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FROM MAM­MOTH BURG­ERS TO DECA­DENT DOUGH­NUTS, WE SERVE UP GOB-SMACK­ING TUCKER

The Weekend Post - Cairns Eye - - Front Page -

Food trends have taken us far beyond the hum­ble cin­na­mon sugar dough­nut to a mag­nif­i­cent, deca­dent makeover.

In Cairns, De­signer Dough­nuts has led the charge on these loaded, luc­sious sweet treats.

De­signer Dough­nuts founders Chris Bowtell and Libby Pow­ell saw the gap in the lo­cal mar­ket and dove right into the world of bat­ters and top­pings to come up with the in­cred­i­ble end prod­ucts.

“There was noth­ing in North Queens­land in that sort of style,” Chris says. “It had be­come a huge trend­ing gourmet food down south but noth­ing was be­ing done up here.

“For three months we went through ev­ery sin­gle recipe we could find.”

Their gas­tro­nomic jour­ney led to a win­ning cronut recipe, of which 80 per cent of their cus­tomers pre­fer, ac­cord­ing to Chris. The cronut – a crois­sant and dough­nut hy­brid – takes three days to make, a process that in­volves set­ting the lay­ers in the fridge un­til the end re­sult is shaped and fried.

“Me and my part­ner were al­ways into cook­ing and gourmet cook­ing but to take it to a com­mer­cial scale was new to us,” Chris says.

“The sup­port from Cairns and FNQ was awe­some.”

The sup­port and de­mand con­tin­ues, with or­ders for birthdays, dough­nut walls and tow­ers for wed­dings and dessert boxes – pic­ture a box loaded with cronuts, dough­nuts, choco­lates, lol­lies and mini liqueurs – pick­ing up.

They’ve even cre­ated the pronut, a cronut loaded with 30g of pro­tein pow­der in the cus­tard, for those more health con­scious.

Asked if it’s a “healthy” treat though and Chris laughs.

“No,” he says. “We’ve tried ex­periement­ing with gluten free and sugar free but it’s dif­fi­cult to get it to taste good. I try not to eat too many. When we cre­ate a new flavour, you have to try it, but if I take one bite I will de­mol­ish it all. It’s about finding that bal­ance of eat­ing right.”

As for the fu­ture of De­signer Dough­nuts and Chris and Libby have their sights set firmly on their next prod­uct – the dough­nut cone. Ba­si­cally pic­ture a dough­nut-shaped cone, the end dipped in choco­late and the inside con­tain­ing some form of soft serve ice cream.

“I’ve got huge ideas,” Chris says.

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