Daily Bulletin

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  • Written by Emma Brown



Celebrate Easter in style at Emporium Hotel South Bank, where Executive Sous Chef (Pastry), Alex Liddle has revealed an unmissable Easter range featuring her very own twist on the classics, including hot cross buns, exquisite pastries and chocolate eggs, available from today at Belle Époque.


Crafted daily and accounting for everyone’s taste, the classic hot cross bun has been reimagined and is available in two unique flavour combinations from just $4.50 each or $24 for six.  The hot cross bun features candied ginger, cranberry and Emporium tea-soaked sultanas, whilst the not cross bun is flavoured with delicious Valrhona chocolate, candied orange and praline.


Alexandra Liddle, Executive Sous Chef and Pastry Connoisseur, said,


“Guests will discover all their Easter favourites in this exciting limited edition range, each one with a signature twist.  As always, we have sourced the very best ingredients including the beautiful Valrhona chocolate which is simply one of the best chocolates available, filled with a vast range of aromas and deep chocolately flavours.”


The Easter Collection continues with the Belle Époque Signature range of chocolate eggs, each one made from the finest Valrhona chocolate and uniquely hand painted with an array of striking colours and patterns.  In addition, each intricately fashioned Easter egg has been filled with a selection of hand-rolled Valrhona chocolate truffles providing a delicious surprise when cracked open.  


As a stunning accompaniment to the Easter festivities, a range of exquisite limited edition pastries will also be available from Belle Époque’s pastry cabinet for just $9 each.  The beautifully decadent treats include: Rabbit Run, a decadently delightful concoction of lemon grass mousseline, caramelised pineapple, praline financier and Lime sable; Paris Nest, combining crunchy hazelnut choux, milk chocolate and hazelnut Chantilly, along with caramel hazelnuts; and What’s up Doc, taking the delicious form of a spiced carrot and walnut cake, complete with crème fraiche diplomat, cranberry and chocolate orange dip.  Children have certainly not been overlooked, with a playful range of Easter treats and lollies also available daily.


Charles Martin, General Manager, Emporium Hotel South Bank, said,


“Alexandra Liddle has once again outdone herself with this range of carefully considered and masterfully created delicacies.  Each one flawlessly merges traditional Easter flavours with the delicate decadence which can only be found in a French patisserie.  The Easter range will be available for pre order or purchase from today and we encourage guests to order quickly before they sell out!”


The visually impactful, sweet treats can be ordered now from the French-style patisserie until Tuesday, 23 April 2019.  


Located on the ground floor, Belle Époque is Emporium Hotel South Bank’s opulent French-style bistro and is open from 6.30am daily.  Design highlights include a commissioned timber shopfront, black and white mosaic floor tiles, Parisian styled furniture, a French antique stained-glass ceiling feature, custom made chandelier and a bespoke, handmade bronze Champagne Bar.


For further information on Emporium Hotel South Bank, please call 1800 846 385, email reservations@emporiumhotels.com.au or visit www.emporiumhotels.com.au.

About Emporium Hotel South Bank:


Located on Grey Street, Brisbane, within the AUD$600 million Southpoint precinct by Anthony John Group, Emporium Hotel South Bank elevates the level of style, comfort and service in the boutique hotel industry in Australia. 


The Hotel features 143 sumptuously appointed suites, a range of premium food and beverage options, 24-hour in-suite dining, concierge, a grand pillarless ballroom for up to 350 people, three purpose-built boardrooms, and a spectacular rooftop 23-metre infinity edge pool and bar, boasting a magnificent north easterly aspect over South Bank Parklands, the Brisbane River and CBD. 


Emporium Hotels first launched in July 2007 with Emporium Hotel Fortitude Valley, which was the sole vision of two passionate, design driven individuals Anthony and Francine John of the Anthony John Group.  Together they crafted an offering without equal in Brisbane’s boutique luxury hotel market.  Emporium Hotel Fortitude Valley went on to win an extensive array of national and international accolades before being sold in 2017.  In 2014, Emporium Hotel Fortitude Valley was inducted into Queensland Tourism's Hall of Fame. At the 2018 World Travel Awards, Emporium Hotels was named ‘Australia's Leading Boutique Hotel’ for the fourth consecutive year and Emporium Hotel South Bank was named ‘Australia’s Leading Hotel Residences’.


Emporium Hotel South Bank continues the Group’s commitment to delivering iconic, bespoke, Queensland design with impeccable service standards and incredible cuisine. 

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