only thing on the menu is dessert, three courses of it for $40. In the kitchen is Pierre Roelofs, one of the new breed of Australian pastry chefs that are taking the dessert course to a new level at a time when 'sweets' are getting a whole lot more respect than ever before. Roelofs, who's worked in internationally acclaimed restaurants like The Vineyard and Heston Blumenthal's The Fat Duck and last year won the prize for the world's best dessert at the exclusive Espai Sucre award, says he's been amazed at the strong reception the dessert dinners at Café Rosamund have been getting. The once a week dinners have been operating for almost five months now after Roelofs struck a deal with the owner of the popular neighbourhood day time café to trial the idea of the dessert evenings. He's now serving around 50 customers a night. The menu is concise and the only choice is whether you're going to have one, two or three courses (or maybe a dessert 'tube'). What you're served is an array of Roelofs' whimsical adventures in flavours and textures that are delighting patrons. While the menu is new every week, once a month Roelofs puts together a 'top of the pops' menu from the month. They've included a 'Lamington', which looked like the traditional Aussie cake sitting on a doily topped plate, but when diners cut into it they discovered it had been hollowed out and filled with coconut gel, a rich chocolate parfait and exploding ‘It allows me to control how the dish is eaten so the textures and flavours come together as I planned.’ desserts Tomislav’s Apple Crumble.. chocolate 'pop rocks', plus a dessert simply called Red that featured freeze dried strawberries that had been rehydrated with mulled wine, candied beetroot, rosehip tea gel, dehydrated cranberries and strawberry 'paper'. All of the desserts are plated in Roelofs’ signature style. "I'm trying to present desserts in a slightly different way,” says Roelofs. “I'm trying to make the dishes really multi layered, texturely, flavour-wise and temperature wise. And I'm going really flowing and organic with my presentation and that allows me to have a bit of control over how the dish is eaten, so all the flavours and textures come together for the diner as I planned.” The move by Roelofs is a reflection of a wider trend in the industry with increasing hospitalitymagazine.com.au hospitality | august <strong>2010</strong> 21
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Page 13: NEW PRODUCTS • NEW EQUIPMENT •
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