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Sydney Cafe Apologizes for Launching 'Offensive' Dessert

Sydney Cafe Apologizes for Launching 'Offensive' Dessert

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Paramount Coffe Project in Sydney, Australia, receives backlash for its Diabetes cronut

Paramount Coffee Project's Diabetes Cronut prompted outrage.

A popular cafe in Sydney, Australia, apologized to its customers and Facebook fans after posting what many considered to be an “offensive” new dessert from the cafe’s secret menu.

Paramount Coffee Project unveiled its latest dessert — the Diabetes Cronut — by posting a photo and a status to its Facebook page, Yahoo7! News reported.

“DIABETES: the first addition to our secret menu. It won’t be written down, you have to ask for it…So come on in and ask for DIABETES,” read the post.

The dessert was a jam cronut with peanut butter ice cream and dulce de leche drenched in espresso.

The post sent many into an outrage, inciting a thread of varying degrees of angry comments from those on Facebook.

The cafe deleted its status and issued an apology to its fans, announcing that the cronut is no longer on the menu.

“Didn’t mean to offend anyone, sorry that we have. We’ve taken the cronut dish off the menu and apologise for our poor taste in this instance,” the apology read.

Get Keto-Friendly Desserts At This New Cafe At Haji Lane

Attention cafe hoppers: there’s a new cafe in town! Momolato is an 18-seater cafe dishing out scoops of artisanal gelato at Haji Lane. Its tropical vibes are reminiscent of Bali, and it’s also a bonus that they carry keto-friendly desserts as well.

The establishment was founded by investment-banker-turned-chef Sharon Tay and has humble beginnings as a behind-the-scenes artisanal gelato supplier for hotels, restaurants and cafes.


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Tay has also been honing her craft over the years — she spent some time in Italy learning how to make gelato and even emerged as the 2015 Asia Pacific champion of the Gelato World Tour Finals.

After a number of requests from their customers to open a brick and mortar store, Momolato, which previously hawked its treats online, has finally decided to take the plunge.

What makes the brand stand out from other gelato establishments in the market is their range of 18 gelato flavours that are both good for your tastebuds and waistlines.

Out of the 18 flavours, the six in their keto range are sweetened with healthier sugar alternatives such as monk fruit extract, stevia, erythritol, and allulose, making it safe for diabetics and people who are watching their sugar intake.

If you’re not a keto fan, you can try their signature and premium flavours, such as the Kochi Yuzu Shiso, Ondeh Ondeh Sweet Potato Swirl and Roasted Sicilian Pistachio.

In addition, diners can look forward to seasonal cafe-exclusive flavours like Coconut Gula Jawa, Korean Strawberry Cheesecake and Red Watermelon Soursop. The price for each scoop of gelato ranges from $4.90 to $8.

If you want to jazz up your gelato for that Instagram-worthy shot, you can opt to have it served to you in a pandan leaf-wrapped cone which costs $1.50 to $3.

Other menu items include waffles and croffles — a fusion of croissants and waffles — that you can pair with your gelato. Prices for these range from $6.60 to $12.

You can also beat the sweltering Singapore heat with Momolato’s keto, sugar-free smoothies ($8) that come in refreshing flavours such as Mango Yoghurt, Avocado Coconut and Strawberry Cheesecake.

Another option is their icy popsicle spritzers ($8) available in two flavours: Coconut Water Lychee Pop and Mango Coconut & Passionfruit Pop.

Some good news for night owls is that the cafe opens till 2am on Friday and Sundays, making it an excellent destination for some night-time nibbles. The best part is that since their gelatos are sugar free, you won’t feel as guilty about eating here so late!

From April 12 to May 12, 8pm to 10pm, Momolato will also be offering their customers a complimentary beverage with every double scoop of gelato.

Address: 34 Haji Lane, Singapoe 189227

Opening Hours: Sunday to Thursday 12pm to 11am, Friday & Saturday 12pm to 2am


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Sydney Cafe Apologizes for Launching 'Offensive' Dessert - Recipes

Omar Sharifi, Manager of Café Intermezzo’s Epic Bakery describes the White Chocolate Amaretto Cheesecake as a “timeless indulgence.” It’s a menu mainstay at this chain of European-style coffeehouses, a destination designed to slow down time, encouraging guests to linger over a morning pastry, afternoon torte or a late-night snack with a glass of wine.

