This particular event for the Miele Guide Book was for 380 guests. Mostly from the F & B industry and it was an honor to be able to cater for them.
We had to create an Asian inspired dessert.

I chose Guava as it has fantastic flavor to begin with.
The rest of the components complimented the Guava cube in flavor and texture.

The dessert composed of Guava cube, lemongrass jelly, dill flowers, feijoa, ginger meringue.
The cherry splatter on the plate was meant to compliment the Miele Guide Book 2010 which was releasedthat night and right below the dessert course.

I used to eat lots of Guava with plum powder as a kid and I think whoever  invented was a genius.

I have always felt that first courses are always good when they are refreshing and fruity.

I experimented with the popsicle idea and did a Guava sorbet (with a little pear liqueur ) and plum gel.

The flavours  work together wonderfully now just as they did when I was young.