My Dessert Evenings have called three places home. After the first five years at Fitzroy’s Café Rosamond we moved south side to Fancy Nance, and this year Milkwood in East Brunswick has been our host.
This year, I’ve been weaving a new project through the menu; the Dessert Studies. This collaborative project has created wonderful conversations with Melbourne based creative folk – Michelle MacKintosh, Andrew Maynard, Beci Orpin, and Julia deVille to name a few. Each new dessert has been inspired by one of these local artists, and conceived in collaboration with them.
This chickpea cake came out of my Dessert Studies collaboration with Lightly’s Cindy-Lee Davis. The chickpea puree adds a subtle nutty flavour and gives the cake additional body and texture. I have always loved using cashews in my desserts, and the cashew cream has been a feature for many years. The toasted cashews add a textural element, and the mandarin segments are a quick and easy garnish that brings freshness and colour to the dessert. You could use orange segments if you prefer.
Pierre Roelof’s next Dessert Studies will be a collaboration with local creative and weaver Maryanne Moodie at Milkwood in East Brunswick on November 10th, 17th and 24th.