Sunday 5 August 2012

Canberra: Dream Cuisine Patisserie

I have seen the newly created truffle macaron from Dream Cuisine Patisserie for the truffle season on their Facebook page. So after the truffle hunt, we went there in hope to try some truffle macarons out. Unfortunately, we were told that as the truffle season progressed, the aroma of the truffle did not get along well with desserts but more for savoury; so they have stopped making truffle macarons this year. Need to go there earlier next year in order to try them out! However, other macarons offered by Dream Cuisine Patisserie were also worth a try!

我在Dream Cuisine Patisserie的臉書上看到他們在這松露季節新創造的松露馬卡龍;所以在松露搜尋活動後,我們便去了那裏希望嘗試一下這些松露馬卡龍。可惜,松露的香氣隨着松露季節的展開而有所轉變,現在的松露比起甜食跟咸點更匹配,所以他們停止了製作松露馬卡龍。要試的話,明年請早!然而,Dream Cuisine Patisserie的其他馬卡龍也是很值得嘗試的!





We have tried 6 flavours on the day; and my personal ranking would be: Walnut & Whisky> Habanero Chilli Chocolate> Pistachio & Lime> Lavender & Honey> Strawberry & Champagne> Salted Caramel.

Walnut & Whisky: They called it the ‘blokes’ macaron but it certainly did not deserve to have such a nickname (lol). The flavour was so well-balanced between the nuttiness of the walnut and the whisky, I wished I have bought more!

Habanero Chilli Chocolate: The Habanero Chilli gave the macaron a subtle spiciness which enhanced the flavour of the chocolate.

Pistachio and lime: The 2 flavours were unexpectedly matched and the presence of lime actually made the whole macaron more refreshing and not as heavy.

Lavender & Honey: The strength of the lavender was just right so that it would not make it like eating hand cream yet enough to make you feel indulged.

Strawberry & Champagne: This was a bit on the sweet side for me; the strawberry flavour was strong but the champagne could hardly be tasted (I have never been able to taste champagne in any ‘champagne’ macaron so it seems to be a common issue…)

Salted Caramel: This was too sweet for me and the taste was not sharp enough. I think Baroque/ La Renaissance Cafe and Patisserie in Sydney still do a better salted caramel macaron.

我們當天經嘗試了6款馬卡龍;我個人的排名如下:核桃威士忌>哈巴內羅辣椒巧克力>開心果青檸>薰衣草蜂蜜>草莓香檳>海鹽焦糖。

核桃威士忌:他們叫它做“寡佬”馬卡龍,但味道卻與這個綽號完全不配(笑)。核桃的堅果香氣和威士忌平衡得非常好,令人再三回味。

哈巴內羅辣椒巧克力:哈巴內羅辣椒的微微辣味把巧克力的味道帶得更出,是刺激味覺的組合。

開心果青檸:2種口味意外地匹配;而青檸的存在令整個馬卡龍更清新,沒那麼膩。

薰衣草蜂蜜:薰衣草的香味恰到好處,令人陶醉其中但不會像吃護手霜般。

草莓香檳:這一款偏甜,而且只吃到草莓味並沒有香檳的味道(這似乎是一個普遍的問題,因為我從來沒能在任何“香檳”馬卡龍中嚐到香檳味...)。

海鹽焦糖:這對我來說太甜了,而且味道不是很分明。海鹽焦糖馬卡龍的話似乎仍是悉尼的Baroque/ La Renaissance Cafe and Patisserie做得更好。

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