I wanted to get out of my comfort zone and try something different. For my version, I went ahead to experiment with watermelon, tomato and rhubarb, topped off with blood orange sorbet. I did rhubarb in 2 ways, compote and cloud, white peach foam, dehydrated tomatoes and sous vide watermelon.

Something I really enjoyed about plating this dish was splashing all the glasses with edible red paint. Art and food are so closely related, and to be able to combine the 2 is truly inspiring.

I managed to get my hands on some local tomatoes. Absolutely delicious! Juicy, plump and sweet, perfect for complementing the acidity in the rhubarb.

Another thing I experimented with for my version of Red: rubbing chamomile flowers, after picking them first hand from the fields. The fresh flowers made for such aromatic flavours, binding together all the ingredients superbly.

The second course was Red.

Loretta’s inspiration was raspberries, strawberries, hibiscus and flowers.

To me, this is one of the best desserts I’ve ever tasted in my life. Super complimentary flavours, floral (I love edible flowers), and I was really impressed with all the techniques used in this dessert. The hibiscus shot at the end really took the cake, with the acidity balancing out the sweetness presented previously.