Reconstructed Lamb Consomme with Balsamic Carrot Brunoise and Parmesan Crostini.
Creme Brulee with Italian Meringue.
Char-grilled Swordfish served on Fried Polenta and Citrus Braised Cabbage with Coconut Hollandaise
These are some other photos I’ve taken that aren’t food related.
Pappardelle Beef Ragu with Porcini Oil and Crumbled Gorgonzola.
GET IT IN YA!
Doing a hell of a lot of research lately. Trying to reconstruct and put a modern twist on pavlova and perfect a slow roasted smokey pork belly…hmm stick around and see if I can pull it off :)
Mixed Berry Mousse with a Red Wine Berry Compote and White Chocolate
Traditional Bread & Butter Pudding…yum.
Vanilla Brulee Tartlet with White Chocolate served with a Tempus Two Botrytis Semillon 2002.
The perfect way to finish dinner.