The Dragon Egg dessert at Sake is both a dessert and a performance. Creamy mousse is encased in a dark chocolate shell, with chefs continuously updating the recipe to incorporate seasonal flavours. But the real magic of this dessert is the liquid nitrogen pouring that allows patrons to crack the egg open under a cloud of smoke.
Sake is pulling a Willy Wonka this year, placing golden tokens in one egg each at their Brisbane, Sydney and Melbourne restaurants. Find the token and win flights for two to Japan.