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Burch and Purchese had been high on my to do list (or to taste list) for quite sometime. Darren Purchese had previously been featured in Masterchef Australia and B&P’s dessert combinations are one of most enticing and creative desserts in Australia.

Finally I found time to travel to South Yarra to take a look-see, and was surprised at how close it was (near the Como Building) and was so closeby to my old high school.

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Being someone who just has to try a bit of everything, and especially if there is nuts involved. We had to pick up this Peanut, Raspberry, Caramel and Chocolate dessert.  Layered with peanut chocolate brownie, chocolate wafer, roasted peanut cream, raspberry compote, salted caramel, peanut
butter mousse and raspberry jelly. Raspberry and peanuts isn’t a combination I’ve tried before, and let me tell you it’s amazing. I love the nuttiness, with the tart raspberries and that rich and delectable salted caramel. Yum! This dessert also comes in a cake which will be my next purchese purchase.

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B&P’s Explosive Raspberry Milk Chocolate cake is one of their more popular desserts, and who wouldn’t love popping candies in a dessert. It’s like being a kid all over again.

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Layered with raspberry cream, raspberry marshmallows, raspberry compote, choc chip cookie crumb base, raspberry & milk chocolate mousse and chocolate popping candy. It has become one of my favourites. That choc chip cookie crumb base is incredibly delicious and again the light chocolate mousse with the tart raspberry flavour works well together and then you get this little popping on your tongue. Memorable for sure.

Impressions

Now I see why B&P is held in such high regard. You can also definitely see the amount of work that goes into making one of these desserts with so many layers and I would assume a plentiful of processes before it’s complete. B&P was well worth the trip down, and my only regret was not trying it sooner!

Burch and Purchese

Burch & Purchese Sweet Studio on Urbanspoon

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Anyone who has ever watched Masterchef would probably know of the name Zumbo. Known for his intricate and complex desserts and in particular the V8 cake and the Zumbo Macarons Tower, he has certainly made a name for himself all across Australia.

Zumbo Patisserie has finally reached Melbourne, and it picks a hot spot too in South Yarra. Conveniently located minutes walk from the South Yarra railway station and in between newly develop(ing) apartments and Toorak Road. South Yarra has become the dessert place to be with the likes of LuxBite and Burch & Purchese.

The Zumbo store is smaller than I expected, and yet they manage to showcase a variety of their larger cakes, mini cakes and desserts, macarons and pastries.

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 From top left: V8 (8″), Apple Fields (8″), Non Che Nudo Ka, Lemon Meringue, Secret Carrot’s Business

From bottom left: V8 (6″), Dr Dot, Apple Fields (6″)

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 From left: Orange & Coconut, Decorated Fondant, Mylo Sacher Cyrus, Capsicum & Peanut

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From left: (Minis) Dr Dot, Secret Carrot’s Business, The Annoying Orange Cake, Non Che Nudo Ka

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From left: Lemon Meringue Tart, Tart Aux Fruits De La Passion

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Macaron Flavours on the day (Subject to change): Pandan & Sticky Rice Pudding, Yoghurt & Passionfruit, Francesco Brownie, Salted Butter Caramel Toast, Toasted Marshmallow, Ghana Milk Chocolate, Blueberry Pancake, Caramel, Apple Pie,  Fingerbun, Passionfruit & Basil, Meat Pie (Movember)

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During November, all the Macaron boxes were in support for Movember as well as the very interesting Meat Pie which I didn’t have a chance to try.

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Assortment of pastries and the Zonuts

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I managed to (barely) bring back a few cakes and macarons. You can see they are a little bit travelled. We have here the Annoying Orange Cake, Apple Fields and Dr Dot as well as the macarons with the flavours listed below.

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Macarons

From left to right we have Apple Pie, Salted butter caramel on toast, Salted butter popcorn, Blueberry pancake, Fingerbun (fruit bread like), Pandan & sticky rice.

The Pandan & sticky rice macarons was something I was very keen to try. I found the pandan flavour to be too mild, very subtle. The texture of the slightly hard sticky rice makes it interesting to eat but with the pandan flavour lacking it didn’t really work as well as I hoped it would. It also goes without saying for all the six macarons that the shells are some of the best in Melbourne. Just enough bite to shell and still moist with the almond meal inside but not too much air in the shells’.

The Salted butter caramel on toast was also superb, the salty caramel filling that is just salted enough to complement the sweetness of the caramel and the slightly viscous nature of the caramel both sticky yet still retaining enough bite was just perfection.

Salted butter popcorn was, unfortunately, a bit of a letdown. You can see it very much looks like popcorn, but the flavour of the filling just tasted like whipped butter. The flavour of just popped buttered popcorn was almost non existent.

The Apple Pie was quite the delight to eat, packed full of flavour in the filling. It really does remind you of eating a apple danish of some sort. Excellent in every way, the freshness of the apple filling really makes it top notch.

The Fingerbun wasn’t something I was very familiar with but after trying this it definitely reminded me of a fruit cake. I checked what the Fingerbuns were and my assessment of what it was (sweet bread with sultanas and icing) seemed to be roughly on point. Flavourwise, I liked it but not being much of a fruit cake/bread fan it’s not something I’d immediately order again.

Lucky last was the Blueberry pancake macaron. Again, a milder tasting blueberry flavour but enough sweetness and slightly tart.

Overall the macarons I found weren’t overly sweet but with macarons they are basically packed full of sugar so that’s expected.

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The annoying orange cake is made of flourless chocolate cake, orange caramel, olive sable, chocolate & clove mousse, orange & white chocolate jam. It reminded me of the Jaffa lollies because of the chocolate and oranges. The chocolate cake was very light and the orange flavoured caramel, and jam complemented the cake well. The orange zest also gave it a boost of orange which I found to be very pleasant on the palette.

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The Apple Fields cake made of  malt shortbread, sunflower praline crunch, honey cremeaux,sunflower chiffon cake, roasted apple jelly compote, apple mousse, was delicious. The apple flavour just oozed out of the compote (jelly) along with the mousse. Very distinct layers all complementing each other well, with none overpowering one over the other. Soft, sweet and bursting full of apples. Lovely

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The Dr. Dot is made of chocolate sable, white nougat, roasted cocoa hib, creme brulee, raspberry vinegar jelly, gianduja mousse, dark chocolate glaze all in their distinct layers surrounded by the mousse and glaze. I absolutely adored this cake, probably because of the chocolate and raspberry working stupendously well together. I love a good raspberry jelly and this was one of them. Smooth but still retaining the essence and texture of raspberries and the nutty nougat gives it a bit of crunch. I thought it had hazelnut flavour in it too, but that seems not to be the case. The mousse is super smooth and ridiculously light. Even looking at the photos again makes me want to taste it again.

Impressions

Although the impressions of many Melburnians seemed to have mixed feelings about the quality of the food here, I still think it has earned its place. Not everything hits the mark, and the prices lean on the more expensive side of things but for special occasions I think it’s reasonable.

The very complex V8 cakes were surprisingly expensive but after much thought realised of how much work would go into these cakes (the 6″ is $70, 8″ is $125) with all the different layers.

LuxBite and Le Petit Gateau does cakes and macarons well as well and I found them to be on average cheaper for what you get. More variety of patisseries the better I’d say though!

Adriano Zumbo Patisserie on Urbanspoon

Adriano Zumbo Patisserie

12 -14 Claremont St
South Yarra VIC 3141

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