Gavin Doyle
Executive Chef at SOUL Bar & Bistro
Photography by Manja Wachsmuth
Chocolate Irish Coffee with Mānuka Salted Caramel & Fluffy Cream
A dessert-inspired twist on a classic hot Irish coffee, blending whisky, Kahlúa, chocolate, whisky-infused Mānuka Honey and caramel with layers of crunch, jelly and cream.
A great winter warmer, built with layers of chocolate crunch, Kahlúa jelly and salted caramel together with The Southerly. Topped with airy whipped cream for a rich, warming finish. It’s all about the balance of all the ingredients and the kick of whisky.
“I love how prominent yet balanced the aged-whisky is in the Mānuka Honey. It gives desserts a layered flavour profile, not just sweetness, but depth. That’s very rare in a sweetener.”
Gavin Doyle
Executive Chef
SOUL Bar & Bistro
Cheese Soufflé
We combined abondance, comté and gruyère cheeses before adding the subtle sweetness of the whisky-infused Mānuka Honey with truffle butter to provide an indulgent finish.
“I’d love to explore a savoury component next, perhaps a whisky-infused Mānuka Honey garlic puree? Sweet and savoury would have a nice little kick.”
Cheese Soufflé
We combined abondance, comté and gruyère cheeses before adding the subtle sweetness of the whisky-infused Mānuka Honey with truffle butter to provide an indulgent finish.
“I’d love to explore a savoury component next, perhaps a whisky-infused Mānuka Honey garlic puree? Sweet and savoury would have a nice little kick.”
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