Su-V

I figured out how to make pliable chocolate jelly with agar-agar The application could lend itself towered chocolate linguini with blackberry pearls, and creme fraiche?

I made these top comp with coffee.. Cardamom crack tops 350g caster sugar 150g brown sugar 150g butter 150g kopha 2 eggs 500g flour 4tsp cream of tatar 3tsp bake powder 1tsp cardamom 1tsp salt 1 vanilla pod Oven 180c Cream fats and sugars Add vanilla seeds Add eggs Add dry ingredients Turn out onto workbench Roll into cylinders using icing sugar to powder workbench. Cut into 1cmx1cm cylinders powder liberally with icing sugar Put onto lined trays allowing a little room for spread and bake for 10 min. Cool and contain.

Pear tart Brûlée Almond nougatine ice-cream Vanilla sand Chardonnay fluid gel Poached pear Blueberry

Pear curd tart (agar set) Clove pastry lined with super dark chocolate. To be brûléed served with almond nougatine icecream. Note the thickness of the pastry for all those haters out there.

Back in the days if house of hope, a flatmate of mine Gabe and I took a liking to the delights of Oportos. I opted for the burger meal deal with extra, extra chilli, whereas Gabe would oscillate between the burger extra chill extra mayo meal and a half roast chicken meal with extra chili. The sauce at Oportos has changed since those days early 02-03. Back then the sauce was not emulsified but nowadays, being so, it has a smoother mouthfeel, and I think it feels less hot. I believe that change is attributed to the expansion of the franchises, the mass production of the chili sauce and the additives used for emulsification and preservation. We loved that chili sauce and it effect on our digestive system, in fact we loved it so much, we used some of the flat account to help fund several experiments to perfect the replication of that infomous chili sauce. I remember the eureka moment although it was yesterday. All this said and done due to the ridiculous amount of alcohol consumed back

Earl grey dark chocolate ganache tart, chamomile ice cream atop honeyd strawberry and a scone with jam and cream.

Coconut sponge Passionfruit jelly Lychee Braised pineapple Whipped cashew cream Mint custard

coconut cake candied fennel frond 5hr muscovado braised pineapple coconut and fennel fluid gel rum and raisin icecream

Bread and butter pudding truffles. Creamy Bread and butter pudding center with little cubes of Bread and butter pudding on the top!

2 Egg whites 20c 60g castor sugar 20c 20g passionfruit syrup 40c Half a passionfruit $1 Scoop of passionfruit sorbet 60c All up $2.40 that's over pricing for safety 2.40x4 taking into account wage, cleaning plates, power, rates, wastage, a bit of profit. etc. etc. your looking at a sale price of about $9.60 But no, we sell them for $16 that's about $9pure profit each soufflé! Today after making over 20, my wage and then some, was paid for entirely by soufflés.

Thai green curry dark chocolate ganache tart, lime-cumin-palm sugar jelly, baby mint, passionfruit jelly curd ice-cream

caramelized figs micro-siphon brioche vanilla salted brioche croutons cherry-yoghurt ice-cream cardamom iso-tulle rose fluid gel saffron pashmak coriander

Banana bavarois, banana molasses bread, malt icecream, coco sand and white chocolate ganache. I think my portion sizes are too big, how big should a piece or string be?

Yesterdays special, tomorrows petit fours

Passionfruit curd ice-cream (with passionfruit/cointreau jelly swirl) Citrus honey amber with ripped mint leaves lemongrass/ginger dark chocolate ganache tart.