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I changed the trifle. Poached peach, raspberries, white chocolate pastry cream, bourbon soaked sponge, basil jelly, vanilla cream, candied pecans and a pecan tuille. Also the chocolate cake came off for something a little more speedy to plate over the season. Chocolate pudding(gf), rumdrunk cherries, cherry gel, candied corn and (burnt marshmallow-caramel roast vanilla) ice cream.

I thought all my Christmases had come at once walking into work on boxing day and a technician was fixing a fault with the oven. A note on my prep list informed me that if the oven wasn't going to be fixed in time we had to find a replacement for the soufflé. I got to work so excited to have a service without that damn soufflé. The oven tech said it was out of his hands better call a sparkie. Sparkie came and had it fixed with about 5 minutes to spare, bastard. The dish went on as a special today. It comprises of passionfruit sorbet, mint pannacotta, vanilla Italian meringue and nemesis cake crumbs. Goes alright.

The sago Plum Pudding strikes again. Steamed Plum pudding takes center stage wearing a veil of white chocolate pastry cream accompanied by the luscious eggnog ice cream atop crushed popcorn and almond tuille. And to its right the unmistakeable rhubarbra currently sitting in her own juices. Sorry I don't know what has gotten into me. A slight variation on Nana's, this time I steamed the cakes in the combi oven after the bowls being badboybubby mummified in cling wrap. Best effort yet. Nana traditionally served hers with a lemon sauce here I chose the rhubarb in its place. The currents are just for show really ultimately the tasted way to tart but hey. Whatever At 16 bucks a throw. Whatever.

Chocolate pudding, fruit mince pie, Turkish delight parfait, bishops bread. Caramel slice, gingerbread.

Over the last few months we have been rife with functions. These are some of the many petit fours for the roaming dessert option.  Lemon Meringue Tarts Orange syrup cake, orange zest white chocolate, saffron pashmak ↖Date Brûlée Tart Pavalovas chantilly cream, berries, passion fruit gel

It's been a while since I posted anything. It's starting to get all Christmassy up in here again. I've taken the liberty of downloading too many Christmas albums to play at work during prep hours to get every one into the Christmas spirit! Eat this whilst humming along to Mariah Carey's  "All I want for Christmas is you" Eggnog brûlée  Gingerbread Red currents Pistachios  Popcorn  butterscotch

to plate: smear white chocolate yoghurt on the plate lay three mounds of chocolate jelly dice remove skin from a mango cheek, slice into six and marinate in syrup with 2 hulled torn lychees and some julienned mint. arrange fruit on plate. Heat two bickys to 30c and place them in a gap. crumble some chocolate shards in the right places then finally quenelle ice cream and place atop the chocolate jelly dice. White chocolate and lime yoghurt 500g strained yoghurt 300g white chocolate 200g milk 1 lime’s zest Heat milk and make a ganache with the white chocolate then fold ganache through the strained yoghurt, add zest. Chocolate cookies (from Family Meal) 1 vanilla pod 5 eggs 400g sugar 85 butter 600 dark chocolate(70%cocoa) 450 g white and dark chocolate peices 85 g flour 1tsp 5spice powder 1 shot espresso Bring butter and dark chocolate to 40c meanwhile Whisk the Eggs, sugar and vanilla to cream then add espresso and reserve,, . Pour into egg mix. Mix dry ingredients in then fold thro

Blueberry Ice cream Blueberries Lemon curd Muscavado crumble cake Toasted ginger meringue.

Pineapple Upside down cake Butterscotch Poached pineapple Pineapple pure Black jellybeans Sambuca Icecream Chocolate cake Drunk strawberries Candied corn Double cream Basil Chocolate squiggles Rhubarb and white chocolate trifle: Poached rhubarb Rhubarb jelly Strawberry White chocolate custard White chocolate crackles Bourbon soaked olive oil sponge Tasting plate

Poached rhubarb Rhubarb pure Rhubarb fool Rose meringues Turkish delight Vanilla sponge Almond milk granita Baby chard Thats pink covered, perhaps green next?

Topographical cheesecakes and peeled pistachios (pistachios steeped in boiling water for 2 minutes twice and then peeled and toasted. Sticky date pudding, butterscotch sauce, brandy snap, medjool date, pedro poached fig'n'vanilla Ice cream Candied lemon rind (thrice blanched from cold water) dusted with castor sugar and dehydrated) and a silver balloon. A dicky drawing cleverly placed on my jacket by the gag-master at work.

Rosemary ice-cream: I used a cold pressure infusing technique I heard about from several blogs I read, I thought that it would work well in this instance. Raw rosemary has a brilliant perfume and I believe once heated it errs on the bitter side and looses it's floral notes. So I made a basic anglaise a let it rest over night, the following day I bruised some rosemary with a mortar and pestle, mixed it with the anglaise, poured it into a siphon, charged it with 2 bulbs, let it sit for 10 min, released the pressure, passed the angleise and then churned it up. Once served I put a little rosemary flower on top, it shares a likeness to lavender ice-cream if you have tried it, but better, as I don't like lavender ice-cream. Pinenut shortcrust pastry: I found out on some site that pinenuts had 68% fat and so by my logic 100g of pinenuts + 32g butter = 100g fat + 32 g other stuff. So transposing a basic short bread recipe: 300 flour, 200 fat, 100, sugar, I came up with 236 flour, 2

