FOLOMONO

With a very full stomach I am excited to tell you about tonight's dessert adventure.

I drive past a little restaurant each day on my commute to work, and tonight the traffic stopped me right outside. Finally armed with the name of this beautiful place, it seemed I've stumbled across something great.

FOLOMONO - for love not money. This is the first restaurant in Sydney donating 100% of their profits to charity.

We had an amazing entree and main, but let's skip to the best part - dessert!!

Kouign Amann - with lemon curd, baked pear, and ice cream.

Kouign Amamn is a French pastry. Melt in your mouth. Chewy. Sweet. Amazing. I'm ready to go into a sugar coma, that's all for now.

For more information about Folonomo (Gratia by day) click here.

Dessert for Breakfast?

Get ready for a home made recipe! As always - if i've made it myself it will never be too time consuming.

I never thought I would say it, but there are some things I do miss about living in Canberra… one of those things is Pancake Parlour! Think Pancake on the Rocks… but better.

So i set out to make something as delectable as possible seeing as i couldn't have the real thing, and this is the result.

Now i'll be honest - the only thing I can take credit for are the Bananas.

WHAT YOU'LL NEED:

1x Pancake Shake Mix (or use your own recipe if you like!)

1x Punnet of Fresh Berries

2 or 3x Bananas - depending on the size - chopped

1x Tub of Thickened Cream

Brown Sugar

Butter

WHAT YOU'LL NEED TO DO

I do apologise, i tend to get a bit freestyle in the kitchen. Depending on how much sauce you want, you'll need to add more or less sugar and butter but basically keep it at a 2:1 ratio. e.g. 2 tbs sugar to 1 tbs butter.

CARAMELISED BANANA

Grab a saucepan on low heat, pop in your butter and let it melt, then add the sugar and stir. Stir consistently until you have the texture you want. Like i said, as little or as much as you like! Once you've achieved a delicious looking (and tasting!) sauce, throw in your chopped bananas and continue stirring until they brown up.

While waiting for the bananas to brown, get that pancake stack going. Follow the instructions on your shaker for the best pancakes. I love to put a pit of butter in the pan - keeps the pancakes from sticking but tastes great ! (oh my waistline)

Stack up those pancakes, top with berries cream, and your banana sauce to your hearts desire. Yum!

KÜRTÖSH

Some time ago i stumbled upon a lovely little cafe on crown street, claiming to sell 'chimney cakes'. Of course i was intrigued! It has become a regular visiting place, and with great coffee and an ongoing range, i think i'll have quite a number of visits up my sleeve before i've tried everything!

Kurtosh is a street food originating from Hungary, with a literal translation to chimney cake, because well, it resembles a chimney (isn't that obvious??). They are made by wrapping a dough around a wooden rolling pin lookalike, then baked for a few minutes. They are served warm and come in a number of flavours such as cinnamon, pistachio, walnut. My personal favourite - another obvious - is the nutella. They are baked so as to build a crunch on the outside while still maintaining a gooey centre - YUM!

Kurtosh not your scene? Never mind, there are almost 30 cakes and slices to choose from, sold by weight! All so delicious, that if you're anything like me, you will spend about 15 minutes carefully deciding which cakes to try. Eventually settling for the fact that you will be coming back again… and again… and again.

For something different yet satisfying, Kurtosh is a must for any Sydney locals or visitors. You can drop in any time during the day for a coffee or late after dining out (or before!). While i'm usually all about the food, the service and the overall atmosphere of these cafe's is as sweet as their desserts.

Find out about your closest Kurtosh Cafe

About Dessert Enthusiast

My name is Shauna, I am a 23 year old student studying Internet Communications at Curtin University by correspondence.

I love puppies, craft, and of course eating, especially sweets.

This Blog is part of an assessment i am completing for my Web Communications unit.

A little about the blog…

Who doesn't love dessert? I've never been much of a cook, but with dessert dedicated venues on the rise, all you need is a bit of a sweet tooth and away you go!

My blog will focus on reviewing my dessert adventures. You can find my own photos on my instagram account, some recipes that i will intend to create (with the very best intentions) on my pinterest, and some brief updates on my twitter account. All can be found by following the links on this blog, or by searching the handle @surenahou