High Cheese at Allegro

Recently, I attended a High Cheese at Allegro in the Westin Hotel, Melbourne CBD. The delicious high tea treats all contained a type of cheese - see menu below.
 

The top two rows are savoury, while the bottom rows are sweets.

This savoury dish containing sun dried tomatoes was dramatically unveiled in a haze of dry ice smoke:

There was even a baked camembert that had a garlic flavour:

My faves were the goats cheese based savoury parfait dish and the dessert that looks like green Swiss cheese, but contained the most delicious white chocolate mousse flavoured with ube.

High Cheese cost $89 on a week night other than Friday.

Allegro at The Westin, 205 Collins Street, Melbourne VIC 3000

TWD - Devil’s Food Party Cake

This week’s Tuesday with Dorie recipe is Devil’s Food Party Cake. It’s a delicious, rich double layer chocolate cake filled and covered with decadent chocolate fudge policy.

I decided to bake my cake in heart shaped tins - because why not? They are super pretty.

Look at those rich fudgy layers! I decorated my cake with fresh raspberries for a pop of colour and tang.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Tenderest Shortbread Four Ways

This week’s Tuesdays with Dorie recipe is Tenderest Shortbread Four Ways. Thanks to Steph for sending me the recipe while I am away from my book.

I chose to make just the original version of this shortbread, but Dorie also provided variations for wholemeal, rye-chocolate and spelt-flax versions.

Dorie says that this shortbread recipe produces tender cookies because of icing sugar and eggs in the dough. 

These cookies smelled delicious while baking, and tasted good too. If I was energetic, I could have dipped some of them in chocolate, but I’m not 😁

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Ricotta-Tomato Tart

 This week’s Tuesday with Dorie recipe is Ricotta-Tomato Tart. It’s basically what it says on the tin - a pastry case filled with a mixture of ricotta, egg, scallions, herbs and lemon zest, and topped with tomatoes.

I used puff pastry for the tart case, just to use it up.

Unfortunately I wasn’t a fab of this tart.

To see what everyone else made and what they thought of it, visit the LYL section of the TWD website.

TWD - Vegetable Ribbon Tart

This week’s Tuesdays with Dorie recipe is Vegetable Ribbon Tart. 

This tart comprises puff pastry, hommus, sliced vegetables, cherry tomatoes, vinaigrette and hard boiled eggs.

It tasted fine, not what I’d normally choose, but ok.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Blueberry Biscuits

This week’s Tuesdays with Dorie recipe is Blueberry Biscuits. These delicious scones contain yoghurt and juicy blueberries.

I brushed the tops of my scones with milk as well as sprinkling them with sugar to make the tops golden brown.

These scones are truly scrumptious served fresh out of the oven and slathered with butter.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

 

TWD - Park Avenue Brownies

This week’s Tuesdays with Dorie recipe (Baking With Dorie) is Park Avenue Brownies. Over the years, I have baked lots of different brownie recipes by Dorie. The schtick with these brownies is that they are “thin and rich”, just like the ladies of Park Avenue from whence they got their moniker.

 You wouldn’t be thin for long after tasting these delicious walnut-topped brownies. They are full of chocolatey goodness yet not overly sweet, so it would not be hard to gobble down a pan of them if you were so inclined.

To see what everyone else made this week and what they thought of it, visit tge LYL section of the TWD website.