Mini coconut and white chocolate cakes

Little dense and moist white chocolate cakes imbued with the essence of tropical coconut finished with a tangy lemon icing.

Ginger-date biscuits with white chocolate

These biscuits are made with grated fresh ginger root and plump Medjool dates, baked to tender perfection then frosted with white chocolate

Chocolate-mint crackles

Soft and chewy... these chocolate gems with a hint of mint are a perfect way to end a meal.

A slightly different caramel slice

Crunchy almond-coconut shortbread with slightly salted buttery caramel topped with a smooth orange-spice dark chocolate ganache.

Merry X'mas!!!

The Haute Food Co. wishes everyone a safe and fabulous holiday season!

Cupcakes for Destination?

I had the privilege to help celebrate Destination?'s 5th birthday last Friday by making cupcakes for the ocassion. Destinations? is a record label, artist agency, as well as a promotions and events company and naturally, they celebrated their birthday at one of Australia's highest ranking clubs - Perth's Ambar on Murray St.

The organiser decided on chocolate and vanilla cupcakes with buttercream icing but she did not specify a theme but added it would be great if I could somewhat include the company's colours of yellow and blue, and the number 5 in the finish.

So here they are, some photos of the finish product captured in poor lighting.

Fruitmince tarts

These tarts are made with the finest ingredients. Tender almond pastry shells hold plump, boozey and not-too-sweet homemade fruitmince sans suet so vegetarians too can enjoy this festive treat.