Spending time along the Mornington Peninsula, walking the coastline, foraging, thinking trying to understand how we can bring something different to the table not just cook, but create something that actually makes people stop and feel something.
This dessert is where we have landed (for now).
A dark chocolate entremet rich, smooth, almost familiar but then it starts to open up.
Inside, a soft macadamia praline, layered textures running through it, and a gentle note of eucalyptus not overpowering, just enough to make you pause and think.
On the side, a fermented honey and wattleseed ice cream deep, slightly wild, something people don’t expect, smooth and creamy all made in the
@frxsh_dancethetaste
Finished with a toasted pepperberry crumble warm, subtle spice, grounding everything back to the land. So glad to be working alongside
@frxsh_dancethetaste and
@rely_services bringing creations like this to life.
It is not about being different for the sake of it it is about pushing ourselves to explore flavours that feel like they belong here, but in a way people have not experienced before.
Still in the testing stage.
But what do you think does this sound like something you would want to try?
#ModernAustralian#cheflife #FoodInspiration
#DessertLovers#chefsofinstagram
