Dessert: Rhubarb cheesecake paired with a glass of Yalumba FSW8B botrytis voignier
Guess what time of the year it is my friends. Ok, we all know what time of year it is, the time where we all go about eating before Summer hits, just to pile on those last minute winter kilos we have already gained.
So, being excited Miss CC and I quickly booked ourselves into BLACK by Ezard on the first day of Good Food Month! BOOYEAH! Let those kilos pile on, and let me schedule my sessions with my personal trainer …
The waitress placed our dessert on the table and I had heard her say, strawberry cheesecake. We were registering what was said as we did think the menu changed seeing three large strawberries sitting on the plate. BUT wait; sitting under this beautifully deconstructed cheesecake was a bed of rhubarb compote.
Everything was so light, which was a dessert Miss CC and I needed after being well fed at Arabella (post to follow). Mixing all the components together is always the way to go, there is the subtle cheesecake trace, but the sweet rhubarb was a nice way to bring the flavours together. BEWARE of the little foam like element on your plate, finding out later that it’s yoghurt snow – it’s SOUR! I didn’t know and took a fair bit on my fork to try for taste, a quick scrunch of the face along with a shiver down my spine was a shock to my system. But eating it with all elements gives you a great experience.
Oh, I am no expert with wine but watching the wine being poured it looked rather heavy and sweet. Upon sipping, your palate gets an over hit of sweetness but the after taste was almost like there was no sweet trace at all.
Ok, let’s bring on more food adventures during October. I am supposed to be hibernating this month to do my assignments… yeah, nah, that can wait.
So, what have you got lined up for October and what are you anticipating to try most?
BLACK by Ezard
Level G, Harbourside, The Star,
80 Pyrmont Street