Celebrate Easter in style at Emporium Hotel South Bank, where Executive Sous Chef Alexandra Liddle has revealed an unmissable Easter range featuring her very own twist on the classics, including hot cross buns, exquisite pastries and chocolate eggs, available now at Belle Époque.
Crafted daily, the classic hot cross bun has been reimagined and is available in two unique flavour combinations. They feature candied ginger, cranberry and Emporium tea-soaked sultanas, whilst the ‘not-cross bun’ is flavoured with delicious Valrhona chocolate, candied orange and praline. “Guests will discover all their Easter favourites in this exciting limited edition range, each one with a signature twist. As always, we have sourced the very best ingredients including the beautiful Valrhona chocolate which is simply one of the best chocolates available, filled with a vast range of aromas and deep chocolately flavours,” Liddle said.
The Easter collection continues with the Belle Époque signature range of chocolate eggs, each one made from the finest Valrhona chocolate featuring unique hand-painted striking colours and patterns. Emporium Hotel South Bank General Manager Charles Martin said Alex Liddle has once again outdone herself with this spectacular range of carefully created delicacies. “Each one flawlessly merges traditional Easter flavours with the delicate decadence which can only be found in a French patisserie,” he said.
These treats can be ordered now until 23 April.
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