Wallace Mua
Executive Chef at Trivet
Photography by Manja Wachsmuth
This delicate and delicious vanilla steamed pudding provides a warm, comforting embrace on a cool winter’s evening at Trivet, especially when topped with a drizzle of whisky-infused Mānuka Honey.
Vanilla Steamed Pudding
This classic dessert unfolds across the palette and every spoonful releases a whisper of the pudding’s velvety texture. When creating the pudding I kept the cooking techniques simple, drawing from past ideas and what I enjoy eating or serving to others. The dessert is dressed with a sauce called ‘Karamba’ which draws on my childhood memories of eating little Haribo caramel sticks. The malt banana mousse which finishes it marries perfectly with the combination of the honey and the whisky.
“The flavours were most important when we started imagining what could be done with The Southerly. I wanted the creations to explode but without overpowering the subtleness of the honey and aged whisky. Both managed to complement and highlight the dishes and dessert.”
Wallace Mua
Executive Chef
Trivet
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