"Last year people thought our black pastry cases were little bowls, and would scoop out the fillings with a spoon rather than eat the black pastry," says Sarin Rojanametin from Nora bakery. "This year, it's not such a new eating experience." Nora (opening in Carlton, 24 September) supplies cafes-about-town with individual tarts, like coconut pandan, fried shallot crumb, toasted wild puffed rice and coconut flakes. The pastry bases contain activated coconut charcoal. "Jean [Sarin's partner] and I are Thai, the use of charcoal in desserts and in medicine is common there," says Sarin. "The activated charcoal removes toxins, and imparts the black colour."
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http://www.goodfood.com.au/good-foo...-new-black-20140917-10hz5c.html#ixzz44FFbzr1U
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