The last few days have been exhausting. It was our company’s New Year party for 2016 and I decided to do a new concept. I did a live salad dishing counter with molecular components. It was a lot of work, with a fair bit of trial and error but I’m happy to report it was a great success.
Bouillabaisse creme, mango chilli spheres, salty fingers, peanut crumble and powdered anchovy
Iberico ham , Manchego cheese , honeydew and rock melon, dehydrated watermelon, balsamic glaze and sweet and sour dressing
Sorry that I didn’t get more pictures of all the wonderful food but I was so busy I didn’t have any time to navigate the amazing diversity on offer.