For weeks now my instagram account has been flooded with pictures of nodo donuts. These gourmet range of gluten free, organic donuts have taken Brisbane by storm. Every Wednesday and Saturday the most incredible range of donuts are delivered to various cafes around Brisbane. Whilst I am not normally a donut person, my curiosity was piqued.
It has been a crazy week at work this week and my boss is running on very minimal sleep. Naturally, I took this as the perfect excuse to stop into Reverends Fine Coffee in the Valley (one of my favourite breakfast spots at the moment – their mushroom, caramalised onion, Swiss cheese and rocket on a sunflower and rye bagel is out of this world) and pick up donuts to get us through it.
This week’s selection was white chocolate, coconut and raspberry and a blueberry and lemon myrtle cheesecake with crushed pistachios. I had the latter – and it was a phenomenal choice. These donuts are a far cry from the deep fried, sugar coated cinnamon donuts from Donut King that my grandmother used to buy for 50 cents extra to her coffee on her weekly shopping trip growing up. The lightness of the dough and subtle sweetness was offset perfectly by the lemon myrtle and cheesecake. I am looking forward to gradually working my way through the other flavours. I am a big believer that if you are going to indulge, indulge well.
This might be the start of a new weekly tradition.