Indulge me: Are these Australia's 5 most decadent desserts?

Easter equals indulgence, right? From KitKat doughnut fries to sea salt soft served in a cloud of fairy floss, which of these outrageous treats would you be willing to try?

Looks like our strange but glorious obsession with outrageous desserts is here to stay. Whether these are edible or just Instagrammable, the crazier and more outlandish the concoction the better.

After 'Freakshakes' flooded our feeds in 2015 thanks to Sydney food photographer Alana Dimou and venues like Patissez in Canberra, it seems our hunger for something sweet, decadent, unexpected—almost scandalous—has reached new, delicious extremes. 

While we're used to layers of unexpected flavour in 'Freakshakes'—doughnut hybrids, specialist dessert bars, and artistic ice creams are on the rise. Here are a few of the country's most indulgent treats to try.  

Gelato creme eggs at Gelato Messina, Brisbane, Melbourne, and Sydney

Messina's 2018 Easter egg may be its most indulgent to date. The limited edition gelato creme egg comes in a box set of three flavours: passionfruit yolk with white chocolate gelato and dark chocolate shell, mango yolk with cheesecake gelato and a caramel white chocolate shell, and yellow peach yolk with vanilla gelato and a milk chocolate shell. 

Each box will set you back $70, but they are made for sharing. You need to order online, and the boxes will be available to collect in store from 29 March to 1 April. 

Gelato Messina, various locations in Brisbane, Melbourne, Sydney. 



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KitKat doughnut fries at The Doughnut Bar, Brisbane

Last year, The Doughnut Bar introduced us to doughnut fries. This month, they've upped the ante with KitKat doughnut fries - a paper cup packed with their signature sweet doughnut fries - and then KitKat fingers, Milo-malt soft serve, vanilla and chocolate wafers and white and dark chocolate sauce. Extreme. 

They'll be available at The Doughnut Bar in Eat Street Northshore from 16 March.

The Doughnut Bar, East Street Northshore, 221D Macarthur Ave, Hamilton, Brisbane.


Mini wedding cakes at Saga, Sydney

Former Hartsyard and Gelato Messina chef Andy Bowdy opened his own dessert bar in Enmore in 2016.  Here you'll find rows of pastries and miniature versions of his impressive, beautiful cake towers. This one here is the 'Matt' cake, with milk crumb base, matcha mousse, vanilla butter cake, coconut chew, yuzu jam, salted caramel and torched meringue.

Saga, 127 Enmore Road, Enmore, Sydney.



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Feb 15, 2018 at 1:51pm PST

Freakshakes at Patissez, Canberra

Patissez is the self-proclaimed home of the 'Freakshake' (they've actually trademarked the term). Each gory creation begins in the cafe bakery, where ingredients are carefully pieced together and matched to achieve the ultimate flavour mix.

Served in a mason jar and bursting with outrageous toppings, Patissez's Freakshake flavours include 'Mint Condition', 'The Nutcracker', 'Cookies and Freaks', and more. The 'Cheshire Cat' includes strawberry cheesecake, strawberry sauce, vanilla soft serve, freeze-dried raspberries, graham cracker crumb, a tuft of rose Pashmak, and a strawberry injection. 

If you still have space, Patissez also serves Nutella or tiramisu-filled doughnuts, toasted coconut French toast, or cheese scrambled eggs served on a croissant with a side of bacon.

Patissez, 21 Bougainville St, Griffith, Canberra.


Sea salt soft serve at Aqua S, Melbourne and Sydney

For this dessert, aesthetics were equally as important as flavour. Aqua S founders borrowed the sea salt soft serve concept from Okinawa in Japan, and then added the aqua blue colour to make it all the more dreamy. Flavours are updated fortnightly - but previous taste sensations have included pandan coconut, Thai milk tea, rose watermelon, and lychee and Milo. The full Aqua S experience wouldn't be complete without the fairy floss cloud, popping candy, toasted marshmallow, palmiers, and/or sweet popcorn. 

Aqua S, locations in Sydney and Melbourne. 



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