Golden Gaytime Slice

Recipe: Golden Gaytime Slice

by April@MyFoodTrail on August 13, 2015

in Baking, Recipes, Slices

I can’t believe it’s been a year since I last blogged! And it’s been a ridiculously long 4 years since I last posted a baking recipe! *cue hands on face shocked face emoticon* It has been so long, I actually forgot how to log into my blog to post, not to mention my password! Then I proceeded to break my blog with the updates not being compatible, probably because I haven’t updated them in such a long time.

The silence here on My Food Trail is definitely not due to lack of content, but rather a lack of time. Blogging is pretty low down on my to do list as it takes up so much time. I’ve been more active on Instagram because there I can just post a photo, write a few words, and bingo! Look for me on Instagram (@my_foodtrail) if you want to see my eats more regularly.

Anyway, the reason for the resurrection of my blog is to share the recipe for this amazing, but decadently rich Golden Gaytime slice. A lot of people have asked me for the recipe so I wanted to share it.

You’d be hard pressed to find a person who grew up in Australia who hasn’t eaten or at least heard of the iconic Golden Gaytime ice cream. For those of you not in the know, according to the Streets website, the Golden Gaytime ice cream was invented in 1959 and is a combination of a toffee and vanilla flavoured centre, dipped in a chocolate coating and covered in biscuit pieces. It has always been in stick form, though Streets have just released a 1.25L tub of Golden Gaytime ice cream. I’m yet to try it but I can’t see how you could replicate that layer of chocolate and biscuit crumbs on the outside of the stick version with ice cream in a tub.

I first saw this recipe for Golden Gaytime slice on the cover of Taste magazine and I knew I had to make it as I love Gaytime ice creams. It’s an expensive slice to make (around $30!!), especially if are serving it with the Gaytime ice cream. Just try and buy the ingredients while they’re on special and you can cut down the cost, and it doesn’t need the ice cream, it’s sweet enough on its own. The original recipe, although delicious, is too sweet for me, so here is my adapted version. Still sweet and rich, but lower in calories ;D.

Golden Gaytime Slice

Golden Gaytime Slice.jpg

100g white chocolate, finely chopped
100g unsalted butter
3 eggs
300g (2 cups) plain flour
80g caster sugar
60g brown sugar
40ml golden syrup
310g (2 x 155g blocks) Cadbury Bubbly Honeycomb chocolate, finely chopped
45ml vegetable oil
90g malt biscuits, coarsely crushed
2 x Golden Gaytime 4pk ice creams
Caramel spread or sauce to serve

Chocolate base
110g plain flour
½ tsp baking powder
55g brown sugar
1 tbsp cocoa powder
90g butter, melted

1. Preheat oven to 180C (160C fan forced). Line a 18cm (base measurement) square cake pan with baking paper.

2. For the chocolate base, combine the flour, baking powder, sugar and cocoa in a large bowl. Add the melted butter and stir until well combined. Press the chocolate mixture over the base of the prepared pan and bake for 15 mins or until firm to touch.

3. Once you have removed the base from the oven, reduce the oven temp to 160C (140C fan forced).

4. Place the white chocolate and butter in a heatproof bowl over a saucepan half filled with simmering water (make sure the bowl does not touch the water). Stir until the mixture melts and is smooth. Set aside to cool slightly.

5. Add eggs and flour to the cooled chocolate mixture and whisk until well combined. Divide into 2 equal portions.

6. Add caster sugar to one portion and mix well until combined. Add brown sugar and golden syrup to the remaining portion and mix until well combined. Spoon heaped spoonfuls of the mixture, alternating between portions onto the chocolate base. Start with the white mixture and finish with the brown mixture to get a nice crunchy crust.

7. Bake for 50mins – 1hr or until a skewer inserted into the centre of the slice comes out slightly sticky and the top is nice and golden. Set aside to cool completely in the pan.

8. Place honeycomb chocolate and oil in a microwave safe bowl. Microwave, stirring every 30 secs, on high for 1.5mins or until smooth. Be careful not to overheat the chocolate. Spread evenly over cooled slice and sprinkle with the crushed biscuits. Place in the fridge for an hour to set.

