High Tea with a sweet twist

11 Oct

Those that know me well know my penchant for all things sweet…if I had to classify myself as any kind of cook it would definitely be a dessert queen. You name it I’ve cooked it…tarts, pavlova, chocolate brownies, pannacotta, chocolate fondant…the list goes on!

My latest obsession came when I stumbled on a perfect little store of sweetness on Chapel St called Burch & Purchese. This store is my idea of heaven…a glorious window of delicious cakes, chocolate pops and little edible chocolate penguins. From the frilly pink aprons worn by the staff, to the wall of delicious jams, chocolate and addictive jars of salted caramel spread this place is all kinds of Willy Wonka fun. Not to mention the interactive flavour wall with over 300 ingredients to create an amazing cake that dreams are made of. I can personally vouch for the amazing cakes…thanks to the amazing explosive milk chocolate and raspberry cake my mum arranged for my 30th.

So given my love for all things B&P, you can imagine how excited I was when I discovered that the wonderful Darren Purchese was doing a limited series of High Tea afternoons with a twist at The Langham in Melbourne. I quickly booked myself and my bestie a place for the 17th August to kick off my 30th birthday celebrations in style.

I love High Tea and have made it my mission to try as many as I possibly can… Upon arrival we opened our beautiful menu to discover the gastronomical delights awaiting us. But first….some etiquette about the correct way to High Tea.

The back page of the menu included the rules of high tea

How to High Tea?

With etiquette covered…more importantly what did we eat?

The special B & P menu

The special B & P menu

This special high tea experience involved all the usual suspects of finger sandwiches in a variety of tasty flavours including smoked salmon, chicken, cucumber & cress, egg & mayonnaise and cream cheese & chive; along with fluffy scones served with raspberry jam, butter and clotted cream.

Finger sandwiches in assorted flavours

Finger sandwiches in assorted flavours

Plain and fruit scones with jams and clotted cream

Plain and fruit scones with jams and clotted cream

Scones with jam and cream

YUM!

With the classics devoured we moved on to a selection of six of the most famous B&P delights. First up was the explosive raspberry eclair which comprised of chocolate choux pastry, exaggerated raspberry cream, freeze dried raspberries, a perfectly tempered dark chocolate top and the added surprise of milk chocolate coated popping candy!

Raspberry eclair and Ginger, Passionfruit, Coconut and Mint dessert tube

Raspberry eclair and Ginger, Passionfruit, Coconut and Mint dessert tube

Next up were my two favourites of the afternoon…a delicious tube of “Coconut, Ginger, Passionfruit and Mint”. This was the most amazing flavour combination of coconut mousse, tangy passionfruit curd, coconut caviar, passionfruit jelly, salted oak & ginger crumble, white chocolate mint wafer, ginger macaroon topped with brilliant white chocolate spray. The spicy ginger, tangy passionfruit curd and creamy pearls of coconut caviar literally popped in my mouth.

Next up was a “Chocolate, Mandarin and Salted Caramel” cake. An exquisite work of art that tasted even better than it looked. This one comprised of chocolate aerated shortbread, burnt mandarin cream, smooth Murray river salted caramel, ‘tobago’ 64% dark chocolate mousse finished with a glossy chocolate mirror glaze. This one was for the sweetest of sweet tooth’s and was a bit too rich for my bestie, but heaven for me. The perfect combination of salted caramel and dark chocolate mousse.

The last three tastes were gorgeous chewy “Meringue Clouds” flavoured with tangy freeze dried passionfruit; addictive “Popcorn and Honeycomb Rubble” which comprised of homemade honeycomb and popcorn wrapped in Spanish Milk Chocolate. I could eat so much of this! With bellies bursting we finished our Willy Wonka extravaganza with the classic B&P “Gold Bullion Bar”, which was a gorgeous little treat of flowing salted caramel (I could eat jars of this stuff!) encased in Spanish dark chocolate with a beautiful gold sheen to mimic a real gold bullion bar.

Popcorn and honeycomb covered with milk chocolate, meringue flavoured with freeze dried passionfruit, dark chocolate bars shaped like gold bullion filled with salted caramel

Popcorn and honeycomb rubble, passionfruit meringue clouds and dark chocolate gold bullion bars filled with flowing salted caramel

This was one of the most fun and delicious High Tea experiences I have had and I highly recommend trying the B&P Langham High Tea if you get the chance. Only $69 per person including unlimited loose leaf tea, specialty coffee or hot chocolate. There is only one more scheduled for the year- tomorrow 12 October, but I am sure there might be a few more scheduled soon. Otherwise they have also run dessert degustation evenings at the Sweet Studio. This is next on my list when they do another one…

A lovely afternoon with my bestie and her beautiful new daughter Willow

The beautiful foyer at The Langham Melbourne with its stunning staircase and chandelier

The beautiful foyer of The Langham Hotel in Melbourne

Check out the website and call into the Sweet Studio too

Burch and Purchese

647 Chapel St South Yarra Vic 3141

Open Tues-Sun 10-6:30pm

(03) 9827 7060

Burch & Purchese Sweet Studio on Urbanspoon

2 Responses to “High Tea with a sweet twist”

  1. e cigaretter October 16, 2012 at 7:15 am #

    Whats up very nice blog!! Man .. Excellent .. Amazing .. I’ll bookmark your website and take the feeds additionallyΒ‘KI’m satisfied to search out numerous helpful info here in the post, we want develop extra strategies on this regard, thanks for sharing. . . . . .

Trackbacks/Pingbacks

  1. An Evening with Burch & Purchese | journeysaroundtheglobe - October 16, 2013

    […] I think everyone around me knows of my admiration for Darren Purchese and his talented team (see here) and as soon as I heard the words dessert degustation I was […]

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