Diners supporting local hospitality venues in the City of Port Phillip have the chance to win a sweet staycation with The Prince Hotel and Starward Whisky.
We launched Dessert First this winter to celebrate Port Phillip’s renowned hospitality scene, encouraging visitors and residents to dress for the elements and enjoy a sweet treat in the many outdoor dining areas throughout winter.
Due to lockdowns, Dessert First has now added takeaway and delivery to the mix. This means diners also have the option to order dessert from a Port Phillip hospitality venue for pick-up or delivery, post a photo of the dish on Instagram and tag both the venue and #dessertportphillip. The end date is now Tuesday, 31 August 2021.
The winner will enjoy an overnight staycation for two at the Prince Hotel in St Kilda with dinner, breakfast, and a tour at Starward Distillery, where the Single Malt Experience includes a take-home Starward Whisky Bottled Cocktail Pack.
When you're ordering takeaway or delivery, remember ordering directly from the venue when possible (rather than via a food delivery service app) means the full cost you pay goes straight to the business. You can call to check with your locals if they deliver to you.
For more information, go to Dessert First.
For home cooks inspired by Dessert First to try something new, St Kilda’s Republica has kindly passed on its Dessert First signature dish. While home entries are ineligible for the competition, the Apple Quince Crumble is a delicious dish to warm up the chilly weeks ahead.
Apple and quince crumble
Don't forget to serve with your favourite vanilla ice cream!
Makes one family size dish
- 1 kg sugar
- 1 kg Granny Smith
- 5 kg Pink Lady
- 5 g vanilla bean paste
- 3 g cinnamon ground
Peel and 1.5cm dice the apples. Combine all the ingredients and gently cook until just softening. With a stick blender break up apples but not until smooth.
- 1 kg local quince
- 400 g castor sugar
- 8000 ml water
- 2 cinnamon sticks
- 2 g whole cardamom pods
- 2 g whole cloves
- 3 g star anise
Peel and quarter quince, remove cores, add sugar, water, and spices into a saucepan bring to the boil, pour over quince.
Roast quince in the oven at 150°c for 2 hours, until tender.
- 170 g slivered almonds, lightly toasted
- 260 g pecans, lightly toasted
- 130 g desiccated coconut
- 200 g oats
- 300 g brown sugar
- 130 g flour
- 2 g cinnamon
- 2 g ground ginger
- 2 g nutmeg
- 300 g butter
Combine sugar, flour, coconut and butter together with your fingers. Mix in the remaining ingredients. This is now ready to put on top of your fruit filling and bake at 160°c until golden and bubbly 20 to 30min.
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This article is featured in the August edition of Divercity.
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