The decadent dessert features a sublime layering of almond flavor: an almond-graham cracker crust is filled with a rich almond-infused cheesecake. It’s topped with whipped cream and shaved premium white chocolate curls. “The delicate flavor profile is outstanding, and the presentation in the cake display case, as well as on the plate, is simply elegant,” says Sharifi. “This is one of our permanent cheesecakes. It is part of the foundation of our pastry selection and an everyday favorite. It can be enjoyed just as much at home as in our café. It’s takeout friendly and can be purchased online as a whole cheesecake.”

Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

Atlanta chefs share their favorite recipes from Mom for Mother's Day

When it came to launching their cooking careers, many professional chefs didn't have to look any further for inspiration than the women who raised them. For Atlanta chefs Lisa Ito of Umi and Rhonda Floyd Dehbozorgi of Flying Biscuit, Mom's kitchen was ground zero for a lifetime of culinary inspiration and passion. Here, they share recipes shared with them by their own mothers, especially timed for Mother's Day.

Rhonda Floyd Dehbozorgi of Flying Biscuit Cafe

Rhonda Floyd Dehbozorgi is owner and operator of the Flying Biscuit Cafe in Peachtree City as well as overseeing restaurant operations for other locations of the cafes.

She is mom to a 28-year-old daughter who is an attorney and a 26-year-old son who works at the Flying Biscuit Cafe in Peachtree City.

Dehbozorgi grew up in Savannah and learned to cook at about age 12, something she took on because her parents were working full time to take care of her and her younger sister.

“This roasted chicken is a recipe that my mother, Ruby Cubbedge, passed down to me. I've always cooked it for my family and it remains a family staple to this day for meals. My family owned several restaurants in Savannah, so I grew up around food my entire life. My mother also taught me that regardless of having a bad day or a struggle going on in life, sitting down for a meal with your family should always be a priority because it is the one time during the day when everyone can come together and enjoy our time together.

“I hope I’ve passed on the love of cooking to my children, and the importance of making every meal count with your family. It's important to remember how lucky we are to have our family and be able to share our cooking/food when many can't afford to or are unable to.”

Rhonda Dehbozorgi’s Oven Roasted Chicken with Carrots and New Potatoes

1 (7-8 pound) roaster chicken

4 tablespoons butter, melted

2 tablespoons Morton’s seasoned salt

1 tablespoon Lawry’s seasoned pepper

12 baby carrots, cut in half

Preheat oven to 375 degrees.

Remove all parts from cavity of chicken. Chop onion and put in cavity.

In a large roasting pan with a cover, arrange chicken, breast side up. Brush chicken with melted butter and sprinkle with seasoned salt and seasoned pepper, coating skin well. Pour water into roasting pan and add carrots and potatoes. Cover chicken and roast for 3 hours. Remove chicken from oven and allow to rest 15 minutes before slicing and serving.

Kellogg X Kawa Cereal Cafe, Sydney

My grandfather’s diet was remarkably unique and he used to eat a similar breakfast everyday consisting of three courses. The first was an orange, then a bowl of Coco Pops, finished off with a fried egg and bacon — one might say it represented a balanced diet, perhaps?

However, the way he consumed his Coco Pops was particularly legendary, not only did he add milk, but more importantly soaked them in thickened cream and went further to add a teaspoon or two of white sugar. Dare I say he lived to the ripe old age of 95 and did not die of a heart attack. Our family copied his lead often stunning people at the buffet when on family holidays, and still my youngest cousin continues this Coco Pop tradition.When I heard Kellogg’s Australia was launching a custom created menu featuring their favourite breakfast cereal brands, I knew it was only fair to attend and do him proud! Kellogg’s has partnered with one of our favourite gems on the Surry Hill’s café scene, Kawa. This longstanding brunch hotspot offers a daily delectable breakfast and lunch at their Crown Street venue.The aim of the collaboration between Kawa Café and Kellogg’s is to showcase new and innovative ways of rethinking breakfast cereals, with cereals proving to be part of over a third of the population’s diet. The bespoke menu of delicious items aims to inspire one beyond the confines of the normal breakfast cereal bowl and reconsider the typical cereal staple. The cafe is decked out in cereal box themed decorations, with cabinets of the famous favourites and cutely adorned flasks of colourful objects decorating tables.Menu items included crispy rice bubble French toast, Cereal milk thickshakes ($6.50) in flavours such as Crunchy Nut or Nutri-Grain. These were thick and creamy with their distinctive cereal tastes shining through. Watching the staff place generous spoonfuls of vanilla ice-cream, these thickshakes quickly gave us a sugar rush even before the food had arrived.Everyone loved the Coco Pops hot chocolate with Coco Pops to sprinkle on top ($6.50) perfect for the cooling weather encroaching. Served in an adorably patterned little blue teapot, with a mug, it was great fun pouring the warm Coco Pop infused milk into the cup and then topping it with the Coco Pops themselves which added a fun crunch!The Cornflake crumbed chicken burger with homemade chilli mayo, ripe tomato and lettuce on a warm brioche bun ($14.50) was a favourite with the chicken’s deliciously thick and crispy coating. Served with a side of potato crisps, it matched nicely with the crispy iceberg lettuce. However, it definitely needed a whole lot more of that chilli mayo to make it less dry and enhance the flavour.

