RED: 2nd course II

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.