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I ordered some knifes from a shop in NYC, Korin and they arrived today! Misono Molybdenum Petty (12cm) Misono Molybdenum Honesuki (14.5cm) Misono Molybdenum Santoku (18cm) Mac Bread Knife (26.5cm) Misono UX10 Gyutou (24cm) Korin Original Gyutou (21 cm) Diamond Sharpening Steel (30cm) Togiharu Two-sided Sharpening Stone And a nice little 8 pcs knife roll! Really really cool!

Earl grey dark chocolate ganache, raspberry, pistachio and cinimon

Coco covered chocolate cake, chocolate shards, port poached blood plum, port reduction ganache and vanilla creme fraiche. Chocolate cake 540g chocolate 540g butter 12 eggs 120g flour 250g sugar 40g coco powder 120g port 120g coffee Melt chocolate, butter, booze and coffee over Bain marie, seive flour and coco and fold into chock mix, beat whites with 1/2 sugar fold into chock mix, beat yolks with other half of sugar and fold into mix cook Bain Marie @ 200 for first 15 min then 180 till finished ???

Peach and pecan frangipani tart, basil sauce, chardonnay white choc blanc, caramelized white chocolate ice-cream. Tart recipe: 3 Poached peaches, skinned, halved trimmed and sliced 125 g butter 125 g sugar 2 large eggs 125 g pecan meal 20g bourbon Pinch of salt Cream butter and sugar, ad egg one at a time, then fold through remainder Line rectangular tart case with Sweet shortcrust pastry made with salted butter. Arrange peaches on top Bake at 180 for 45 min

Crisp meringue spirals, baked vanilla meringue, raw meringue, chantilly cream, passionfruit spaghetti, poached peach, peach gel, raspberries, strawberries, kiwi sorbet (a later addition was banana slices and mint leaves)

Passionfruit sorbet

It was quiet enough to take a few photos of the deserts and some of the specials. Sorry for the dirty plates, dodgy photos. P4s Trifle, I put some kiwi sorbet with it and topped it with toasted sponge and crushed dehydrated banana chips, alongside banana ice-cream. Choc mousse with Turkish delight chunks inside, coated in pistachios, Turk delight gel, yoghurt vanilla rose sorbet. Milk chocolate brûlée tart, frangelico ice-cream and chocolate curls. Passionfruit soufflé, Passionfruit sorbet. Tasting plate Bottom left, cheesecake chocolate sorbet, Pedro Ximénez poached figs and poaching gel.

Make and cool sugar syrup, blitz the fruit an the rest together, add booze at the end and churn 750g water 500g maltodextrin 250g castor sugar 10g citric acid 15g stabilizer 500g kiwi fruit 20g mint leaves 300g chardonnay

Layers of poached peach, strawberry, raspberry, fig, chardonnay jelly, mint tapioca, cream pat, whipped cream and sponge cake! Topped with a mix of sponge crumbs and dehydrated banana chip crumbs.

Move over Mushroom ice-cream there's a new kid on the block! Beetroot, because I can!

Ginger syrup tea cake, marmalade toffee, orange segment suspended in orange blossom and vanilla gel, caramelized white chocolate and orange ice-cream.

Walnut microwave spongecake walnut and dried banana nougatine, brûléed bananas, banana ice-cream, keycap manis-caramel, rum-banana syrup and a little mint! Yummo!

I have had a couple of weeks to settle in at Rickys , formally Ricky Ricardo's (?...google may shed some light on that one). I have had my statutory 2 weeks of stupid questions, What should I do next chef? What's in that chef? What container should I put this in chef? Where would I be if I were the grater chef? Etc... So amongst other sections, they've thrown me into the pastry section with a ball breaking French-Canadian pastry chef, who only works single shifts, 4 days a week, she's had the last few days off and tomorrow, so I have got stuck in and made a few things, P4's We sell a petit four plate which has 6 items on it, here's some of the items I made today on my cheeky day shift. Shot glass tiramisu- from the bottom up: coffee-marsala fluid gel, chocolate coated coffee bean, savoiardi crumbs, acerated mascaropne and grated 55% dark chocolate. Baileys brûlée spoon, bakes baileys custard then brûlée Truffles- Outer, dark chocolate and ground microwaved orang

The long awaited first post from QLD is finally here, a full update on things chef will follow at a later date but for now a few snaps of our new pad, outside, besides the BBQ. outside lounge. Nina. Kitchen. Lounge. Lounge, Dining and our outside lounge. Lounge. Master Bedroom. Ensuite. Ninas room. all good and ready for bookings!