It's been a bit busy with Olive and Eliza being all young and restless. Also my phone blogpress application wasn't letting me post posts. Gotta new iPad yesterday and it seems to let Me post so here goes! Here's a few of the dishes that have been coming out of my little pastry section. Pettit fours: (from top to bottom) caramelized white chocolate and coffee pannacotta, Lemon meringue tart, Caramel slice, Florentine(of sorts), Fig and Orange friand. And on the right, Gingerbread (also from the menu) with it accompaniments, butterscotch, peanut brittle, vanilla macerated strawberries and double cream. The rest are specials. Milk chocolate, cocoa dusted brûlée, wood roasted strawberries, roast vanilla popcorn, spiced shortbread and mint Port poached pear, rice pudding ice-cream, whipped butterscotch, maple puffs, cinnamon puffed rice and thyme. Carrot, fig and date pudding, scorched smashed date, carrot and orange puré, walnut log and sour cream'n'candied orange ice-

Carrot cake with cream cheese icing and meringue shards Walnut and white chocolate purée Carrot and orange fluid gel Basil yoghurt ice-cream

Second busiest day of the year, well not really but, we sold about 16 of these bad boys at $20 a pop! Sticky dark chocolate chili brownie Fig hazelnut and milk chocolate snail white chocolate pannacotta Salty chocolate sable Milk chocolate ice cream Snail crumbs Chocolate shards Berries Chocolate sauce Dulce de leche

Toffee apple Bread'n'Butter pudding Butterscotch custard w vanilla salt Vanilla ice cream on crumble. Have been happy with my experiments with iota carrageenan and butterscotch settling with .5% by weight. Isomalt and glucose (5:1) with a little water and food coloring for authenticity,Taken initially to 160c then held in a 140c oven until required. This then covers raw apple for the toffee apple.

Easter pudding * Anzac bickky Salty treacle cream Coke'a'cola-n-cinnamon fluid gel Wanilla icecream atop Anzac bickky crumbs * flavor profile of a hot crossed bun in the style of sticky date pudding,

On the 5th of April my beautiful wife has brought into the world two lovely girls, Olive Miriel(in the green wrap) and Eliza Lucy. Both clocking in slightly over 3000g, three days before their due date and are two of the most precious little gems in the world! I now have three beautiful children! Eliza, Nina & Olive!

gingerbread (Justin Piers Gellatly) soy-butterscotch treacle poached pear oaty crumble nougat honey ice cream brandy snap double cream

The girls are scheduled to arrive on the fifth, I have one double remaining before a break from work till Easter! Here's a couple of shots of last nights service.. The Jaffa cake and all it's palava. Gingerbread, butterscotch, treacle poached pear, brandy snap and double cream. Crema Catalana (a salute to PAC-MAN) Bouche de Affinois and his trimmings.

Passionfruit tart Citrus Honey-Chardonnay meringue Passionfruit Coulis Raspberry sorbet

Molasses and rum pound cake, covered in cashew nut marzipan, dusted with icing sugar, a couple of piped lines of chocolate and a toasted cashew, to be served with coconut-fluid gel and a citrus'n'mint salad.

Chocolate & cointreau chocolate cake, collared in chocolate, Orange jelly Orange candy Orange snow Chocolate shards Chocolate orange ganache Chocolate crumbs Toasted fennel seed icecream

Freeform Cream Catalan scented with orange, lemon and cinnamon. Sweetened with light brown sugar. Made with a ratio of 10 yolks to the litre for flavor, (set with kappa and iota carrageenan, both awesome for gelling milk based desserts, derived from red seaweed and ticks boxes for all them vegans out there) dusted with cinnamon sugar. Navarrico Peaches(Spanish) the best peaches you have ever tasted. Tortas(also Spanish) crisp sweet flatbed scented with anice.

Upside-down pear cake Toasted pear meringue spICEcream on cardamom crumbs. Pear meringue recipe: 137g Pear poaching liquor 14g Powdered egg whites Combine and leat sit for 10 minutes at room temp 160g castor sugar 160g maltodextrin 160g pear poaching liquor combine and bring to 110c Start whisking pear whites until soft peaks and bring syrup to 115 then slowly pour onto whites. Keep whisking until cool. The spicecream (lovin' the wordplay) is plain old vanilla with the addition of the following spices: Szechuan pepper Black pepper Fennel Cinnamon Clove Powdered Ginger Coffee Frickn yumo

As the twins near their birth I've been a little distracted at work often daydreaming of how things are going to be, how grumpy I'll be when I'm sleep deprived?! Here are a few shots of some fun I've had. Mascarpone brûlée, liquid raisins, crispy tortas, hazelnut foam, and coffee sorbet on cardamom crumbs. Baked brioche with the mascarpone brûlée innards dusted with sweet gingered cinnamon. Rum and raisin truffles Raisin fluid gel + chocolate and rum, covered in shaved chocolate, cocoa and chocolate crumbs.

Fluff we used to call it, aeroplane jelly - fruit liquor set with gelatin cooled and whipped. There was a lot of stigma around the said dessert, I never really got into it, conveniently before this course arrived I had had sufficient an any more would have been supurfulous. In this case I used chardonnay, concord grapes and sugar simmered for about 5 minutes, blitzed, passed, chilled over ice, poured into shot glasses, the remainder I whipped up and spooned on top and let set in the fridge! Choice fluff aye!

The Quenelle is another site I draw great inspiration from. Francisco Migoya, the sties author, is the Associate Professor at The Culinary Institute of America in New York. The author of “ Frozen Deserts ” and “The Modern Café” both cracking books! He was as Pastry Chef for The French Laundry, and for some time of Bouchon Bakery and Bouchon Bistro. The intention of his blog is to communicate ideas about pastry and bread making to professionals and other serious food enthusiasts. I just plagiarized straight from his bio but hell that's what chefs do best.

Watch out Noosa multiple flavored caviar is coming your way! 96 drops at a time makes fake caviar production easy! Choice as aye! Any suggestions of flavor?