A few more desserts to meet the eye (at CODA)...

(And hopefully your stomachs!)

Please view pictures below and allow yourself to come to CODA to see it in front of you. Pictures tell a thousand words...but the taste and texture is another story!!

CODA chocolate bar

It is official!!! Say goodbye to chocolate pudding and HELLO to CODA chocolate bar! Warmer months are arriving and this dish is staying for the next 3 months!

Pear souffle with poached pear, cinnamon ice cream and walnut coffee crumb

I know, I loved the banana souffle with the chocolate hazelnut ice cream too...but pear is still in and it's yummy with the cinnamon ice cream and the crunch flavours of sweet toffee, bitter coffee beans and roasted walnuts!! Not too bitter, this dessert is very delightful!!

Lemon Lime Meringue

This tower my viewers is the latest special!! I secretly call this "The Brian Special". It was created out of love for my friend from pastry school who is leaving for Canada. I've 'trialled' this dessert 3 times and      

I don't think it's called trialling if I end up eating the whole thing. This dessert also suits the beautiful weather we are about to encounter and is very refreshing on the taste buds. So starting from top layer to bottom, lemon lime granita, Kaffir lime ice cream, lemon curd, and flourless lime cake. The encasing is a tuille (thin wafer) and on the side is a vanilla meringue kiss.

Spring Desserts at CODA

Hey All!!! After a short time off from work, September came back with everyday becoming a busy one!! Desserts were created, trials were made, taste testers were had and OMG..I have had a major SUGAR OVERLOAD!!!

Starting off...a few SWEET SPECIALS were created in hope to make it on the Spring menu as voted by myself and CODA staff. Consumers with their feedback also made progress and here are the NEW ITEMS!!

Mango pannacotta with coconut caramel and crispy rice

Ticking all the great boxes, this dessert is inspired by the chinese yum cha mango pudding. Instead of the evaporated milk, coconut caramel is substituted for the sauce. This dessert is also gluten free and dairy free which makes it all the more enjoyable for everyone!! 

Vanilla Bean Creme Brulee

I don't know about you, but I love vanilla bean creme brulee!! The ritual of cracking the thin layer of toffe on top is the best start to an AWESOME dessert!! Fresh fruit of orange segments, strawberries and blueberries are tossed together with plum wine jelly and slitheres of mint which refreshes the taste bud and compliments the sweetened cream!

  

CODA Chocolate Bar

To replace the chocolate pudding, the CODA chocolate bar has been designed! This dish is all about the flavours of CHOCOLATE and subtle flavours that compliment it! So, here I present the coconut mousse floating on the chocolate vanilla creme sitting on white chocolate textured with toasted coconut and souffletine (round rice balls). Cocoa nib praline to garnish and raspberry sorbet to cut the sweet with this tangy delight. 

Vanilla Mille Feuille with blood orange sorbet

Craving the taste of vanilla slice, this became an experiment and one of the SWEET SPECIALS we had on the menu.

Sweet potato fritters filled with chocolate and maple crumble ice cream

This was experimenting old ideas with new flavours. Great texture to the sweet potato, however, it is not for everyone.

Mango ganache filled chocolates

Salted caramel filled chocolates

Choc Mint ice cream bites

Using MICHEL CLUIZEL chocolate cups, these SWEET BITES have become a MASSIVE seller. It's a great end to the meal for something small to go with the coffee, and is the best chocolate being sold in town!!

Also, the difference in SPRING is.. there are changes in staff to the CODA fmaily kitchen team! Ones who have gone or who are gong..GOOD LUCK and ALL THE BEST!! HAPPY COOKING!! And you guys will be missed!! However, there are NEW CHEFS coming and who are staying, WE WILL MAKE NEW MEMORIES AND NEVER FORGET THE OLD ONES!!

Xx

Taste of Melbourne 2011

These last few weeks have been hectic!! But, in between busy days at work, there is always time for enjoyment of food!!! So... here is what my food buddy and I ate at the TASTE OF MELBOURNE!!!!

Arriving there, we quickly buy our crowns and run through the crowd to the closest food stall like we were in a race! In reality...we were just very very very very very very HUNGRY People!!!! We arrive at St. Katherines and buy...

Turkish lamb dumplings with garlic yoghurt, sumac and dried mint

&

KFC "St Katherine's fried chicken"

The food was tasty, however, I enjoyed the chicken more than the dumplings (which were more like tortellini). St Katherine's is the latest restaurant owned by The Press Club group. The chefs are George Calombaris and Shane Delia. Both bold and successful, it makes me feel that to become a celebrity chef, the trend is to shave your head and know how to cook. (Adam D'Sylva is another one). hehehe

So, our taste buds are wanting more food!! We make our way to the next restaurant stall The European!!

Western Plains pork parcel

Regal King Salmon fishcake tartare

The Pork was the best dish we ate on the day! It was this pork belly that was wrapped in a thin layer of brik pastry and the flavour was balanced out with the apple salad. YUM YUM YUM!!! I want more just thinking about it right now!! The fishcake was good, but a tad dry. I love dining at the European also, the restaurant serves great food!

Cheese platter from That's Amore

That's Amore is a cheese company who makes fresh beautiful cheeses! CODA is proud to use their fresh products made by Georgio the owner. He has a wide range of cheeses made with the freshest milk and some items on the platter above include ricotta, diavoletti (little devils), buffalo mozzarella. DELICIOUS!!! They also have a store called La Latteria on 104 Elgin St Carlton. If you want more information on cheese descriptions please go to their website on www.lalatteria.com.au 

Olive fried octopus, aioli, steamed eggplant and pickled free range eggs

Prawn and pork plums with '1000 year old' egg and pickled ginger

The Botantical produced these items as well as a wagyu beef burger. There was a massive line up for the wagyu beef burger..and knowing me..I had to be different and decided to try something different, so I got the other 2 (not as popular) items. These dishes were yummy!! Especially the octopus! Tasty salad with great flavours and very fresh! the plums were very average on the other hand. It was tasty and yummy, but nothing outstanding.

Cured Regal Kind Salmon with pickled daikon, lime and vanilla cucumber

This dish was interesting. I enjoyed it. The flavours were fresh and very tasty. The Millswyn brings flavours from Scandinavia and France in South Yarra.  

We had to do a little stop over for some sweets becuase I was starting to get full. I think this stall was called Miny Mots..or something, Reminds me of Tiny tots who sold the same thing a few years back. Mini balls of ice cream and sorbet, I chose the caramel popcorn flavour and and lime sorbet. YUM!

Seared scallops, green chilli aioli, almond and celeriac remoulade

Rhubarb, violet and rose geranium Eton mess

After walking through the bottom level and top level, we made our way back down to the bottom level to choose the last meal we were to eat at this year's TASTE OF MELBOURNE! We went to the Stokehouse! Eating the last of our savouries and back to sweet, I enjoyed the fresh rhubarb sorbet slide down my throat. Fresh crunchy meringue textures with fragrance of violets and hints of rose, it was a great end to this dining experience.

Xx