A joint birthday party for several members of Rish’s family meant many many desserts!
Pavlova
Gluten free white chocolate mud cake
Gluten free cupcakes
And fruit. What a relief!
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dessert
“You have to try the one where you go from one end to the other with ice cream and chocolate cake”
Belgian chocolate fondant with caramel ice cream & guirlache $15
Unfortunately, I couldn’t eat it (on any of the desserts on the menu in their creamy goodness!), and settled on a glass or two of the dessert wine… I’m told it was divine, hey Rish?
(and Matt rolled his eyes at my foot photo-ing. pfft! :p)
Parlour Wine Room, New Acton: http://www.parlour.net.au/
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12 stalks of rhubarb
juice and grated zest of one lemon
2 tablespoons orange juice (fresh or bottled is fine)
Tablespoon sugar (the recipe reckons artificial sweetener, like Splenda, but I don’t have any, and don’t think it’s worth it!)
Teaspoon ground cinnamon
Teaspoon vanilla essence
Put into a pot on low heat. stir stir stir for about 10 minutes until you get a delicious mush. I don’t like it stalky, prefer it close to the one consistency. You will end up with a few lumpy bits.
Serve with Greek yoghurt. Which I shouldn’t have, but I did anyway. I wonder is a little honey would be nice on top?
(Recipe is slightly modified from the one in the CSIRO Total WellbeingCookbook
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