PASTRY chef Rochelle Adonis trained in Sydney and worked in a London cake boutique baking for the royal family and in Vienna at the Hotel Sacher. She returned to Australia to pursue restaurant work and became acting head pastry chef at 41 in Sydney. She later worked at Moran’s in Potts Point and at Aria in Circular Quay as head pastry chef. Moving to Perth – and with a philosophy of using only the best ingredients – Rochelle has created an enviable niche for hand-made celebration cakes and Australia’s finest fresh nougat. This is sumptuous confectionery, created by hand from the freshest of ingredients — kalbarri free-range egg whites, artisan-made butter, home-grown aromatic rosemary, west australian honey and the finest french and belgian chocolate. Combined with choice organic rose petals, slow-roasted pistachio, almond and macadamia kernels, cranberries, barberries and cherries, Rochelle Adonis nougat is wrapped in rice paper and presented in bespoke boxing.
dark 100g / 15cm
american premium dried cherries, slow roasted almonds, valrhona dark chocolate 70 per cent cacao, crushed cardamom pods, west australian honey, french glucose, kalbarri free-range egg whites, artisan-made butter and dutch rice paper
macadamia 100g / 15cm
west australian slow-roasted macadamias, south australian naturally-dried riverland orange and crystallised ginger, french valrhona dark chocolate 70 per cent, west australian honey, kalbarri free-range eggs, artisan-made butter and dutch rice paper
rose 100g / 15cm
iranian organic rose petals and dried barberries, belgian white chocolate, slow-roasted pistachios, west australian honey, french glucose, kalbarri free-range egg whites, artisan-made butter and dutch rice paper
white 100g / 15cm
canadian oven-dried cranberries, slow-roasted pistachios, belgian white chocolate, home-grown rosemary, west australian honey, french glucose, kalbarri free-range egg whites, artisan-made butter and dutch rice paper