Find Divine Desserts to Appease Sweet Tooths at These 5 Venues

We all know that desserts backwards spells ‘stressed’ and that’s what we would be without a sweet treat at the end of a memorable meal!

Can you guess the world’s oldest dessert? That honour belongs to the Turkish dish of ashure, which retains important spiritual significance today across Anatolia, the lands comprising the majority of this modern-day country. Frequently dubbed ‘Noah’s Pudding’, ashure was prepared as a celebratory dish by the prophet’s family after surviving the great flood and washing up on Mount Ararat.

You won’t find ashure on the menu at these five venues, but you will find a dessert to appease the most ravenous sweet cravings:

A sheer passion for fine patisserie is behind Aux Fines Bouches on Taree Street in Burleigh Heads. Step into a sweet tooth’s delight where tantalising aromas waft in the air and display cabinets overflow with decadent offerings sure to tempt every palate and taste, all handcrafted, baked and served with a side of love.

 

Taste the magic of desserts such as the fruit series where each creation showcases a flavour from around the world such as peach, yuzu, Black Forest and pear, or take home an indulgent salted caramel and chocolate tart to wow family and friends. Don’t go past specialties such as a croquembouche filled with Grand Marnier crème patisserie and sealed with toffee; perhaps order a mango tango or chocolate truffle gateaux for your next special celebration.

Kangarilla locals and visitors to McLaren Vale head to Gourmet Gluten Free Bakery on Colbert Road for all manner of sweet temptations and freshly baked bread. The only gluten-free bakery in the area, this little gem is also the place to find awesome coffee to go with decadent brownies, vanilla slices and pies.

 

Catering for most special dietary requirements, from dairy, lactose, soy and nut-free to vegetarians and vegans, this bakery delivers spectacular celebration cakes, or doughnut towers for that next special event or birthday; perhaps take home a raspberry and pistachio chocolate brownie for later, or a pear, almond and ginger tart for weeknight dessert.

Shoalhaven Heads' destination restaurant, Bangalay Dining on Staples Street is inspired by the surrounding natural bush and coastal environment. Nestled in the Bangalay Luxury Villas resort, drop in for a leisurely breakfast, or a cheeky cocktail while perusing a menu with a heavy focus on local and native Australian ingredients, allowing the flavours to shine.

 

After a memorable starter and main, delve into decadent desserts such as dark chocolate tart, ruby chocolate crumble, candied hazelnuts and orange, along with white chocolate ganache, persimmon, sunrise lime, strawberry gum and honeycomb; perhaps an affogato makes for the perfect nightcap with wattleseed liqueur, vanilla ice cream and espresso.

Craving something sweet or need a delicious dessert? Head to C9 Chocolate and Gelato on Polding Street in Wetherill Park for premium quality housemade gelato, desserts and treats for every chocolate lover. Located in Stockland Mall, take a break from retail therapy at this fun and funky venue where a mural adorns the walls and black leather banquette seating awaits those looking to sit awhile.

 

Sweet tooths are in heaven with choices like a Ferrero sundae with Rocher and vanilla gelato, brownie cubes, Nutella and strawberries, or devour desserts such as Shockolate – chocolate and brownie gelato, lava cake, whipped cream and cookie crumbs – perhaps Double Fortune entices with toasted waffles, double scoops of gelato, strawberries and a drizzle of melted chocolate.

Imagine a fine dining restaurant that is only accessible by water, has been redesigned several times and still maintains a Chef Hat 43 years after it was first awarded. Welcome to the Berowra Waters Inn on Calabash Point in Sydney where Executive Chef and owner Brian Geraghty delivers food to take your breath away along with water views that have to be seen to be believed. 

 

Originally described as a ‘verandah by the water’, this restaurant dishes up a degustation menu with starters such as bonito, banksia and wasabi along with crab, miso and onion; perhaps pair duck, cherry and mustard with a Coal River Valley Pinot Noir, before sweet temptations like melon, yoghurt and oil, or mango, blueberry and Geraldton wax.