Boil and Braise

Friday, 28 January 2011

Fillet of grey Mullet, crushed potatoes, spinach, confit tomato, chive and butter sauce.

Rump of Lamb, dauphinoise potatoes, olive and thyme jus.

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Adam: I discovered a passion for good food 10 years when i had a creative spark whilst plating up a meal one day at home. As a Graphic Designer suddenly i had found new creative inspiration to design using food and a plate as a canvas express my inner creative flair. So began my love affair with all things food and gastronomy. This blogs is to share all the pictures of the wonderful (and maybe not so wonderful) food i eat on my gastronomic journey.