Sweet Cuisine

Kitchen Pranks

We have all had it done to us, and yes we now do it to our junior chefs but kitchen pranks keep everyone smiling even on the worst days.
I found this link online and for me it epitomises what happens to new staff members and juniors when they start a new job, so funny.
Check this out, priceless, put a smile on my face anyways,
Anyone out there had something similar or kitchen pranks to share?

Merry Xmas

Short staffed still and what a month Ive had, super busy no days off 15+ hours a day, hence not to many posts from me, not much time to be overly creative the last month, just focusing on getting prep and service done in the most efficient and painless way possible, there have been a few painful days.

Any way this is just a quick post to say I hope you all have a safe and merry christmas and have an awesome time be it with your families or at work or where ever you are, For me I managed to sneak the day off and will no doubt head to the beach( still cant get my head around sunny christmas's) just doesnt feel the same as a snowy or cold winters morning.

Enjoy the festive period :)

Rooibos and Caramel Custard

So this is the third dish from the new menu at kermadec, no smoke or bubbles on this one, slightly more conservative but my favourite,

Here you have a really soft custard set in acetate in our cannoli moulds flavoured with a special blend of Rooibos tea and caramel using Iota to give it a super soft set. on the bottom of the plate is a Mango cream, pistachios and freshly diced mango, Pistachio and Mango tuile making full use of the croquanter from texturas,

Then is the 30 second yoghurt cake, i love this, my favourite of the microwave cakes, also some coriander which goes so well with the mango, Pink Grapefruit and Vanilla Gelato and a syrup made from hibiscus flowers.

Labels: croquanter, Hibiscus, iota, mango, Pistachio, rooibos