My husband and I recently moved west to Perth. We are excited to explore all this gorgeous city and state have to offer. As I discover things I shall share them with you. If you like an article "heart" it and subscribe to see more.
I had the opportunity to speak to Head Chef Achim Herterich and Pastry Chef Simon Hardie.
Chef Herterich spoke with such passion and pride, not only about the delicious food served at the French-inspired afternoon tea but also about the Melbourne Sheraton and other restaurants in the hotel.
Herterich told us with enthusiasm and delight about the way the Little Collins St Kitchen had been designed to reflect the Paris end of Little Collins Street. The bistro-style restaurant was fashioned to combine a French influence with the relaxed feeling of dining around the kitchen table in a friend's home.
When Herterich described the regions of Victoria where they source the local and seasonal ingredients for his menu and the exquisite food that had been prepared for the Parisian Afternoon Tea, his passion and enthusiasm overflowed.
Our afternoon tea began with a three tiered platter of goodies with exquisite savoury items that were unique and absolutely delicious. My favourite was the Petite Poached Prawn Brioche with tangy citrus and dill mayonnaise, topped with lightly pickled cucumber ribbon and avruga. Divine!
Our platter also included fresh homemade scones and, as the afternoon tea is French-inspired, we had a selection of different flavoured La Belle Miette macarons, which were exquisite. The macarons are made at Melbourne's macaron specialist patisserie La Belle Miette and are ranked amongst the most delicious macarons in the world, by Condé Nast Traveler.
The delicious fare then continued with a platter of spectacular French-inspired sweet treats which included Poire Belle Hélène, Orange Madeleine with citrus curd, Cocoa bean brulee mille feuille and a Raspberry and White chocolate mousse dome. Chef Hardie described the intricate steps and techniques that he'd used to prepare the divine sweet delicacies on our platter.
My favourite was the Raspberry and White Chocolate Dome which was not only spectacular to look at but as Hardie described to us the intricate processes and layers he uses to create the dome, I also truly appreciated the complexity of this culinary treasure.
The process begins with a delicate base pressed out of milk chocolate, cocoa butter and praline paste. The dome then has rosewater infused white chocolate mousse with a raspberry jelly centre and freeze dried raspberry on the outside and an agar agar jelly covering. Hardie said it takes 3 days to prepare but even as we savoured the flavours and admired the intricate layers and surprises that burst from the dome, it still only took us minutes to devour the creation.