This is just something I was playing with and is completely different to the finished dish. Carrot and saffron puree, mango sponge, white chocolate sorbet, liquorice powder. Looked great and was full of flavour however not quite right. Back to the drawing board for this one but it has started another desert. I'll post it later this week along with my de-constructed opera cake. Later
I am currently pursuing some new projects around the city and have recently finished working as the Head Chef at Smith's on Bayswater in Sydney. Before that I worked as Head Chef at Astral Restaurant in Sydney. Previously in Australia I worked at The Four in Hand and Marque Restaurant.
I came to Australia after a small stint in Dubai working for Gordon Ramsay. I spent my time before that working in London for Jason Atherton, Stephen Terry and Gordon Ramsay. I also spent a short time in New York Working for Charlie Palmer at Aureole Restaurant.