Viennese shortbread fingers for that buttery taste and crumbly texture
Anointed with blueberry jam
Layered with whipped cream
A perfectly wobbly rose petal panna cotta
Sprigs of fragrant lavender, rosemary and rose petals top it off
Western Australia’s Swan Valley in the bucolic Margaret River region—a mere half hour’s drive from the urbs primus that is Perth—is one place that will be etched onto my foodie memory forever. For it was here, a few years ago, that I first encountered lavender in all its edible form and glory.
With everything from lavender scones slathered with butter and lavender-speckled clotted cream, to a restorative tepid lavender tea, the Lavender Bistro’s high tea service introduced me to the wonders of this fragrant flower.
Once an indispensable part of the boudoirs and toilette routines of Victorian ladies in the form of lavender-perfumed talcum powder, scented oils and other beautifying unguents, this member of the mint family is enjoying an outing like never before!
It was only late last year, during the final course of a meal at the newly-opened Australian fine dining restaurant Estella in Mumbai, did I revisit the floral brilliance of lavender.
Probably paying homage to his stint in Australia, Chef Rohan D’Souza had carefully crafted this lavender-redolent piece de resistance.
The lavender and blueberry Viennese shortbread with rose petal panna cotta is a simple construction of two lavender shortbread fingers sandwiching whipped cream and blueberry jam, and topped with more cream and jam, with a sprig of lavender and rosemary as the garnish. Accompanying this is a delicate panna cotta that does the requisite ‘wobbly jig’ on the powdered sugar-dusted, ebony-hued plate.
The Mumbai-based writer is passionate about food, travel, luxury, not necessarily in that order.
