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Published October 29th 2012
Tis' the season to scoff cake
Festive High Tea at the Langham
There has been a growing trend of hotels offering high teas over the last year. But no longer is this repast a simple matter of tiers of hefty scones, dainty sandwiches and delicate pink cakes.
Variances have included chocolate indulgence afternoon teas and even icecream high teas till we have been groaning under the weight of it all.
But even such delights are not enough to satisfy well-seasoned high tea attendees.
So instead high teas are becoming increasingly gourmand with specialists brought in to whip up a sugar-storm for increasingly discerning guests looking for something more than chocolate fountains and scones and clotted cream.
Nowhere is this more evident than at The Langham where this classy hotel have run a series called Sweet Studio Afternoon Teas by employing the talents of Burch & Purchese to create fantastical delights for discerning afternoon tea goers.
As Darren Purchese says "I have built a reputation worldwide for my dessert wizardry; I fuse science with sweetness to create an exciting array of delicious tastes and textures."
Indeed Purchese is so famous that he has created spectacular desserts for state banquets, embassies, and other luminaries, including the Royal Family. As well as twice being a finalist in the UK National Dessert of the Year Competition.
With the festive season nearly upon us the final six of these high teas have an end of year celebratory theme. So here are some of the delights in store for you.
Mini Explosive Chocolate and Cherry Éclair which is Choux pastry, cherry cream, white chocolate, freeze dried cherries, chocolate coated popping candy. Even Willie Wonka could not have created anything so lavish.
Or how about Mini Mandarin and Salted Caramel Cake with Snowflake Chocolate which is aerated shortbread, burnt mandarin cream, Murray river salted caramel, 'tobago' 64% dark chocolate mousse all with a chocolate mirror glaze?
Yum. You won't be gazing at this one too long before popping it in your mouth.
Perhaps you would prefer to slip your lips around a Popcorn Honeycomb Rubble (homemade honeycomb and popcorn bound in Spanish milk chocolate.)
If you can take anymore then I shall just mention the Moscato, Raspberry, Peach and White Chocolate Tube which is
Moscato jelly, fresh raspberry compote, white peach jelly, yoghurt crumble, blood peach caviar, white chocolate with raspberry mousse. A mouthful to explain and certainly a mouthful that will captivate your taste buds.
Or perhaps you would prefer a Passionfruit Meringue Cloud which is a chewy meringue flavoured with freeze dried passionfruit?
Or lastly how about the Burch and Purchese Gold Bullion Bar? Described as a "flowing salted caramel encased in dark Spanish chocolate" which is finished with a Midas-touch gold lustre.
These treats will be served alongside The Langham's three-tiered silver stand, with its delicate ribbon and pinwheel sandwiches, fluffy scones with jam and clotted cream.