9. Meanwhile, remove Golden Gaytime ice creams from the sticks and arrange in a tray. Freeze until firm.

10. Cut the slice into squares and top with scoops of the Gaytime ice cream. Drizzle with caramel sauce.

Slice should not be kept in the fridge, just place it in the fridge until the chocolate top sets, then take it out.

Golden Gaytime Slice.jpg

Over & Out, April xx


Sake Restaurant & Bar
Hamer Hall
Arts Centre Melbourne
100 St Kilda Road, Melbourne VIC
(03) 8687 0775

After our last baby free lunch, hubby and I thought it would be a while before we could enjoy a long, relaxing lunch (or meal) again. Junior is in childcare one day a week but as I am not working at the moment, hubby decided to take a day off work to celebrate an early Mother’s Day lunch (my first) and also reaching the one year mark as parents. We were kindly invited along to try out Sake Restaurant & Bar and were able to pick a day so we chose the day Junior is in childcare.

We had trouble finding Sake Restaurant at first. We knew it was at Hamer Hall, near the Arts Centre and were outside the entrance of Hamer Hall on St Kilda Road, but the doors were locked. After some wandering around, we realised you needed to go down the steps towards the river side and Sake was at the bottom of the stairs facing the river.

Outside Sake Restaurant, Melbourne

Outside Sake

The menu has a great selection of sushi and sashimi dishes, starters, mains, extras, sushi maki and of course dessert. Our host asked if we were hungry (we were!) and she said to leave the menu to the chef and they would bring out a range of their favourite dishes. I’m glad she did that because we got to try dishes we probably wouldn’t have ordered ourselves and they turned out to the best ones!

We started off with a glass of champagne and some edamame. There is no better way to start off a nice, relaxing lunch than with a glass of bubbly!

Edamame - Sake Restaurant, Melbourne

Edamame – lightly salted soybeans in the pod $6

The next dish that came out looked like a mountain of panko crumbs but we were told it was the chirashi salad. Little did I know, underneath was going to be THE BEST salad I’ve had in my life! I’m so disappointed I forgot to take a photo of the salad once it was mixed through but I was too busy stuffing my face! :) I normally don’t eat much salad and only really eat it because it’s healthy and I have to, but this salad changes all that! I would seriously eat it every day if I could. There were mixed salad leaves, soba noodles, thin rice noodles (vermicelli), yuzu marinated sashimi pieces, flying fish roe, slices of sushi omelette (I think tamago) and the tempura crumb, all brought together with the most delicious, fresh dressing. This is a must order dish!

Chirashi salad - Yuzu dressed sashimi pieces, crunchy salad mix, thin noodles, sliced sushi omelette & flying fish roe, topped with daikon tsuma & tempura crunch - Sake Restaurant, Melbourne

Chirashi salad – Yuzu dressed sashimi pieces, crunchy salad mix, thin noodles, sliced sushi omelette & flying fish roe, topped with daikon tsuma & tempura crunch $25

We had one of the signature dishes next, which was kingfish jalapeno with a yuzu soy dressing. I don’t normally like white fish sashimi, preferring salmon above anything else, but this dish was good. The jalapeno chillis gave a slight kick.

Kingfish jalapeno - yuzu soy, jalapeno slices & coriander - Sake Restaurant, Melbourne

Kingfish jalapeno – yuzu soy, jalapeno slices & coriander $22

The tuna ceviche came next. It was a mountain of tuna slices, thinly sliced cucumber, jalapenos, red onion and salad leaves, topped with crunchy fried onions. I liked the addition of the fried onions. The flavour packed a punch from the lemon dressing but it was a bit too tart for me. Hubby liked it.

Tuna ceviche - lemon dressing, finished with coriander, jalapeno chilli, tomato & crunchy fried onion - Sake Restaurant, Melbourne

Tuna ceviche – lemon dressing, finished with coriander, jalapeno chilli, tomato & crunchy fried onion $24

The next dish was the sashimi tacos. Crispy baby tacos with tuna and salmon sashimi, accompanied by salt rimmed sake shots. I think it would have been better to start with this dish as after all the big flavours of the previous dishes, this seemed quite plain in comparison, although still good.

