Wednesday 14 November 2012

Jumping Through Hoops

Here is the newest addition to the menu at the restaurant.

This one was in development for a while! My chef had a very strong vision of what he wanted, and I also had mine. Eventually we settled on this.




Cox Pipin and Liberty French Apple Pie, Farmhouse Cheddar Ice-cream, Grape Puree, Orange Roasted Hazelnuts and Shaved Cheddar.

The Apples are sourced from B.C as is the cheese. We did taste tests of 4 different apples when developing this. We have Cox in chunks folded through a puree of the Libertys, this achieves the perfect balance of sweetness and acidity while maintain texture. Also the ice-cream was a 3 time trial and error to get it just right.

Being British born I was very dubious about how people would go for Apple pie and cheese but the chef was certain. Turns out its very popular in Northern America, who knew. But I do have to say that im sold on it with this dessert...

http://instagram.com/p/RstGSZtCxE/  fancy shot thanks to Mr. Dryhurst