The Quay that Laid the Snow Egg

“Around the rugged rocks, the ragged rascal ran”

-- a line well-used by my Poppa Ted --

Well, Rebecca would run around the not-at-all-rugged Rocks until she was ragged if it meant she could go back to Quay for the Snow Egg.

In all it's glory, the Snow Egg

(image from Quay's website)

(I’ll stop talking about myself fin the third person now – it just sounded better with the rhyme... all those Rrrrrrr’s...)

This week in Sydney I was fortunate to be treated to a meal at Quay.  Actually, the word ‘meal’ is a bit inadequate when describing the culinary treat that is an evening at Quay.  Each of the four dishes (hey, they’re small!) was exquisite.  Visually, each dish was a feast with fantastic attention to detail in colour.  Each bite was a mouthful of contrasting textures and a delicious combination of flavours. 

 Images from Quay's website

Please, do me a favour.  Go there, just to try the Snow Egg for dessert.  This small piece of culinary utopia is not to be missed.

Here’s how Quay describes the Snow Egg:

“One of Quay’s most heavenly desserts, the Snow Egg is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy golden praline maltose shell, sitting on a bed of guava granita and a slick of guava fool.”

Shooting to popular fame when featured on MasterChef Australia, contestants apparently tried for over three hours to mimic the Snow Egg... to no avail.  Click here to read more and here to see the egg-laying (no, not literally) process.

If you have a special occasion, celebrate it there.  If you don’t have a special occasion, invent one, please.

The book - visual feast, definitely beyond my culinary capabilities