How do you make savory dishes with Nutella?
THE duo behind Tella Ball Dessert Bar’s Nutella milkshakes have come up with a different twist-Nutella pasta and lasagne.
The Standard
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First it was the Tella Ball milkshakes, then came a string of Nutella-inspired desserts.
But Aki Daikos and Simon Kappotos of the Tella Ball Dessert Bar in Dulwich Hill and Concord just can’t get enough of the hazelnut spread.
After introducing their first savoury take, Nutella fish and chips, they have added two more signature dishes – the Pastatella and a lasagne.
“We love putting a spin on food and getting experimental in the kitchen, so we thought, why not create a savoury dish, sweet using Nutella,’’ Daikos says.
The Signature Lasagne features layers of decadent mousse and fresh cream on a chocolate biscuit base with lashings of Nutella, served with vanilla bean gelato.
“Customers also can’t go past our Pastatella, which is a fettuccine-style housemade crepe tossed in a Belgian milk and white chocolate sauce, topped with housemade vanilla bean gelato and a side serving of shaved Chocolobab milk and white Belgian chocolate, carved straight off our rotisserie,’’ Daikos says. “It’s all about great taste. Chocolate and Nutella are food for the soul.”
Daikos and Kappotos say these Nutella-inspired creations were all about evoking fond childhood memories.
“We remember as kids the feeling we’d get when hearing the Mr Whippy van coming. So we grabbed that emotion and made it better in what we offer,” Daikos says.
The pair, who have been in the baking business for two decades, say their obsession with Nutella is reflected across the menu.
“We used old-school meals and turned them into something bigger and better, like our Tellafish and Chips, which feature deep fried ice-cream to resemble fish, and doughnut fries for the chips,” Daikos says.
Daikos says Nutella is a versatile ingredient and encourages home cooks to have fun playing with it.
“You can use it in almost any dessert. Perfect for cakes, pancakes, waffles, shakes, chocolate pots (by combining Nutella, creme fraiche and sea salt in jars), French toast roll-ups cookies, croissants … the possibilities are endless.
“Get experimental and steer away from simply eating it from the jar.’’