Being a lover of all things sweet, the Rice Bubble Crusted French Toast stuffed with banana, drizzled with maple syrup and topped with crispy bacon ($16.50) was incredibly decadent. The sweet banana and maple combination with the salty bacon, perfected the sweet and salty union. The gooey banana sandwiched in between the layers of bread contrasted perfectly the crunch of rice bubbles on the outside of the bread. Definitely my favourite dish of the day!

The Baked Eggs with Just Right cous cous, roast tomato and herbs ($16.50) was definitely something different. Not like your usual shakshouka or baked egg dish, the combination of roast tomato, herbs, red onion, cous cous and raisins from the Just Right proved an interesting union. A delicious crust formed on the bottom of the pan and the dish remained light and moist. I recommend getting it with Crispy Bacon for $2 extra to add some delicious salty and smokiness to the dish.

For those after something a little healthier- the Gluten Free Breakfast salad ($16.50) is the way to go. Featuring ingredients such as fresh kale, spinach, crispy green apple, buckwheat seeds, avocado, Gluten Free Special K and a poached egg — it’s the perfect way to fuel your day. The dish was fresh and light, with the crunch of the green apple adding a twist to the combination and a refreshing sweetness. This is definitely a new and innovative way of re-imagining cereal with a typical everyday dish such as salad. Goodies such as Coco Pop Afghans and the Fruit Loops cake with cereal milk icing are some of the yummy treats you can enjoy with your morning coffee or to takeaway. The Fruit Loop cake ($5.50) was like an incredibly light and fluffy cupcake with delicious thick cereal milk infused frosting, it had me reminiscing childhood days spent crowning my fingers with the multicoloured rings. Meanwhile the Chocolate Gluten Free Afghan ($3.80) paired perfectly with the Coco Pop hot chocolate. The Afghan — a staple on Kawa’s usual cafe menu consisted of a soft chocolate biscuit with raisins, walnuts and a moorish fudgy chocolate icing- and was finger lickingly good. The biscuit was very short, crumbling delectably and instantly melting in one’s mouth. The addition of Gluten Free Corn Flakes added crunch to the mix and a lovely textural component that had me wanting more!Everyone’s favourite was the Nutri-Grain Edge Oat Biscuits with peanuts, cashews and salted caramel cream filling ($3.80). The biscuit originates from a family recipe that the sweet cafe owner’s mother guards secretly. Similar to an ANZAC cookie, it was dense but still amazingly moist and buttery. The salted caramel filling sandwiched between the two cookies was a rich and thick buttercream and proved to make the perfect cookie even more enchanting.

Other dishes include Fresh fruit with Greek yoghurt and Special K Protein Clusters ($14.50) or for something substantial Grilled Salmon served with brown rice and an heirloom vegetable All Bran pilaf ($22). Cereal bowls ($3.80) with your favourite Kellogg’s cereal as well as other Dessert treats like the Protein power balls with cocoa, dates and Corn Flakes ($3.50) and Sultana Bran banana bread served with churned butter ($5.50).

This Pop-up will be open from Tuesday April 19 to Sunday 24 April, proving to be the perfect brunch over the long weekend approaching. Definitely pay a visit or at least pop in to get a thick shake and sweet treat takeaway! It’s well worth it! You can also check out Kellogg’s Open for Breakfast website where you can ask any question imaginable regarding their cereals from nut sourcing to sustainability to sugar and nutrition!

Kawa Cafe X Kellogg’s Pop Up
348 Crown St, Surry Hills, Sydney NSW
Tuesday 19 April to Sunday 24 April
7.30am – 5pm daily (Last orders 4pm)

Photographer, Strategic Partnerships, Food Media / Lifestyle Promoter, Event MC

Parlour Lane Roasters, QT Sydney’s bustling street side café and wine bar, is heating up the CBD’s vibrant food and small bar scene this season by launching a brand new menu that celebrates the best of winter café fare and brings all the cult classics back to the Sydney CBD.

