Mandurah Crab Fest: high tea at Stingray Point to be decadent event


Dee Donegan, Jenny Todd, Peter Mcappion of Cape Bouvard Wines and Natarlie Woodman celebrate the forthcoming high tea beneath the Moreton Bay fig.
Dee Donegan, Jenny Todd, Peter Mcappion of Cape Bouvard Wines and Natarlie Woodman celebrate the forthcoming high tea beneath the Moreton Bay fig.

FANCY a pistaccio and raspberry praline?

The decadent pastry will be among a host of equally decadent delights at the second annual high tea beneath the Moreton Bay fig on Stingray Point during Crab Fest.

Local business will supply the goodies, including cakes from Decadent Cs at Barragup, champagne from Cape Bouvard Wines and coffee and a selection of teas from the Frisky Deer at Dolphin Quay.

Decadent Cs is very much a family business.

The cafe (formerly the Chocolate Factory) opened on the day before Valentine’s Day five years ago.

Owner and chocolatier Jenny Todd described it as a business of passion shared with her patisserie cook husband Neil.

Daughter Natarliecreates the gorgeous custom cakes for which the cafe is known while sister Estelle looks after the savoury side of the menu.

Everything from chocolates, cakes and savoury meals are created on site.

Delicious coffee will be provided by Dee Donegan who owns Frisky Dee, a shop with a difference that opened at Dolphin Quay almost six months ago.

Frisky Dee offers coffee, freshly baked cakes and raw slices along with a range of homewares; the concept arose from Donegan’s frustration at not being able to find home ware products she liked, locally or even in Perth.

Cape Bouvard Wines will supply the champagne.

The pistachio and raspberry praline is one of the recipes in a new Crab Fest cookery book to be launched at the event.