Macaron Experiment : Vanilla Sencha Macarons

this is my 3rd flavor experiment of the year. i started with caramel fleur de sel, followed by the coffee ones with the really cool swipes, then these. the idea came from my pack of gryphon's vanilla sencha tea which i used it to infuse the shells a little.

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Chocolate Fondue

there are some mistakes i make repeatedly and this is one good example. this must be the nth time i'm making fondue coz i hv too much leftover ganache from my bakes and in this case, its glacage choc noir (dark choc glaze). the glaze was leftover from the choc banana log i made weeks back. i keep making alot of everything coz i feel that its better to hv more than to not hv enough. suprisingly it didn't go bad in the fridge and was returned to its glossy state after some gentle reheating. i was too lazy to find other uses for it so fondue is the only way to go. i had everything from strawberries to bananas to waffles & marshmallows anyway.

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Mini Snowskin Mooncakes From Swee Heng Bakery

err no, i'm not gonna start doing mooncake reviews coz these are probably the only ones i'll buy. there's a swee heng bakery opposite where i stay and that is the place i go for my quick waffle fix. i love the pandan ones with peanut butter filling and when i saw that they started selling mooncakes, i decided to buy one to try.

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Taste Paradise @ ION Orchard

went for my second food tasting invitation of the year and coincidentally, chinese cuisine as well! read all about my first one at yanting, st. regis here. this latest flagship restaurant at ION combines the elements of modern chinese and palace dining and i really like the ambience. imagine intricate wooden details on wall panels, red silken table cloths, booth-like dining areas for couples, private rooms named after chinese emperors. can you say wow? if only the waitresses are clad in empress dowager-kind clothing + headgear, then it'll really complete the look :p

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Chorizo & Pea Risotto

its only a matter of time that i make another risotto since i've got so much arborio rice left. i wasn't actually very keen coz the long cooking time put me off quite abit. then again i was glad i made it afterall coz it turned out quite nicely, even better than my mushroom version. guess you can't really go wrong when garlic & butter are added into rice, can you?

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Props

part of what i own. these are solely for photography and i hv another set just for eating :p

i'm never the one who'll admit how much props i actually own for the sake of photography, coz i really think i don't hv much. the wakeup call came one day when i opened the kitchen cabinet door and a whole load of stuff came crashing down at my feet and a few of my favorite verrine glasses were shattered into a million pieces. took a peek at the dusty cabinet inside and i had to admit - i really do have quite alot. and so if you thought i'll just stop buying, then you're wrong. i headed towards IKEA the very same day and got myself a 6-tiered shelf for my props, becoz i'm just gonna buy more in future.

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Desserts I Made II

part two of the desserts i made over the past 2 mths.

pâte de fruit framboise. a french fruit jelly made with a combination of raspberry & pear puree. my 1st time working with pectin & citric acid, and a second attempt at confiserie (candy making) after caramel fleur de sel.

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