Serving hotel guests and passers-by on the Market Street level, Parlour Lane Roasters offers a tantalising brew and casual bite from breakfast to late afternoon before transforming into a vibrant aperitivo wine bar from dusk.

The cosy space offers a fast, uncomplicated menu and quality All Press coffee. The new menu sees the return of the café classic, with the signature QT twist. On the menu for lunch will be Parlour Sandwiches which includes the iconic chicken sandwich, served on a Sonoma baguette with celery, walnuts and lemon mayonnaise. Other sandwich staples on the menu include the Reuben Roll, Classic Tuna Sandwich and the Parlour Old School Vego Club, which are all made with the exclusively produced Sonoma breads and Pepe Saya butter.

No café menu would be complete without a burger, and Parlour Lane does not disappoint on this front, offering two mouth-watering burgers to whet the appetite of meat lovers the Parlour Beef Burger with fried onion, American cheese on a brioche bun with house made pickles and the Parlour Chicken Burgerfeaturing free range chicken with rocket pesto, thick-cut tomato on a brioche bun with a side of iceberg lettuce.

The menu also has a range of salads, as well as real winter warmers including Minestrone Soup. Chicken Soup, Rigatoni Sausage, Calamari, and a heartyLasagne.

As evening approaches, the skilled baristas will make way to wine aficionados who will be on hand to guide quaffers to the perfect vino or one of the eight negronis on the menu. To accompany the extensive drinks list, Parlour Lane has also devised a grazing menu which includes Farmers Plate, Salumi Plate, Prosciutto Plate and Cheese Board, featuring the best small goods and cheese available to Sydney.

The new menu has been developed by QT Sydney’s Creative Food Director Robert Marchetti and Executive Chef Paul Easson, who both bring to life the classic dishes by using free range and organic meats, and an unpretentious approach to cafe-style dining with European and American influence.

Parlour Lane sits within the expertly restored heritage State Theatre building and features original display cabinets, reinstated as mid-century design artefacts that are utilised as an exhibition space, showcasing artworks curated by famed Sydney stylist Jane Frosh.

Through extensive restoration, the historic Gowings and State Theatre buildings in Sydney’s CBD have been artfully revamped to create Sydney’s new designer hotel, QT Sydney.

Gothic façades and features of the buildings have been returned to their former glory, bringing cutting edge art and interior design to the QT experience through LED digital art, bespoke furniture and bold colour. Located in the heart of the city, more than a place to lay your head, the hotel is a creative space to dine, drink and live.

QT Sydney opened September 2012 and is the only Sydney hotel to be a member of the exclusive Design Hotels group.

Meet the Team: Meghann and Andrew from Paleo Cafe Mornington Penisula

The Paleo Cafe Franchise Family is continuing to expand and we love that our team is made up of people equally as passionate about Paleo and healthy living as we are. This week, meet Meghann and Andrew who are launching the first Victorian Paleo Cafe in Mornington Peninsula later this year.

When and why did you start living a Paleo lifestyle?
We started living a paleo lifestyle in January of 2011. Andrew has been gluten free for nearly 20 years and our first son had just been diagnosed with sensitivities to gluten, dairy, soy, legumes and eggs. With so many things off the list, I had no idea what to cook! At the time, I was playing roller derby and read a book by Melissa Joulwan (author of Well Fed). I checked out her blog, heard about dino-chow, heavy lifting and the Whole30 and thought “Why not?” We started out first Whole30 on January 17 and never looked back! It has seriously changed our lives in so many ways.

What made you want to own a Paleo Café?
Andrew has over 20 years experience as a chef and we are both passionate about Paleo and good food. It just made sense to take the leap and start doing something that we believe in as a career. The Mornington Peninsula has an incredibly vibrant health and fitness community and we can’t wait to be a part of that on a daily basis. It also gives us a chance to create a lifestyle we love and lets us spend time with our two boys, Elliot (age 4) and Louie (14 months).

What is your favourite quick & easy Paleo meal to cook at home?
My Stupid Easy Slow Cooker Pulled Pork with sweet potato fries and guacamole. It’s good every, single time and nearly impossible to mess up!

How do you like to keep fit?
Playing with our kids, climbing trees, running, surfing, stand up paddle boarding and yoga. A little bit of everything so we can squeeze it in whenever we can and don’t get bored!

