Interview with Food Writer Daisy Wong from Never Too Sweet For Me

by Maureen Shaw

Daisy food writer from NevertooSweetforme.comI’ve had the pleasure of meeting Daisy Wong the food writer from Never Too Sweet For Me and if you’d been with me in Adelaide last year  you’d feel the same way I do about her.  You cannot look at this woman without wanting to smile.  She’s always got the biggest, most beautiful smile and kind words for everyone around her.

Now maybe she goes home and bashes the wall but I doubt it.  She’s filled with enthusiasm for life and good food.  I don’t think I was with her once that we weren’t both eating or taking photos of food.  I like that in a person.

Like many food bloggers, Daisy works a full time job.  Hers is in IT (not what she has her degree in but hopefully marketing will find her one day soon).  She started her blog In November 2011 after much coaxing from her friend Michele (Iron Chef Shellie) and Maya (Foodiva’s Kitchen).

lemon scones

Lemon Scones

On her blog you’ll find recommendations to restaurants for breakfast to midnight snacks and all levels of dining experience from cheap and quick to top drawer fine dining as well as wonderful recipes.  A quick read of her blog shows that she goes out to eat – a lot.  She told me that after working a long day, she’s too lazy to cook.  I doubt she’s got a lazy bone in her body but a full time stressful job certainly would push me over the edge from wanting to stand on my feet and cook.

When she’s not exhausted, she loves to cook and tries very hard to pencil in time in her diary for time in the kitchen but eating out gives her a chance to catch up with her friends on a regular basis and that’s very important to her.  I suspect they all order something different and exchange bites.

Because she and her partner Mr. Bao eat out so much, I asked if she comes home after a particularly good meal and tries to recreate it like I do and she said, “absolutely!”  A few times it hasn’t been 100% successful so she goes back and has the restaurant dish again and hopefully on the second try she’ll get it just right.  She also admits to going back to her regulars and having her favourite meals again and again.

chocolate fudge cake

Chocolate Fudge Cake

Going to so many restaurants during the week, I wanted to know how she chose which ones to blog.  Due to time constraints or the number of friends she’s eating with, not all restaurants get a review.  She only reviews restaurants that she is convinced will interest her readers AND they have great desserts.  There is a reason why her blog is never too sweet.  This woman rarely goes without dessert and doesn’t wear them on her hips either.  I swear it ain’t fair sometimes.  I’m pretty sure I could gain weight just by watching her eat dessert.

A blog post usually takes me several hours but Daisy can take up to 2 months to finish a post if it’s a restaurant review.  The ones that get put up first are the ones that make the biggest impression on her.  If she’s like me, great food, great service and a comfortable environment really gets her attention.  I think who you eat with also adds to the enjoyment.

peanut butter cup cookies

Peanut Butter Cup Cookies

Over the next 12 months, Daisy and Mr. Bao plan to add more homemade recipes and more savoury ones because that’s what her readers have been asking for.  I’ve met Mr. Bao too and just seeing them together makes my heart melt.  Their relationship is one we all dream about having where there’s love and respect and kindness every day of the year.  I suppose that has a lot to do with the smile that’s always on her face.

Now that she’s not a new blogger any more, I wanted to know what she feels is the most important task to produce a quality blog like hers.  The answer was quick –

“Be yourself and  have passion for what you blog about and for me that’s dessert.  It’s also important to be approachable because I know from reading other blogs that I want to be able to connect to the blogger and be able to ask questions if I don’t understand about the recipe or an ingredient.”

chocolate orange tart

Chocolate Orange Tart

Asked what her favourite kitchen smell or aroma?

“I didn’t even need to think about this one! Nothing beats the smell of tray of freshly baked triple chocolate brownies!!! Don’t get me started.”  😛

Everyone we interview on Food Writer Friday is asked to provide us with a favourite recipe and hopefully it’s one that has great memories.  Daisy’s choice was her Chocolate Gateau.  Two years ago she was a newbie in the kitchen and would only make supermarket box cake mixes.  Now she makes everything from scratch and tries new desserts and methods.

The Chocolate Gateau is a Heston Blumenthal recipe and Daisy wasn’t too sure she was up to making a recipe by the master himself but it’s a favourite recipe.  It’s got a secret ingredient in the base – popping candy or as I used to call it in the states, Pop Rocks.

“I love how it has popping candy in the base, because I don’t tell my guests and love the surprised look on their face when their mouths start popping.”  🙂

chocolate gateau

Chocolate Gateau

5.0 from 4 reviews
Exploding Chocolate Gateau
Prep time
Cook time
Total time
This is a beautiful and sweet chocolate cake with a surprise in the base - popping candy or pop rocks. It gives a little mouth explosion with every bite.
Recipe type: Dessert
Cuisine: English
Serves: 8
For the base
  • 150 grams All Butter Shortbread Biscuits (e.g. Walkers)
  • 30 grams Unsalted Butter, melted
  • 2 tablespoon (US/UK measurement) Caster Sugar
  • 25 grams neutral popping candy / poprocks
For the chocolate ganache
  • 175 grams whipped cream (I used thickened cream)
  • Pinch of salt
  • Pulp from 6 passion fruits
  • 50g fresh custard (e.g. Paul’s Vanilla Bean Custard)
  • 110grams dark chocolate (minimum of 60%) broken into pieces
  • 50 grams milk chocolate, broken into pieces
For the base
  1. Preheat oven to 180ºC/350ºF/gas mark 4. Place the short bread biscuit on a baking tray lined with baking paper and put in the oven for 10 minutes until golden brown.
  2. Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.
  3. Gently stir in the pop rocks with your fingers or a spoon do not over mix as the pop rocks will start exploding.
  4. Place mixture inside a 15 cm cake ring placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.
For the ganache
  1. Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil.
  2. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
  3. Put the dark and milk chocolate in a bowl over a pan of gently simmering water and allow to melt completely. Remove from the heat.
  4. Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.
  5. Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.
  6. After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours. Then place it in the freezer for at least 30 minutes before removing from the cake ring.
  7. Once the gateau is fully frozen, sit the gateau on a wide glass or put. Remove the metal ring by lightly warming the sides with a blow torch. Remove by carefully sliding the ring downwards.
  8. Sprinkle cacao powder all over the gateau.


I hope you’ll visit Daisy at Never Too Sweet.  You can follow her on Facebook, Twitter and Pinterest too if you’re looking for a great friend with a huge smile.

Maureen Shaw
Maureen is the owner of,, and shares FoodWriterFriday with Helene Dsouza from She loves to cook and really loves to eat and entertain. She's on a quest to prove there ARE recipes better than sex. She's come close a time or two so she's still searching.
Maureen Shaw
Maureen Shaw
Maureen Shaw
Maureen Shaw

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