Saturday, 18 March 2017

Gourmet Plating Practice



Heirloom Cherry Tomatoes with Pea Shoots, Goat Cheese and Balsamic Pearls





Salmon Crudo on a bed of Cucumber with Wasabi Kelp Caviar






Sesame Crusted Salmon with a Cabbage, Kohlrabi, Shallot and Pickled Ginger Slaw






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