I have been so slack and need to update this regularly! There are more desserts about to be created and these are what we have been offering the last couple weeks!
Passion fruit Souffle with white chocolate mud cake and yoghurt sorbet
Everyone loves passionfruit souffle! It appears on the menu several times a year because everyone just loves the flavour. Going into Spring, I thought it would be nice and fresh to accompany it with the sweet white chocolate cake and tangy creamy yoghurt sorbet. FRESH FRESH FRESH!!
Orange blossom pavlova with mascarpone, berry compote and vanilla persian fairy floss
When I think of Spring, I think of fragrant flowers and berries! The crisp, soft centred pavlova has been spiked with orange blossom giving this beautiful fragrant. The berry compote has slowly been cooked without being too mushy or crushed. It has a little peppery taste to it to add something different. The sweetness overall the dish has been tamed with lemon scented mascarpone to balance out the flavour. YUM YUM for a nice Aussie day!!
Mint Chocolate Ganache in Michel Cluizel White chocolate Coupelles
Tasty little sweet treats we offer at CODA. This week we have PX sherry chocolate Ganache.
CODA Chocolate bar
Yes, it looks the same but the flavours are slightly different from the last. Starting from the bottom layer, crushed walnut praline, chocolate creme, coffee mousse and caramel ice cream with cocoa nib praline to garnish.
Behind the scenes at CODA...
... It all starts with left over brioche dough...
MASSIVE DOUGHNUT!!!
Chef Joel filling in the jam!!!
Me being the hog, then I decide to share..hehe
Massive cut doughnut!! YUM YUM YUM!!!
Halloween Special for staff.. using meringue!!
SWEET SPIDERS!!!
HEAPS OF SWEET SPIDERS!!
Xx
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