Restaurants Flavour of the Year: five desserts with a delicious, savoury twist Flavour of the Year: five desserts with a delicious, savoury twist By Emily Landau | April 4, 2013By Emily Landau | 04/04/2013 icon-twitter icon-facebook Dessert has gone savoury with celery on ice cream, marrow in pudding and parsnips with pastry. Here, five salty-sweet ways to finish a meal. See all five savoury desserts » SHOW CAPTION RETURN TO ARTICLE Read More 201421 <strong>Buca’</strong>s Rob Gentile fills a candied eggplant shell with eggplant mousse, blood orange cells and dulce de leche. On top: spiced chocolate sauce. $12. <em>604 King St. W., 416-865-1600. </em> (Image: Liam Mogan) Eggplant Tart Eggplant Tart https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-1-96x96.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-1.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-1.jpg 624 624  https://torontolife.com/food/restaurants/toronto-savoury-desserts/slide/flavour-of-the-year-2013-bitter-1/ flavour-of-the-year-2013-bitter-1 0 0 (Image: Liam Mogan) 201420 <strong>Canoe’</strong>s deconstructed tart brings whipped parsnip pastry cream, caramelized pears, crispy fried parsnip peels for crunch and a drizzle of birch syrup. $12. <em>66 Wellington St. W., 416-364-0054. </em> (Image: Liam Mogan) Parsnip Pastry Parsnip Pastry https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-2-96x96.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-2.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-2.jpg 624 624  https://torontolife.com/food/restaurants/toronto-savoury-desserts/slide/flavour-of-the-year-2013-bitter-2/ flavour-of-the-year-2013-bitter-2 0 0 (Image: Liam Mogan) 201425 <strong>Farmhouse Tavern’</strong>s chèvre ice cream is topped with oddly delicious cubes of celery, yams, purple potatoes, parsnips and carrots, all candied in clove syrup. $6. <em>1627 Dupont St., 416-561-9114. </em> (Image: Liam Mogan) Candied Roots Candied Roots https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-intro-96x96.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-intro.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-intro.jpg 656 656  https://torontolife.com/food/restaurants/toronto-savoury-desserts/slide/flavour-of-the-year-2013-bitter-intro/ flavour-of-the-year-2013-bitter-intro 0 0 (Image: Liam Mogan) 201423 For the sticky toffee pudding at <strong>Skin and Bones,</strong> dense fig cake is ladled with salty, bone marrow–enriched caramel and finished with whipped cream. $7. <em>980 Queen St. E., 416-524-5209.</em> (Image: Liam Mogan) Marrow Pudding Marrow Pudding https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-4-96x96.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-4.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-4.jpg 624 624  https://torontolife.com/food/restaurants/toronto-savoury-desserts/slide/flavour-of-the-year-2013-bitter-4/ flavour-of-the-year-2013-bitter-4 0 0 (Image: Liam Mogan) 201422 <strong>Rose and Sons’</strong> bizarre combo of five-year-old cheddar, chili-zinged peanut butter and maple bacon on crostini balances sweet, salty, spicy, sharp, brittle, creamy, crunchy and crumbly. $8. <em>176 Dupont St., 647-748-3287. </em> (Image: Erin Leydon) Pb, Bacon and Cheese Pb, Bacon and Cheese https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-5-96x96.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-5.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-bitter-5.jpg 624 624  https://torontolife.com/food/restaurants/toronto-savoury-desserts/slide/flavour-of-the-year-2013-bitter-5/ flavour-of-the-year-2013-bitter-5 0 0 (Image: Erin Leydon) Topics: Buca Canoe dessert Farmhouse Tavern Flavour of the Year 2013 Skin and Bones Toronto Where to Eat Now 2013 From the kitchen pass to your inbox Thanks for signing up! Sign up to get The Dish, a weekly helping of restaurant news and reviews, served with a side of hot gossip Now, check your inbox to complete your subscription SIGN ME UP Go! We won't ever use your email address for anything else GET MORE NEWSLETTERS Want even more Toronto Life? Follow us on social media.