Author Archive
Chocolate Spheres
Posted by: | CommentsWe got some balloons for an event and decided to find out what would happen if we dipped them in tempered chocolate. We wanted to to see what kind of effect it would have.
Verdict: It was shiny but the dipping leaves a tail at the end when you leave the chocolate shells to dry.
We used it as décor for the tartlets.
Female Magazine Fashion shoot
Posted by: | CommentsThe November issue of Female did a series which involved savory sweets with an artistic flair.
The inspiration was Cosmetics.
We chose to feature “Blackcurrant” due to the purple potato puree which was a savory item in the dessert.
There were another 2 savory inspired desserts but took them off the menu 3 months ago.
Blackcurrant
Purple potato puree, blackcurrant parfait, leather, lavender marshmallows, pastilles
I found a piece of roll up that had not been cut into strips and decided to use it as the base.
My inspiration was textures and craters.
To serve this in such a manner as a dessert would be quite crazy. There would have been too much fruit roll up on the plate.
I wouldn’t be one to complain as I have been crazy about roll ups since I was a kid but the balance of the flavors would just be one domineering fruit driven one.
Overall, I’m pretty satisfied with this piece and look forward to creating more fashion inspired pieces
Robot Girl
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Fashion Event: Hansel shop opening 2009
We had to make robot gummies for a client of ours and this was one of the most challenging experiences for us this year.
The straight arms of the robots we not as easy to define as we thought it would be.
After many tries, we hand cut the moulds and managed to let the robot gummies set in them.
Custard and Figs
Posted by: | CommentsAccording to Chef D:
Caramel custard is one of the flavours from my childhood that left a deep impression. I decided to create a dessert around it.
We had some mission figs from Turkey and we decided to use it with the custard.
Cassis blueberry lemon marshmallow tart
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Cuisine and Wine Photoshoot
Posted by: | CommentsWe conducted a cooking session for a cuisine and wine article.
The theme is Christmas inspired tartlettes.
Malt Marshmallows
Posted by: | CommentsI have always loved the flavor of malt.
It is one of my favourite flavours from my childhood.
I have always wondered what it would be like to have malted marshmallows.
It turned out to be way too sweet.
Nostalgia – PB & J version2
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The Nostalgia version of PB & J has probably the toughest challenge I have had to date.
This is partially due to the fact that the flavour of Skippy Peanut Butter has been so successful.
I tried different versions of peanut butter, from the healthier extra virgin olive oil to lemon olive oil.
However, peanut oil was still the best for a familiar, nostalgic peanut butter flavor.
The dessert consists of a great strawberry jam made by Chef K that isnt too sweet and has great consistency, Strawberry shortbread that can be used to dip the sauces and finally, the Peanut Butter Bombe.
Inspiration for the platting was a window frame.
Nostalgia – PB & J version1
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I had this crazy idea of platting the dessert on canvas and then vacpacking it so that our guests could keep the “painting”.
This was one of those times when the idea was more interesting than the execution.
This proved to be impractical.
This was done 3 weeks ago and the colour had changed in that time.
Also, The cost was prohibitively high so we did not proceed with the idea.
Nonetheless, it was worth the try.