Tonight (or rather, last night) the tasting menu was held with a few friends and family serving as guests, guinea pigs, and most importantly, critics. The dinner consisted of 7 courses, there were a few extras planned, however these did not eventuate with 2 “staff” not showing up. Below are some pics of the first [...]

I love bacon. Pretty much anyone that knows me also knows this. One of my favourite things to do with food is take a traditional combination of ingredients and change it into a different format. This is the start of my BLT dessert that will be on the tasting menu in a few weeks, it [...]

I was a little disappointed that I didn’t get to try Durian while in Singapore a few years back, but while strolling through the frozen goods section at my local asian market I was surprised to see some large Durian for sale. Whole, and now defrosting, I can’t wait to actually try the flesh… provided [...]

Liquorice Marshmallow with malt/honey roasted peanut crumble and a drop of balsamic reduction.

It’s not really surprising that Chicken and Pumpkin share aroma molecules, they are both so bland and lifeless by themselves. This round of TGRWT is hosted by John Sconzo on his blog. I immediately had a few ideas that started knocking around in my head, one of which was a terrine, this idea even got [...]

A Caprese salad encompasses most of the things that I love about Italian food, it’s simple, fresh, and the ingredients need to be up to par to make it a wonderful eating experience. I got to thinking about the flavours involved and how I could serve it as a single bite that would involve all [...]

I have wanted to try the scrambled egg technique posted on Ideas in Food since they first posted it, I was interested to see what the texture would be like and if could replace the current method of direct heat in a pan. I also needed to make a trip to La Cave and decided [...]

Last week i was talking to Jim about V and how awesome it would be in a frozen edible form. I thought about making a sorbet and still plan on trying it, but I wanted to see how the flavour of V would translate when that cold. I figured a simple Granita would be the [...]

I recently acquired some Transglutaminase (aka Meat Glue) from a local butcher and finally took the plunge in trying it out yesterday. My first test was to see if it would be suitable in assisting in traditional applications where meat on meat action is called for, the obvious first choice was Saltimbocca, an Italian dish [...]

Just as there are benefits to texture manipulation there are drawbacks, well, perhaps you might not call it a draw back, but rather a simple truth to acknowledge, your sphere is only as good as the flavour you start with. Just because it is presented in a more appealing way it doesn’t mean that everyone [...]