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Nana's plum pudding again! orange rhubarb, fruit toast, lemon curd, lemon curd ice cream. I have regigged the method since yesteryear Nana's Plum pudding recipe. 110g sago 30g melted butter 600g milk 160g castor 410g currents/ mix of raisins saltanas etc. 100g brandy ideally, rum, whisky or milk 200g bread 1 tsp bicarb sod 1/2 tsp salt 2 eggs 1 lemon rind 1 orange rind If your organized, A week before soak the fruit in the brandy. Set up yir food processor/ blender, weigh out all your ingredients. In a Pot bring sago, milk, sugar and butter to the simmer cook, whilst stirring for 30 odd minutes or until pearls are translucent. (Meanwhile put your bread and bicarb in the blender and make fine breadcrumbs) Remove tapioca from heat then Stir in boozy fruit, and rinds, now stir in the bread crumbs. Whisk eggs a little first, then mix them in too, give the batter a good stir. Put a shilling into the bowl what you want to cook it in, pour in the batter, wrap liberally in clingfilm, s

After a few attempts I've settled on a garnish for the orange ash cheesecake. Orange, mint gel, poached rhubrabra, almond cookie crumbs and rhubarb sorbet.

As a book reads, Baklava shards, buffalo yoghurt sorbet, orange, pasmak, mint fluid gel. Chocolate coffee cake sundae, hazelnut pannacotta, strawberries, freeze dried raspberry, mascarpone ice cream, chocolate shardz, hazelnuts, basil. Passionfruit soufflé, passionfruit, passionfruit sorbet. Banoffee tart, stracciatella cream, candied pecans, malt crumbs, wanilla ice cream.

Chocolate-coffee cake Hazelnut gelato Mascarpone cheese Strawberries Strawberry sauce Toasted hazelnuts 70% chocolate dust I adapted the gelato from the pistachio gelato recipe in Modernist Cuisine, it had some fancy emulsifiers and additives that I couldn't get my hands on, in retrospect it really needed an emulsifier. It still tastes awesome though.

I have had 2 weeks off spending some well earned time with my lovely family. Will have to change the menu upon my return here is some ideas Passionfruit curd, poached pineapple trifle, muscavado rum sponge, spiced pastry cream, mint gelly, toasted coconut, coconut sorbet. Hazelnut ice cream sundae chocolate cake crumbs, Candied hazelnuts, diced Vanilla jelly, Whipped cream, Chocolate frangelico sauce Banoffee tart, Crumb base, Dulce de liche, Banana brûlée, cream, coffee toffee, toasted pecans, Candied pecan ice cream. Strawberry and rhubarb Dalton mess, pink pepper meringue, strawberry fool, rhubarb jelly, rose petals, baby chard, freeze dried strawberries, mascarpone icecream(Plate wiped with rose water) Buffalo Yoghurt ice cream, Torn Filo, Ginger saffron glass, Charred dates, orange segments, Persian fairy floss, Thyme flowers. (Plate wiped with orange blossom water) Toasted Almond cake, Amarena kirsch cherries, Almond brittle, stracciatella ice cream, Mint crumbs What do you th

Some of R1CKY5 crew Donna, Glenn (chef), Ryan, Me, Nick.com , Tara, Annie and Cletus (new bloke, unsure of his actual name).

I have been toying with adding xanthan to the eggs to strengthen the whip, really happy with the results! I did the same for some cheese soufflés the other week, like a dream. One for the specials, using up some honeycomb parfait from a book launch fungshon. Standard plating Cake Strawberry jelly Popcorn Honeycomb parfait covered in Salty cocoa Shardz Yesterday we had a pre Melbourne cup funga, The cup came to r1cky5 We sat 90 odd As the book reads.. Bloo orange salad (dressed w candied rind and julienned basil (not pictured)) Basil ice cream on crumbs drizzled w basil oil Chocolate-orange hazelnut nemesis cake dusted in salty cocoa And finally on top candied toasted hazelnuts, cocoa dusted again! The xanthan really helps suspend the hazelnuts in the cake during the bake!

Dark Chocolate nemisis Milk chocolate fudge Milk chocolate mousse Dark chocolate strussel Dark chocolate collar Dark chocolate shards White chocolate ice cream Chocolate ganache Strawberry fluid gel Strawberries I changed it to raspberries and raspberry FJ, hiding beneath the mousse as a little surprise!

