After our church activity today, a couple of us decided to visit Burch & Purchese in South Yarra. Having never been there before, I was really excited to (potentially) meet one of Australia’s most famous pastry chefs, Darren Purchese.
Upon stepping into B&P, we were immediately offered a sophisticated looking dessert, which was something like raspberry, honey and muesli. As this was an unplanned event, I didn’t bring my DSLR, and in the moment I also forgot to use my phone to take pictures.
Towards the inner section of B&P near the kitchen where all the magic happens, a group of people who seemed like they had planned and informed B&P of their trip there were being offered another dessert. As my friends and I happened to be there too, we also got some for ourselves. Darren explained that it was raspberry, lychee, honey, and muesli topped with some pastry cream and white chocolate.
To take home, I bought a coconut, passionfruit, ginger, mint creation. Specifically, the dessert contains salted oat & ginger crumble, passionfruit curd, coconut ‘caviar’, mint jelly, passionfruit jelly, coconut mousse, white chocolate velvet spray, and white chocolate and mint wafer. All that for just $9, beautifully assembled in clear ‘glass’, allowing the viewer to see all the layers clearly. If you’re wondering how I remembered all the details about the dessert, it’s because whenever you purchase a dessert from B&P, a small piece of paper with all the details is included with your order, so you know what you’re eating when you get home.
Why did I choose this over the explosive raspberry creation which Darren himself said is the most popular? Because this is Darren’s favourite!
So… it tasted pretty unique. Coconut and ginger are flavours that I generally do not take, but I had to go for something less classic from B&P. I was thinking of getting the chocolate and hazelnut one but I thought that this ginger one would be something different. The crumble had just a slight hint of ginger, absolutely perfect, not overpowering. Passionfruit curd was good and went really well with the coconut ‘caviar’. The ‘caviar’ cannot be had by itself as it doesn’t taste that great, but with the rest of the elements it works really well. The mint jelly, strategically placed in the middle (hidden under the passionfruit jelly), cuts through the heaviness of the coconut ‘caviar’ and mousse. The only thing I couldn’t figure out was the yellow marshmallow on the top – it wasn’t on the small slip of paper, but it had some sort of gingery taste. Will ask the B&P staff on my next visit.