Sashimi tacos - tuna & salmon sashimi filled baby tacos with chilled tomato salsa matched with kozaemun junmai sake shots - Sake Restaurant, Melbourne

Sashimi tacos – tuna & salmon sashimi filled baby tacos with chilled tomato salsa matched with kozaemun junmai sake shots $18

The wagyu new style was brought out next. Thin slices of wagyu beef sirloin lightly seared with hot oil then finished with a ginger and yuzu soy sauce. I love the flavour combination of hot oil and soy sauce which is more commonly done with fish.

Wagyu new style - thin slices of wagyu beef, lightly seared with hot oil & finished with ginger, chives & yuzu soy - Sake Restaurant, Melbourne

Wagyu new style – thin slices of wagyu beef, lightly seared with hot oil & finished with ginger, chives & yuzu soy $27

We were pretty full by this stage but our host said there was still more coming so we better make room! She said the steamed prawn dumplings were coming out next. When I saw the menu description of ‘Chinese inspired shumai’, I was all like, meh, we can get prawn dumplings at yum cha. Well, you can’t get steamed prawn dumplings like this at yum cha! These were amazing prawn dumplings, so soft and delicate and covered in what looked like thinly sliced dumpling skin. I was pleasantly surprised and really enjoyed it.

Steamed prawn dumplings - 6 pieces of Chinese inspired shumai with spicy ponzu - Sake Restaurant, Melbourne

Steamed prawn dumplings – 6 pieces of Chinese inspired shumai with spicy ponzu $18

Our final starter before we moved onto the mains was the Patagonian toothfish lettuce cups. Bite sized morsels of miso marinated Patagonian toothfish sitting on top of a lettuce round and finished with thinly sliced deep fried pastry for crunch. The fish had a lovely, sweet caramelisation from being grilled.

'Glacier 51' Patagonian toothfish lettuce cups - 4 pieces of grilled miso marinated sustainable toothfish lettuce cups - Sake Restaurant, Melbourne

‘Glacier 51′ Patagonian toothfish lettuce cups – 4 pieces of grilled miso marinated sustainable toothfish lettuce cups $20

The first main was the scampi tempura. I was already biased from the outset because I love my deep fried food, but this scampi tempura is on another level! All I can say is wow. The scampi were so amazingly soft, and the tempura was so light and crunchy. Even though I was so full by this stage, I really could not let a single piece go to waste!

Scampi tempura - crunchy tempura scampi tails with sweet ponzu, coriander & jalapeno slices - Sake Restaurant, Melbourne

Scampi tempura – crunchy tempura scampi tails with sweet ponzu, coriander & jalapeno slices $36

The next main was the miso cream scallops. Beautifully seared scallops with grilled baby corn, asparagus and fresh shiitake mushrooms in a tasty miso cream sauce. The scallops matched the miso cream so well.

Miso cream scallops - pan seared scallops, baby corn, asparagus, shiitake mushrooms & yuzu miso cream - Sake Restaurant, Melbourne

Miso cream scallops – pan seared scallops, baby corn, asparagus, shiitake mushrooms & yuzu miso cream $32

The last savoury dish to be brought out was chicken teriyaki. It was a juicy chicken breast, along with the drumstick from the wing which I thought was a bit of a strange addition. While the breast was really tender and moist, and the teriyaki sauce was good, there are better and more interesting dishes on the menu to order. Plus we had really hit our limit with the food!

Chicken teriyaki - plump breast fillet finished with sweet teriyaki sauce on bok choy & spring onions - Sake Restaurant, Melbourne

Chicken teriyaki – plump breast fillet finished with sweet teriyaki sauce on bok choy & spring onions $29

After a bit of break and some green tea, dessert was brought out. The first dessert was a yuzu tart. The balance between sweetness and tartness was spot on and I loved the extra biscuit crumble. A refreshing end to the meal.

