It never ceases to amaze me how welcoming and friendly the food blogging community is. Here in Perth it is no exception and friendship is made easy through sharing two passions: food and blogging. We all immediately have something to connect over; so when Carolanne from Carol Anne’s Kitchen informed us all that she was moving to South Africa, plans for foodie farewells got well underway.
The first in our series of gatherings brought me back to the lovely Rochelle Adonis for High Tea. It has been nearly a year since I have indulged in her exquisite delights yet the experience remains relatively fresh in my memory. The attention to detail with every single morsel is one you cannot forget easily and she is more than happy to accommodate for us gluten free people. Additionally my ‘no onion’ request due to my fructose malabsorption posed absolutely no problems either.
Rochelle now serves the stunning Seventh Duchess Teas to accompany her High Tea. These artisan teas are “individually sourced from the finest tea gardens“. All teas are hand-picked and are free from anything artificial. I chose the Queen of Hearts herbal tea which is an exclusive blend made just for Rochelle. It contained lemongrass, vanilla beans, juniper, raspberry leaf, rosehips, blueberries, elderberries, pomegranate flowers and hibiscus. It was light, sweet and left no bitter after taste.
For my savoury course I received five delightful little dishes. A refreshing Thai salad was served in a glass cup topped with a son-in-law egg or “khai luuk kheuy”. This traditional Thai dish contains deep-fried hard boiled eggs topped with a sweet and sour tamarind dressing. In this version a cute pint-sized quail egg was used instead of the usual chicken egg. The sweet and sour taste of the tamarind was subtle enough to not be overpowering and left a clean sensation on the palate.
The ashed goat’s cheese pannacotta was a curious liquorice colour and it was a surprise to my senses as I was expecting something with such a bold colour to have a similarly strong flavour. Instead my palate was entertained with a soft tangy creaminess and I was left desperately wanting to lick every last portion off the spoon. I was informed the colouring was achieved using a black bamboo charcoal powder that is flavourless and allows the goat cheese to remain its wonderful unadulterated self. Rochelle sourced this herself when in Singapore recently.
“Fish and chips” were served as a perfectly shaped ball of wafer thin potato chips encasing a soft flaky portion of fish in the centre. It was like a savoury truffle! It was accompanied by aged balsamic vinegar made from an 8 year old Spanish cabernet called Forvm. This vinegar had a gentle berry-like flavour and you could easily smell the oak.
My remaining two dishes were poached prawns with cream of corn and a beetroot salad with Danish feta. The prawns had a distinct crunch to them to signify freshness and the cream corn was very mild in flavour so as not to take anything away from my enjoyment of the prawns themselves. The beetroot salad was a little fibrous for my liking so the creaminess of the Danish fetta was a welcomed addition.
To cleanse our palates we were given some lemon sorbet served on a cute little paddlepop. It had a perfect balance of acidity and sweetness refreshing us all ready for our dessert courses.
My gluten free dessert course was so pretty I didn’t quite know where to start. Everything looked so adorable and almost too good to eat. Don’t worry, that feeling didn’t last long and after a little photo-shoot my little gluten free beauties didn’t hang around for much longer!
The raspberry and coconut cake sundae was topped with crunchy corn crumbles and a tart raspberry dressing. The ice cream was buttery soft and just at the point that it melted on contact with my tongue.
Namelaka is a Japanese term for “creamy texture” and this technique is commonly used in the Valrhona chocolate kitchens. Rochelle has been a big fan of Valrhona chocolate for many years and once you have tasted their chocolate you will understand why. The soft ganache-like milk chocolate namelaka was smeared elegantly and topped with a delicate scoop of milk sorbet. I thanked my lucky stars that I can eat dairy as this was the epitome of dairy milk goodness.
The apple cloud with cider ice cream and pink lady apple gel delved a little into banned territory for my fructose malabsorption. I figured that surely there would be enough glucose in all these treats to counteract any fructose. The fragrant apple flavours were so gentle yet long lasting.
The pièce de résistance of my collection of goodies was Rochelle’s take on Eton mess. A crisp meringue shell dressed with caramel popcorn and one of the freshest blueberries around was filled with a dulcet gooey corn curd with a hint of lemony goodness. The standard non-gluten free course missed out on this darling and I’m sure I saw the glint of food envy in a few of the girl’s eyes! That’s not to say I wasn’t suffering from envy right back at their gorgeous churros and walnut baklava with orange blossom buttercream!
Yes, a year later Rochelle has done it again. I have suitably been wowed by her awesomeness and am desperate to return for a dessert degustation. After hearing a mouth-watering description from some of my companions over High Tea, I realise that I probably should wait until after the wedding for such calorific indulgence. Another thing to look forward to in my married life!Rochelle Adonis 193 Brisbane St, Northbridge, 6003 | (08) 9227 0007 | www.rochelleadonis.com Price: $$$ (High tea $45 for two courses and a palate cleanser, two pots of tea or coffee) Food: 5/5 (honestly this IS perfection) Service: 4/5 (although Rochelle admitted herself she has taken some time to warm to food bloggers, she was very open friendly and courteous) Ambience: 4/5 (bright, light and airy) Drinks: 4.5/5 (7th Duchess Teas are divine, we also BYO-ed French Champagne) Total: 18.5/20