What do you like to do in your down time?
We love spending time together as a family, playing in the kitchen and creating new meals and heading to the beach. I (Meghann) also love geeking out on the latest nutritional studies and then wowing all my family and friends with my newfound knowledge. Unfortunately, they’re not always as enthusiastic as me (though some are- Hi Andrew, Ivy and Crystal!)

We know our Victorian fans can’t wait for Meghann and Andrew to open on Mornington Peninsula – you can stay up to date with their local news and updates on their Facebook Page in the meantime.

Cookie Butter Beer? You’ll Soon Be Able to Find It (and 3 Other Dessert Beers) at Trader Joe’s

Hi, hello. Can we confess? We love ourself a beer gimmick, such as&hellipdessert-flavored beers from Trader Joe&rsquos.

According to the podcast Inside Trader Joe&rsquos (where TJ&rsquos employees detail new products and give behind-the-scenes info on the grocery chain), four new beers are coming to shelves in the next few months, and they&rsquore all inspired by beloved sweet treats.

First up is Cookie Butter Beer, which is a 9.5-percent ABV &ldquoafter-dinner dessert beer&rdquo inspired by the store&rsquos ever-popular cookie butter spread. It&rsquoll be available to purchase in September, just as session IPA season winds down. According to Trader Joe&rsquos product developer Catherine Rhodes, they spent a lot of time making sure it tastes &ldquojust as good as what&rsquos in the jar.&rdquo

Toasty Cookie Spice Cider, which, OK, is technically not a beer, will follow. It&rsquos a hard cider made from fermented apple juice and autumnal spices like cinnamon, allspice, nutmeg and clove.

Surprisingly, Coffee Peanut Butter Cup Porter isn&rsquot as out-there a combination as it first sounds. We&rsquove seen (and tasted) a few peanut-butter flavored porters in the past, and they&rsquore usually ultra-rich. This one, which will launch around Halloween, is no exception: It&rsquos brewed with peanut butter powder.

Lastly, Ginger Beard Spiced Stout will join TJ&rsquos Howling Gourd Pumpkin Ale sometime in late fall or winter. We don&rsquot know exactly what flavor it will be, but if we had to guess, it&rsquos going to be gingery.

Until we come to terms with the fact that it&rsquos almost fall beer season, we&rsquoll be sipping our canned wine spritzers like they&rsquore going out of style.

There’s A Six-Month Waitlist For This Traditional Hainanese-Style Satay

Ang Boon Ee — better known as Ah Pui to his regulars — once walked the streets of Tiong Bahru hawking his well-loved satay on a pushcart.

Today, the pushcart has been replaced by a permanent space in Chinatown, but it’s equally, if not more, elusive as his ‘illegal’ pushcart days.

Want to grab some Hainanese-style pork satay from Ah Pui at 195 Pearl Hill Cafe? You may need to wait till October as there is currently a six-month waiting list.


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According to ieatishootipost, this is because Ah Pui insists on making the satay the same way as his master did, which involves slicing and skewering the meat by hand.

Despite having a team of chefs helping him out at his central kitchen, this is no easy feat and the amount of satay that can be produced in one day is limited.

Prior to the cafe’s opening in 2018, Ah Pui had been running a one-man show, making sporadic appearances around the Tiong Bahru estate since the 1980s.

Here’s a fun fact: his satay is shaped like a pear with an extra-long piece of fat near the base of the satay, which is said to reflect Ah Pui’s own body shape!

How it all started and hiccups along the way

According to The Straits Times, Ah Pui was just a teenager when he first picked up his skills from his master who worked at a Hainanese-run satay stall in Tiong Bahru.

After completing national service, he decided to start his career as a street hawker and his older brother had helped him build his iconic wooden pushcart.

He started out by selling satay at 10 cents per stick around Telok Ayer in the 1970s and a few years later, he moved on to do so at Tiong Bahru.

Whenever he made an appearance with his pushcart, people would flock to his stall to get their hands on his delicious satay.

Although business was good, Ah Pui was fined repeatedly for selling food without a proper license. To avoid being caught by the authorities, he had to sell his satay between 4pm and 6pm.

When asked why he did not set up a hawker stall to save himself the hassle, he told The Straits Times: “[I live] day by day and did not have extra help, which made it difficult to run a stall”.

A hefty fine of $400 in 2015 pushed him to retire his pushcart and for a while, Ah Pui had turned to catering satay for private events and took part in other collaborations so that people could still enjoy his food.

Eventually, the folks behind 195 Pearl Hill Cafe asked if he wanted to set up shop at their establishment, and he agreed.


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