I’ve been meaning to take some food photos at work for awhile….and last night, finally did. The best way to get future work is with a stellar portfolio of photos and with menus constantly changing and being updated, I didn’t want to wait till the very end. Here are a few of the dishes that we’ve had on our menu since opening. The new menu debuts in the next couple weeks, and soon enough these three dishes will just be a memory and a photograph.
Quenelle of hazelnut creme brulee – baked as regular brulee but in a giant hotel pan (and about 10 litres at a time), buzzed down with an immersion blender, and then portions are scooped to order.
White chocolate mousse and passion fruit curd trifle, wrapped with a chocolate cage
PB+J Bar: a crispy layer of chocolate and feuillitine (praline crunch), peanut butter mousse, strawberry gelee
Cheesecake lollypop: tahitian vanilla cheesecake, dipped in white chocolate, encrusted in feuillitine and Pop Rocks.
dessert sampler platter ready to send
Ice Cream Truffles: scoops of amaretto and vanilla gelato, enrobed in dark chocolate
Raspberry tart: raspberry lime curd, white chocolate mousse, raspberry foam, marinated raspberries, meringue tiles
Baked Alaska – (this week’s dessert feature) – chocolate sponge, chocolate gelato, covered in swiss meringue and doused in flaming Grand Marnier. This was so fun to plate – I’d heat up a pan until it’s quite hot, pour in a shot of g.m., flick the lighter and pour the lapping blue flames overtop.
Illeana (fellow pastry gal) and I during service tonight