Japanese yuzu tart - yuzu citrus tart, vanilla ice cream, yuzu jelly & meringue - Sake Restaurant, Melbourne

Japanese yuzu tart – yuzu citrus tart, vanilla ice cream, yuzu jelly & meringue $15

The second dessert was a chocolate fondant with black sesame ice cream and black sesame tuille. I’m not convinced chocolate matches with black sesame, but separately the components were great. The chocolate fondant was suitably oozy and the ice cream had a strong black sesame flavour which I like.

Chocolate fondant - warm chocolate pudding with black sesame ice cream & black sesame tuille - Sake Restaurant, Melbourne

Chocolate fondant – warm chocolate pudding with black sesame ice cream & black sesame tuille $15

I can’t believe we had so much food! It was such a wonderful experience, taking our time to savour all the food without needing to rush off anywhere. I don’t say this lightly as we love Japanese food, but Sake is my new favourite Japanese restaurant! I hope the food continues to be at the high standard we experienced as we will be back!

Over & Out, April xx

April & hubby dined as guests of Sake Melbourne


One of my all time favourite foods is raw salmon. Like last meal on earth kind of favourite. Smoked salmon also falls into this category so when Huon Aquaculture contacted me and asked if I would like try out their Reserve Selection salmon range and create a recipe, of course I said yes!

The most common way I like to eat my smoked salmon is on a good quality piece of toasted bread and a slathering of cream cheese. I also love smoked salmon with potato and avocado. When I feel like a fancy breakfast at home, I’ll make 60 degree slow cooked eggs and crispy hash browns to have with smoked salmon and half an avocado.

Huon Reserved Selection Cold Smoked Salmon on toast

Huon salmon Reserve Selection Banquet Slice smoked salmon on home made crusty bread

Reserve Selection is top notch quality smoked salmon. The salmon is raised stress free, with sustainable practices in the pristine, cool waters of Tasmania and I think this is evident in the final product. The cold smoked salmon looked so fresh and was beautifully presented. I hate the grey part from under the skin that is often left on smoked salmon and I always cut it out, but I was glad to see the Banquet Selection smoked salmon was free of this. The smoked salmon had a nice hint of smokiness and wasn’t too salty.

Huon Reserved Selection Cold Smoked Salmon

Perfect looking smoked salmon

I also got some beautiful Huon Reserve Selection hand milked salmon caviar. I love the delightful, salty pop in the mouth of salmon caviar. It’s not something I have often so I savour it when I do! The jar says to use within 3 days so it’s quite a lot unless you are entertaining a large crowd.

Huon Reserved Selection hand milked salmon caviar

Reserve Selection hand milked caviar, orange pearls of gold!

I used both products to make a smoked salmon, avocado and tobiko stack sitting on a potato rosti and topped with some salmon caviar. It makes a great entrée or a fancy, light lunch.

Smoked salmon tartare on a potato rosti

Huon Reserve Selection Smoked salmon tartare on a potato rosti

Potato rosti
3 medium sized waxy potatoes
60g butter, melted
Salt & pepper, to taste
Oil for frying

1. Par-boil potatoes until they are still firm but no longer raw (around 10-15mins).
2. Shred potatoes into a medium bowl.
3. Add melted butter and season with salt and pepper to your liking, keeping in mind smoked salmon is already salty.
4. Using your hands, form into small, tight patties.
5. Pan fry or deep fry until crispy and golden brown. Deep frying will produce better results, but I pan fried them.

Smoked salmon tartare
200g smoked salmon, chopped into short, thin strips
1 ripe avocado, cut into small cubes
Kewpie mayonnaise
2 tsp Tobiko (flying fish roe), optional
Salmon caviar, optional

1. Mix in a bowl the chopped smoked salmon, cubed avocado, tobiko if using with enough kewpie mayonnaise to coat.
2. Put salmon mixture into a small food ring on top of the potato rosti and remove ring to create a neat stack.
3. Top with a teaspoon of salmon caviar.