Olive oil-passionfruit sponge Cointreau orange jelly Basil tapioca Coconut sorbet Coconut ice Coconut fluid gel Passionfruit curd

Coconut tapioca Vanilla wodka gelly Coconut sorbet Pandan marshmallow Lime Italian meringue Pineapple sugar dusted-nemisis cake Freeze dried lychees Long pepper cream truffles Xj

Peanut brittled-cookies and cream ice cream Balsamic glazed strawberries Cocoa dusted Raspberry FJ Blueberries Ganache Chokko crumbs Shardz I made a bad(overcooked) batch of choc caramel fondants, I diced them, froze them, paccoed some old vanilla that was getting a little bitten. Mixed them all together with some peanut brittle and set it in some big terrine moulds. Then once frozen again, cut it down into portions and dusted them with chocolate cookie crumbs. Epickness!

Bit of a crap photo but, here it is Hot Apple and rhubrabra crumble, vanilla ice cream.

And with it a change in the menu, here's the busy tasting plate. Above the soufflé is the chocolate caramel fondant, to it's left the apple and rhubrabra crumble. Above that, mascarpone and quince Bombe Alaska.

Mascarpone and quince bombe Pedro caramel, spiced cocoa.

Crumble (sorry) Hot apple and rhubrabra jellys Tender cinnamon poached apple Short crumble squares Wanilla ice cream But, for safety it ended up in a glass.

All the same ingredients from the previous post (wasn't really selling) chucked in a martini glass with some grated chocolate on top. Sold out. Must have been the wording?

Walnut brownie Poached quince Quince fluid gel Candied walnuts Smoked maple ice cream Petit four version with vanilla bavarois instead of the maple. Hanging with some meringue tarts.

Triple chocolate brownie Peanut toffee Ginger buttermilk pannacotta Peanut butter icecream Cardamom imperial mandarins Ginger snap Basil gel

I made some not so sweet apricot pate de fruits from dried apricots stewed in apricot nectar with a little help to gel with iota and kappa carrageenans . Texture was right and wasn't too sweet but I found the flavor release was crap. So I turned the gel into sorbet. I had a thought that it'd be good with chocolate, but in retrospect, the dark chocolate sabayon tart completely over powers the delicacy of the sorbet. I think milk chocolate would have been better, perhaps some freeze dried apricot(if they make it?) maybe muscovado meringue and a sweet basil fluid gel. Next time?! Cardamom crust chocolate sabayon tart, Apricot sorbet, bits and bobs

Vanilla cheesecake lemon meringue blueberry fluid gel blueberries blueberry jelly mint marmalade ice cream

Rhubrabra and strawberry crumble cake Poached rhubrabra Rhubrabra fluid gel Strawbz Vanilla icecream

Double chocolate cookies Peanut brittle Butterscotch sauce Muscavado pastry cream Roast pineapple and ginger sorbet Chocolate shards Marshmallow Yada yada yada.

Flavours ripped from Michael Laiskonis this one came out of the wood work... Black sesame icecream Black sesame micro sponge Morello sour cherry jelly Apricot purée Lemon curd

Salty caramel tart double cream Bombe Alaska (Noosa) (Pine nut base, yogo-white chocolate icecream rhubarb sorbet all covered in raspberry itallian meringue. Tasting plate Not pictured ad a main but appearing on tasting plate is the lemon curd, cheesecake ice cream, olive oil cake blueberry jelly number.

Dark chocolate and prune frangipane tart - almond nougatine and armagnac ice cream

Black jellybean Turkish hokey-pokey jellytip Apple pie

I re-styled one of chefs signature desserts for a special last week Chocolate Turkish delight parfait, rolled in pistachios and rose yoghurt ice cream.

Inspired by a recently released pdf work book from an amazing Chef Michael Laiskonis , I came up with this mash-up of a dessert that only two people ordered all da. I think the black sesame is a bit foreign to most Ricky's diners and the dessert would probably be more comfortable next door at Wasabi but hey at least it got some feedback from the staff when I put it up, even If it wasn't constructive. Black sesame micro sponge Mango sorbet Watermelon jelly Mint pearls Sweet black sesame pure Coconut gel

More flavours that go together, cut into spoon sized chunks, haphazardly plated uniformly. Honeyed yoghurt pannacotta Rosey strawberries Saffron fairy floss Mango lassi ice cream Turkish delight Spiced shortbread Mint drops

Mexican airlines cleared for landing! I love the new Pacojet.