Similar plating as the past 2 posts, Changed the red pepper coulis to a gazpacho, cut the apple dice bigger, added pickled blueberry, added fresh and pickled radish. tastes way better, is super vibrant and light. has nice acidity and would make a banger starter. added grated hazelnut as well which smells so good. overall for my first ever dish im really happy with it, now i just need to make recipes for it. thanks for everyone in my last 2 posts for giving me great advice on plating and the dish itself. 🙏
by PoweR-Of-ChrisT
1 Comment
Love the idea of grated hazelnut with the apple/carrot combo. Excellent plating, chef 🤘