BACK TO TOP

We’re bringing you an edible little twist to a chocolate coffee cocktail ahead of Mother’s Day, in the form of this boozy pavlova! The soon-to-come event centre Centrepiece at Melbourne Park has collaborated with acclaimed local pastry chef Tim Clark of Cacao to create this easy yet impressive, grown-ups only dessert. The Chocolate Cafe Pavlova is filled with your mum’s (or you mum-in-law to-be’s) favourite flavours.

Set to open in 2021, Centrepiece at Melbourne Park is conveniently centrally located in one of Melbourne’s most iconic precincts. It will feature a range of eco-friendly, Australian inspired event spaces with the Main Ballroom being the jewel in the crown. This 2000 square metre ballroom offers its own alfresco terrace and prime city skyline views; the pillarless space able to host up to 3000 guests for cocktail style weddings. Starting to plan a big, bold and beautiful wedding? Check out Centrepiece – they’ll have this pav on the menu for you to try!

Chocolate Cafe Pavlova

Ingredients

● 4 egg whites (200g)
● 2 tsp cornflour
● 1 cup caster sugar
● 30mL of espresso coffee from your favourite Melbourne roastery cooled
● 1 tsp white vinegar
● 300ml whipped cream
● 30ml of espresso coffee from your favourite Melbourne roastery
● 30ml of Baileys Irish Cream liqueur
● A handful of good quality dark chocolate shavings
● Cocoa powder (for dusting)

Method

  1. Preheat your oven to 120°C. To make meringue: place your egg whites in a bowl and beat with an electric mixer until soft peaks form.
  2. Add a shot of espresso into the mix and gradually add your sugar, beating well until the mixture is glossy. Then, sift the cornflour over, add the vinegar and fold through.
  3. Line a baking tray with non-stick baking paper. Spoon the meringue mixture onto the baking tray and create a large round mound shape approximately 18cm in diameter.
  4. With a spatula decorate the pavlova starting from the outside and working inwards pulling the meringue in a spiral motion to create the appearance of a flower.
  5. Place in the oven and bake for 1.5 hours.
  6. Once the pavlova is baked, turn the oven off but leave the pavlova inside the oven for a further 20 minutes.
  7. Remove the pavlova from the oven and place on a wire rack to cool.
  8. To serve, top with whipped cream, then drizzle over the Baileys liqueur and espresso coffee. Finish with a sprinkling of chocolate shavings and a dusting of cocoa powder.

 

Ms Polka Says: Iso-life or not, I am so making this! How amazing does it look?

About Ms Fleur de Lys: Aside from being Ms Polka’s Editorial Assistant, Ms Fleur de Lys is also Polka Dot Bride’s Melbourne correspondent so you’ll see her running all over town finding wedding inspiration. As both a lifestyle journalist and cocktail aficionado, Fleur appreciates the power of words whipped up as deftly as a good martini.

Catering by The Farm Cafe Made mid banner

I know, I know. Summer is well and truly over. And my isolation cabin fever has well and truly set in. But all this talk of Byron Bay, boho bridal and beautiful balmy beaches has made me thirsty for a delicious and refreshing summer cocktail. And hell yes, “I love Pina Coladas… ”

Inspired by the hero of our month, Byron Bay, here are Polka Dot Made’s 5 favourite beachy cocktails.

1. Coconut Lychee Colada

 

2. Northerlies Beach Bar & Grill’s Bloody Moon

Image via Northerlies Beach Bar & Grill

3. Summer Raspberry Spritz

4. Summer Peach Spritz

5. Mango & Peach Bellini

Ms Floral Says: Ah-mazing! Ms Tweed, you’ve done it again. Loving this list of beachy cocktails, such a great resource for brides and grooms planning their drinks menu for their coastal weddings.

Image: Georgia Verrells

Byron Bay – what a beautiful spot for a wedding! Ideal weather conditions, foodies heaven, breathtaking coastlines and an overall beachy feel – what more could you want?

One of the most significant parts of your wedding day will be the opportunity to share some beautiful food with your family and friends. Whether you have a boho casual style wedding or a formal sit down affair – the food options are endless!

Below is a fabulous canapé recipe that truly encapsulate the essence and vibe of Byron Bay.

Image: Georgia Verrells

Tartare of salmon, avocado & black sesame with crispy wonton & Japanese mayonnaise

Makes 24 canapés

  • 150 grams sashimi grade salmon, very finely diced – make sure the salmon is the freshest you can get your hands on
  • ½ avocado, very finely diced
  • 1 teaspoon sesame oil
  • 1.5 tablespoons of black sesame seeds
  • 6 fresh wonton wrappers, cut into 4 squares
  • ½ cup of peanut or vegetable oil
  • ¼ cup Japanese mayonnaise
  • Lemon juice
  • Shiso leaves, micro herb bunch

Method
1. Lightly toast the sesame seeds for 3-4 minutes.

2. Cut the wonton wrapper into quarters so you end up with 24 square pieces. Heat the oil until hot enough and fry off the wontons for 1-2 minutes each or until golden. Drain on paper towel.

3. Thinly dice the salmon into very small pieces. Lightly coat in the sesame oil and then the black sesame seeds. Add the diced avocado and very gentle combine. Right before serving add the lemon juice and gentle toss to combine.

Assemble
Top each square wonton with a small handful of the salmon mix, sprinkle with black sesame seeds and top with a couple of shiso leaves for flavour and garnish.

Note: you can make them gluten-free by serving the salmon mix on a spoon instead of the fried wonton.

This recipe is simple, easy to prepare and a real show stopper, it will be sure to impress your guests!

Ms Floral Says: How delicious does this sound! Spot on for a Byron Bay or coastal wedding menu. A huge thank you to Two Pounds Catering & Events for sharing it with us.

About Two Pounds Catering & Events: Two Pounds love catering for all types of events – private & corporate, big & small. What started in a tiny kitchen in a Prahran apartment has now evolved and seen us take on our second space in Armadale. Every event we take on, especially weddings, are really important to us and we feel extremely lucky to be taken on the journey with our clients. Food, hospitality staff, beverages, hire items and event planning/management are the areas we can look after for our clients to ensure we make the process as stress free as possible for them.