Visit Nina’s Chocolates in Gymea, and you’ll discover (like we did) molten waterfalls of exquisite chocolate and creations that resemble edible art. Master chocolatier George Magganas believes the chocolate experience begins with eating with your eyes, followed by the taste sensation that instills a sense of wonder. Using a base of imported Belgian couverture, George's 150 different chocolates have won over 100 awards. Lucky us! It has been an absolute pleasure tasting and selecting these for your recipient.
Bollinger Special Cuvée stands as an icon among non-vintage champagnes. The delicate blending of harvest grapes and reserved wines results in beautiful aromatic complexity. On the palate, the champagne delivers velvet, fine bubbles and a subtle combination of pear, brioche and spicy aromas, with fresh walnut notes.
Before he invented his Nougat Noir, Chris Edwards was preparing sweet delicacies in the world’s finest pastry kitchens including the Ritz and Dorchester Hotels in London and The Four Seasons and Lillianfels in Sydney. Now your gift recipient can join the world’s most discerning diners in tasting this highly accoladed pastry chef’s decadently delicious creations. Chris’ soft Nougat Noir is handcrafted to create a harmony of flavours and a melt-in-the-mouth texture that is utterly moreish.