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.
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.
There are more than 200 varieties in the muscat family, but only one is used to make Rutherglen Muscat - the high quality Muscat a Petits Grains Rouge (muscat with little red berries). The local winemakers refer to it simply as Rutherglen Brown Muscat. Rutherglen Muscat – is the foundation of the style; displaying the fresh raisin aromas, rich fruit, clean spirit and great length of flavour on the palate which are the mark of all the Muscats of Rutherglen. Average age 3-5 years. Residual sweetness 180-240 grams per litre.