“your hot chocolate is why we have tastebuds” Kath, 67 years.
Visitors tantalised their taste buds with decadent hand-crafted chocolate mementos and sumptuous art waters.
Visa Wellington on a Plate-Liquid Nitrogen Cooking
We loved our experiments with liquid nitrogen so much that we had to have more.
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Graduation from the Le Cordon Bleu Cuisine Diplome, June 2013
It ends in a flurry of chefs hats…
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Sub 190
With the help of resident mad scientist Darrell Smith we explored the culinary possibilities of cooking at sub 190. Here are some of the delights we cooked up…
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