Experience new tastes, shapes, smells, sounds and textures that inspire, provoke and express gastronomic creativity like never before.
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March 8, 2012
This is a new food experiment. It is part of a paper im writing for the Auckland University of Technology about Candy floss. Ingredients: Take some Hazelnuts or Pistachios or Walnuts, grind them coarse, do the candy floss at 2% maltodextrin as it gains malleability because of different melting point with sugar and it also [...]
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RECIPE INGREDIENTS Pineapple – 800g Water – 460g Sugar – 309g Glucose – 27g Lemon Juice – 20g METHOD Cut off wide strips of the peel from the pineapple, then cut it deep enough to remove the skin and the eyes. Slice the pineapple into disks. Then use a sharp paring knife to remove the [...]
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Sometime a new flavour combination is not that new.. and Dark Chocolate and Blue Cheese is one of them. The beautiful food pairing has been done in France under the shape of an amazing dessert that I have once tasted and it is called Coulant by famous Chef Michel Bras and lately developed in different [...]
Continue Reading →In a nutshell, we now understand that solute particles cannot enter the solid phase of water, hence, fewer molecules participate in the solid / liquid equilibrium. This solid / liquid equilibrium is achieved when the rate of freezing becomes equal to the rate of liquefying. The freezing point of a substance is defined as the [...]
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RECIPE INGREDIENTS Pineapple – 800g Water – 235g Sugar – 110 Glucose – 10 Rum – 42g METHOD 1. Cut the rough skin from the pineapple. Cut the Pine apple into big chunks. 2. Add water and rum to the pineapple juice and mix to create a smooth consistency with a food immersion blender. 3. Add [...]
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RECIPE INGREDIENTS Gisborne Orange – 800g Omaha Blueberry – 428g Water – 340g Sucrose – 435g glucose – 70g Villa Franca lemon juice – 40g 4. The next day add the water, remaining sugar, orange juice and the glucose to the blueberries. 5. Churn it in an ice cream machine. * This recipe [...]
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Inspirations: In organic chemistry, vanillyl (also known as vanilloyl) is a functional group. Compounds containing a vanillyl group are called vanilloids, and includevanillin, vanillic acid, capsaicin and VMA. Capsaicin is what we found in Capsicum and Vanillin is what we find in Vanilla beans, so i thought why don’t we put both together? RECIPE INGREDIENTS Milk – 800g Cream – 120g sugar – [...]
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Let the mix to cool down Churn it in an ice cream machine Sprinkle the Walnuts * This recipe is ready for home use and we recommend its stabilisation with natural ingredients like Guar gum, Locust bean gum and acacia gum. If you wish to know more about the use of these natural gums [...]
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Inspirations: New Zealand’s Avocados are just the best ever.. This green nut is full of flavor and good fat. RECIPE INGREDIENTS Milk – 1L Cream – 150g Avocado ( Hass)- 123g Sucrose - 173g Glucose – 73g Cocoa Butter – 15g METHOD Wash the avocados in water and bicarbonate of soda. Cut the [...]
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Inspiration: This one was inspired by a customer request. Her name was Claudia, she insisted and insisted coming in, almost everyday until we made it for her. Well done Claudia and now every time we are going to do white chocolate and coconut again, we will remember her. RECIPE INGREDIENTS Milk – 982g Cream [...]
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