Four food brands have added a new dimension to the usual Easter fare this year with their psychedelic, giant and gelato-filled eggs and nutella-flavoured hot cross buns.
Psychedelic Easter Egg
Victorian chocolatier Shocolate has created the Psychedelic Easter Egg (pictured above), which also won a Gold Medal in the Easter Egg, Plain category at the Melbourne Fine Food Awards.
Chocolate Judge, Pierrick Boyer said Metallic dusting was a big trend this year.
“Generally I'd say perfect finishing, tempering techniques and shine was spot on among our winners. Colour placement and overall presentation of the finished product was noted too.”
Messina’s Gelato Egg
Gelato Messina has created a choc filled egg encased in a white chocolate shell, the inside is filled with milk chocolate gelato and a runny white chocolate yolk.
The egg, which is available for order, nests upon a base of chocolate and hazelnut crunch with chocolate jelly and dark chocolate cream.
When the egg hatches, expect a cracked white chocolate shell, a solid milk chocolate centre and a gooey white chocolate yolk oozing out.
Cadbury’s Giant Egg
Cadbury unveiled a giant Easter egg at Sydney’s Bennelong Lawn, which was cracked in front of a live crowd as part of the Big Egg Crack last Sunday.
Measuring 5 metres by 3.4 metres in diameter, the enormous egg structure was held 10.5 metres high and positioned with a hammer just above it, ready for the Big Egg Crack.
Brumby’s New Buns
Brumby’s has launched Nutella Hot Cross Buns and Salted Caramel Hot Cross Buns, which will go head-to-head with its traditional hot cross buns.
Brumby’s general manager Shonnea Nicol said approximately 600 bakers nationwide had been working hard to perfect the perfect hot cross bun.
“To keep up with public demand, our bakers will be starting as early as 2am on ‘Bun Thursday’, the day before Good Friday. It will be the busiest day of the year for our bakeries as hot cross buns have become such a staple of Australian Easter celebrations.
