Food ideas and development
Here are examples of dishes or items I have made from mixing research, environments I've worked and travel. I am a very natural and flavour led cook who believes in simplicity and ingredients.
Here is my finished cake :)
I've always wanted to learn how to ruffle chocolate and learn so many of these designs one sees from shop windows, as I think in my head I am always a passer-by even though I work ‘in the industry’ as that’s how I started, something caught my eye and I tried.
I really enjoyed putting my own stamp on a cake and incorporating my different interests and styles. It's really interesting as a creative person to see how your original style and interests feed into the different items you make especially as mine have migrated from paper, fabric and a projector to flour, yeast and chocolate. I've always striven for originality and have had an interest in things falling, be they pieces of paper or chocolate it seems!
I enjoy baroque, gothic and vanitas but also and bit of elegance, femininity and glamour-and always aim to create a one off and unique product that will catch your eye. But never too ‘out there’ ;)
I am led from classic routes and flavours, but like to mix it up just enough. Looking forward to receiving my orders in the coming years and making lots of people happy through a celebration cake :) As that’s the meaning of cooking and making to me X
Here are some decorations from a course I did at Squires Kitchen led by Mark Tilling this year (17). I love chcolate work and aim to open my own small buisness in a few years time! I invested in a course to strengthen my knowledge and technique.
I loved incorporaing my fine arts background and love of printmaking with the colour mixing. I enjoyed making the panels and shell inspired pastel cigarillo's most!
I had a go at some curl type things but they didn't work out. Nice and thin but couldn't do much with them, ah well always good to try :)
Loved this couse and what an exellent tutor, such fun!!
Seasonal Domes: Chocolate mousse with chesnut puree, hazelnut and cocoa nib daquaise and cocoa nibs.
For a trial. A slight re-invention from a lovely recipe in a favourite 'Afternoon Tea' book.
My aim was to adhere to the seasons and use ingredients which I had.
Jewelled and bitter Aperol Spritz Semifreddo with blood orange and roast pistachio.
Created for a trial 2017. Inspired and re-developed from a beautiful old Italian cookbook. Inspiration for the semifreddo from the ever popular semifreddo at Zucca, 2015, acclaimed Italian restaurant.
Seasonal blood orange teacakes, blood orange crumb, blood orange marshmallow, lime zest.
Seasonal blood orange teacakes.
A modern sundial. Seasonal blood orange teacakes.
Creme brulee, crysatalised white chocolate, apple jelly, blackberries.
Petit savarins with simple chantilly and seasonal fruit.
Seasonal chesnut domes.
For a trial. Creme brulee inspired from a previous work environment orignally served in a bowl, beautiful. Classic savarins with an addition of orange zest in the dough, and cocoa nib and chesnut domes. Changed for seasonality, practical use of current ingredients.
Mandarin cremeux, carrot chips, carrot sorbet, carrot cake, burnt orange segments.
Bitter chocolate, dark roasted hazelnuts, sour cherry sponge with hot chocolate caramel sauce. Inspired from delicious Italian hot chocolate.
Vanilla sponge, spiced chocolate ganache, candied almonds.
Devils food cakes with balsamic.
Buttermilk bavaois, rhubarb gel and rhubarb.
'Wedding buffet' project at Tante Marie.
'Celebration Cake' project at Tante Marie. Inspired from my walk to and from the school past the river in Autumn as the leaves changed.
Blackberry gel macaroons.
Truffle meringues and Sicilian hazelnut stacks with bitter roast hazelnut creme pat.
White chocolate citrus ganache with blackberry gel in the cone.
Choux with orange cream and marzipane.
Inspired by Zucca's epic 'Ciabatta Nero': a monstrous black and delicious bread.
Sun-dried tomato bark crackers before baking.
White and rye rolls.
Rabbit at Tante Marie. Enjoying plating.
Chicken broth, spinach and shredded poached chicken.