Browse: Home / Introducing Pernilla and Nuno on Friday [UPDATE: SOLD OUT] (30.07.2010)
       

ARTICLE

Introducing Pernilla and Nuno on Friday [UPDATE: SOLD OUT] (30.07.2010)

By Macarons by Duncan on Thu 29 Jul, 2010

[UPDATE: SOLD OUT]

Tuesday's macarons vanished in about five minutes, so now it's the turn of Fridayphiles to try them. I think they'll last a little bit longer this time… Macarons by Duncan this Friday at Liaison:

PERNILLA white: a delicate blackcurrant ganache. Pleasant tartness with gentle blackcurrant fragrance.

NUNO milk: a milk chocolate and coffee ganache. I think this turned out tasting a little like an old-fashioned coffee truffle.

DIEGO dark: the return of one of my early flavours, with fruity cinnamon combined with dark chocolate. This flavour tends to change with time, with fruity notes mellowing to a light cinnamony background — and I don't yet know which it will be by Friday!

I wasn't so happy with some shells this week — you might find a few with air pockets, sorry!

Macarons by Duncan are available at Liaison café at 22 Ridgway Place, off Little Collins St near Parliament.

In dot points:

  • Tuesdays and Fridays only
  • available on those days from approx. 10.30am until sold out
  • limited stock and flavours per day

Return to top of the page

Posted in | 4 Responses

COMMENTS

4 responses to “Introducing Pernilla and Nuno on Friday [UPDATE: SOLD OUT] (30.07.2010)”

  1. Duncan
    Duncan
    Fri 30 Jul, 2010 at 30:58 |

    All sold out for today! The café and I will work on a way to increase supply.

  2. Lingy
    Lingy
    Wed 25 Aug, 2010 at 25:37 |

    Hey Duncan!
    Great to know that the macarons are selling like hot cakes off the oven. More importantly, I can't wait to see you showcase your works of art at the Macaron 'Convention' later this year, at NGV (?)!!! Hope you win!!! I bet you can beat Lindt's hands down anytime! I love La Tropezienne's but they only do single flavours, meh! haha.
    Lingy X

  3. Duncan
    Duncan
    Thu 26 Aug, 2010 at 26:14 |

    Hi Lingy. Thanks for the comment:) I won't, however, be taking part in the macaron competition — there are aspects of it which I didn't agree with (the fee, a rule, …).

  4. Lingy
    Lingy
    Thu 26 Aug, 2010 at 26:53 |

    I guess that you don't need the extra publicity, like how some others do hehe. I wish I get a push-tweet to the availability of your macarons. Having said that, I hardly Twitter. It is a pity though because you should show them HOW it is done! :-) Anyway we must have a discussion one day, to what exactly the things you disagree about in relation to the competition. You'd rock the stage!

Leave a Reply

CAPTCHA Image

*

 

 

subscribe by email subscribe to RSS feed follow me on Twitter

TASTY PRESERVES

Macarons, desiccation and prettiness

Macarons, desiccation and prettiness

I am lining myself up to compete with Pierre Hermé himself. And I've done something completely new. These beauties are the first completely desiccated macarons ever presented for public delectation. Read more about this limited edition from Maison Duncan. Gasp in awe! (And there's a pretty surprise at the end too.)

Read more Sat 14 Feb, 2009

Can the honest reputation of foodblogs survive the PR-foodblogger relationship?

It seems foodblogging has matured far enough to be entwined in a pretty tiresome game of cat and mouse with restaurateurs and public relations (PR) companies, egos, money and more. It's worth contemplating what the fallout will be. This article has been brewing for a few months, as I tried to reconcile my opinions about freedoms, community, advertising and blogging with some of the changes that have been happening in Melbourne's foodblogosphere.

Read more Sun 17 Oct, 2010

Jinx at brunch

Three brunching blokes on a mediocre café ride. Lavender ice-cream, omelettes, hash browns and dietary advice combine to spoil yet another foray into the land of brunch.

Read more Thu 22 Mar, 2007

Kitchen scales redux

Kitchen scales redux

You might already have read about my travails with kitchen scales. It's time to write a bit more, this time testing out a model submitted to me for review. The Soehnle Cuisina proves to be worthy of interest if you're in the market for new scales, though not outdoing my...

Read more Mon 21 Mar, 2011

London 2007

London 2007

It's three years since I was last in Britain and I was curious to see what might have changed in the food scene. It wasn't hard to miss the popularity of gastropubs, the growth of decent...

Read more Fri 24 Aug, 2007
  • Macarons, desiccation and prettiness
  • Can the honest reputation of foodblogs survive the PR-foodblogger relationship?
  • Jinx at brunch
  • Kitchen scales redux
  • London 2007
developed by php-help.ro