ONCE BITTEN
The Age
Saturday October 3, 2009
I DEVELOPED an aversion to carrots in my preschool days when a classmate progressively turned orange, supposedly from overdosing on carrot juice. My parents were concerned that my refusal to eat any food containing carrots would have a detrimental effect on my eyesight. In desperation, my mother added tiny pieces of carrot into most of her dishes, but I would always pick out the orange flecks before eating. Had she whipped up dainty cubes of sweet carrot jelly, paired with wafer-thin shavings of carrot and combined them with chocolate parfait, chocolate sable, crumbles of chocolate cake, toasted molasses walnuts, pepitas and fine wands of tempered chocolate, I would have happily eaten carrots all day, every day.Chocolate parfait and carrot dessert, $18Monsieur Truffe, 90 Smith Street, Collingwood, 9416 3101
© 2009 The Age