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Just Desserts

from the cellar

in good company

edges of reason

bottom of the bottle

Just Desserts

words

Moira Tirtha

images

No items found.

Instead of taking someone out for dinner in these times of cozzie livs, take them out for a special sweetie treatie – a universal gesture of care.

Tableside Crepe Suzette

... at Gimlet

They only serve this as a part of their Friday and Saturday supper menu that starts after 10pm. Nothing feels more like being spoiled than having the theatre of your dessert being set on fire at the table.

‍

Orange Filo Cake

... at KafΦneion

Served till 3am (or 4am on weekends), there's few better ways to finish an evening of dinner/drinks in the city. It's only polite to order the sesame and honey ice cream to go with, and while you're there, might as well get a shot of their cheapest ouzo. If it’s quiet, the lounge by the big window facing the street is a pretty place to sit.

‍

Chilli Oil Parfait

... at Etta

Etta’s chilli oil parfait made the Instagram rounds when Lorcan first took the reins from Rosheen. Of course, he’s made his own chilli oil. Of course, it’s as good as the hype.

‍

Whatever Dessert Scott Is Making

... at Arnold’s

Once it was a chocolate tart with white, milk and dark chocolate, then it was a chipotle and orange flan, another time it was a banana tiramisu, or a very simple coconut ice cream with mango and candied chilli and every time it’s been the best dessert I’ve ever had. I don’t care what it is, if Scott is making it, the sweets will be very good.

‍

Rum Baba

...at Carlton Wine Room

When something’s been on the menu since day dot, it’s usually for good reason. This boozy, pillowy cake, with a nip of Calvados (apple brandy) makes for the PERFECT dessert pairing.

‍

Pistachio and Strawberry Kakigōri

...at Sebastian

Shaved ice sounds like an extremely underwhelming dessert, especially when the image that comes to mind is a pebbly snowcone, unevenly coated with pumps of sickly sweet blue and red syrup. But Kakigōri couldn't be further away, and Sebastian have gone the extra (4,000+) miles to import blocks of ice from Mount Haku in Japan to make the shavings as fluffy as possible.

Moira Tirtha is Veraison's dad and a serial over-committer with fingers in far too many pies. Moira also runs Nongkrong with their brother, Darryl Tirtha.

No items found.

Thanks for reading.

Veraison's "Internatty" guides are a tool for navigating the broader world through a local lens. Our favourite discoveries from across the globe.

We published a lot of wonderful writing from friends and colleagues back in Veraison's days as a physical publication, and we wanted to give some of it a permanent home. Our "From The Cellar" articles are a curation of our favourite pieces from Veraison's print days, brought online for you.

Veraison's "Microclimate" guides are focused on what's happening here in Naarm. These guides try to shine a light on some of the often overlooked aspects of this ridiculous city of ours.

"Edges Of Reason" is a recurring chit-chat between besties Claire and Moira; a (very) loosely structured exploration of ideas, sometimes over a bottle of wine, with much vim and vigour.

The "Bottom Of The Bottle" article series is our long-form meandering exploration of ideas, championing the kinds of conversations you might get into when you're 750ml deep with a friend or two.

"BYO Club" is Darryl's routine roundup of the best spots to bring your best botts (and friends, of course). Each BYO Club Guide is compiled with a different theme in mind.

from the cellar

in good company

edges of reason

bottom of the bottle

Just Desserts

words

Moira Tirtha

images

No items found.

Instead of taking someone out for dinner in these times of cozzie livs, take them out for a special sweetie treatie – a universal gesture of care.

Tableside Crepe Suzette

... at Gimlet

They only serve this as a part of their Friday and Saturday supper menu that starts after 10pm. Nothing feels more like being spoiled than having the theatre of your dessert being set on fire at the table.

‍

Orange Filo Cake

... at KafΦneion

Served till 3am (or 4am on weekends), there's few better ways to finish an evening of dinner/drinks in the city. It's only polite to order the sesame and honey ice cream to go with, and while you're there, might as well get a shot of their cheapest ouzo. If it’s quiet, the lounge by the big window facing the street is a pretty place to sit.

‍

Chilli Oil Parfait

... at Etta

Etta’s chilli oil parfait made the Instagram rounds when Lorcan first took the reins from Rosheen. Of course, he’s made his own chilli oil. Of course, it’s as good as the hype.

‍

Whatever Dessert Scott Is Making

... at Arnold’s

Once it was a chocolate tart with white, milk and dark chocolate, then it was a chipotle and orange flan, another time it was a banana tiramisu, or a very simple coconut ice cream with mango and candied chilli and every time it’s been the best dessert I’ve ever had. I don’t care what it is, if Scott is making it, the sweets will be very good.

‍

Rum Baba

...at Carlton Wine Room

When something’s been on the menu since day dot, it’s usually for good reason. This boozy, pillowy cake, with a nip of Calvados (apple brandy) makes for the PERFECT dessert pairing.

‍

Pistachio and Strawberry Kakigōri

...at Sebastian

Shaved ice sounds like an extremely underwhelming dessert, especially when the image that comes to mind is a pebbly snowcone, unevenly coated with pumps of sickly sweet blue and red syrup. But Kakigōri couldn't be further away, and Sebastian have gone the extra (4,000+) miles to import blocks of ice from Mount Haku in Japan to make the shavings as fluffy as possible.

Moira Tirtha is Veraison's dad and a serial over-committer with fingers in far too many pies. Moira also runs Nongkrong with their brother, Darryl Tirtha.

No items found.

Thanks for reading.

Veraison's "Internatty" guides are a tool for navigating the broader world through a local lens. Our favourite discoveries from across the globe.

We published a lot of wonderful writing from friends and colleagues back in Veraison's days as a physical publication, and we wanted to give some of it a permanent home. Our "From The Cellar" articles are a curation of our favourite pieces from Veraison's print days, brought online for you.

Veraison's "Microclimate" guides are focused on what's happening here in Naarm. These guides try to shine a light on some of the often overlooked aspects of this ridiculous city of ours.

"Edges Of Reason" is a recurring chit-chat between besties Claire and Moira; a (very) loosely structured exploration of ideas, sometimes over a bottle of wine, with much vim and vigour.

The "Bottom Of The Bottle" article series is our long-form meandering exploration of ideas, championing the kinds of conversations you might get into when you're 750ml deep with a friend or two.

"BYO Club" is Darryl's routine roundup of the best spots to bring your best botts (and friends, of course). Each BYO Club Guide is compiled with a different theme in mind.

Veraison is an independent publication about wine and food, and everything in between and around. We create this publication from the unceded lands of the Wurundjeri Woi-wurrung and Bunurong people, and write about wines more often than not grown and produced on further unceded indigenous lands. We strive to create a diverse offering for our readers, and recognise that by writing about wine and (fine-ish) dining, we are operating in a historically very white and elite space. As such we're committed to amplifying the voices that try to diversify this space. If you want to contribute to Veraison, we'd love for you to get in touch.