i am susan thye. aka chocolatesuze. lives in sydney, australia. born 30.5.83. married to noods. works in social media. this is a food and lifestyle blog. i like cheeseburgers, cake, fried chicken and macarons.
[more about me]
Chocolatesuze by Chocolatesuze is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 Australia License.
Based on a work at www.chocolatesuze.com.
Permissions beyond the scope of this license may be available at www.chocolatesuze.com
PERSONAL DISCLAIMER. this is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - S. Thye, unless otherwise noted. i will hunt you down if you steal or hotlink any of my images and/or text. have a nice day!
20 October 2010, 10:42
When it comes to creativity, the name that first pops into mind is Tomislav Martinovic. Combining his creativity with his love of desserts, Chef Tomislav has teamed up with Black Star Pastry’s Christopher The to present “Just Desserts” ($125), a six course degustation dinner with 4 desserts and only 2 savouries as part of this year’s Sydney International Food Festival. When the event was first mentioned on Twitter I knew I had to book fast and so after some frantic calls in the space of 8 minutes I rounded up a posse of hungry food bloggers we rocked up to Tomislav (Level 2/13 Kirketon Rd, Darlinghurst).
To kick things off, a pair of test tubes arrive, 1 filled with Violet Granita and the other with Delamotte Champagne. We are told to mix the two together and instantly child-like glee shines on our faces when the mixture bubbles and froths upon contact with each other. The resulting fizzy drink is sweet, zingy and oh so pretty.
First to start off the desserts is Grilled Strawberries with Mint & White Chocolate and the presentation has us gazing in awe. Seriously does this not look like a work of art? Mmm edible art. This dessert had an element of customising one’s dessert to own liking where you dip a grilled strawberry into as little (or as much) white chocolate as you like, a swipe of intense mint powder with a side of cream and a swirl of the yoghurt sorbet.
Back to home