Today we’ve unveiled our new shop-front in Marrickville. It’s not too big a change, but we’ve decided to make our product more easily accessible to our loyal customers and give it some love for the upcoming winter season… Along with the minor fixer-upper comes a whole new batch of product and specials.
The savings are absolutely unreal… We’ve got cookies for $1, bags of muesli for $10, Sausage/Spinach & Feta rolls for $5 a box (I know right! Come and feed the family!) and Caramel Slice for $5 a box too… the sales continue in-store.
Come and give us a visit to cop some hearty treats for as little as $4… That’s couch money!
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At the beginning of the month we, Epicurean Kitchen, attended the Fantastic Food & Drink Expo in Darling Harbour, Sydney. The expo was held at the ICC Centre, which is newly built, making for an excellent space to present a myriad of products. Our stall was in collaboration with Opera Foods and we created a beautiful mess atop our fridge to showcase our delicious products.
We had large success with oncoming interest from consumers, distributors and small business’, sampling 4 iconic Epicurean products for 2 days straight. Tiramisu, New York Cheesecake, Carrot & Pineapple Cake and our Sydney Mud Cake. If you saw us at the show, come on down to our store in Marrickville and cop some extremely good prices for the products you love!
We’d like to say a big thanks to Opera Foods for giving us a home at this event & to the fantastic event coordinators (pun intended) for accomodating our needs and making the expo an absolute pleasure.
To keep up to date with all our stalls, events, new products or specials, follow our instagram! (@epicurean_kitchen)
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Espresso infused white chocolate mousse, layered between coffee-soaked sponge fingers, topped with dusting chocolate and finished with dark chocolate biscuit crumb, a creamy indulgent slice of coffee lovers heaven. After showcasing our Tiramisu at the Fantastic Food & Drink Expo, the overwhelming chorus of “mmm’s” and “wow’s” caused me to investigate why Epicurean Kitchen’s Tiramisu is just that good.
Tiramisu originated in Veneto, Italy, meaning “cheer-me up” or “pick me up”. There is a myriad of ways and process involved with making a version of the widely renowned dessert, including lots of alcohol, mascarpone and almonds, although the alleged ‘original’ recipe never used alcohol. There are a variety of other things you can use instead of traditional lady finger biscuits or ‘savoiardi’ as the Italians were sure to let me know when we were sampling… some of these options could be panettone, sponge or other sugary breads. The “ladyfinger” aspect could also be doused in Marsala, Kahlua, Tia Maria or other liqueurs depending on the overall flavor you’d be going for such as substituting it for Malibu or Brandy or Port or whatever your Nonna has in her cupboard…
After talking to the creator of the recipe himself, George, he told me that he adapted the recipe from an older cake called the Brandy Alexander Cake. Instead of soaking the sponge fingers in Brandy, he suggested dipping them in espresso coffee and adding a light dusting of sugar and cocoa powder to the top to create an original and innovative take on the classic cake. The dulled intensity of the cult espresso flavor is created by the espresso infused white chocolate mousse, presenting a robust and velvety taste yet simple to digest and easy on your palette. That mixture of juxtaposing tastes is what sets our classic Tiramisu cake apart from the rest.
Try it for yourself…
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