With a cafe, bar, catering company, and two restaurants under her ownership, Nikki Eaton is passionate about working in the hospitality industry.
Recently, she opened up Wonderlust, the only dessert shop in Christchurch that uses liquid nitrogen to make desserts. Located on High Street, the highly Instagrammable store is kitted out in bright pink and neon magenta signage.
Wonderlust’s speciality offering is liquid nitrogen “ice cream”, which comes in an ever-changing variety of creative flavours, such as espresso and honey, matcha and white chocolate and bacon and peach. The chefs make the “ice cream” by pouring a base cream mix into a Kitchen Aid mixer, before adding clouds of liquid nitrogen to freeze the mixture to minus 196 degrees Celsius. The use of liquid nitrogen creates a super cold soft serve consistency cream that also has less sugar, additives and preservatives than store-bought and packaged ice cream.
Their speciality liquid nitrogen “ice cream” comes in an ever-changing variety of flavours, including espresso and honey, matcha and white chocolate and bacon and peach.
Wonderlust also offers a range of other innovative sweet treats like deconstructed desserts and layer cakes. With over 20 flavour combinations to choose from, its candy floss is another stand-out item that can be enjoyed on its own, as a candy floss burrito or atop a mocktail.
When Eaton is not working and managing her array of hospitality sites, she likes to spend time camping and trying out new eateries and bars.
