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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Sweet Stone brigadeiros

Sweet Stone brigadeiros

Sweet Stone brigadeiros

Brazil's national sweet has hit Australia.

Imagine fudge. Now combine it with a chocolate truffle, mix it with condensed milk and butter, then roll it in flaked almonds, raw coconut or milk chocolate splinters. What you have now isn't some kind of Frankenstein-style chocolate nightmare; it's a Sweet Stone brigadeiro. And it's delicious.

The brigadeiros Barbara Cardoso recalls from her childhood in Brazil were a staple found at every single event or celebration.

"They were literally condensed milk, butter and a Nesquik-sort of powder," she says. "The chocolate powder wasn't that good, and they were always too sweet."

Inspired by a crop of dedicated artisanal brigadeiro shops she saw popping up back home, she sought to invest in premium ingredients to lift the sweet from basic to brilliant in Australia. After locking down a supplier of sustainable Fair Trade-certified Belgian Callebaut and French Cacao Barry couverture chocolate, and experimenting with flavours and styles, Cardoso and her partner Ross Capsanis settled on seven premium expressions of the brigadeiro and launched Sweet Stone in 2014 on Sydney's Northern Beaches.

Velvety smooth with a ganache-like texture, slight chew and gloss, Cardoso's product is exceptional. A gift box of mixed flavours may include chai-spiced, original, almond, coconut, a dual flavour combining Ecuadorian dark chocolate and white chocolate or a Mayan variety with a touch of cayenne pepper. The sweets come presented in selections of four, eight, 15 or 30 and arrive in a neatly designed box, each stone nestled in its own compartment. We recommend going large, really large, to save yourself from instantly ordering more.

Sweet Stone ship Australia-wide and are available online at sweetstone.com.au

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