You can order Huon Reserve Selection products online at and orders over $75 receive free shipping. Reserve Selection products are produced to individual orders and are packed into thermally insulated shipping boxes.

Over & Out, April xx

Salmon products were complimentary thanks to Huon Aquaculture.


Far East Plaza #01-07b
+65 6736 1121

Hello from the depths of blog extinction haha! Wow, it’s been over a year since I’ve written a blog post, though I have been active on Instagram. Follow me @my_foodtrail if you want to stay more updated on my food (and other) happenings.

Life has changed completely for us and a lot has happened in the past year, the biggest being welcoming our son into the world! He’s got an Instagram account (@juniorfoodtrail) if you like all things baby. He’s now 10 months old and I can’t believe how quickly time is passing by. The first 6-7 months seemed like the longest and toughest in my life due to a whole number of issues Junior had but the last 3-4 months have flown by. He’s growing up so quickly now and his interest in everything around him is expanding exponentially!

We recently went on our first overseas holiday to Singapore with Junior so our relatives could meet him. He was 9 months old at the time and in hindsight, it wasn’t a good time to go. After a long road, he had finally gotten to a point where he was a good sleeper but that has gone out the window since we went away. Apparently babies can have a sleep regression around then so I’m not sure whether his sleep issues were holiday related or unavoidable anyway.

We did manage to have a rare couple of hours to ourselves, baby free, while we were in Singapore so we took the opportunity to have a quick meal at the nearby Saveur restaurant at Far East Plaza. It was open all day so our 3.30pm meal time was no problem. They even offer a 10% discount if you dine from 3-4pm on a weekday.

Inside Saveur, Singapore

Inside Saveur

Saveur is a casual, but nicely fitted out restaurant serving up quality French cuisine at very affordable prices. Actually, very cheap prices for the quality, style and presentation of the food! See for yourself below.

We ordered the mushroom cappuccino to start and were rather disappointed at the lack of mushroom punch. It tasted more like a diluted can of Campbells mushroom soup than the rich mushroom broth we were expecting.

Mushroom cappuccino, Saveur, Singapore

Mushroom cappuccino SGD$4.90++

We were relieved to find the rest of the meal only got better and the rest of the food was fantastic. The first dish was an entrée from the Specials menu. The tuna was perfectly seared and went well with the avocado salsa and other elements on the plate. I loved the presentation.

Seared tuna, Saveur, Singapore

Tuna – marinated seared tuna served with avocado salsa, frisee, sesame yuzu vinaigrette & hazelnut tuille SGD $10.90++

It’s been a long time since I’ve had foie gras, so when I saw it on the menu, I knew I wanted to order it. It was a very small piece, but for only $7.90, I can’t complain. It’s one of those dishes you don’t want to eat too much of so you end up feeling ill rather than enjoying it. I savoured every fatty mouthful!

Foie gras, Saveur, Singapore

Foie gras – creamy lentils & pickled pearl onion SGD $7.90++

I really love raw salmon so whenever I see it on the menu, I tend to order it. Confit salmon, while technically not raw, still maintains the kind of texture I like but even more melty. Apple and fennel is normally paired with pork, but it really worked in this salmon combination too.

Confit Salmon, Saveur, Singapore

Salmon confit – chives, konbu & apple and fennel tossed in a lemon vinaigrette SGD $9.90++

The final dish was the pan fried sea bass. It’s not a fish we come across often in Australia, so Mr Food Trail wanted to try it. The fish was cooked well and I liked the delicate texture. The crispy potatoes were so amazing, they deserve a mention too!

Sea bass, Saveur, Singapore

Sea bass – pan seared sea bass, diced sauté potato with crab meat, French beans & caper vinaigrette SGD $14.90++

It felt rather decadent eating all this food at ‘afternoon tea’ time, though it would have been dinner time back in Melbourne! I’m glad we got to enjoy one nice meal in Singapore without Junior along so we didn’t have to scoff down our food! However, Saveur does look casual enough to be baby friendly. I would definitely recommend trying out this place if you are looking for something different from local food while in Singapore.

Over & Out, April xx


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