December 28, 2011

Glebe Point Diner, Glebe

hello there.
i hope you enjoyed a very merry christmas, i sure did.

last week, i (laura) met up with fellow mafia member r for a pre christmas dinner at glebe point diner. it was a delightful dinner & when we came to the dessert ordering portion, we ordered with this blog in mind. don't say we never think of you because we do.

i squealed upon seeing both mango & passionfruit on the menu, i knew exactly what i was ordering. if you don't know me then you wouldn't know about the obsession i have with fruit. i love fruit more than i should ever openly admit, fruit makes everything better in my eyes. when i'm sad i will eat a mango & all is right in the world.

the first item on their dessert menu read:
mango & passionfruit salad with pineapple granita.

sold. i ordered this dessert within seconds of being asked by my waiter, who was shocked by my excitement. i announce to him & half the diner that i loved fruit ... LOUDLY.

upon tasting this salad, i dove in deep. i wanted the mango & i wasn't coming out without it. luckily, we agreed that the mango should be on top of the granita & we did a minor swap of ingredients. this salad was summer, i looked like summer & tasted like summer. i think summer has arrived & this dessert is proof of that.

i will now hand you over to r for her description of the next dessert...

"I think the testament of a dessert’s awesomeness is when you don’t want to share it – so needless to say, I was pretty pleased when Laura let me finish this one off to myself!

This lovely scoop of mousse was super-creamy, but still aerated – each spoonful had substance, but not so much that you could feel your throat caving in with cream. The thickness of this dessert, rather, was in the flavour – a rich, sweet dark chocolate that I’d love to know the brand of.

The syrupy slices of strawberry at the bottom of the dish were also a delight. (I'm not all about the refined sugars - I enjoy fruit too!) The sliver of wafer was nothing special - obviously more there for the fance rather than the taste. All in all though, I'd definitely say that this mousse was streets ahead!"

be sure to check starloz for our dinner & their special dessert.

Glebe Point Diner on Urbanspoon

December 17, 2011

Christmas Peppermint Bark

hello mafia, how are you going?
it's laura here to share a little christmas joy with you.

i have been getting deeply into the christmas spirit recently. my house smells like christmas & is starting to look like santa's work shop, the only thing missing is the elf ... i might have to order an elf costume for my friends little puppy who is staying with us, that'd be cute right?

i made this bark recently and i've made a second batch today so i thought i'd give you a simple recipe to make from the important people in your life. this makes a perfect gift for your family, your friends, your neighbour, your doorman, your mailman, your friendly dog walker or yourself.

to see my santa picture, go over here.

peppermint bark

makes 1 kg or 2 lbs


crushed candy canes, to yield 1 cup

1 kg or 2 lbs 70% cocoa dark cooking chocolate


place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

melt the chocolate in a double boiler. combine candy cane chunks with chocolate.

pour mixture onto a cookie sheet layered with baking paper and place in the refrigerator for 45 minutes or until firm. remove from cookie sheet and break into pieces.