Lush Desserts

Lush Desserts are no ordinary desserts. They are exquisite dessert crèmes created and nurtured to perfection by renowned chef Peter Little. His wholehearted passion for skilled dessert-making – and his extensive experience in 5-star hotels, Michelin-star restaurants and fine dining establishments in London, Tokyo, Sydney and Melbourne – is reflected in each flavourful, silky-smooth spoonful.

Dessert Crèmes

Lush Desserts started off with two deliciously decadent flavours. They were so well-received that two additional flavours were soon added as a result of customer demand. The range, which is gluten free and created from the highest-quality natural ingredients, now includes:

• Lemon Dessert Curd

• Belgian Chocolate Bavarian Crème

• Vanilla Bean Brûlée

• Passionfruit Dessert Curd

The range of products, and endless ways to enjoy them, is expanding, with Peter currently working on perfecting two new dessert delights for your added enjoyment.

Making the Most of Lush Desserts

There are many versatile ways for food lovers, home cooks and professional chefs to use and enjoy Lush Desserts:

• Straight from the jar with a spoon. Our research suggests that fingers work well too.

• As an accompaniment to a quality dessert for an extra touch of luxury.

• As the basis of a dessert you create in your own home or commercial kitchen, without the mess and with the hard work already done for you. Favorites include Lush Lemon or passionfruit Tart and Pears Belle Helene (see Recipes), Chocolate Profiteroles and Cannoli, Vanilla and Passionfruit.

The possibilities are limited only by your imagination. The crèmes are also thermo-reversible (can be heated, poured into a mould and refrigerated to re-shape).

Get Yourself Some

Lush Desserts are available in handy 280gr glass jars and in 5kg packs for commercial or high-volume use through many fine retail outlets and various distributors.

You can also buy them at the many fun-filled events and markets we attend. Come along for tastings, demonstrations on how to use Lush Dessert Crèmes to make delightful desserts, and maybe indulge in a small dessert treat, like a guilt-free-sized, Italian Lemon Meringue Pie or one of our famous chocolate pots, a Chocolate Crème Shooter and for those that carn`t make their minds up a mixed pack of Dessert shooters.

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Lush Dessert Crèmes offer an exceptional flavour experience and have received a phenomenal response from both the public and commercial sectors.

They are developed, tested and refined to the highest standards in Peter’s HACCP-certified manufacturing plant and kitchen in Melbourne useing the latest state-of-the-art food production equipment.

About Peter Little

First Steps

It was his mother’s cooking that inspired Peter to become a chef. However, unlike many others, it wasn’t because of how good Mum’s food was, but because it left a bit to be desired. “While she could cook if she put her mind to it,” says Peter, “she was busy helping run Dad’s bus company, would put something on the stove, and forget about it. The end result was often beyond recognition.” At age 14, New Zealand-born Peter, with much prompting from his bothers and sisters, stepped into the family kitchen and created his first dish, Gypsy Potatoes, which was a huge hit. “All I did was layer sliced potatoes and tomatoes in a ceramic baking dish, add chicken stock, sprinkle parmesan on top and bake it. Often it’s the simple things cooked with care that work best.”

Time to Roll the Sleeves Up

Peter realised cooking was his forté and set off on his culinary adventures after leaving school. He gained plenty of first-hand experience about food and cooking while backpacking around South Island, New Zealand, and through various jobs, including fruit picking, working on fishing boats, farms, and 600m above Lake Wakatipu at Queenstown’s Skyline Restaurant. Australia beckoned and he worked at fine dining establishments including Sydney’s Menzies Hotel (with 120 chefs and apprentices) and Eliza’s restaurant in Double Bay. He then formalised his experience, qualifying as a chef at Ryde College of TAFE, while continuing to train under many talented chefs in Sydney.

On the Road Again

Peter decided Melbourne was the place to bring up a family, but not before travelling again. Some of his extensive experience as a world-class chef includes: • Grosvenor House, Trust House Forte’s flagship hotel in London. Peter was in dessert heaven in the pastry section, earning his spurs preparing desserts for the largest hotel ballroom in Europe, which seated 2,000 guests.

• Ninety Park Lane, the Grosvenor’s Michelin-star restaurant, which often hosted members of the royal family. Buckingham Palace, after all, was just down the road.

• Ramada Renaissance Hotel, Ginza District, Tokyo, Japan. Peter became a masterchef, spending two years training and working in this perfection-driven Japanese kitchen.

Sweet Success in Oz

After experiencing every facet of the industry, Peter knew that creating dessert masterpieces was his passion, no matter the country, the language spoken or the fanciness of the hotel – and he returned to Australia. “Crafting desserts to perfection allows you to really showcase your skills and creativity,” he says. “They often finish a beautiful meal; great care must be taken to ensure they create a lasting and memorable impression.” Peter, having by now risen to the upper echelons of the industry, gave up the security of working as a chef in renowned kitchens, established a patisserie that supplied desserts to upmarket cafès and restaurants, and now wholly dedicates himself to making, sharing and expanding his range of delectable dessert crèmes and associated products. His love of great dessert making still shines bright!

“The art of skilled desert-making lies at the heart of any great meal. Creating the best gourmet desserts requires skills developed over many years, from sourcing the world’s best chocolate to developing well-researched, well-received recipes that end up on store shelves, in people’s kitchens as a quick, inspiring treat, or as a well-crafted dessert on dinner tables at home or in restaurants. Please don’t just take my word for it though! Please come along to one of our events and join me in the kitchen.”

Peter Little