Shaking up taste buds
THERE is no doubt that sweet, sticky, chocolate-laden milkshakes are having a moment, especially on social media.
Good news is you don’t have to line up at popular eateries for hours to get one.
Siblings Matthew, Sarah and Brendan Aouad from The Vogue Cafe at Macquarie Park were among the first to jump on the monster milkshake bandwagon.
And the trio has shared some of its tricks of the trade in the book, Decadent Shakes (milkshakes with more).
Milkshakes have always had a magnetic pull but a lot has changed since the humble days of 1932 when the first milk bar in Sydney opened its doors in Martin Place.
Today, milkshake-making has evolved into an art form, Matthew says.
“It’s our opportunity to create that wow moment for someone … as a kid it used to mean blowing air through the straw to create endless bubbles in your glass,” he says.
“Happily sipping away on a treat-laden milkshake, dripping in excess chocolate and sweets evokes a sense of delicious indulgence like none other.
“When we first designed our milkshake menu some four years ago, we thought there was so much attention and love in the cocktail market and we should bring the same to milkshakes.’’
Matthew says many of the shakes in the cafe as well as the book were born out of trial and error – chucking together flavour combos and dressing up the creation.
Posting pictures on social media platform Instagram saw the trend take off.
“The (in) famous Nutella milkshake remains our number one, followed by the newest family member, the Oreo killershake,” he says.
More decadent offerings include double-deckers (a Golden Gaytime ice cream and waffle combination), Billy Bonka (Oreo cookies, Snickers bars, peanut butter, waffles, pretzels) and Vivo La Vogue (creaming soda and marshmallows).
Decadent Shakes is out now with New Holland Publishers, $26.99.
Matthew and Brendan Aouad from The Vogue Cafe at Macquarie Shopping Centre show off their Killershakes.