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Media Information EXCEPTIONAL FLAVOUR CHOICES FROM LUSH DESSERTS After almost thirty years experience as a chef, Peter Little concluded that it was the dessert course created by many professional chefs and even at home based dinner parties where the selection on offer failed to pass the taste test. “In my long career with restaurants and hotels I resolved that to overcome this menu weakness there was an opportunity to create natural dessert crèmes with flavour highlights that would enable the professional chef to readily make their own creations and for the cook at home to easily create sensational dessert courses.” Peter has invested the last five years in establishing his Melbourne based business Lush Desserts (see www.lushdesserts.com.au) with the release of two dessert crèmes that are now available in 280 gram tubs or as a newly released 5 kilogram commercial packs for high volume food or catering outlets. The two Lush Desserts flavours are the Lemon Crème and Belgian Chocolate both employing the highest quality natural ingredients as well as being gluten free. Peter says both crèmes reflect the five years he has invested in getting both the desserts to the optimum flavour and to impart a rich creamy tangy finish on the palate. “So far using my Victorian based distributor, (F.Mayer ph 9372 5222) I have had the Lush Desserts products accepted by over 70 Victorian metropolitan area independent supermarkets and deli’s including well known fruit and produce shops and they are selling well. “I am currently negotiating with a NSW based distributor who I expect will quickly expand the availability into that retail market. “After that I am expecting my products to become available nationally. The 280 gram tubs which retail for less than $6 are available in refrigerated dairy cabinets. They have on average a two month shelf life when kept refrigerated. “I have also struck an alliance with Lincoln Bakery the manufacturer of Sweet Tartlet Shells which are also readily available in supermarkets and provide the base for making lemon tarts. Lincoln’s Sweet Tartlet Shells are sold as a pack containing twelve shells. Peter’s most recent release is his Lush Desserts Belgian Chocolate Crème and he says he regards this product as the ideal complement to traditional recipe choices such as Pears Belle Helene, Chocolate Crème Shooters or Chocolate filled profiteroles. For his Lemon Crème he recommends the classic Lemon Tart, Trifle or a lemon tartlet topped with an Italian Meringue. Peter lists these menu choices and preparation methods on his website – see www.lushdesserts.com.au/recipes Peter says “I am confident that after five years of market evaluation and product development that my Lush Desserts choices offer an exceptional flavour experience with the benefit of the high quality natural ingredients that I have selected.” For more information contact Peter Little at Lush Desserts by email peter@lushdesserts.com.au or phone 03 9877 4687
Peter Little demonstrated his Lush Desserts range in the Grand Pavilion at the recent Royal Melbourne Show. He says he got a phenomenal response from the public to the tastes and dessert creations made possible by his two dessert crème products. |
