By Cam Lucadou-Wells
COULD there be a better exponent of ‘food porn’ than Sugar Buns cafe in Hampton Park?
The much-photographed mega-shakes are indeed a feast for the eyes as well as an explosion of sweet flavour that wouldn’t be out of place in Willy Wonka’s imagination.
On average, Sugar Buns create a staggering 700 mega shakes a day, including the ‘chocoholic’, ‘candyland’, ‘salted caramel’ and ‘strawberry shortcake’.
Behind the scenes, staff meticulously construct the shakes like they’re an artwork.
On top of the ‘chocoholic’ ice-cream mountain, the chefs lavish chocolate sauce and affix Tim Tams, wafers, fairyfloss – and then line the plate with mud cake.
Owner and director Steven Richard says he aims to balance the flavours enough for customers to finish the mountainous meals – but also feel they have had value for money.
On Fathers Day, he unleashed a savoury variety comprising peanut butter and jelly.
The mega shake was dreamt up by Mr Richard while making a milk shake at home. He added ice cream, then a caramel chocolate bar, chocolate sauce and “demolished” it.
“I thought then why not add everything together?”
Creativity also abounds on the rest of Sugar Buns’ long menu, such as a smashed avo rosti with compressed potato, poached eggs, goats cheese and dukkah.
There’s also the burgers served in brioche buns made by Mr Richard’s dad Burty for the past 30 years, as well as an imaginative ‘eggs Benedict’ on brioche French toast with coffee, vanilla, banana and maple syrup.
Other highlights are a lavish carbonara papadelle in a smoked ham-hock jus with crispy bacon, mushroom, poached egg, fresh pasta and cream sauce.
The calamari powdered with ground up fennel, oregano and rice-flour is another must-try.
“I work on creating a balance of flavours,” Mr Richard says.
“But the key these days is that people eat with their eyes. Every person, before they eat, take a photo of their food and share it.
“They call it food porn.
“We have to give people the excuse to market for us.”
