Winter Menu Preview at Chocolateria San Churro
Posted by | Categories: Chocolate, Desserts, Events, Featured, Perth, Restaurants
I need to give you a word of warning before you commence reading this post. If you are even just half the chocoholic that I am, some of the following images may cause a rapid heart rate, salivation and excitement. Across Australia tomorrow Chocolateria San Churro officially launch their new winter menu and last week I kindly agreed to take a hit for the team and attend their preview evening.
Chocolate tapas (adapted GF)
San Churro is an Australian business first created in Melbourne in 2004 by founders Kelly Smith and Giro Maurici who were inspired whilst travelling by the traditional breakfast in Spain of thick hot chocolate and churros. The company has since grown to 37 stores across five states including eight cafes here in Perth; Northbridge, Vic Park, Subiaco, Fremantle, Mandurah, Hillarys, Rockingham and Leederville. Whilst churros are unfortunately not gluten free, I was enlightened to find there are still a number of chocolaty treats I can enjoy.
Salted caramel and choc-cross bun truffles with a salted caramel macaron
My new word: Drippalicious
Of course this concept had to be applied to macarons. ($2.70 each)
While we waited for the remaining guests to arrive we were given a “tapas” plate to share. I discovered a new taste sensation that I cannot WAIT to return to San Churros for. Dunk a macaron in drippalicious molten chocolate; it is all the colours of sickly sweet wrong yet it left me feeling like I could conquer the world. The Boy looked on in bemusement while I dripped chocolate everywhere. And I mean everywhere. It was on my elbows, my forehead and even my camera.
Cinnamon breakfast churros ($4.95, sadly not GF)
Our first course was the new cinnamon breakfast churros which are made fresh daily in the morning and fried to order. Whilst I obviously didn’t get to taste any of them, the Boy quite enjoyed his although he did say that it wouldn’t really be something he would eat for breakfast. He usually eats healthy salads and fruit.
Raspberry macaron ($2.70, GF)
My replacement for the churros was another macaron which was served very apologetically. I laughed. As if I would ever be disappointed with being given more macarons.
Iced Salted Caramel shake (this was a tester; full size $6.50, GF)
Our second course included smaller sample tastings of their two new milkshakes. I was glad that we didn’t get the full-sized serves as there was no way we could have got through it all. Our first milkshake was the iced salted caramel. Fresh milk and vanilla ice cream were mixed together with swirls of dulce de leche and topped with whipped cream and chocolate. These babies were gulped down in seconds.
Salted Choc Coconut shake (this was a tester; full size $8.50, GF)
The popularity of salted caramel means it is a flavour that has been done to death by many kitchens but the next milkshake flavour was something a bit more interesting; salted chocolate coconut. Made with milk chocolate, shredded salted coconut, coconut syrup and dark choc chips this taste sensation put any salted caramel to bed. Let’s hope this is the new trend for 2014 because it is a whole new level of addictive sweet saltiness.
Salted Carmel Sundae (adapted to be GF by addition of macaron, non-GF version $11.95)
Our third course was the new sundaes however neither of them were gluten free. Consequently they kindly made me an adapted version of the new salted caramel ice cream sundae. The normal version contains white chocolate ice cream with warm salted caramel fudge, melted milk chocolate and crusted chocolate malt balls. My sundae was adapted to be gluten free by changing the ice cream flavour to vanilla and replacing the malt balls with smashed chunks of salted caramel macarons. The warmed salted caramel and melted milk chocolate were still layered in there as they were gluten free. The alternate textures of smooth ice cream, macarons, gooey caramel and crunchy chocolate was out of this world. I was informed that this adaptation would cost extra due to the addition of the macarons.
Chocolate Volcano ($11.95, not GF)
Moving onto the fourth course we were introduced to the new addition to their cake cabinet; the “Chocolate Volcano”. This dessert was not gluten free meaning the Boy got a whole Volcano to himself however after being generously filled with San Churro’s churros, macarons, chocolate, sundaes and milk shakes he was getting close to being absolutely stuffed.
I cut into the centre of the pudding for him and our eyes widened as luscious chocolate lava erupted out of the centre and dribbled out onto his plate. The pudding was served warm and despite our fullness the Boy managed to get through at least half of it before lowering his fork and admitting defeat.
Flourless Chocolate cake ($8.95, GF)
My gluten free cake was one that is already on their menu however I was told it is very popular and not just those who eat gluten free. Rich and decadent, even I couldn’t get through one solo as the serving size is quite large. The centre of the cake was very moist with a subtle almond flavour.
El Grande Crushed Malt ($6.95, not GF)
We were onto the final stretch at the fifth course and by this point I could hear a few groans coming from the other side of the table. We had well and truly out-chocolated ourselves leaving no room for our final course.
