When it comes to food trends and fashionable eating, there’s no dish quite like dessert. Here are some of our favourites.

Compiled by Lauren Arena

MONA, Hobart
Dragon’s breath
TREND: liquid nitrogen
Cooking doesn’t need to be hot. When cooking in liquid nitrogen, the food is frozen at minus 270 degrees, which changes its structure and texture, but retains the same flavour. The big thing is texture. Here we have freeze-dried berries, pineapple, peach, apricot and passionfruit, all compressed into bite-size flavour explosions and dipped in liquid nitrogen. Close your mouth and the cool smoke flows from your nostrils like a dragon. Endlessly amusing for all ages.

MONA executive sous chef, Vince Trim

 

Dominique Ansel Bakery, New York City
The Cronut™
TREND: hybrid confection
The Cronut™ (a cross between a croissant and a doughnut) is just one of the many creations we do, and it came about because we constantly push ourselves to create. It’s a lifestyle for us. The key is not letting one creation kill the creativity. There’s so much out there in the world of pastry for everyone to explore.

Chef and owner, Dominique Ansel

www.dominiqueansel.com

 

Burch & Purchese Sweet Studio, Melbourne
Lamington éclair
TREND: modern classics
Combining current worldwide trends for colourful éclairs with the ever popular Australian favourite, the lamington, we have successfully fused the best of both. Moist sponge, raspberry jellies and a crisp jam-filled bun topped with coconut and chocolate showcase a reinvention of much loved classics.

Pastry Chef/Director, Darren Purchese

www.burchandpurchese.com

 

Burch & Purchese Sweet Studio, Melbourne
Just like Lego
TREND: novelty food
Four chocolate velvet sprayed building blocks combine to create a colourful, delicious and unique cake. Each block is carefully constructed in four different flavours: mango and banana, raspberry and white chocolate, blueberry and lemon, and lime – fun and deliciousness for all ages.

Pastry Chef/Director, Darren Purchese

www.burchandpurchese.com

 

MONA, Hobart
Reverse chocolate fondant
TREND: liquid nitrogen
After turning and rolling in a bowl of smoking ice, the fondant emerges with a crisp shell, soft insides, and a cool texture that is velvet on the tongue.

MONA executive sous chef, Vince Trim

www.mona.net.au/venues/functions