To celebrate the increasing quality and abundant supply of Australian truffles, we have created our own out of aerated dark chocolate and fresh truffle salsa. These can be shaved at the table.
Testing new different chocolate shades for spraying our celebration cakes and individual desserts.
A Spanish style polvoron made with powdered cocoa nibs & hazelnuts - just prior to baking.
A vibrant looking fresh watercress sorbet is ready to go.
Citrus is great in Australia at this time of year and it is a good time to start candying the zests, shown here is candied lime zest.
A reworking of our chocolate, pear & hazelnut dish, with the addition of a hazelnut ice cream.
Warm chocolate mousse, hazelnut meringue & chocolate leaves. Work In Progress!!
Could not resist trying this almond biscuit recipe from the pages of Siete Cookbook. Yummy!!