September 7, 2011
Project Sweet Tooth
Talk about a sweet job. Last week Ashley and I were sent out to the restaurants, on a mission to report on and bring you a sneak peek of the new desserts at Sanafir, Italian Kitchen and Society.
Don’t have to ask us twice! Project Sweet Tooth commenced.
First stop, Sanafir.
We arrived at Sanafir and I knew we were in for a treat. Having tried Sanafir dessert staples like Baklava and Ethiopian Coffee & Chocolate Spice Cake, I couldn’t imagine that their new tasty creations could get any tastier. I was mistaken.
We were first presented with the new Sanafir Dessert Platter. This little platter of heaven has everything one could ever want as an after dinner delight. It brings together a unique blend of culturally diverse flavours and spices to make a unique dessert for all to enjoy.
Lined up two by two were bite sized exotic looking treats. Turkish delight, tahini sable, zelbia, baklava, chocolate almond bark and mini stouf were placed flawlessly on a plate made perfect for sharing.
Once Ashley and I were satisfied that we had a ‘thorough understanding’ of the Sanafir Dessert Platter, we exchanged our forks for spoons and moved on to Sanafir’s new Yogurt & Mint Pyramid. Six words: orange cardamom compote, sesame seed nougatine. Each spoonful of this baby melted in our mouth. Delicious!
In the name of dessert research, Ashley and I trekked over to Italian Kitchen for day two of picture taking and tasting. Alongside their classic dolce list of Tiramisu, Torta di Cioccolato, Vanilla Gelato and Zeppole ci Cioccolato, Executive Pastry Chef Jason Pitschke added a few more delightful bitefuls to the Italian Kitchen menu.
First to come through the pass for us to try was Profiterole di Limone. Described to us as “Italian cream puffs, lemon mousse, with a side of raspberry lemon sorbet.” Next up, Budino di Semolina, a “white chocolate pudding bar, strawberry compote with hazelnut crumble” explained Chef Pitschke. Both just to die for.
Not willing to give in to our bodies telling us no more sugar we prepared ourselves for the last dessert of the day, which was DEFINITLEY worth it, Crostata di Mirtillo. A sweetened ricotta tart, poached blueberries and cinnamon meringue, beautiful in presentation and taste.
On day three of Project Sweet Tooth Ashley and I powered on to Society to try out Bar Manager Carrie’s newest milkshake recipes. Society, known for their amazing take on milkshakes, has been getting a lot of buzz surrounding their shakes with a ‘kick’.
We thought in order to be thorough enough in our research methodology and to bring our readers the most in depth knowledge it would be best if we tried four.
Line them up! Lucky Charm, Malibu Barbie, Mad Cow and Lemon Meringue.
Lucky Charm, also known as the Guinness milkshake, is where chocolate, ice cream and beer come together in one glass. Pretty much heaven if you ask us!
Malibu Barbie, my personal favourite, puts you right on a Hawaiian beach with pineapple, Malibu, ice cream and coconut.
Mad Cow milkshake, the big green giant, is made minty fresh with peppermint schnapps, ice cream and chocolate pop rocks that quite literally dance in your mouth.
Ashley’s favourite was the Lemon Meringue milkshake made with lemoncello, lemon curd and ice cream. This one is topped with meringue and then torched to give it the entire effect. Perfect!
Time and sugar saturation point didn’t allow for Ashley and I to try the rest of the new milkshake flavours. Nut Job (butter ripple, ice cream, peanut butter and caramel), Oreo Cookie (crème cacao and cookie crumbs), Nutella (frangelico, ice cream, Nutella) or PB&J (peanut butter, jam, ice cream) will have to wait until next time.
We hope this sneak peek has got you thinking about dessert tonight. Come down to Sanafir, Italian Kitchen and Society to give them a try and be sure to let Ashley and I know what your favourites were! Send us a tweet @Glowbal_Group.
You might also like
- No related posts found
