Tag Archives: Vasse Felix Dessert

Vasse Felix 2018


VASSE FELIX 2018

On June 14th I took the wife down south for a little birthday get away, since our birthdays are one day apart.  tThe main highlight for us both was having lunch at Vasse Felix. This year has seen Vasse take on a new head Chef Brendan Pratt who might I add was a chef at the famous restaurant The Ledbury and also at Heston Blumenthal’s Fat Duck! Vasse also has this year been awarded with two chef hats with the only other restaurant in WA being Cullen. Below is the menu and what we ordered and.

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Vasse Felix 2018 Winter Menu

Entrée

My first course was the Scampi, Tomato, Chorizo, Radish

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Ems First was the Corn, Mushroom XO, Daikon, Wakame

Main Course

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For main I had the Pork, Eel, Eggplant, Miso. The standout dish for me this was freaking delicious.

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Ems second main was Beef, Davidson Plum, Beetroot, Hay

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Of course we had to have a side, this was Pumpkin, Miso, Laver. burnt crispy and nutty a wonderful side dish

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One of the best things I found out was that they do a wine of the month. the wine on offer was the 1991 Vasse Felix Cabernet Sauvignon. 

Last but not least was Dessert

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Rhubarb, Chocolate, Potato

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Mandarin, Honeycomb, Milk

We both highly recommend Vasse Felix to anyone. We enjoyed it that much that we will be back in August for another lunch!

Chocolate Shiraz Ice Cream


CHOCOLATE SHIRAZ DRY ICE, ICE CREAM

I have been meaning to remake this for some time now but every time I remember to make it, its winter. This time as luck would have it, I remembered just before Christmas last year so I gave it a crack. Below is the recipe on how to make the flavoured cream. Click on the link at the bottom of the Method to see how to turn that into ice cream using dry ice.

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INGREDIENTS

  • 1 Bottle of Shiraz (I Used Vasse Felix Shiraz)
  • 150g Dark Chocolate (70% or close too, I Used Sue Lewis)
  • ¾ Cups of Brown Sugar
  • 2 Cups of Pouring Cream
  • 1 Vanilla Bean
  • 4 Egg Yolks
  • 1 Cup Full Cream Milk

METHOD

1. Pour the whole bottle of wine into a large sauce pan. Simmer over a medium heat until  the wine has reduced to 1 cup of liquid. (This can take a while.) Set aside to cool.

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Red Wine Reducing!

2. Whisk together the brown sugar, cream and milk in a medium sauce pan. Cut the vanilla bean in half and scrape out all the seeds, add them to the saucepan along with the emptied vanilla bean. Cook this over a medium heat making sure you stir constantly, until the mixture begins to steam but not boil.

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Ice Cream Mixture

3. Meanwhile, in a stand mixer, whisk egg yolks until they become thick and pale. Remove the empty vanilla bean pod from the cream and then very slowly pour the mixture into the egg yolks whilst still whisking the mixture.

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Whisking

4. Return the combined mixture to the stove in a cleaned sauce pan and place back over a medium heat. Stir constantly until the mixture starts to thicken. It should be thick enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl.

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Sue Lewis Chocolate

5.Tip the chocolate pieces into the warm mixture and whisky to combined and the chocolate has fully melted.

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Completed Mixture Ready to Turn into Ice Cream

6. Stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool.

7.Next you can either pour the mixture into your ice cream churner or click on the link below to see how its done with Dry Ice. Follow from step 2 in method! Enjoy

Dry Ice, Ice Cream Method

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Chocolate Shiraz Ice Cream