The DDT crew longed to show off their culinary knowledge and skills, as a real foodie must also possess proficient kitchen capability. To mark the 6 month "anniversary" of DDT, and to test the fellow devotees in their dedication, BYO home party was held on the 22nd of June.
More than 10 dessertees attended this day, therefore more than 10 different types of desserts were present. Not all of them were home made, but in the spirit of divine dessert tour any contribution was welcome & much appreciated. To start it off, all devoted dessertees were refreshed with a glass of French brut, followed by admiring the cakes and pastries and chocolates, followed by attacking the cakes and pastries and chocolates. These were classics such as lemon tart (KT) - with beautiful flaky pastry, decadent chocolate brownie (KT), traditional and flavoursome tiramisu (Noriko), fluffy and light (in comparison to a New York Cheesecake) baked cheese cake (Lim, from Savoy), comfort food (give me a bowl and then another) apple and rhubarb crumble (Martin), rich dark flourless chocolate cake (Matt, from Bourke St Bakery), fresh strawberry tart (Rebecca, from a local bakery), text book quality rocky road (Lim), and soft melting cherry financier cake (Anthea). There was also ice cream - home made divine praline ice cream (Anthea), blood orange and hazelnut gelati (from Rebecca Z), and Homer Hudson Vanilla ice cream. On top of that there was plenty of dark chocolates (CS and MW - 10 different flavours - chilli, vanilla, blueberry, dates, sponge finger soaked with coffee and kahlua, pine nuts, hazelnut, hazelnut meal soaked with frangelico, red wine truffles, and peanut butter).
No wonder most dessert devotees were planning to skip dinner or have something light. Those who were cautious took small bites of each item to taste, much like the bite sized desserts at Ella's (see DDT 4) and thus enabled dinner in the evening.
Special mention to KT, DDT CEO and founder, for the large tray of chocolate brownie and deliciously tangy lemon tart (with excellent pastry, which is something I the mere DDT secretary haven't mastered), and the luscious praline ice cream made by the super-baker co-host Anthea. This being a bake your own event, presentation of all desserts were not quite up to the Lenotre standard, but considering the effort everyone made, and the fact that every DDD went home fat and happy meant every dessert was worthy of being part of DDT.
In fact, I would like to know - when shall we have another BYO dessert day again?
Muchas gracias to our gracious hostesses with the mostest - for welcoming the guests and the enormous amount of cleaning and washing up afterwards, for supplying delicious French brut, and of course for the delectable delicacies they provided.
CS
