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Scrambled eggs, bacon, sausage, hash brown plus mushrooms and corned beef hash. Straightforward and filling with the eggs soft, bacon crisp and the extras adding a bit more flavour.
Scrambled eggs, potatoes and cheddar wrapped in a thick flour tortilla with salsa, sour cream and guac on the side. The tortilla was heavy and dulled the flavours so the fillings became the highlight. Ended up eating mostly the insides with the sauces adding the brightness and balance the wrap lacked.
A chilled tart with a silky cocoa filling, accented by the gentle sweetness of tahini, maple and dates. The topping of caramelised banana slices added a glossy, brûlée layer that brought warmth and contrast to the cool custard.
Airy vanilla sponge layered with strawberry cream, topped with a fresh slice and custard drizzle. The cake was light and fluffy, cream smooth but the strawberry presence felt subtle. A gentle and pretty dessert that leaned more toward elegance than bold fruit flavour.
Served in a ramekin with a molten center that spilled rich chocolate sauce, paired with a scoop of vanilla ice cream. The contrast of warm and cold was spot on and the cake had a deep cocoa flavour without being overly sweet.
Neapolitan ice cream layered inside sponge cake, finished with a soft meringue topping. The meringue wasn’t crisp, more like torched cream that’s smooth, lightly browned and sweet. It gave the dessert a gentle, creamy finish that paired nicely with the classic chocolate, strawberry and vanilla layers.
