Cookie monsters: You won’t believe what’s between these biscuits
They look like ice cream sandwiches, but this unique dish from the d’Arenberg Cube restaurant is far from a sweet treat...
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He’s one of South Australia’s best chefs, but Brendan Wessels has a weakness.
“I’m passionate about cookies, it’s one of my big vices,” says the South African-born chef, who runs the d’Arenberg Cube kitchen along with his wife, Lindsay Durr.
“I always used to eat cookies in bed with milk – Lindsay has since banished me from doing so.
“The crumbs end up in your chest and belly button.”
The guilty pleasure is what inspired the chef’s savoury “cookie” dish – but the contents are far from sweet. Instead, the chocolate and coffee biscuits hold an unlikely combination of roasted eel and fois gras.
“That serves as the filling, as opposed to the ice cream,” Wessels says. “It has a super rich umami profile. It’s bloody yummy.”
The curious creation was a highlight of the restaurant’s ever-evolving menu, and is one of The Advertiser’s top 20 dishes of 2019, featured today in SAWeekend.
“It might just make a comeback,” Wessels says. And what is the chef’s favourite cookie?
“At the moment, it’s the choc chip with the soft choc centre,” he says, adding that he doesn’t bake them, but “buys the bag”.