The Boy was served a mug of San Churro’s traditional Spanish hot chocolate. They import this drink from Spain were it is made to an authentic Spanish recipe. This is not a hot drink for the light hearted as it is basically a mug of thick, molten chocolate. It is also not gluten free so I left the Boy to attempt to devour it on his own. The new versions of this drink take it to an even higher level of indulgence than before using a choice of three toppings; marshmallows and chocolate syrup, crusted malt balls or choc biscuit crumble. The Boy ate a few spoonfuls meekly before giving up for good.
I received a milk coverture hot chocolate instead which was light and foamy along similar lines to the standard hot chocolate many of you know well. I managed a few more mouthfuls than the Boy did with his drink before also putting my cup down with a sigh. I had been beaten by chocolate. And it was good.
Chocolateria’s new Winter Menu launches on Monday 31st March, 2014 across all stores. Chompchomp attended San Churro’s Winter Menu preview night as a guest. However having been to San Churro as a customer several times already, I can guarantee I will continue to love their chocolate just as much when I return and have to pay for it. Chocolateria San Churro Northbridge 132 James Street, Northbridge WA 6003 | (08) 9328 3363 | http://www.sanchurro.com/
Raw vanilla coconut pudding
Posted by | Categories: Blender Recipes, Featured, Raw Food, Recipes, Vegetarian
There are many reasons why eating a raw diet can be both healthier for you, kinder to animals and help save our ailing planet but it does take a lot of commitment and time to prepare many of the dishes. Whilst I enjoy making everything from scratch I am also very time poor. I am greatly appreciative when I find more talented people out there to do the more laborious and technically challenging components of raw cooking. I was recently contacted by Chris from Raw by Chris to collaborate and create some raw dishes that are not just gluten free but also fructose friendly. She was generous enough to deliver me a bag of raw goodies containing an assortment of different raw foods; some ready to eat and others as core ingredients to utilise with my own raw food preparation. I was inspired to utilise each ingredient to its full potential and the first creation I made was this very addictive raw vanilla coconut pudding.
- 2 ½ cups young coconut meat (approx. 4 young coconuts)
- 1 cup of coconut water
- 1 tablespoon of organic vanilla extract
- Seeds scraped from ½ vanilla bean
- Dash sea salt
- 2 tablespoons Coconut butter from Raw by Chris
- Maple syrup to taste (I used 3 teaspoons) ** See note below
- Four Berries Super Food Jam from Raw by Chris for garnishing
- Mix coconut meat, coconut water, vanilla extract, vanilla bean seeds, salt and coconut butter in your OmniBlend or similar high-speed blender and blend until smooth. Add maple syrup (or agave) to taste.
- Serve with Four berries Super food jam or fresh berries.
Disclaimer: I received free samples of Coconut Butter and Four Berries Super Food Jam from Raw by Chris. The fact some of the ingredients were free in no way affected how delicious it was! This recipe was adapted from the book Living Raw Food by Sarma Melngailis (2009)
Raw Baskets by Raw by Chris | Gluten free & Fructose Friendly Raw Food
Posted by | Categories: Desserts, Featured, Perth, Raw Food, Recipes, Vegetarian
Many of you may have twigged on that I’m a fan of raw food. Whilst I do not eat strictly raw I am always looking for ways to incorporate it more into my weekly diet at home. I am inspired by those take both veganism and raw food more seriously. Recently when I was out for breakfast at Harvest Espresso I tried a raw macaron made by Raw by Chris and fell in love on the spot.
A sugar free, dairy free, raw, living macaron! After devouring it eagerly I was prompted to contact Chris directly. I was interested to see if she wanted an help to formulate some fructose friendly raw sweets. Most raw food desserts are sweetened naturally with dried fruits which is a big no-no for us fructose malabsorbers. Imagine how happy I was not only was she enthusiastic about the concept, she also wanted me to be her guinea pig…..receive free raw food samples that are both gluten free and fructose friendly? How could I refuse such an offer?
Raw by Chris offer “Raw baskets” for purchase filled with a number of raw food goodies and delivered straight to your front door. The baskets cost $60. My basket of fructose friendly goodies contained the following:
● Coconut vanilla chia pudding with seasonal fresh fruit
● Dessert FM friendly cheesecake
● Four berries superfood jam
● Coconut butter
● Raw vegetable stock powder
● Bread crisps
● Marinated mushroom spread
Coconut vanilla chia pudding with seasonal fresh fruit
I started eating my way through the ready-made food first before thinking more creatively how to devour the rest. The coconut vanilla chia pudding was a huge serve with enough in there for two greedy people or more modest servings for 3-4. Buried in the pudding were large chunks of fructose friendly fruits including orange and tart raspberries. There were subtle hints of spices and a gentle, natural tasting sweetness without being bland or flavourless. It was very filling.
Raw cheesecake
The dessert was a fructose friendly raw cheesecake of which I had already been a tester for an earlier prototype. Incredibly it had an almost cheesy taste to it despite it being totally vegan. The berry cheese layer was thick and smooth with the pistachio nutty layer and textured coconut giving some alternate textures without overpowering the luscious cheesy taste.
