GQ (Australia) - - TASTE & TRAVEL -

A con­tra­dic­tion in terms? Not at all. In a so­ci­ety ad­dicted to sugar, the likes of Brent Sav­age, chef and co-owner of Sydney’s Bent­ley Restau­rant and Bar, are de­liv­er­ing desserts that buck the sweet-tooth trend. “Peo­ple are well aware how much sugar is in clas­sic desserts and some­times it’s just too much to take af­ter a meal,” says Sav­age. “Veg­eta­bles have a nat­u­ral sweet­ness, and when we eat them roasted or in a puree the nat­u­ral favour and sug­ars shine through.” Case in point, a few years ago, Sav­age’s sig­na­ture car­rot cake with black olive sor­bet star­tled many by com­bin­ing bright or­ange and jet black, as well as a de­li­cious bal­ance be­tween savoury and sweet. “On the menu at the mo­ment we have malt cake, Jerusalem ar­ti­choke ice cream and ap­ple,” he adds. “Savoury-sweet desserts really strike that won­der­ful bal­ance, and it’s a lovely way to fin­ish a meal.”

Pump­kin seed, tan­gelo and sea buck­thorn Jerusalem ar­ti­choke, La Sirène Praline, caramelised ap­ple and chamomile Lume, Mel­bourne VIC; restau­rant Au­tomata, Chip­pen­dale NSW; au­ Horse­rad­ish porcini cake, lemon myr­tle curd and white chocolate Esquire, Brisbane, QLD; Parsnip milk, Jerusalem ar­ti­choke & truf­fle ice cream, dates, Pe­dro Ximénez Gas­tro Park, Sydney NSW; gas­tropark.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.