On our current menu we reserve a space for an Atelier dish, which is pretty much a special, and since in New Zealand alot of fruits such as figs have a short season I use this dish to showcase the versatility of one ingredient and elaborate on it.
We have a short cherry season in NZ so I decided to celebrate this with a dish concentrating on cherry with only a few other flavours in there to balance it out, I cant make enough to keep up with demand its been such a good seller.
Cherry Balloon, with Cherry espuma, Cherries poached in Chamomile tea, Cherry Paper, Cherry Meringue an d Chamomile Custard, We caramelize some white chocolate and use it as a sauce, and then a cherry sphere is added to the plate. Some corn flowers, blue borage and fennel fronds from our chef's Peter Thornleys Farm finishes the plate. along with a cherry stone Ice cream.
That looks very tasty.
Are you using methocel to make the flavoured meringues or eggwhite powder?
I am very tempted to stop by and try this after our dinner at Sidart's tonight..... but I assume I will be bursting at the seams.
Posted by: Brian | 01/14/2010 at 05:21 PM
using egg white powder for these ones, i think you will be full after sids, should be a good meal.
Posted by: Brian Campbell | 01/14/2010 at 06:30 PM