Four berries superfood jam, Coconut butter, raw vegetable stock & marinated mushroom spread
Raw bread crisps
I liked how there was a combination of dishes that are ready to eat in addition to items that encourage you to create your own masterpieces in the kitchen. The marinated mushroom spread was good enough to eat on its own but I resisted and smeared it generously onto the raw bread crisps. Paired with some fresh tomato, avocado, basil from the garden and a dash of sea salt these tasty snacks were snuffled up at record speed.
Raw vegetable stock powder
Before flying out for our holiday to Vietnam, I was dreaming of coconuts so the night before we flew out I made us different type of raw vanilla coconut pudding without using chia. I used the Raw by Chris Coconut Butter in addition to the Four Berries Superfood Jam which was made from a mix of strawberries, blueberries, raspberries, goji berries, chia seeds, banana and spices.
Four berries superfood jam
Raw vanilla coconut pudding
You can find the easy recipe for my raw vanilla coconut pudding here. Its gluten free, dairy free and fructose friendly. And it’s delicious.
Whilst I understand my opinion is a little biased as I’m already a fan of Chris’s work, I love how her raw bundle of goodies included a variety of sweet and savoury things, in addition to some useful items you can use in your own food preparations. The bundle makes a great gift but in all honesty if I get one again it won’t make it back out of my kitchen!
Disclaimer: I received the Raw Basket from Raw by Chris for free. Despite all these raw delights costing me nothing I would happily have paid for them and look forward to checking out another different round of treats from Raw by Chris in the future. See her website for more or head over to her beautiful blog Tales of a Kitchen.Brunch with Ma at The Store, North Adelaide
Posted by | Categories: Adelaide, Breakfast/Brunch, Coffee, Featured, Restaurants, Travel
Adelaide holds a close place to my heart. I spent much of my impressionable teenage years there and much of that helped to culture the type of person I am today. The real joy of returning to Adelaide however is largely because it is the home town of my dearest Mother. I am a fiercely independent person much to the annoyance of those close to me; but I cannot deny that it would make my life so much better if I was able to spend more time with my Ma. She is my best friend, my confidant, my comforter and my inspiration. She is one of the best cooks, has a gifted touch in the garden and can always make me laugh until I cry. I love her so much!
Kitchen side at The Store
During my whirlwind trip over to Adelaide in November for Eat Drink Blog 3 Mum and I managed to squeeze in a quick catch up for breakfast at The Store on Melbourne Street, North Adelaide. She already checked that this place had a number of gluten free options available and was keen to revel in some wedding chit-chat. She was still on the hunt for her outfit for the big day and wanted to check out a cute boutique a few doors down from The Store meaning we could kill two birds with one stone.
Poached free range eggs on gluten free toast
Theoretically with the grotesque amount of food I had eaten at the Eat Drink Blog, one would think I would no longer be hungry. But I always find overindulgence has a way of stretching my stomach capacity thus allowing me to continue spiralling into the depths of excess. I was craving some poached egg action and ordered myself some along with their gluten free toast, roasted tomato and mushrooms.
Poached free range eggs on gluten free toast
A big pile of rich earthy mushrooms tumbled across my plate next to some herbed roasted tomatoes and two softly poached eggs. A quick pierce with a knife into my egg’s internals confirmed success as their yellow innards billowed out onto my gluten free toast.
Having also eaten a big meal the night before Mum opted for something very light ordering the fruit salad with the vanilla yoghurt on the side. Being used to the small serves and high prices of Perth I thought this was good value but having not eaten out much in Adelaide recently I have nothing but my hometown to compare with. The fruit was as fresh as summer leaving Mum with a small amount of room to fit in some sweets to share!
Fruit salad
I skipped over to the counter to find out what gluten free cakes were available. My choices included an orange almond cake (the bog standard) and a heavy-looking chocolate mud cake. I am growing quite weary of the orange almond option and knew my Mum would never turn down chocolate. I definitely inherited my chocolate addiction gene from her.
Flourless chocolate mud cake
Within minutes the two of us devoured our succulent treat and hand in hand headed off down Melbourne Street in search of an outfit worthy of the mother-of-the-bride. Alas we were in no luck this time but at least I got to share one of those precious moments with my Mum that many take for granted.
The Store 157 Melbourne Street, North Adelaide SA 5006 | (08) 8361 6999 | www.thestore.com.au Price: $$ ($7-18 Breakfast, $7-18 Entrée, $19-29 Mains) Food: 3/5 (simple, fresh food using local ingredients sourced from Adelaide Central markets) Service: 4/5 (unable to not notice beaming smiles and happy vibe amongst staff) Ambience: 3/5 (reminds me of the décor in Dome cafes in Perth) Drinks: 3/5 (their own blend of coffee from a local South Australian company called Coffee World, it was creamy and light in flavour) Total: 13/20
