With beautifully styled sweets lining the walls and carefully crafted desserts flooding the glass cabinets, this sugary heaven is enough to make anyone’s stomach rumble.
What do you do…?
I own and operate Burch & Purchese Sweet Studio in South Yarra, with my husband Darren Purchese. I am also a chef/hospitality consultant.
What are three things that inspire you?
I feel inspired by many different things, every single day but I guess I always feel the most inspired when I travel. Checking into a new country and immersing myself in their culture and their cuisine always reignites my spirit.
What’s your latest must have?
The new Mac Book Pro, I would fall apart without my computer – it’s my most used utensil!
You have so many delicious sweet treats and desserts at Burch & Purchese. What B&P treat do you find simply irresistible?
My absolute must have is Darren’s Coconut, passionfruit, ginger and mint dessert served in a clear acrylic tube. Made from layers of salted oat and ginger crumble, passionfruit curd, coconut caviar, passionfruit jelly, mint jelly and a coconut mouse dome that’s covered in a chocolate velvet spray, ginger marshmallow and a little chocolate mint garnish, this optimises a Sweet Studio dessert – perfectly balanced in texture and flavor with each mouthful bringing a different yet exciting surprise. This dessert has been on the list since we opened and I doubt it will be removed any time soon!
What’s your favourite travel destination for great food and why?
Spain, Barcelona and the Costa Brava. I’ve had the most wonderful experiences, met really extraordinary people, eaten awe-inspiring food and cooked with stunning produce. I love so may other places around the world but would rush to Spain in a 120-heart beat.
What’s your mantra?
Keep it simple!
Burch & Purchese started out as a blog, sharing the complexities of the creations made by your pastry chef, Darren Purchese. Are there any blogs you like to follow?
Ideasinfood is a great one – If you love food, cool things happen here!
Chefs, Aki Kamozawa and H. Alexander Talbot are constantly improvising and experimenting in the kitchen.